Hi all!

If I bake my cake tonight (Thursday), will it be ok until the party at 3:00 Sunday afternoon?


Thank you!

=)

yes, definitely.. if you make it today, I would freeze and then crumb coat and fill tomorrow and decorate and frost on Saturday.. or maybe even crumb coat on saturday and decorate early Sunday... but not waiting till last minute.. I seem to do that too much and then stress!

thx!

You should be fine to bake on Thursday for a party Sunday. I would bake, cool, wrap and refrigerate or freeze the cakes. On Friday or Saturday I'd crumb coat then ice and decorate. I like to refrigerate my cakes overnight after they're iced if the box/container will fit in my extra frig. If not it's also fine sitting out. All my cakes go right into boxes or containers when finished.
Good luck! Do what keeps the stress down. Caking is so much more enjoyable that way!

Glad this question came up.I was just about to post.So what do you wrap the cake in before putting it in the box or do you wrap?

yes clear plastic wrap does the job. Saran wrap is what I use

Thx!

Hi folks!

I wanted to mention that I do NOT fridge or freeze my cakes. I keep it wrapped in a saran type food safe bag inside a cake box.

Am I going to be ok still???


=)

Freezing improves cakes. Truly. You should try it.

When I'm asked if I freeze cakes, I answer, "Well, I certainly TRY to get all my cakes in the freezer at least overnight. If you know what you're doing, freezing improves cake. And I know what I'm doing."

I agree with Leah! I found that out by accident a few years ago and now I also try to get all my cakes frozen at least overnight as well!

does refrigerating and freezing give u same results or is it better to freeze ?

I have froze my cakes many times. Maybe "I don't know what I am doing". However, they were always wet and tacky to touch. I will leave them in saran wrap and foil on counter for different amount of times. 30 minutes, 45 minutes, 1 hour, 4 hours. Then take out of the wrappers. Let sit at room temp. for up to 3 hours. They were ALWAYS WET. They were always cooked completly.

This was causing me to get those dreaded blow outs. My icing would never stick because they were so wet.

This is why I stopped freezing. Again, "I probably don't know what I am doing??"

Thank you for the help and tips.

=)

I'm new to the cake thing, too, and was told by my Wilton instructor that frozen cakes are best. I tried this for my first cake last week and the cake was soft to the touch and super mushy on the bottom. Any advice would be much appreciated!

Wrap cooled, baked cake in plastic wrap - a couple layers is fine. Don't go crazy. Thaw overnight on a towel or tablecloth-covered table (helps absorb condensation). In the morning, you're cakes should be dry on the outside of the plastic, room temperature, settled, and moist - ready to fill and ice. Works every time - for me.

I always freeze mine at least overnight. They seem more moist this way!

I always freeze mine also, and have had good luck. I am freezing in a deep freeze not a regular refrigerator/freezer.

I also have a deep freezer. Still had problems. Don't know why some folks can and other cannot get the same results. Just like baking a cake, everyone gets a different baking result...???

I think the key is letting them thaw completely inside the plastic wrappers. I did dozens of cupcakes last October for a November event and they were frozen for a couple of weeks in plastic wrap and freezer bags. I left them on the counter and thawed them completely. The plastic freezer bag was wet on the outside from condensation but inside the cupcakes were moist and tasted very fresh. Try leaving your cakes out overnight in their wrappers to thaw them out and see if that makes a difference.

I mentioned that as well, the overnight thing. I think it helps a lot to return the cake/cupcakes to room temp before unwrapping them. Do a test run and try it out. I did that with fondant bow loops once - put a 3-day dried bow loop in the frig, and wrote down the time. Checked it every hour or so. Now I know in MY frig, a fondant bow will hold up at least 4 hours.

When in doubt, test it. All the info from all of us only helps assuming our situations/freezers/refrigerators/batter/humidity/temperature is the same. And it never is!

Mikel I never fridge or freeze either.

How I would do it:

bake and fill thursday. wrap or bag and let settle overnight
friday let condensation dry off and ice and or/deco
saturday deco
party sunday

Either way at this point, I hope you have started, or youre gonna be a little stressed come Sunday

Thank you everyone!

Sharon, I don't know you but I sure do love you!!! =)
You have helped me soooo much through your DVD's and replies to my PM's!!


Aprilblack.....I actually don't start my cake until next week. I am just planning out. =)


Thank you again folks!!

=)

I thought your cake was for this Sunday and the thread just continued this long

Interesting! Glad to learn about this whole "freezing makes cakes better" thing! I will try it. I love CC!