How Do I Store A Cake During The Decorating Process?

Decorating By CraterCakes Updated 6 Feb 2014 , 4:14pm by dreamacres

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CraterCakes Posted 6 Feb 2014 , 3:36pm
post #1 of 2

I'm new here, so forgive me if this has been posted. I've googled it like crazy and scanned these forums, but I'm not finding a definitive answer.


I bake very simply from home, maybe 1-3 orders a week. Everyone compliments me a lot on my decorating and although I haven't gotten any complaints on the taste, I feel like it's dry or maybe I'm being hard on myself.


Basically I bake the cake, transfer it to a wire rack. Then I refrigerate it unless it has to be decorated right away (typically I bake the day before decorating). When decorating, if the frosting (usually I use cream cheese frosting) seems slippy.. I'll refrigerate it for 10-15 minutes between colors to harden it to avoid being ruined.


All of this while being uncovered. I've been reading a lot and some say they plastic wrap the pan itself and never wire rack it. Some say they press and seal Glad bag them into the freezer. But all of these responses are in regard to the naked cake. How do you protect a mid-decorated cake?


Thank you :) And sorry again if this has been posted about.

1 reply
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dreamacres Posted 6 Feb 2014 , 4:14pm
post #2 of 2


Originally Posted by CraterCakes 

How do you protect a mid-decorated cake?

Once it has the frosting applied it helps seal the cake.  If you love your recipe and do not want to change it, have you tried brushing the cake with simple syrup?  Good Luck


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