Question Asked: 22/11/2018
Wedding Date: 9/08/2018
Answered by: 5 Experts
Sort by:
It really depends on the environment that the cake will be kept in.
I usually reccomend that our cakes be frozen as they are made fresh a few days before the wedding.
(2) · Cairns/ Port Douglas/ Daintree/ Innisfail/ The Arthton Tablelands
Posted: 11/12/2018
This is a question asked by many Brides and should be answered by your cake supplier. My cakes are baked from scratch and therefore do not contain preservatives. I usually recomend keeping the cake left overs in the fridge after taking off any decorations. If you have a whole tier which you would like to save for another day, i suggest any decorations be removed and if covered in buttercream put in the fridge to allow the buttercream to reharden then wrap with at least three layers of clingwrap and pop into the freezer. Mud cakes will last in a fridge for around 7 days. Remeber that once fondant is placed in a fridge it will get quite sticky, buttercream hardens up but will soften once out. Good luck and I hope this helps.
Depends on the type of cake. A butter style cake will only taste best for another day or two after the wedding day, however a mudcake will last for up to a week.
This question should be asked to the cake decorator you purchase(d) your cake from as it depends on the type of cake it is and when it was baked and how it was stored by the cake decorator.
I bake all my cakes from scratch and because they contain no artificial flavours or preservatives they will be fine wrapped on the bench for up to 3 days with Ganached/fondant and 2 days for buttercream filled and finished cakes. If you can refrigerate the cake, it can keep for a few extra days wrapped in the fridge.
If you have a tier you would like to keep, you can wrap it really well in 3-4 layers of cling wrap and freeze it. If its buttercream, refrigerate it for 30 minutes so the buttercream becomes firm then you can wrap it without squashing the buttercream. When you pull it out of the freezer, for a buttercream cake, take the wrap off while frozen. For a fondant cake, leave the wrap on until it has completely.
I hope I have been of some help and have answered your question. Good Luck
Regards
Maria
Didn't find what you were looking for? Ask your own question and we'll have our experts answer it.
Ask a questionHi! I'm Chelsea and I can help you find suppliers for your wedding. Would you like some help today?
I bake all my cakes from scratch therefore they don't have any presveratives or artificial flavors. I always instruct my clients to keep the cake refrigerated and wrapped in plastic wrap to keep it fresh and prevent drying out exposed cake.
I bake all my cakes the week of the function and double wrap them with plastic wrap and foil. So keeping that in mind the cake once cut any left overs should be double plastic wrapped and placed in the refridgerator. Just make sure you take any decorations off before wrapping.
All cakes covered in buttercream should be placed in the refridgerator for about 20 mins so it hardens a little then double plastic wrap and keep refridgerated for up to 4-5 days.
When you need to serve the cake take it out of the refridgerator and remove the wrap straight away, reason is that the wrapper will come off cleanly where as if you let it sit the buttercream becomes soft it will stick to the wrap.
The cake can be kept out on the bench for up to 2 days only. Please note that if the filling is a mousse, creamcheese or cream base it should be refridgerated at all time and not left on the bench.
All cakes covered with ganache or fondant needs to be double plastic wrapped and placed in the refridgerator, make sure you remove any decorations flowers etc before wrapping. The cake can be kept refridgerated for up to 4-5 days.
When serving the cake, take it out of the refridgerator keep the wrap on and let it sit until it becomes room temperature then take the wrap off. The reason is that the fondant will sweat, by keeping the wrap on the condensation will stick to the wrap instead of the fondant.
The cake can be kept out on the bench for up to 3 days only. Please note that if the filling is a mousse or cream base it should be refridgerated at all time and not left on the bench.
Remember all cakes taste best at room temperature so if refridgerated let your cake sit to become room temperature.
I hope this is useful information for you all.
Thankyou
Helen