Welcome to the Cake Decorators Q&A

Hi
I’ve been asked to do a 12″ square birthday cake for a party on 24/05/14.
I work during the day and do my cakes on a weekend and evenings.
I am not sure if the cake will fit in the freezer. If it did I would bake the cake this Saturday and decorate it Tuesday Wednesday evening.

If the cake does not fit in the freezer (vanilla with sugar syrup) will I be ok to bake on Monday and then decorate Tuesday onwards ?
I am a bit slow at the moment so would the cake covered with ganache be ok overnight if I run out of time to cover it with sugar paste in the same evening ?
One day I will work full time n my cakes but for the time being I have to do a day job and be very organised!
Thank you for all your help.
I learn so much on this site from Paul and other members.

Rachael

Hi Rachael

It depends which cake recipe you’re baking. Just so you’re aware, most sponge recipes like Victoria have a shelf life of 5 days but if you add a bit of syrup cake will stay moist for a couple more. Best cake for long shelf life is madeira. It’s good for 2 weeks from baking to eating, so no worries leaving it out wrapped up in cling film and foil and place in an airtight tin or box. Paul’s moist chocolate cake will be fine for a good eight days, wrap it up as above and leave it in a cool place or in the fridge because this one doesn’t dry out like a normal sponge.
Please don’t put syrup on cakes which are to be frozen. Sometimes the sugar in the syrup crystalises and makes hard crunchy bits in the cake.
You’ll have plenty of time if you do it in the time you’ve said. I’m sure you will one day do cakes full time, other member on the site have done just that! Good luck. x