How far in advance can I make cakes?

[Dorothy Zbornak]

Butterbaby's birthday is on Sunday. We're probably going to spend Saturday night with the friends we met in labor and delivery exactly one year ago that night. It seems very fitting. Anyway, we'll probably get back here Sunday late morning, party starts at two. I am making ice cream cone cakes, and I can only bake 12 at a time.

Can I make them all tomorrow and decorate them on Sunday? (say yes say yes say yes) If it makes any difference, I'm planning on making strawberry cake.

[raynes]

I say yes. I mean, leftover cake still tastes good when it lasts for a few days, right?

[laurack]

I think it was unclejesse who suggested using a simple syrup to keep them moist if making in advance. Mix some sugar and water and moisten the cakes with it, you can also add flavoring to it

I may make her cake layers two days ahead I think.

[unclejesse]

Yep, you can. I made our cakes on Thursday, froze the smaller ones,and assembled on Saturday. The simple syrup helps a lot. But you can also take milk,mix a bit of vanilla extract in it and use that to brush on the cakes.

[livinreality]

I made my cakes the day before the party, and they were great, just kept them in tupperware once the were cool. It was a box cake, I did nothing other than add sprinkles to make it look like funfetti. People asked to take pieces home and we had no left overs, so it was sad... but obviously tastey

[Dorothy Zbornak]

Apr 26, 2013 9:41:51 GMT -5 unclejesse said:

Yep, you can. I made our cakes on Thursday, froze the smaller ones,and assembled on Saturday. The simple syrup helps a lot. But you can also take milk,mix a bit of vanilla extract in it and use that to brush on the cakes.

I assume you do this the day you want to eat them? I'm making them now because I probably won't have time tomorrow. Since they're in flat-bottomed cones, I was just going to lay them on their sides on a plate and plastic wrap the shit out of them, then put them in the basement pantry. Does that sound like they'll be edible on Sunday?

[unclejesse]

I soaked my cakes right before I iced them. As long as they are wrapped well, and put somewhere cool, you really should be fine.

My plan of attack for a Sunday birthday party was:
Wednesday: Go shopping for all ingredients
Thursday: Bake cakes. Wrap well and store in freezer/fridge
Friday: Make fillings and buttercream
Saturday: Assemble cake and ice
Sunday: Do finishing touches

[monkeybabe]

I often make my cakes a couple days in advance, then wrap them up super well and freeze them, so they don't dry out too bad. Then yeah, simple syrup for some added moisture.

[Dorothy Zbornak]

Apr 26, 2013 13:35:46 GMT -5 monkeybabe said:

I often make my cakes a couple days in advance, then wrap them up super well and freeze them, so they don't dry out too bad. Then yeah, simple syrup for some added moisture.

One more question for your bakers. So, these things are inside flat-bottomed cones. Can I toss them all into a Zip-Loc bag and seal it up, or will that somehow make the cones weird and moist? Moist moist moist.

[laurack]

Moist cones.

It's just wrong

[monkeybabe]

I honestly don't know how the cones would hold up in the freezer. I'd make sure your cake is 100% cooled before putting them in the freezer. I also would not use simple syrup in this situation. (I skimmed over the cone cake part)