Fresh Cake

Decorating By angelas2babies Updated 23 Apr 2006 , 2:00pm by rlm5150

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angelas2babies Posted 21 Apr 2006 , 3:51pm
post #1 of 8

Hello, everyone.

I am making a white cake with strawberry filling (fresh strawberries with preserves) and white buttercream. I am wondering if I make the cake today, (Friday) and refridgerate it in an airtight cake container, will it taste okay on Sunday?

Thanks in advance.
Angie

7 replies
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KHalstead Posted 21 Apr 2006 , 3:57pm
post #2 of 8

hard to say...that's all gonna depend on the ripeness of your fresh strawberries.....if you just used the preserves...I would say ABSOLUTELY!!!.......but I don't really know with the fresh strawberries. But hey, I'll give ya a bump if nothing else : )

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Lazy_Susan Posted 21 Apr 2006 , 4:00pm
post #3 of 8

It should taste fine. I make a Poppy Seed Layer cake that has fresh strawberries in the layers and it tastes fabulous for a few days.

HTH
Lazy_Susan

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angelas2babies Posted 22 Apr 2006 , 12:31am
post #4 of 8

Thank you. Will the cake still taste fresh if it's refridgerated, too?

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lainee Posted 22 Apr 2006 , 12:42am
post #5 of 8

The Saturday before Easter, I made a white cake with fresh strawberries in the filling. I stored it in a tupperware cake cover, in the fridge. It stilled tasted great, not soggy or dried out, Tuesday.

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angelas2babies Posted 22 Apr 2006 , 12:58am
post #6 of 8

THANK YOU!!! I'm Greek Orthodox and we celebrate our Easter this Sunday, and I don't have any time on Saturday to bake a cake. Plus, I'm hosting Easter for the first time, and between a 1 year old and 3 year old, and more yardwork than you can imagine this week, I'm about to break down and cry... icon_cry.gificon_cry.gificon_cry.gif

I feel better if I can get the cake done tonight. Thank you so much!!
Angie

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SarahJane Posted 22 Apr 2006 , 1:40am
post #7 of 8

Just a tip, I always make sure that if I have a cake that has been refrigerated, that I let it sit out about an hour before I serve it so that everything can come to room temperature. If you don't, then the icing is kind of hard or crunchy and the filling is kind of stiff. If you let it sit even a half hour, everything starts to get nice and creamy again.

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rlm5150 Posted 23 Apr 2006 , 2:00pm
post #8 of 8

In The Whimsical Bakehouse book, they suggest always serving your cake at room temp so that the flavors are at their peak. I gues when it's cold you just taste the cold and not the flavor.
Tabby

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