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Hi,can any1 help me in timing my son 1st birthday party cakes:
I would like to make a 3 tier birthday cake(1 of the layer would be choco mud,2 nd almond cake and 3rd maybe maderia),50 vanilla sponge cup cake, no 1 shape spong cake( genoise), macaron,and teddy bear shape choco biscuit.suggest storing method as well
NB:i will only have time to do them in the evening.

Hello Arunima

These are approximate shelf life times for each cake you mention:

Choco mud cake between 5 – 7 days for max freshness, however will keep longer in the fridge. I wouldn’t recommend refrigerating fondant iced cakes due to sweating problems when brought out to room temp. Decorated cakes are best stored in cardboard cake boxes.
Almond cake, depending on whether recipe is using any milk, should be good for 5 – 7 days.
Madeira cake, 2 weeks from baking to eating. Also excellent cake for carving.
Genoise cupcakes, depending whether or not you are using melted butter. Without butter best made and consumed on same day for max freshness. If using melted butter possibly a couple of days depending on how the are stored. Genoise cake is very soft but can be dry due the recipe either using no butter or very little butter. Store CCs in card board cake boxes at room temperature. Refrigerating makes them very dry. Airtight plastic boxes can make them sweat which makes the wrappers peel off.

All the large cakes can be made up and frozen until required. Most cakes will freeze well for at least three months, but I’m sure you’re not looking to do that. Defrost cakes 12 – 24 hours before requirements. Shelf life of defrosted cakes begins on day of defrosting. I don’t like freezing cupcakes although many people do so successfully. I don’t think Genoise freezes particularly well whether large or small.
Best way to store baked cakes is either to freeze if not required immediately for decorating or if awaiting enrobment wrap well in parchment paper and foil, place in an airtight container and keep in a cool environment. Decorated cakes which do not contain highly perishable fillings ie, fresh fruit, dairy cream, cream cheese can be stored in card board cake boxes and placed in a cool room away from direct sunlight or a room which holds the heat. Cakes with highly perishable fillings should be refrigerated.
Macarons taste better the day after they are made and will last for a good week. Store in the fridge in card board boxes until required. Place them in layers separated by parchement paper. Biscuit teddies in clear wrapping at room temp. I don’t bake biscuits very often, they disappear too fast, so no timing from me on them, sorry! I’m sure they’re good for at least three or four days stored in an airtight tin.
These are all approx timings, everyones homes and storage facilities are different. I’m sure other members will also contribute their opinions. Hope this helps a little.

Hi,thnx a lot got all my answers,hope that would help for my sons bday.