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Pre-make & freeze chocolate sponge? Novice!

(5 Posts)
DirtyDancing Fri 01-Jan-16 15:32:46

I am making a two layer chocolate cake for my Son's birthday party next weekend.

Time wise, I would like to decorate it next Friday evening, but it will be too much to make it as well (I'm a novice, very slow, prone to errors so it make take a few attempts!)

What would be best? I could make cake Thursday evening, decorate Friday and party is Friday- will it stay fresh?

Or make it this weekend and freeze it for decoration on Friday.

Advice is really appreciated

DirtyDancing Fri 01-Jan-16 15:33:55

Sorry that should say-

Make Thurs, decorate Fri party is SATURDAY. Will it stay fresh?

Or make it and freeze it

BendydickCuminsnatch Fri 01-Jan-16 15:38:12

Either way will be fine!

If not freezing: wrap cool cake in double layer cling film and keep in airtight box if you have one, or just on the kitchen side if not.

If freezing: double wrap in cling making c sure no gaps, and freeze.

Both scenarios I'd keep the greaseproof paper on the bottoms of the cakes.

BendydickCuminsnatch Fri 01-Jan-16 15:39:37

*making v sure

If you're decorating with fondant/sugarpaste/ready to roll icing you want to make sure cake is defrosted and room temp before covering it as otherwise icing will get sticky.

DirtyDancing Fri 01-Jan-16 22:28:54

Thank you so much that's great! grin

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