I am making a chocolate cake from scratch (two layer 8" round w/frosting) to be served on Saturday afternoon? How far in advance can I bake the cakes, and should I store them at room temperature, refrigerated, or frozen, and should they be covered?
2006-08-23 04:34:20 · 12 answers · asked by california girl 1 in Food & Drink ➔ Cooking & Recipes
You can bake it at least weeks in advance.
The trick is to remove it promptly from the oven. DO NOT LET IT COOL!!! Wrap it well in alluminum foil then immediately put in the FREEZER not refrigerator while it is still hot. When it is frozen it will be very easy to frost and it will defrost quickly. Best of all when it defrost it will taste like it just came out of the oven and be very fresh.
Trust me I do this all the time! It is a trick I learned in school.
2006-08-23 19:14:43 · answer #1 · answered by lakecity21 3 · 0⤊ 0⤋
You can bake the cake up to 2 days in advance. Take it out of the pans, let it cool, then wrap in saran wrap and put the layers into the frig. On tSaturday morning you can make the frosting and frost your cake. Refrigerate it until 20 minutes before you want to serve it so it will warm up and make cutting easier. Put your knife in the frig for an hour before hand so when you cut the cake the frosting won't stick to it.
Good luck!
2006-08-23 11:43:20 · answer #2 · answered by Bobbie 5 · 0⤊ 0⤋
You can freeze the layers up to two weeks in advance. Bake them, let them cool completely, and then wrap in plastic wrap. I would put the frosting on that day, while they are still frozen. It makes it easier to frost the cake that way. Just make sure you do it a couple hours before serving time to give it time to thaw.
2006-08-23 11:43:00 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Cooked and frosted cake freezes very well so you can make cakes up to 6 months in advance. Leave them at room temperature overnight to allow the frosting to set then freeze. After the cake is frozen, wrap it in plastic wrap and return it to the freezer. Take it out to defrost the night before it is to be served.
2006-08-23 11:41:44 · answer #4 · answered by newsgirlinos2 5 · 0⤊ 0⤋
Cake freezes GREAT! So you can make it as far in advance as you want. (just make sure it is sealed real good) If you are serving it Saturday I would bake the cake Thursday, (stick it in the fridge) and Frost it Friday night or Saturday morning. And still keep it in the fridge until shortly before you serve it. (an hour or 2 prior tops.. depending on the frosting)
2006-08-23 11:39:54 · answer #5 · answered by nightflower24 2 · 1⤊ 0⤋
You could make it today. With the cake covered in frosting,you could leave it out at room temperature.But its preferable to put it in the refrigerator.The frosting keeps the cake fron drying out.
For me, at this time of year I like my cake a little cool when served.
2006-08-23 12:35:44 · answer #6 · answered by david g 3 · 0⤊ 0⤋
Bake it on Friday Night. When finished after you add the frosting, cover and refrigerate.
2006-08-23 11:41:25 · answer #7 · answered by Tonya W 6 · 0⤊ 0⤋
you can freeze the layers without frosting for three months. or fridge them for a couple of days. allow to come to room temp before frosting. Yes, wrap very well in Saran(plastic)wrap. do not leave them in the pans or on a plate when wrapped. Wrap each layer seperate.
2006-08-23 12:07:36 · answer #8 · answered by Sarah J 3 · 0⤊ 0⤋
You could bake your cake as early as Thursday. But keep it refrigerated until Saturday morning, and covered well.
:) I love chocolate cake...
2006-08-23 11:40:02 · answer #9 · answered by twowords 6 · 0⤊ 0⤋
Friday at the earliest, and it depends what kind of frosting you are using as to whether you need to refridgerate it. If the frosting contains eggs or whip cream or cream cheese put it in the fridge. DO cover it if it doesn't have to go in the fridge.
2006-08-23 11:40:58 · answer #10 · answered by AzOasis8 6 · 0⤊ 0⤋