I’ve spent some time researching how far in advance I can bake my cakes and this website has been brilliant so I’ve decided to sign up to ask a question..
what is the best way to set your buttercream and then store the cake after your crumb coat and then decorating?
I’m based in the uk so we use a lot of butter - I’ve found that putting the cake in the fridge even for an hour dries it out really bad - but the kitchen gets hot real quick.
im also concerned about just double wrapping the cake in clingfiln after the decoration stage and ruining the cake. Any tips?
are you using the butter in the cake batter or the icing or both?
I have never had a problem with my cakes drying out in the fridge once they have been frosted? How about putting your frosted cake in a box and wrapping the box well in plastic wrap. That would keep it sealed airtight.