(Closed) Calling all baker bees!!

posted 7 years ago in Cooking
Post # 3
Member
340 posts
Helper bee
  • Wedding: September 2010

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.

ETA: spelling

Post # 4
Member
14494 posts
Honey Beekeeper
  • Wedding: June 2011

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 # 6
Member
1944 posts
Buzzing bee
  • Wedding: June 2009

@jjmomma:

I would make tomorrow then refrigerate. But I agree with PP to not pour the sauce on until Thursday.

Post # 8
Member
4485 posts
Honey bee

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
Member
2947 posts
Sugar bee
  • Wedding: March 2012

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
Member
647 posts
Busy bee
  • Wedding: June 2011

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
Member
1477 posts
Bumble bee
  • Wedding: May 2012

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.

 

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