Welcome to the Cake Decorators Q&A
Labrador
Hi
Can somebody guide me in relation to when I could start making this cake , cakes are in freezer however working nightshift two days before event when would be the earliest I could start making it , i am how fresh it would be , the event is on frid working wed thurs help
Hi Alicain
How fresh the cake will be depends on which recipe you have used. If it’s Paul’s moist chocolate cake, it stays fresh for a good 6 – 7 days with a ganache or buttercream filling. Maderia cake similar or perhaps a couple of days more, again depending on recipe. This time line is just an approximation since conditions vary, especially if you are experiencing the extra warm warm weather we’ve had lately.
In both types of cakes, avoid using any fresh purees, curds or fresh fruits as these deteriorate very quickly. If this is an adult cake, a sprinkling of alcohol ( Bailey’s cream) over each layer will also help it keep moist as will a flavoured simple syrup brushed over each layer. Both will also help as preservative. Keep the cake as cool as you can, away from direct sunlight. During the crumbcoating stages the cake can be stored back in the fridge covered with clingfilm. Hope this helps with a time guidline. Good luck with your project.
