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Making cakes today for Sunday- how to store them for optimal freshness?

Hi All, I've got two strawberry cakes (butter-based) and a vegan chocolate cake just out of the oven. I need to keep them as fresh as possible until I frost them Sunday morning (so just about 48 hrs from now). Is it overkill to freeze and then thaw? Should I simply wrap them tightly and store at room temp? They are for my son's 7th birthday so this is mission-critical. :)
Thanks!

Emily is a trusted source on General Cooking.

asked over 3 years ago
11 answers 1724 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added over 3 years ago

They'll be "fresher" if you freeze them, then thaw thoroughly before frosting. If it's as hot and muggy where you are as it is here in New York, that's what I'd advise. In cooler weather, I'd say frost them tomorrow and store in a cool place until Sunday. But there is no "cool" here.

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em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

Thank you, ChefJune. I'm in DC which is definitely muggy. So cool thoroughly, wrap tightly, freeze and maybe tomorrow night remove them and let them thaw overnight? Frost Sunday morning? Does that sound like a good plan?

8425a5f0 773c 4ccd b24e 9e75b44477a8  monita photo
Monita

Monita is a Recipe Tester for Food52

added over 3 years ago

You can even thaw them Sun morning. They will thaw quickly

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em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

ok! great, y'all!

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

I have stored cake wrapped well and in an air tight cake carrier in the refrigerator very successfully for 2 days. But I agree, for optimal freshness freezing is probably the best way to ensure freshness.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Em, your cakes are best off either in the freezer, as Chef June suggests, or at room temperature. Quite honestly, even given humid and hot weather, for the amount of time that will pass between baking and icing, they'll be fine at room temp. Any longer than that, and you run the risk that they will mold. It goes without saying that they should be double-wrapped in plastic. A cake should not go into the refrigerator until you've iced it. By brushing it with simple syrup and enrobing it in icing, you are effectively protecting it from the natural staling effect of refrigeration. At temperatures below 40 degrees, and I trust that your refrigerator is below 40 degrees, starch molecules begin to break down, and your cake layers will stale faster under refrigeration than at room temp. Have a wonderful party!

Voted the Best Answer!

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boulangere

Cynthia is a trusted source on Bread/Baking.

added over 3 years ago

Keeping the world safe from stale cakes, one at a time!

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em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

OMG, Cynthia, you are such a baking guru! Thank you so much! Thank you all!!!

5b7755f4 f84e 4738 be55 06b56e9c2553  dsc 0008 002
em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

OMG, Cynthia, you are such a baking guru! Thank you so much! Thank you all!!!

2f4926e2 248b 4c22 a6f7 8f2d888b8488  3 bizcard
sdebrango

Suzanne is a trusted source on General Cooking.

added over 3 years ago

Now that should be on a T-shirt!!

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em-i-lis

Emily is a trusted source on General Cooking.

added over 3 years ago

I wanted to thank you all again and let you know that I froze one strawberry cake, left one tightly wrapped in my cold basement and did the same (wrapped, basement) with the chocolate. The chocolate (no butter) saved perfectly. The frozen strawberry thawed as if I'd just baked it. The room temp strawberry was just starting to dry a bit, which i attribute to it being butter-based more than anything. So I think in the future I will go with the freezer option, specifically for butter-based cakes, but all this is great to know and to have tried. Thanks!