Welcome to the Cake Decorators Q&A

When we had the bakery for operational reasons we had to start some cakes on the Monday that weren’t  to be eaten ’til the Saturday. There was never a problem as we used oil mixes (with a little glycerine) which made sure that the cake was still moist for around 2 weeks as long as the cake was covered.

It does vary recipe to recipe but as long as the cake is covered and stored in a cool place (not the fridge) then you should have no problems at all.

Hope this helps.

Kind regards

David

I agree with David.  I have made a cake, covered with fondant same or next day and it still tasted ok a week later.  It was a sponge cake (with buttercream and jam) and I didn’t add any oil.  I am paranoid however and like to make as close to the day as possible!

Jx

Hi, I made a cake – madeira with jam and buttercream filling – for my friend who was giving it to a work colleague as a birthday gift.  I then found out that the lady was going on holiday the day after her birthday for two weeks and I told my friend that it probably wouldn’t last that long.  However, when the lady returned to work a fortnight later she cut the cake and said that it was beautiful and moist!!  Obviously the fondant had done it’s job.  I usually bake, freeze, defrost and allow about three days before it’s needed for decorating, so I think you’ll be fine with baking it on the Thursday, but be sure to keep it cool.

Hi Doodlecake,

I always bake a good few days in advance – if you’re looking for cakes that keep well, oil based cakes like Paul’s one, or a chocolate mud cake or Madeira cake will be best.  In fact, if you double wrap them in cling film, both Madeira and mud cake are moister after a week – just remember the glycerine in your Madeira.  I used a quarter teaspoon of glycerine for every egg (i.e. 6 egg cake = 1.5 teaspoons of glycerine).

Hope that helps!

JC x

Thank you 🙂