How far in advance can I make cakes? I have a meeting after work on Wednesday that I am making desert for...and I am concerned about cake drying out and have frosting issues. I work full time so this is creating a problem for me.
I am making the following cakes:
White Almond Sour Cream w/ buttercream frosting
Raspberry Cream Cake
Strawberry Tower Cake
Ultimate Chocolate Fantasy Cake
Also...will this be enough cake to serve approx. 50 people?
What size of pan should I use for the Chocolate Fantasy Cake?
Going to the store soon to buy ingredients...so need help ASAP!!
Thanks.
For the "will this be enough" question, that depends on what size pan you are using. If you are making 8" or 14" cakes for each makes a difference.
I baked my daughter's baby shower cake on Thursday (iced and decorated on Thurs) for a Saturday shower. Cake tasted like it had just come out of the oven. I had a leftover piece on the following wednesday (7 days later) and it was still ok.
Yes, a frosted mix or doctored mix cake will remain fresh for a while, so you should be fine. 
For your future reference, here are all Wilton cake preparation and serving charts:
http://www.wilton.com/cake/cakeprep/baking/times/index.cfm
The above gives batter requirements by 2 & 3" deep pan sizes, and also tells you how long to bake and at what temperature. Additionally, the charts also give serving yields per pan (by size) for either wedding or party size servings.
If you like the WASC cake, you might like these additional flavor variations:
http://tinyurl.com/2cu8s4
and for chocolate WASC:
http://forum.cakecentral.com/cake-decorating-ftopict-295513-.html
HTH
Please, no "save" posts per Jackie (and other members) request. Thanks for your cooperation.
For your future reference, here are all Wilton cake preparation and serving charts:
http://www.wilton.com/cake/cak...../index.cfm
The above gives batter requirements by 2 & 3" deep pan sizes, and also tells you how long to bake and at what temperature. Additionally, the charts also give serving yields per pan (by size) for either wedding or party size servings.
Thank you for this guide...it really helps!!!
I get frustrated when I read great recipes on this site and it doesn't include pan size/baking directions. I am a newbie at this and I have to follow most recipes to the T...otherwise I give up and get upset when it doesn't turn out. If it fails and I followed all of the directions, then I'm okay with it. It is when I try to wing it that gets me flustered.
....I get frustrated when I read great recipes on this site and it doesn't include pan size/baking directions.
I feel your pain sista!
I've edited some cookbooks and it was very frustrating to have to follow up on recipe submissions because they'd written "one spoon" of something (can ya tell me WHAT spoon?!). Or they've listed a brand name of something but that item is a regional item and not sold in all parts of the country. So the reader has NO IDEA if the item is canned spaghetti sauce or a can of tuna! Directions of "bake for 20 minutes" without telling us what temp to bake it at!! "Pour into a pan..." An 8" pan or a 16" pan .... it makes a difference ya know! 
There is a proper structure to writing a recipe. I've seen some improperly structured recipes on this site which surprised me considering the high calibur of cooks and bakers we have on here.
Very frustrating.
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