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Would this work - glycerine??

9 replies

davidtennantsmistress · 02/05/2011 20:58

I am looking to do a cake (pref a marble one, or any sort of sponge - will have proper icing on it not butter icing I think the rolled stuff maybe better option) and needing it to last approx 3-4 weeks.

i've heard that adding glycerine will increase it's 'shelf' life as it were, but i'm not sure at all on how much i'd need, I use a basic 6,6,6,3 recipe, with a dash of milk if it looks a bit dry.

any thoughts/recipes for it to work. failing that any other thoughts - usually a cake will be OK in my tin for about 10 days ish, but it goes a little dry.

OP posts:
RockStockandTwoOpenBottles · 03/05/2011 09:32

I wouldn't make a sponge cake 4 weeks in advance - glycerine or no glycerine. Make it as normal and freeze un-iced. Ice the day you need, or a couple or three before if easier.

davidtennantsmistress · 03/05/2011 18:44

see I was looking to post it so freezing wouldn't work. is there ay way of making one to last this lenght of time - a min is 10 days a max would be 3 weeks ish.

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RockStockandTwoOpenBottles · 03/05/2011 18:48

Take it you're sending it abroad...! I'll have a think!

davidtennantsmistress · 03/05/2011 18:50

yep, bit sad for DP - was gonna do a loaf marble one if I can not a fancy butter icing one. was thinking tightly wrapped in clingfilm & tin foil then an air tight container & then the box - but it's the insides as well.

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RockStockandTwoOpenBottles · 03/05/2011 18:58

You may get away with a Madeira Cake - if you wrap it really well as you say, then you should get 2-3 weeks. I don't see why you couldn't do a marble Madeira tbh... If you're covering with fondant icing that will offer a tiny bit more protection as well.

davidtennantsmistress · 03/05/2011 19:04

that's what I was thinking - would it still work with essance (vanilla/peppermint) in it or would that be best left out? tbh if it was a little hard/stale it shouldn't matter too much as knowing DP he'll only dunk it in his tea anyways lol.

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RockStockandTwoOpenBottles · 03/05/2011 19:08

Yeah yeah, the essence will have no bearing on shelf life. Brush the cake well with melted apricot jam before you ice which will give it a little more seal iyswim, cover with fondant, wrap well - I'd use greaseproof layer first, then cling film, then double foil. Challenge it not to last after all that!!!

davidtennantsmistress · 03/05/2011 19:11

hahaha excellent thanks, I shall do all of those & get him one out tomorrow - if it works you'll be his bestest friend.

Thanks for your help.

OP posts:
RockStockandTwoOpenBottles · 03/05/2011 19:27

After you....!

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