Cake making advice

[Ellabella2374]

It’s my boyfriends mums birthday next Friday and I would like to make her a cake (we live together Im not randomly sharing food during pandemic) but I am at work all week. Can I bake it today then leave it until Thursday to decorate it or will it go stale? I did read about baking the sponge and putting it in the freezer but I’m not sure whether this will taste as good? Also does anyone have any tips for getting butter cream smooth around the edge and over the top of a cake? I have an icing smoothing tool but I’m not sure I’m getting the technique right based on previous cakes I’ve made? Thanks!

I wouldn’t unless it’s something like a fruit, syrup or gingerbread type cake, it just wouldn’t taste as nice

When you ice it, put a thin layer on all over to start with - that’s your base and will fix any crumbs in place, then put in the fridge/ freezer for 10 mins to firm up then do a second, thicker layer to finish

I often do batch baking and freeze chocolate cake sponges (soured cream and butter) for later. Then I defrost it at room temperature and warm up in the oven so it gets nice crispy edges. It’s absolutely fine but you need to eat it on the same day.

Thank you!

When you ice it, put a thin layer on all over to start with - that’s your base and will fix any crumbs in place, then put in the fridge/ freezer for 10 mins to firm up then do a second, thicker layer to finish

They'd such a good tip. I'm making a white chocolate cake today so thanks for that

Freeze it as soon as it’s cooled down and it lasts as long as normal IME. Just make sure it’s wrapped up in clingfilm or a tin as losing moisture will dry it out. It’s nice to ice while frozen too.

Sponge cakes freeze beautifully, and taste just as fresh as the day they were made. I have frozen cakes iced with buttercream, and you wouldn't know they had been frozen.

The thin layer that Blondie1984 refers to is called a crumb coating, and is the best way to make sure you have a professional looking finish.

So, I would freeze the cake, crumb coat it before it has defrosted, then do the second coat when the crumb coat has set.