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How far in advance can i bake my cakes?

(25 posts) (14 voices)
  • Started 2 years ago by damaris c.
  • Latest reply from ingrid s.
  • 3 Members Subscribed To Topic
  1. damaris c.
    Posts: 18

    How far in advance can you bake a cake without it drying out or getting a weird flavor?
    I have always been nervous to bake too far ahead of time, so i the farthest out i have baked my cakes is 3 days out.
    I have a lot of cakes coming up and it would help if i could bake them a little farther out.
    Also cupcakes, how far in advance can I bake cupcakes? i bake mine usually the day before because those suckers dry quickly on me!

    Posted Jun 19 2012 10:20 pm #
  2. Holly
    Posts: 532
    Location: Oregon Member

    LOVE that Melissa bakes her cakes and then freezes them. This one little tip was enough to save my sanity on several different occasions. Usually, I'll bake my cakes about two weeks ahead of time, let them cool for 10 minutes, then wrap them in plastic wrap, then again in heavy foil. I use a Sharpie pen to write the name of the order and the date it's due on the tin foil... it saves so much time!

    Cupcakes I usually bake the night before and frost in the morning, just a personal preference, I do have tiny orders that I freeze the cupcakes as well... strays from previous orders are wonderful when, say, Father's day comes up, and I just want to put together a little four or six pack.

    Posted Jun 20 2012 12:36 am #
  3. damaris c.
    Posts: 18

    I seen the video on how melissa freezes her cakes but i didnt realize it was for a couple of weeks ahead of time : ). and it doesnt leave the cake with a weird taste? you know, like the fridge? (lol, sorry thats the best way i can describe the taste i am talking about)
    about how long do you put them out in order for the condensation process to pass? a day ahead or like half a day?

    Posted Jun 20 2012 11:28 am #
  4. BeBe
    Posts: 1050
    Site Mother

    Hi Damaris, yes, as Holly said Melissa and I almost always freeze our cake layers. You can freeze and use within 2 to 3 months with good results. The key is wrapping it properly. We cool the cake for a short while, wrap in plastic wrap while still slightly warm, then wrap in a layer of aluminum foil. We don't get a weird taste. To thaw them we put on the countertop while still wrapped, once condensation forms on the outside of the aluminum foil we unwrap and let the layers continue to thaw. This could take a few hours depending on your room temperature.

    Posted Jun 20 2012 1:20 pm #
  5. Hi Damaris--I just wanted to add that if you like to crumb coat your cakes partially frozen (as we sometimes do), you can just leave the wrapped layers on the countertop to give the condensation a chance to form on the foil. Then, unwrap and crumb coat before layers have thawed completely.

    *We let our cakes settle after crumb coating, and then make sure that the cake is at room temp before frosting our final coat. This is especially important if you are using the "Viva" or "Roller" methods of smoothing, because they rely on your buttercream being crusted. Your final coat of buttercream will take forever to crust if you have applied it over a cold cake.

    Posted Jun 20 2012 2:47 pm #
  6. damaris c.
    Posts: 18

    Thanks Guys! i am happy to know i can freeze my cakes way ahead of time, i never have used the foil, just the saran wrap. Thats probably where the difference is ( to keeping them extra fresh., you know, not tasting like the fridge )

    Posted Jun 20 2012 4:39 pm #
  7. Yes, the foil makes all the difference!

    Posted Jun 20 2012 5:06 pm #
  8. Sue M.
    Posts: 1

    How do you prevent them from the sides budging?

    Posted Jul 23 2012 8:31 pm #
  9. Lynn S.
    Posts: 153
    Location: Pacific Northwest Member

    i just made the wedding and grooms cake for my son's wedding. the wedding cake had 4 tiers and the groom's 3. i baked them ahead. there were 4 flavors. each week i baked a flavor. i baked cooled a bit and when a tad warm i wrapped in plastic and set aside with a bit of weight on top to settle them. the next day i prepared the frosting for the dam and filling and i filled and stacked them, each tier had 3 cake layers. i didn't crumb coat them. after they were stacked i wrapped them in 3 layers of plastic and 3 layers of foil and some packing tape to keep it tight. may be a bit of overkill but i wanted to be sure. the week of the wedding i made the ganache for the outer coating of the cakes, the next day i took the cakes out of the freezer, trimmed them and applied the ganache, the next day i put the fondant on the next i put the cakes together. i had comments about not ever seeing such a feeding frenzy over a wedding cake, people ate all 4 flavors and others ate in groups so they could taste all the flavors. there was no telling it was all pre-made. one cake was a choco, chocochip cake with sourcream in it, vanilla almond sourcream, sweetapolitas tropical carrot cake and a lemon cake made with fresh lemon also with sourcream. the carrot and lemon used butter instead of oil. i don't know if the sourcream and butter made a difference, but freezing them even filled and stacked (3 with buttercream based filling and one with smbc) didn't have a negative effect at all. thank you Melissa, it was you who gave me the courage to try it and it was such a huge help & blessing to the process. :)

    Posted Jul 26 2012 8:30 pm #
  10. Kane93
    Posts: 174

    Lynn, was a pleasure reading your post. Curious though, why did you dam, fill and freeze, why not just freeze, thaw, dam and fill, then ganache coat? Also, by doing it how you did, how long did it take for the 3 dam/filled layers (that sounds funny!)take to thaw before you ganached each tier? One more question....why ganach before fondant verses just buttercream before the fondant?

    Posted Aug 2 2012 1:51 am #
  11. Josie C.
    Posts: 60
    Location: Sydney Australia Member

    Do you trim the cakes before freezing or freeze as they come out of the oven and trim when you need?

    Posted Aug 2 2012 3:39 am #
  12. Jenny M.
    Posts: 171
    Location: Adelaide, Australia Member

    Kane93 - Ganache under fondant creates a more stable and smooth base for the fondant in comparison to buttercream. It also means you're able to create sharper edges as the ganache wont move under the fondant like buttercream does. Dark chocolate ganache tends to be more stable in heat than buttercrean too :)

    Posted Aug 2 2012 4:54 am #
  13. Kane93
    Posts: 174

    Jenny M.
    Thank you for your reply! That makes so much sense!! I will have to try it.

    Posted Aug 3 2012 9:32 pm #
  14. Lynn S.
    Posts: 153
    Location: Pacific Northwest Member

    hello Kane93! i am sorry for replying so late. i din't know there were more comments on this post. since i was making four different cake and filling flavors i didn't feel it possible to fill and stack the wedding week. i have adrenal health issues that affect energy and how i respond to stress......this might not of been the perfect project for those issues. lol. anyway, i figured it would be easier to dam, fill, stack and freeze. each week before the wedding i was able to make, fill, freeze the cake/cakes for one flavor. i took the cakes out early the morning i wanted to work on them and they were mostly thawed when i got to them. it's best to start with the smallest cake and work to the largest so the largest will have more time to thaw. it didn't seem to matter if they wern't totally thawed, just mostly thawed. like JennyM said the ganache gave such a wonderful foundation for the fondant. i don't always use ganache because of the expense, but for the wedding cakes i wanted the best i could get. once stacked i froze as they were and trimmed them before i put the ganache on them. being a bit frozen made that job a bit easier too. i recently did this fill. stack. freeze method for my daughter's bday cake and it too came out wonderfully with no evidence it had been frozen. that cake i took out of the freezer the night before and frosted it late morning. i didn't remove the foil or plastic until i was ready to frost. again i apologize for not knowing you had asked a question. i hope this helps. :) ps like Melissa stated above for cakes frosted in buttercream they have to be thawed and the chill off them before putting the buttercream on them. i made that mistake and had to set one cake aside for several hours before i could "viva paper towel" it because the buttercream wouldn't crust until the chill was out of the cake. i don't know exactly how long it takes to thaw them, sorry. i'll try and pay attention better next time.

    Posted Sep 5 2012 1:05 am #
  15. Natasha K.
    Posts: 39

    Which video on freezing cakes? I must have missed it! I've tried freezing cakes a couple times, but I feel like it always gets misshappened... Do you wrap lightly? Do you wrap it in the pan?


    Posted Sep 5 2012 4:58 am #
  16. BeBe
    Posts: 1050
    Site Mother

    Hi Natasha, in the video Decorating Basics we talk about freezing cake layers. It begins about minute 14, if you want to skip ahead to that point. Basically, this is what we do. We let the baked cake cool 10 to 15 minutes in the pans. Then turn them out onto a cardboard cake circle, cover the cake with plastic wrap then wrap with aluminum foil. We wrap each layer individually then freeze.

    Posted Sep 5 2012 8:34 pm #
  17. Paula M.
    Posts: 509
    Location: California Member

    Hi Lynn S.
    Was the lemon cake with sour cream a recipe from Sweetapolita? The cakes you made sounded awesome!!!

    Posted Oct 22 2012 11:34 pm #
  18. Lynn S.
    Posts: 153
    Location: Pacific Northwest Member

    Hi! Paula M.
    no, this recipe was a cupcake recipe a friend found and i just tripled it i think to make it work. i have made her Hawaiian carrot cake with coconut icing and oh!my!golly! thank you for your kind words. you can see the cake under "elegant cakes" titled, "my son's wedding cake"

    Posted Oct 27 2012 1:12 am #
  19. starlight
    Posts: 3


    Sometimes its nice to take time to follow the basics! I have baked a lot of cakes and frosted then whilst partly-frozen. I constantly got frustrated that they didn't look the way I wanted them to after I'd covered them with fondant. The final straw was a 5-tier wedding cake which had serious condensation issues. It looked good on the day and I had a lot of great comments but to my eyes it was not perfect because I could see the marks that condensation left on the fondant. I had determined that whatever it costs that my next set of cakes would be covered with ganache because of this. I will definitely now leave the cakes to thaw at room temperature before frosting because obviously this is where I had gone wrong! Thanks, Melissa, your site is definitely value for money.

    Posted Oct 30 2012 11:55 pm #
  20. Kelly C.
    Posts: 8
    Location: Frostproof, Florida Member

    Freezing extra or leftover cupcakes is something that never occurred to me! This will work perfectly for an order I have coming up next week. The customer wants 6 carrot and 18 "yellow" cupcakes. I was just sitting here thinking about the waste I'm going to have from making a full batch of carrot and only using 6 of them. My question to you ladies is how do you freeze your cupcakes? I know the process for freezing cake layers but I can't imagine it would be very easy to wrap cupcakes in their liners in plastic wrap and aluminum foil one at a time. Is there a better way?

    Posted May 23 2013 3:43 pm #
  21. BeBe
    Posts: 1050
    Site Mother

    Hi Kelly C., we place our cupcakes on a cake board and cover with plastic wrap then cover with aluminum foil to make it air tight.

    Posted May 23 2013 5:27 pm #
  22. BeBe
    Posts: 1050
    Site Mother

    Hi Kelly C., we place our cupcakes on a cake board and cover with plastic wrap then cover with aluminum foil to make it air tight.

    Posted May 23 2013 5:27 pm #
  23. ingrid s.
    Posts: 5
    Location: South Africa Member

    Hi BeBe, is the foil really necessary? or can one just use cling film and make sure that you have sealed it well? I notice you always use both, and am just wondering why?

    Posted Jun 15 2013 10:54 am #
  24. BeBe
    Posts: 1050
    Site Mother

    Hi Ingrid, we use both as an extra precaution to keep the cake airtight. If I were going to use only one I would choose the foil. Some members tell us they use the cling wrap and then place in a freezer bag........we haven't tried that method yet.

    Posted Jun 15 2013 2:09 pm #
  25. ingrid s.
    Posts: 5
    Location: South Africa Member

    Great. Thanks.

    Posted Jun 18 2013 7:45 pm #


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