Hi folks, hope you can give me your opinion? Normally I bake as near as possible to the order date but I've made a mistake and taken two bookings, both for 2 tier cakes for 50 portions. I thought I could give myself more time if I pre-baked the sponges and froze them the week before they're due so I can concentrate on all the modelling & decoration. Will the quality of the sponges be compromised? I've heard quite a few bakers pre-bake & freeze, any tips please?

If your filling is stable in the freezer, I would get them done through crumb coating. Wrap well in several layers of plastic wrap, then foil. The freezing puts your cake on hold for exactly this type of situation. You just need to protect it from freezer burn(wrap well) and from absorbing any smells or tastes(again, wrap well). Many people find it improves their cakes.

I was a bit leary of freezing my cakes as well, but decided to test this theory out and I must say they were delicious! I wrapped my cakes very well (probably more than I needed to) but I wanted to make sure of no freezer burn. Very moist and tasted like I just baked them.

I was a bit leary of freezing my cakes as well, but decided to test this theory out and I must say they were delicious! I wrapped my cakes very well (probably more than I needed to) but I wanted to make sure of no freezer burn. Very moist and tasted like I just baked them.

Great news. Can I ask how you defrosted them, did you leave them in the original wrapping? Thanks

Thaw them wrapped.

Thanks very much, appreciate the advice folks