Hi everyone. Recently I started making my cakes 3 or 4 days ahead of the requested date (how I managed before is beyond me...). Anyway, I have such a big and irrational fear that a person will slice the cake and it will be green and rotten. Please don't laugh - the idea is stuck there. Anyway, 'cause of that, I've stuck to white /choc./white choc/ coffee cakes. And now, I'm sick of 'em! I NEED A CHANGE!. If you could please write, or direct me to different recipes, which will keep that amount of time, or more - I would be so grateful!!! Oh, and if could do the same for filling which will keep that long too, I would be doubly so...
By the way, I don't have the cake mix option - all my cakes are made from scratch + I only use sugarpaste.
Thanx!!!
It would be okay to freeze them for a couple of days. Some people freeze them even longer than that. I like to deliver very fresh cakes and try to make everything the day before delivery date. Sometimes, I have no other choice but to bake ahead and freeze. A few days in the freezer, if wrapped properly, doesn't affect the flavor or freshness IMHO.
Here also one who freezes her cakes. I usually make a spongecake (without butter, is quite normal here in holland to use with sugarpaste/marzipan-covering) and they only get better of taste after freezing them 
so lucky me 
But the cakes with butter i also freeze them, give too much stress and worries not to. And really easy, you can get them out of the freezer one day before, fill and cover with sugarpaste.
About your worries, cakes covered with sugarpaste stay fresh really long, as long as you don't use any whipped cream filling (or other fillings with milk orso in it) they will be fine for the time you mentioned.
For recipes, i would just go the the recipe section here, there are a lot of nice things to find. Some ideas: walnut caramel cake, hazelnut cake, banana cake (really nice with french custard in it, but has to stay in the fridge then), orange butter cake, carrot cake..... 
I was one that only freezes cakes for large wedding cakes. I only bake from scratch. The rest of my cakes were baked, iced and delivered.
I have now changed my tune. I had a purse party this weekend and every single cake was frozen 1-2 weeks ahead. The flavors were yellow, red velvet, sweet potato, WBH choc and champagne.
I think I will start freezing cakes from now on. The guests were just gobbling them up! I was a little nervous because I normally don't freeze cakes. They didn't even know the difference. I was worried over nothing. I also made my icing ahead. So all I had to do was put everything together.
Last night I baked layers for a cake due on Saturday. And I am going to get all my baking done for cakes do next week.
This is a very reassuring thread...
I have been getting so busy lately and I just don't have time to wait until the last minute any more. I have not gone to bed at all the last three Friday nights and something has got to give!!
I am so happy to hear that so many of you freeze your cakes. I was considering doing the same, but was too scared that someone would notice. I may just have to bite the bullet and start trying it little by little!!
I am not laughing, but I do think you are being irrational. I'm sure you have made cakes for your family and have still been serving them a few days later. Have they ever been green inside? I doubt it. I freeze all of my cake layers after baking, cooling, leveling and brushing with a flavored simple syrup, then wrap in saran and freeze. I remove the saran before thawing so the cake layers don't absorb any moisture. Then fill, ice and decorate the day before the event. Refrigerate until delivery time.
Thanx! The problem is that I'm WORKING on them for 2/3 days!!! So the freezing option is out of the question. I'm a social worker + have 2 small kids at home, so I'm working only when I have a moment to myself (after 9 pm usually 
)
I guess I will stick to what I know...
I too simply syrup and freeze my cake. Never had anything but raves over my cakes. Just got an email on one I had in the freezer for a week then iced, covered it in fondant and took it over 100 miles for a brides tasting. (We were going to a family thing anyway....) She and her family tasted it, and emailed back saying they loved it! And her dad said it was the best cake he has EVER tasted! They can't wait for me to do the wedding cake. So, I wouldn't worry....properly baked, wrapped and cared for, they will be fine. Oh, and I also bring mine out of the freezer, work on them, put them back in at times too. Never a problem. Relax, sometimes we worry too much. I still say the refrigerator is the biggest enemy of cakes...it dries them out.
They stay super moist and well, rot free.
Just a thought
Sorry but, I had to laugh when I read this I can see the slogan
All our cakes are moist and rot free! 
back on point: freezing cakes is definately an option I wouldn't worry about the rot....I'm guessing that would take a couple of weeks atleast
Everyone will have a different feeling on this, But I like my cakes just a bit cold. So, I pop them in the freezer, that way the icing doesn't start to wilt, and melt. It stays firm. And if it gets solid, then I just take it out in time before delivery so that its nice and cool at delivery. Just how I like to do it.
I'm looking for a nice clean used frig to put my cakes in while I'm working on them and after they're finished and boxed. I've come to feel that my cakes have a better texture when they're refrigerated for a while after they're finished. It also shortens the set time for my crumb coats and spackling. They're still delish right when they're just finished but when I get them done the day before I'd like to set them in a frig. Okay, now I don't even know if this pertains to the original question. oh well......lol
Quote by @%username% on %date%
%body%