Using Simple Syrup/baking Ahead-

Decorating By vpaniagua Updated 7 May 2014 , 9:57pm by alpacamysnacka

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vpaniagua Posted 7 May 2014 , 9:39am
post #1 of 3

Hello everyone!


First, thank you all for your contributions to this website. It has been a tremendous help to me as an amateur baker and I learn so much with every thread I read! I am learning a lot still mostly with making cakes ahead of time to allow for the fondant decorating. I have a few questions regarding the best ways to bake ahead. Thanks in advance for any feedback!


Using simple syrup: I just started to do this but I often wonder how much is too much. I use a spray bottle to spray them but I a paranoid I will use too much and have a wet tasting cake instead of a moist one. Does the amount you use depend on how far in advance it is baked? I typically bake them 2-3 days prior to the event or pick-up time, so how much is a good amount?


Baking ahead- As I said, I usually bake about 2-3 days ahead of time, cool, frost and cover in fondant all on the same day. I let it sit overnight (usually in a cool place but not refridgerated unless filled or with cream cheese frosting), and the do the decorating the day before it is due. I need to do this more ahead of time so that I have more time for the decorating. So, I would want to bake them now 3-4 days ahead, but what is the best way to store them? I feel like the longer a cake is in the fridge, the faster it dries out, but I also worry that leaving it at a cool room temperature is not a good idea either. Any advice on this?


Finally, most of my cakes don't have fillings as I use a lot of candy and chocolate chips, etc in addition to frosting, so how far in advance can I pull of baking them on a super busy week? I have seen many post about baking up to a week in advance but that seems crazy to me!


Any advice is so much appreciated! Thank you!

2 replies
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leah_s Posted 7 May 2014 , 10:24am
post #2 of 3

AI use a wash (simple syrup) on every cake. I apply it with a squirt bottle, so I think you're pretty safe using a spray.

No filling? How do your cake layers stick together? Or are you baking a 4" thick slab of cake? Whatever is between the layers us filling. Its a location as much sacs product.

Baking ahead and freezing makes your caking life easier and doesn't hurt the cake. Id sissy's bake at the beginning of the week. Sometimes a couple of weeks ahead. There are few bakeries that could survive without baking ahead.

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alpacamysnacka Posted 7 May 2014 , 9:57pm
post #3 of 3

ARefrigerator temperature (below 41) accelerates retrogradation of starches (reason cakes, breads, etc. stale), so wrap (when completely cooled) and freeze, wrap and leave out, or coat with icing.

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