Welcome to the Cake Decorators Q&A

Hi

I have somehow managed to agree to do 3 cakes for the same day. The cakes will be cut on Saturday but will be collected on Friday. I have made a vanilla sponge cake for all 3 and will be defrosting prior to decorating. I usually defrost and start decorating a cake 2 days before they are needed. However in this case Im worried I wont have enough time to decorate if I start 2 days before delivery. What is the earliest I can
defrost and cover the cake with sugarpaste without affecting the sponge?. The filling for the cake is white chocolate ganache.

I am really worried and need all the help I can get.

Thank you

No, the syrup will crystallise if you freeze it. When you defrost the cakes ready for filling make the syrup and brush each layer liberally and let it soak in. Simple syrup is made by boiling equal quantities of sugar and water for one minute, cool and use. For a 10″ cake I make 100g sugar, 100 ml water, you’ll have a little left over but better to have more than not enough. You can flavour it if you like. For vanilla, pop a vanilla pod in while boilng and leave to infuse while cooling, scrape out the beans and add to the syrup. For liqueur, add when the syrup has cooled slightly, same goes for any flavoured extracts.

Hi ninahashim

You should be ok decorating three or four days ahead. Normally sponge cakes will start to stale after five or six days but if you give them a simple syrup drench they’ll stay moist. Once ganached and iced the moisture will be locked in. Keep your cakes in cardboard boxes in a cool room away from direct heat and sunlight.

Thank you maditwithlove

I’ll start decorating on Wednesday. Am I right in thinking that syrup is used prior to freezing the cake?