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Baking cakes ahead of time...

Violatp Jul 22, 2013 12:00 PM

I'm going to be baking three separate layer cakes for an event on a Saturday. One chocolate (the Epicurious double chocolate one), and two yellow/vanilla.

I want to bake and wrap ahead of time, and have done so day before use (just wrapped in plastic wrap and left on counter) but am wondering if I can stretch that out?

Ideally, I'd like to bake and wrap them on the Wednesday before. That far out, do I need to freeze them or is refrigeration ok? And, in either case, do I wrap while the layers are still a little warm or completely cooled down to room temp?


  1. s
    susan1353 Jul 22, 2013 12:51 PM

    Completely cool down to room temperature, then I recommend freezing. It makes the layers easier to handle (less breakage and fewer crumbs) when it comes time to assembling the cake, too.

    3 Replies
    1. re: susan1353
      Violatp Jul 22, 2013 01:02 PM

      Thanks! If I assemble and frost while they're still frozen, will there be any condensation bleed thru with the frosting? The frostings I'm using all have butter and heavy cream in them if it makes a difference.

      1. re: Violatp
        youareabunny Jul 22, 2013 03:27 PM

        Let it thaw.

        1. re: Violatp
          chefj Jul 22, 2013 06:35 PM

          You be fine frosting while the layers are still frozen.

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