How Far In Advance Have You Made A Cake?
Decorating By klj0207 Updated 29 Jan 2009 , 12:11pm by KeltoKel
I'm supposed to make a cake for my mother-in-law for her birthday for sunday, but I work all weekend. I've already make the cake and it's in the freezer, but how far in advance can I ice it and it still be okay to eat? I would love to make the icing tomorrow and do a little on friday, a little on saturday and finish it on sunday. FWIW, it's a chocolate cake and I'm using chocolate buttercream and wanting to make regular buttercream roses.
Another question, I made my son's birthday cake (turned out better than expected!), but I have a couple of questions. I froze those cakes also, and I tried to ice them cold and the icing wouldn't stick too well...is that normal? Do I need to make sure I ice them at room temp?
I use a doctored mix recipe and I start decorating 2 days ahead and the cakes are fine. If you use a scratch recipe, there may be different results.
Susan
I freeze for a wee or two a lot of the time too. In fact I had a cake in the freezer that was made out of extra batter. It had been in there since right after Thanksgiving and my family wanted strawberries shortcakes. So I pulled it out a couple days ago and let it thaw. It tasted like I had just baked it! I wouldn't freeze that long for a customer, but it was for my family and it was fine. So that is always an option.
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