How To Keep Sponge Fresh

Decorating By Randyrav Updated 9 Jan 2014 , 6:52pm by MyFairDiva

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Randyrav Posted 3 Jul 2011 , 1:47pm
post #1 of 17

Hi, I am relatively new to cake decorating but have been teaching myself over the past 4 months.

I have 3 cakes due this weekend, 2 on saturday morning and 1 on sunday. I work Ft and have a 2 year old and think Ive taken on a bit much lol

I am wondering how long sponge cake stays fresh for or how I can prolong the freshness?? I was thinking of trying to complete one of the cakes by Thursday night but will need to make it after work wednesday and thursday nights and its required for saturday.

The cake will be sponge, dirty iced with buttercream and covered in fondant. I am looking at covering it in fondant on wednesday or thursday night.

Any ideas on time frames too keep it fresh??


16 replies
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cutiger Posted 3 Jul 2011 , 2:28pm
post #2 of 17

Good question? I'm new at this too but I think I have read that the crumb coat will help keep it moist. Are you planning to put it in the fridge? That may help as well but am not positive! Good luck!

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Pearl645 Posted 3 Jul 2011 , 3:26pm
post #3 of 17

Crumb coating and applying a 2nd coat of thicker / full coverage icing will keep it moist and fresh. I baked a cake on a Monday and delivered it on a Saturday and heard from all the party guests that was the best sponge cake they ever had! I've been getting business from them every since!

I know some cake decorators throw in a box mix into their recipe to keep it fresh...from the preservatives. If you are using box mix base then you can do it a week in advance and ensure it is WELL COATED in buttercream so no air gets in. Just what has worked for me.

I don't freeze or refrigerate my cakes ever.

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Randyrav Posted 3 Jul 2011 , 8:20pm
post #4 of 17

Excellent! I was hoping to be able to make them all early in the week and to do it each night after work.

You said that you don't ever refrigerate your cakes but doesn't the buttercream separate or go off as such if its not refrigerated? I would have thought to crumb and then finish coat it in buttercream and then refrigerate? Do I put it in a container to sit for that time?

Sorry for the questions I just want to make sure I get it right!


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Pearl645 Posted 4 Jul 2011 , 12:28am
post #5 of 17

I use the wilton BC recipe which crusts on my cakes. I put on a thin layer then a thicker 2nd coat. It's crusts in one day and I don't have to refrigerate. It has never slid off and i live in the Caribbean with temperates of 34 degrees everyday!

I just cover it with a cover or something to keep it safe. The icing seals in moisture and prevents air from drying out the cake.

Please post and let us know your end results!

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Randyrav Posted 4 Jul 2011 , 8:36pm
post #6 of 17

The Wilton BC has shortening in it but I use a butter based buttercream, do you think this will make a difference?

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Pearl645 Posted 5 Jul 2011 , 3:25am
post #7 of 17

Hi,yes butter-based BC will be a big hot mess. My 1st BC was with all butter and it was a disaster for me. It never set. Was wet and like butter at room temperature and I am in 34 degrees weather daily. The shortening helps BC to crust. I think you will find better results with a shortening based BC. You get 3 or 4 cups of BC from the Wilton recipe. You will only know how much you need to cover your cake size by experimentation over time. Buy enough BC ingredients for 2 recipes just in case you need more. I always make 1 batch 1st and then make a 2nd depending on how much I need again. Let us know how this comes out for you.

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Honeypudding Posted 5 Jul 2011 , 9:05am
post #8 of 17

i am in the topical humid singapore.
when i crust my cake and then go through a next layer, i put it in the fridge to get it all set.
But once i take it out, it get wet from condensation... leaving it out... the buttercream will melt.. so I am in total confusion.

and when I remove from the fridge to cover with the fondant,the buttercream gets messy...

I've got about a month more to practice before my two tier cake get out into the public.

I have experimented like four times and each time I get a different or a new problem to solve...

What should I do?

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Pearl645 Posted 5 Jul 2011 , 1:26pm
post #9 of 17

You need to use a crusting BC - wilton or Indydebi's recipe which you can find here on most saved recipes. Don't refrigerate your cake covered in BC. IT WILL CONDENSE! You will get a lot of water droplets all over and it will mess up your fondant. Leave it to crust at room temperature for one day. Then apply your fondant or if not, put on a thicker 2nd coat of BC. Trust me,it will work.

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Honeypudding Posted 5 Jul 2011 , 2:25pm
post #10 of 17

Thanks for the reply icon_smile.gif

I used this particular recipe for my buttercream:
1/2 cup shortening
1/2 cup butter, softened
1 teaspoon vanilla extract
4 cups confectioners' sugar
2 tablespoons milk

will it still work?

I was thinking of increasing my shortening amt in comparison to the butter so that the buttercream will be able to hold in the heat and humidity...

I have looked through the recipes listed on the forum... the really good ones requires some ingredients that seems impossible to find in the stores... Now, my head is bursting trying to solve individual problem with making the fondant cake.

Thanks in advance...

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Pearl645 Posted 5 Jul 2011 , 3:48pm
post #11 of 17

I use this same recipe but substitute margarine for butter. Butter at room temperature is a mess and slides. You need a sturdy and firm base to apply fondant. Try using margarine in a block not the soft spread margarine. You should get good results.

Your recipe is good as in with the 2tbsp milk, 4 cups PS etc

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Honeypudding Posted 6 Jul 2011 , 1:53am
post #12 of 17

thanks will substitute butter with margarine then icon_smile.gif

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Smckinney07 Posted 16 Mar 2013 , 12:55am
post #13 of 17

AFor condensation problems I wrap my cake in Saran wrap, then foil then refrigerate (or sometimes slightly freeze if I'm carving). Once I pull my cake out the next day I let it rest, still fully wrapped so the condensation forms on my foil instead of the cake. Then I cut/pull everything off once my cake is at room temp voila no soggy cake!

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irenet Posted 19 Nov 2013 , 12:29am
post #14 of 17

hi I saw a question on the lady who has 3 cakes due and needs to fondant them a few day before.... that no prob at all you can keep a sponge or mud cake covered in fondant for up to 10 days. just cover in clean tea towel and plave in a cool spot. do NOT put in the fridge.

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CherryBlossomSA Posted 9 Jan 2014 , 5:08pm
post #15 of 17


Today is thursday I have a cake due for this saturday, I am a mom to 4 kids and I work full time, I need to bake my sponge cakes tonight,I then fill with chocolate mousse, dirty ice and leave overnight in fridge til I get home from work tomorrow afternoon, but when I take out the cake the BC is full of water droplets, I then cover in fondant and the fondant goes soggy and melting HELP what should I do, once dirty iced must I put in fridge or not

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-K8memphis Posted 9 Jan 2014 , 5:17pm
post #16 of 17

where is the water coming from? is your fridge condensing and dripping onto the cake? is you icing not mixed well?

is the water just forming because of the changing temperatures when it comes to room temp??

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MyFairDiva Posted 9 Jan 2014 , 6:52pm
post #17 of 17

AThere are some answers before that could help with the problem you're having. It will depend on where in the world are you, how hot/cold the weather is? Is it really necessary for you to leave it in the fridge?... if it's cold (and boy is it cold in the North hemisphere right now), then maybe you could use a crusting BC and avoid the fridge leaving it covered outside, thus avoiding the condensation issue; if it's hot and it needs to go in the fridge, then wrap it like someone suggested and when you take it out allow the condensation to form on the foil, or 3, add a 2nd thicker coating of BC when it's out and firm it up for half hour in the fridge before covering with fondant.

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