Welcome to the Cake Decorators Q&A

Hi all 🙂

I have a handbag cake to make this week. Its to be delivered on Wednesday, for a birthday on Thursday. I have baked the cake this morning, and it’s cooling.

My question is – will I be ok to cover in buttercream and fondant today? I’m worried about it not being good or fresh on Thursday. My plan was to cover today, then do the finishing bits tomorrow night. I have another two cakes to do for Friday, so don’t have a huge amount of time so want to get as much done as possible but don’t want my cakes not to be tasty!

Hi Kirsty

I think it depends on what the cake is. If it’s a chocolate cake or a madeira it should be fine. I’m just going from my own experience. Some cakes taste even better after a couple of days rest. What I normally do is make a simple syrup, equal quantities of sugar and water boiled for a minute. When it’s cooled I drench the cake with it using a pastry brush, leave it to soak in and then fill the cake as you would normally. The syrup keeps the cake moist and also acts as a preservative. I’ve never (touch wood) had any problems with cake using this method. If you want you can boil up a vanilla pod with the syrup to give your cake an even nicer flavour. I made the hand bag in madeira, baked on Monday, filled and decorated the same day, delivered on Wednesday for a Friday birthday. Cake was fine and not a morsel left! Get cracking girl, you’ve got a lot to do! x

I’d say, once covered with buttercream & fondant, you could store it in the ‘delivery cake box’ until Wednesday quite easily. I normally plan to get mine finished the day before delivery though.

There are bakers more experienced than myself here who will no doubt help if the info I’ve given isn’t correct. X

Thanks for your answers!

Its an oil based vanilla sponge – does that make a difference?

I really am just itching to get started! I’m still working full time so trying o fit everything in gets a bit tricky!

It should be fine, please would you share your oil based vanilla sponge recipe? been looking for one for ages. xx

Of course!  I use this cupcake recipe, I just amend it to whatever tin I use 🙂  (In no scientific way, I just guess!!  Most tins I double it, for a 10″x8″ tin I times it by 2.5)

http://www.justeasyrecipes.co.za/2009/08/27/vanilla-cupcakes/

Thanks Kirsty x

No problem!  I use sr flour, and add 1/2tsp baking powder for the recipe as it is.

Hi Kristy,

I also use the syrup method for many years and it works wonders. It keeps the cake moist and preserves it. Go for it and you will never stop using this system.

All the best.

Lena da Cruz