I'm sure this has been asked before, but I can't seem to find any posts.
I am making a cake for a wedding that is the day after Thanksgiving. Of course, with it being so close to the holiday, I can't bake the cake and my Thanksgiving dinner at the same time. I have never baked a cake more than a day or two early. How early can I bake the cake without it tasting bad? Should I freeze the cake uniced or ice it and freeze it? Any tips for the freezing and defrosting? I would love to be able to knock the majority of this cake out early in the week, but I'm just not really sure how to approach it. The cake will be iced in buttercream with fondant accents. Thanks.
I bake, cool, torte, simple syrup, wrap well in syran, and freeze for up to
3 weeks sometimes! You will be fine to get that part out of the way if you do that.
You know you can actually bake now and freeze unfrosted until ready to use. I just tried about 2 weeks ago. Baked wrapped in plastic wrap when it was still hot, let it cool and wrapped in foil (don't remove plastic) before I froze it, took it out the day before to frost and it was still very tasty and I didn't even add that syrup everyone talks about. Let it thaw for about 2 hours. So I would recommend it. I heard you can keep frozen cakes for up to 2 months.
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