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Started By
Message
Bake a cake the day of or day before?
Posted on 11/5/13 at 8:51 pm
Posted on 11/5/13 at 8:51 pm
Had a discussion with someone who tried to convince me that I should bake my cakes the day before an event rather than the morning of for taste purposes. Always thought day of would provide fresher and therefor better tasting cakes.
2
Posted on 11/5/13 at 9:01 pm to CorkSoaker
I know bakeries bake cakes a few days in advance without any problems.
This post was edited on 11/5/13 at 9:15 pm
Posted on 11/5/13 at 9:05 pm to CHEDBALLZ
But if it is no problem to bake it the morning of wouldn't that be the best option?
Posted on 11/5/13 at 9:16 pm to CorkSoaker
Do whatever is more convienient to you.
Posted on 11/6/13 at 8:20 am to CHEDBALLZ
quote:
Posted by CHEDBALLZ Do whatever is more convienient to you.
Bingo!
My wife does her cakes overnight
Sometimes the day before, but honestly it's what ever works for you
Posted on 11/6/13 at 8:39 am to heypaul
The simple reason for the day before of importance is the event is a F'up. Most bakeries brush their cakes with a sweet syrup on the tops of them to moisten them a bit before construction of the finished product.
ETA, I remember that the syrup is generally made with apricot preserves for the base of it, not an over powering flavor that the eater would note.
ETA, I remember that the syrup is generally made with apricot preserves for the base of it, not an over powering flavor that the eater would note.
This post was edited on 11/6/13 at 12:22 pm
Posted on 11/6/13 at 10:39 am to CITWTT
Depends on the kind of cake, and whether you are icing/decorating. Highly decorated cakes are generally baked a couple of days in advance and the layers frozen (by pro bakeries). The frozen cake is a more stable decorating surface and is less likely to bubble or distort the decorations.
Pound cakes are also very tasty after 12-24 hours of mellowing. Your basic box mix baked in a sheet pan won't be harmed by a day's rest.
I think angel food is better when fresher, though.
Pound cakes are also very tasty after 12-24 hours of mellowing. Your basic box mix baked in a sheet pan won't be harmed by a day's rest.
I think angel food is better when fresher, though.
Posted on 11/6/13 at 10:52 am to CorkSoaker
I've always baked it the day before. You've got to give it time to cool to ice it.
I mean, if you really had to do it the day of, bake the cake first thing in the morning, let it cool and then ice it in the early afternoon for an evening event.
I mean, if you really had to do it the day of, bake the cake first thing in the morning, let it cool and then ice it in the early afternoon for an evening event.
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