Help!!!! I have always been complimented on the moistness of my cakes. Which means a lot around here since there are other bakers with great decorating skills but cakes are over cooked. I pride myself on this. But I am getting lots of orders and business is growing. But I am wanting to be able to bake the cakes in advance by 3 days to allow enough time for decorating. Are there any tips that would help???
PLEASE AND THANK YOU
I freeze my layers. No problems with them getting dry. I think if it's a good, moist cake to start with, shouldn't be an issue. I have 3 wedding cakes this weekend, and all my layers went in the freezer last week.
AI agree freeze them. Make sure you wrap them real good.
Freeze them and you should have no problems. As long as your cake was moist to begin with, you should have no trouble with dryness when you remove them from the freezer.
what you can do is bake, let them come to room temp, then wrap, wrap, wrap again, freeze them, and then when you need to defrost you should pull them out and not unwrap them till fully defrosted. This helps them retain the moisture too. ;)
AI needed help with this issues also. Thank you too all who posted so helpful!
AThank you all for your replies. I didn't mean to be rude in not responding computer was dead!!!ugh!! Thank you all again!
hurray for the resurrected computer--
you can also use splashes sometimes called washes to ensure maximum moisture in your products --
simple syrup + flavoring brushed onto cake (i do it before freezing)
ASo do you guys freeze your cakes already filled and crumb coated? When thereafter do you cover with fondant? Sorry it's just I want to start covering with fondant and have never freezed my cakes which I would love to try. And thanks for this thread it's given me tips too :-)
i don't often crumb coat because i don't want to ice the cakes more times than i need to-- i figure once is enough--but i freeze mine all filled and ready to be iced--they are usually in the freezer for a coupla days max--i unwrap mine immediately out of the freezer so i can brush off any ice crystals that formed and i ice them immediately--still frozen--store in fridge from that point on and cover with fondant right then or as the schedule allows--within 24 hours for sure--
there are more than ten million different ways to do this--best wishes as you find the one that works best for you
AThank you for the tips!!
I bake, bring to room temp, double wrap and refrigerate no reason to freeze :)