Please advise on the most fantastic cakes that I can make ahead?

[Largepiecesofcrookedwood]

Either a couple days before, or to freeze.
We are holding a coffee morning type affair on Saturday so of course cakes are obligatory. Our target demographic is older so new dangled nonsense like cupcakes aren't a big hit, good old fashioned slices are definitely the preferred mode of serving.

I am working all week and won't get home till 5ish, Friday night will be mostly spent arranging the other elements of the event so baking time will be limited.

I have felt my opposite number in this venture has doubted my abilities in the fundraising department in the past bitch so the pressure is on to make sure I provide several wonderful cakes that don't taste like cardboard

I’ve frozen chocolate Guinness cake very successfully before.

Ginger cake/bread and parkin get lovely and sticky after a couple of days. Yum.

Mary Berry's can't go wrong chocolate cake gets better for several days after making:

pipsqueaksnoms.blogspot.com/2012/02/mary-berrys-cant-go-wrong-chocolate.html?m=1

I've substituted out the cocoa for flour in the past as well. Makes a slightly odd coloured sponge, not a traditional Victoria, but very nice and again keeps well.

If they might like an American muffin (my granny loves home made ones) then I have several recipes for those that freeze very well.

Some kind of tea bread. Mary Berry's bara brith comes out perfect every time, gets better with age and freezes really well.

Millionaire's shortbread keeps well. Nigella has a good recipe in 'How to be a domestic goddess'.

Mmmmm. Just passing through, not bookmarking at all.

A lemon and gooseberry meringue would look amazing and is a bit different to the average Cake.

Fab ideas here, bookmarking for future use - thank you all!

My favourite cake at the moment is tea loaf. It brings back lots of childhood memories of visiting relatives who would always have it rather than the Victoria sponge or chocolate cake we got at home.

I like the BBC earl grey tea loaf recipe. It is actually better made ahead and kept for about 48 hours. The flavour matures.

ginger cake and parkin.best left for 5 days in tin.make now!they are the cake of the elder/traditional cookers.
as they've been made since the beginning of time and loved by all
marshemllow toffee,crispie cakes are always popoular and made the day ahead.
what about millionare shortbread.or cho biscuit cake.they always sell well

vicotria sponge cake freezes fine.you could do a coupe of those.one with jam and buttercream one with cream and fresh starberries.
one for a strawberry flan.get the greens strawberry quick gel,strawberries done.

whilst things are cooking get your buttercreams done and put in the fridge.
get yourself a bottle of camp coffee.make for much easier and delicious coffee cake

this is lovely and freezable www.bbcgoodfood.com/recipes/11695/raspberry-bakewell-cake

these people are the easiest andbest thing ever.and freeze.

sallysbakingaddiction.com/salted-caramel-apple-pie-bars/

Claudia Roden’s orange and almond cake - much nicer after a couple of days it is also gluten free.

Thanks for answering re clementine cooking time TwitterQueen.

Your melted chocolate idea is inspired! Thank you 🙏

I came on to say clementine and almond too. It's great. Also, banana bread or gingerbread stay moist. Or you could do a rich coffee and walnut cake - ground walnuts in with the flour keeps it moist - and ice it on the day.

Ann Here's a more precise timescale:
"Prick the fruit, pop into the dish and zap for, say, 3 minutes for each piece of fruit.
If not quite "done" turn them over and give them another minute or two."

Now I really, really, really want one...

www.nigella.com/recipes/clementine-cake

I won a work cake baking competition with it with the added chocolate layer! .

Thanks so much for the clementine microwave times! I will be trying the cake at the weekend.

I think I'm going to have to make a clementine cake tomorrow, intrigued about the chocolate idea @TwitterQueen1 my mum makes an amazing orange drizzle cake with dark chocolate ganache.

OP you need to update us with pictures and on how well the cakes go down

You made me do it! It's your fault...

FWIW I boiled the clementines for 2 hours. I've microwaved them as well in the past and I think they have a slightly stiffer texture as the pulp doesn't have time to really boil down. The taste is still delicious though! I should have put foil on top earlier than I did - it's caught a little round the edges but not enough to worry about.

I think you can get away with less chocolate too - a shiny, thin layer of dark choc is superb.

Looks fab.
Obvs placemarking