I have been asked to do a cake for a colleague for the first week in October but I have a number of limitations on my time that week - at college Tues night, sugar paste flower course Weds night, daughter's birthday Thursday and out at Horse of the Year show on Friday!!! Glad this isn't a usual week for me otherwise I'd be shattered! Lady asking about the cake hasn't given me an exact date but has asked how long a plain Victoria Sandwich sponge cake will keep fresh once under buttercream and fondant - regardless of whether I do the cake for her or not, I'd like to know how this myself. I'd have thought 2-3 days but wondered whether it could keep longer. Any thoughts?
I am curious to hear the answer too. Scientifically proofen answer that is. My guess is first of all it depends on the cake and type of buttercream. And if you wanna know the limit as to how long someone would still enjoy eating the cake or get seriously sick...cause there might be a grey zone in between - not getting sick but stale taste or so. My guess is for the first (assuming the cake is made with smbc and stored in the fridge) maybe 3 days max and for the last probably a danger to your health after 5 days, if you use American buttercream probably even 7 or more days? Idk... my personal limit is 2 days though.
Okay...here is what I'd do: Make the cake like now...today..tomorrow. Put it in a cake box and wrap that many times with cling film...must be airtime. And then freeze it! Take it out a few hours before she collects it (leaving the cling film on!). Once the condensation is gone, dry the outside of the box (the cling film) and voila...inside is a super fresh and MOIST (LOL) cake.
Oh wow - thanks for that. Do I let the fondant 'dry' before wrapping it up and freezing it or should i freeze it as soon as it's covered and the fondant is still 'soft' - the fondant i use takes a good 12 hours to dry so it can be touched without leaving marks.
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