I'm having a party for DH's 40th on Sunday afternoon and I'm trying to get as much stuff done in advance as I can. Unfortunately I seemed to have reached my grand old age without acquiring any culinary know-how whatsoever, so I'm really hoping someone will be able to help me out with the answers to these questions...
How far in advance can I make the sponge birthday cake, and also how far ahead can I ice it (I'm attempting Delia's chocolate fudge topping/filling). What's the best way to store it to keep it fresh?
How far in advance for making a cheese cake (just regular kind - biscuit base, white chocolate, cream etc topping).
How long do you reckon a frozen quiche would take to thaw? And is it a good idea to freeze one in the first place (recipe says fine, just thaw before cooking?)
Finally, is vanilla extract the same as vanilla essence?
If you detect a note of hysteria in this post it's because DH's Mum is coming to the party and she already suspects that I'm a complete domestic incompetent - so I REALLY don't want to serve her half frozen quiche, soggy cheesecake and de-hydrated sponge.
Hi zippy -no culinary genius here either but - I would try to make the sponge cake the day before as I find they tend to start getting staleish (sp) after a couple of days - although you can freeze but I have never done this. I would ice on the morning. - store in an airtight cake tin.
No idea about cheese cake I'm afraid - apart from eating
I would defrost quiche in fridge overnight - if you don't have enough room in fride probably take 2-3 hours at room temp.
Sorry not good with vanilla q either.
Hope it goes well - sounds like dh will have a great party!!
Thanks Bellie and CarolinaMoon - that's brilliant - really useful . I'll do the cake Saturday and ice it on Sunday morning, cheesecake the night before, quiche defrosting in the fridge...
Gawd. I'm getting my knickers in such a twist about the whole thing that I decided to calm down with a nice glass of wine - but have spent the last fifteen minutes trying to wrestle the lid off the wine bottle cause it turns out to be a screw top! Don't suppose you've got any tips on how to open screw top wine bottles???!!!
you can definitely freeze cheesecake and spongecake although if you store the sponge in a really airtight container it should keep for a couple of days. I wouldn't ice until the day of the party. Tip re the icing - Delia's all well and good but I prefer Betty. As in Betty Crocker's (ready-made) chocolate fudge frosting. It's an american brand and VERY yummy - no one will know the difference if you don't tell them !
Vanilla extract is better than vanilla essence - essence can be completely synthetic but extract has to contain some actual vanilla.
Ha ha, listen to me - you'd think I actuallly knew what I was talking about it. Maybe I know more than I think I do.