Post # 1
I am going to make this apple cake
Easy Apple Cake
for Thursday but with all the other baking I’m doing, I’d like to make it ahead. Would there be any point in making it tonight and freezing it? Or would it be better to make it tomorrow and keep it in the fridge?
Post # 3
I would either make the cake now or tomorrow – and freeze it or refrigerate – but I wouldn’t pour the topping on until the day of, to prevent the cake from getting overly soggy.
Post # 4
You don’t have to freeze it. An apple pie will be fine in the fridge until thurs. I suggest putting it in a paper bag with a piece of bread to keep the crust flakey. Replace the piece of bread everyday.
Post # 5
@eupenmalmody: Thanks! For sure, the topping won’t go on until just before I serve it. I’m planning to omit the dates and make a caramel sauce instead. 🙂
@tksjewelry: Thanks, but it’s a cake, not a pie. I’m saving the pie baking for Wed. Would you make the cake tonight and keep it in the fridge then?
Post # 6
I would make tomorrow then refrigerate. But I agree with PP to not pour the sauce on until Thursday.
Post # 7
@MissGreen: Thank you! I’m getting a bit overwhelmed with the number of things I’m making…
Post # 8
American cake recipes are not intended to be frozen, whereas European cakes are (and made with entirely different ingredients and methods). They don’t thaw well either and the fridge will make the cake soggy which you don’t want. Wait until the last minute you can to make the cake and store it at room tempurature, which is very common and will not hurt it. It’s ok to make it a day ahead of time and leave it out (covered but at room temperature).
Post # 9
If you freeze the cake, then thaw it in the fridge for a few hours, I think it will be fine. Just make sure it has some time at room temperature as well. I’m an avid baker and I’ve done it for American recipes many times.
Post # 10
I’ve made a cake like this before, and it doesn’t need to be frozen or refrigerated. The flavors actually get better after it’s sat for a day or two. I would just make it and keep it covered until Thursday.
Post # 11
I totally agree with gcwest, don’t need to freeze or refrigerate. Just cover with foil or plastic wrap after it’s cooled off. It will be totally fine, and the crust won’t risk getting soggy. I’m an avid baker and this is what I always do with things like this.