I baked a birthday cake today n its now wrapped in foil in the fridge (3 layers wrapped individually) will it be good that way until monday?I mat do a thin layer of butter cream tonight if I get the chance. I want the cake to still be nice and moist when I serve it.
I'm probably going to frost tonight n serve tonight or tomorrow night. The person its for is going to be working long hrs Sunday n monday
I worked in a bakery when I was in HS and learned the trick of freezing before icing. Even now I bake the cakes and pop them in the freezer and take them out a few hour before we are to eat/go somewhere with them and do the icing. They are so much easier to icing and people always say how moist and fresh my cakes are lol! Good luck!
Yes, it should be fine until Monday. Like Amy said, frozen is even easier to frost. If you decide not to freeze and are concerned about moistness, try using a simple syrup before you frost. Take one cup of water and one cup of sugar and boil for 3-4 minutes. Let cool. Brush a small amount over the top of your cake layers, then frost. (you will have syrup left over.) We used this technique all the time when I worked in the bakery at Doubletree Hotels.
I do cake decorating as a side business.
Your cake will be fine either in the fridge or frozen. If you baked it today and don't want to freeze it, you need to frost it and that will keep it moist. If frosting is not an option, you need to wrap it in saran wrap, tightly with no chance of air getting in. If it will fit, putting it in a ziplock bag is an option. Being wrapped in tin foil allows in too much air and it will dry out.
Keep in mind that simply refrigerating or frosting it won't give it too much of a shelf life after you eat it Monday. Any leftover will need to be eaten quickly or tossed.
Freezing is a good choice too. Some people are against frozen cakes, but almost every cake purchased from a chain store bakery arrived frozen. After it is cooled completely, seal in saran wrap and place in the freezer. Be careful not to put it where it will get crushed or freeze unevenly. On the occasion I have had to freeze cakes, I wrap it and then place the wrapped cake back in the pan and then freeze. The pan helps keep it safe.
Putting cake in the fridge will make it stale. You need to freeze it.
My FIL makes his cakes days ahead of time then paints them with a thin coat of either jam or jelly (that is thinned down ?) but I am sure if you google that combination of words you'd get the correct ratios. The coat seals the surface of the cake and not only keeps it moist but also makes it super easy to frost since there are no crumbs to get on the frosting.
Put it in the freezer.
