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storing a cake without sugar paste
I have been asked to make a naked chocolate wedding cake and i wondered what is the best way to store it? I will make it as near to the date as possible, but still worried it may become dry without the sugar paste? The cake layers will be filled with buttercream.
I have been asked to make a naked chocolate wedding cake and i wondered what is the best way to store it? I will make it as near to the date as possible, but still worried it may become dry without the sugar paste? The cake layers will be filled with buttercream.
HI Tomandhen 123
The best way would be to freeze it and then bring it to room temperature as close to the date it will be required. To keep moisture in a naked cake take a peek here:
For chocolate simple syrup please take a look at my new blog here:
Once at the venue the cake can be loosely wrapped in heavy grade cling film to stop moisture evaporating.
It’s possible you can get a heavier grade cling in the supermarket. I buy mine from my local restaurant suppliers but it can also be bought online by googling ‘professional grade cling film for food’. Try Lakeland if you can’t get it easily.
