Hi everyone,
not sure if anyone has done this. but I have to make a 9"cake and 36 cupcakes for this Friday. I was hoping to make the cake covered in fondant on the Wed. Night and then on Thurs. concentrate on the cup cakes. Now my question is " how long in advance can a cake be made and left outside? "
I've never done this before but don't want to pull an all nighter on the Thurs. night. If there is any suggestion it would be greatly appreciated: D
Mango

I think it would depend on what you're using to fill and cover your cake. I use ganache and I know that's completely fine for a few days. I recently did a cake on Thursday for a charity raffle on Saturday night and I know the cake then wasn't eaten until the Tuesday and it was completely fine.

However, if you're using a filling that needs refridgeration then you may have trouble. I don't use shortening-based buttercream but I think that's OK left out too. I'm sure others here, who have more experience with BC, will be able to let you know.

If you're worried about the cake drying out then brush each layer with a simple syrup while you're constructing it.

HTH

The cake itself will be just fine. No difference than making a wedding cake on Wed or Thrus for a Sat wedding
The filling will be the determining factor. Use something that does not need refrigeration - like the sleeved stuff or just fruit jams, etc.

In fact, one could even bake a cake today and freeze it, defrosting it the night before you want to decorate it. Once out of the oven, wrap it well in a layer of plastic wrap, then put into a plastic bag and freeze.

Ditto...We bake on Wednesdays, refrigerate, and begin the decorating process on Thursdays with fillings or buttercream...Our cakes have been moist...However, you can always use a flavored simple syrup that will complement your flavors.

Paul

I agree with what the others have said. Once the cake is covered, no air can get to it and hence, it can't go stale. BC is fine on a cake left out, as is fondant. It's all about the filling. (And if you fondant, DO NOT leave it in an air tight container - ie. Wilton carrier. It needs the air to stay firm, otherwise it WILL sag. Speaking from experience on this one. )

And some things should not be refrigerated at all - like RI, since I believe it will wilt/melt when it warms up.

Good luck!

And what is the best way to thaw a cake? Leave it wrapped, or no?

Thanks for your response!

PS: I've never frozen bread, either! =D

thanks everyone for your tips. I plan on baking my cakes tomorrow and will make the cake on Wed. night. Thank god, you guys told me not to put it into one of those Wilton carriers because I was planning on doing that: D I will post the photos this weekend and let you guys know how it turned out.
You guys rock!
Manni ( aka Mango)

Such an interesting thread! So if you freeze your cakes iced in buttercream, could you technically have your cakes done as long as a month or so in advance, freeze them, take them out the night before you need to lay your fondant and decorate the cake and still have a fresh tasting cake? Is there any harm in doing this?

I have 3 2-tier cakes to make for the weekend of Nov 7th, including my daughter's BDay cake and I have another day job during the week and my own 3 kids to look after at night, so my time is very limited... if I knew I could do things in advance such as bake and ice my cakes, this would be such a time saver!!! Any tips or advice?

.........technically have your cakes done as long as a month or so in advance, freeze them, take them out the night before you need to lay your fondant and decorate the cake and still have a fresh tasting cake? Is there any harm in doing this?........

Harm?? Absolutely not You will have a great, moist, wonderful tasting cake.
Be sure it is wrapped well. I usually wrap in plastic wrap, then into a plastic bag (grocery bag as most food bags are too small). This is safe as the plastic wrap is touching the cake, not the bag.