Welcome to the Cake Decorators Q&A

Dear cake lovers please help. I need to make 14 10in sponge cakes for the 8th of December. Please can someone tell me how long in advance I can decorate the cakes with sugar paste? Once decorated, can they be left out and still keep moist and fresh until they are needed?

Hello nikke-odele

Wow that’s a lotta cakes to bake and decorate! It depends really on what type of sponge and fillings you’ll be using.
Madeira will give you the longest time as it has the longest shelf life, it lasts a good two weeks from baking to eating. Most sponge recipes give five days but if you brush simple syrup on both sides of each layer it will keep the sponge moist and give you a couple or three days more. Same goes for most chocolate cake recipes but you can extend the shelf life by adding glycerine. have a look at what David says here http://www.cakeflix.com/questions/lengthening-the-shelf-life-of-cakes If you’re looking for an extended chocolate cake recipe there’s one here http://www.cakeflix.com/blog/how-to-make-chocolate-mud-cake
If you’re using fresh cream or fresh fruit fillings they are best decorated on day of requirement.
So if you were to start decorating the cakes with the greatest shelf life first and leave the ones with the least shelf life last you could just squeeze them all in. If you’re freezing any filled cakes please don’t use simple syrup as freezing can crystallise the sugar making hard crunchy bits in the cake.
Hope some of this helps, other members I’m sure will be able to give more information. x

Thank you very much madeitwithlove. Yes it is quite a lot of cakes. I am having dinner with a group of friends on the 8th December and I plan to present them each with the cake. I was planning to start baking on the 1st of December may be 2/3 cakes a day and freeze until am ready to decorate them. I will be filling the cakes with buttercream and I have read previously in one of your comments that the Jane Hornby sponge recipe is very good. I want to try that recipe and if I like it, will use that. Problems is not sure when I can start covering with sugar paste to keep it moist and fresh for the 8th and a few more days after that.

Hi Nikki

I use that recipe quite a lot, it keeps very well. I always brush both sides of each layer generously with the simple syrup which keep the cake very moist and also helps as a preservative. I think you’d be fine to start 4 days in advance and I’m sure your friends would enjoy their cakes a few days after the 8th. Cakes stay moist for longer than we think. Sell by dates and best before days are as guidance for people in business, it doesn’t necessarily mean they’ve gone off or have become too stale to consume. Obviously I wouldn’t expect a normal fluffy sponge cake to stay fresh for a week but the Jane Hornby cake is in between a madeira and sponge with more characteristics with madeira. Just ask your friends to store the cakes in an airtight tin once cut to prevent them drying out, or keep covered with cling film. Keep your cakes in boxes in a cool environment once you’ve decorated.

Madeitwithlove you are a star always. Thank you so much. Always very helpful. Will definitely use that recipe then and follow your advice.

I hope all goes well Nikkie. I can’t help but think that you’re creating a lot of work for yourself, don’t get too tired, Christmas is looming! x