A friend of mine wants me to make her a cake tomorrow to take out of town for a shower on Saturday. Is that too long for a cake to sit out???
I believe you wll receive many mixed reviews on this subject. I personally would not. I like to make mine 24 hours ahead, 48 hours if it's a HUGE wedding cake with tons of work. I do know others and bakeries that do make theirs several days ahead. They say that once the cake is covered with BC or fondant is "keeps" fresh. To each his own.
Every single week I bake on Wednesday for Saturday orders. It usually takes me two days to get it all baked, but nonetheless most of them are that far ahead. In this case, I don't freeze or refrigerate them. Just wrap them in plastic wrap and leave them on my dining room table until I'm ready for them.
What jammjenks said!! I've even (gasp) baked on Tuesday night for a Saturday wedding and not refrigerated...still tasted great...I swear the cakes just taste better after they've sat a day or two !
I was always bake a few days before hand, any more than 2 or 3 and i like to freeze, but other than that, once covered with bc or fondant, your cake should keep fine as long as theres no pershiable fillings in there
Yup, I'm a Wednesday (or Tuesday night) baker for most Saturday cakes. I've never had a problem and usually if there is still some left, people are still telling me the following Wednesday how moist the leftovers were days later.
I bake all saturday orders on wed, fill on thursday, decorate on fri., deliver on saturday
Here is what my last bride had to say
Thank you so much for our beautiful wedding cake. We absolutely loved it, as
well as all of our guests. You did a great job implementing exactly what we
wanted! Your work is excellent and so hard to find around here. Thanks again!
She even called and left a message to say how wonderful everyone thought it tasted!!!
I freeze from wednesday to thursday if I can, but most times they're just wrapped and stacked all over the doggone place!
Sweet! Thanks everyone!!
Just make sure your your filling and buttercream have no perishables in them. Butter is fine, but cream or cream cheese is not approved by all the food safety people to sit out for more than a few hours. As long as you make your fillings and buttercreams non-perishable, the cake should be great! Good luck!
Very good. thanks!