Hello everyone, a client has requested for a birthday cake without the icing for her birthday on saturday,please how do i keep the cake moist and from drying out on the day b4 its served.I usually cover in cling film which works fine at home but presenting it is what im bothered about.Thanks a lot.

Martha Stewart actually has one of these pictured in one of her wedding books. Definitely use a wash on the layers and if possible something creamy/fruity in between.

Simple syrup will keep it moist and so will the cling
I would just take the cling off before putting it in the box for delivery

Thanks a lot,please can i make the syrup myself,how do i make it ,thanks again.

i have gotten the syrup recipe here, thanks a lot.

I would have to ask if it was to keep down the sugar factor or because they don't like traditional icing. You might not be helping, if they are avoiding the icing because of the sugar, by putting the simple syrup on the cake. (I was told at a support group for Diabetes that I used to go to that generally I should aim for no more than 5 gm of fat or sugars per SERVING. That being the key part of what they were teaching us about reading labels. If you eat double you get double...If it is I wonder would you be able to use a sf syrup? Or sf jelly?

I've done two strawberry shortcake wedding cakes .... cakes are torted and filled but not iced, withjust strawberry sat on top (both are in pics). I torted, filled and wrapped in saran. Unwrapped the day of the wedding, delivered and assembled (or if you're doing a single tier, then assemble and deliver). Holds up fine. I'm a Betty Crocker mix baker, so that might make a difference, though.