Even if you don’t plan on storing your crumb coated cake in the fridge overnight, I highly recommend letting it firm up in the fridge for at least 30 minutes before you add your final layer of frosting. Here’s everything you need to know about how and why I crumb coat my cakes. I always like to add my final layer of frosting to a chilled crumb coated cake anyways, because having a nice firm structure underneath the final layer is one of the secrets to creating a smooth buttercream finish. The thin layer of buttercream acts as a barrier to preserve the cake underneath and help it maintain its moisture. This will bring it back to frosting consistency and you’ll be ready to roll! Storing Crumb Coated CakesĪfter you’ve filled and frosted your cake with a crumb coat, it’s safe to store it in the refrigerator overnight without the risk of drying out the cake. When you’re ready to use it, bring it back to room temperature by placing it on the counter for an hour or two. Once it reaches room temperature, add it back into your stand mixer and mix it on low speed for about a minute. To make your buttercream frosting ahead of time, simply place it in an airtight container and keep it in the refrigerator for up to two weeks before decorating day. This way, any excess condensation will escape and gather on top of the foil, which acts as a barrier to keep the cake beneath it from getting soggy. Then, on decorating day, remove all the wrapping and you’ll have your cake layers thawed and ready to go! Making Buttercream Ahead Remove them from the ziploc bag, but keep them in their aluminum foil/plastic wrap covering. When you’re ready to use them, simply take the cake layers out of the freezer the day before decorating to thaw them. To ensure they stay extra fresh, I like to wrap the cake layers in one layer of plastic wrap, then one layer of aluminum foil, then place them into a ziploc bag (or other airtight container that can go in the freezer). As long as you wrap them properly, they will keep for up to two months in the freezer and once thawed will taste just as fresh as the day you baked them! Talk about a cake hack. Again, it’s important that you let the cakes cool completely before wrapping them up. If you’re baking your cakes more than two days ahead of time, I recommend freezing your cake layers. Nobody wants a soggy cake! Freezing Cake Layers Just be sure to wait until they’re completely cooled before wrapping them in plastic wrap, as the steam from a hot cake layer can create excess condensation in the storage process. If you’re baking your cakes a day or two ahead of decorating day, you can store them at room temperature as long as they’re wrapped tightly in plastic wrap. Instead, there are a few options for baking your cake layers and storing them properly so they’re ready to go on decorating day: Storing at Room Temperature This means padding in those extra hours of cooling time into your overall timeline, which can end up taking a lot of your day if you’re doing all of it the day of. Because of this, you’ve got to give your cakes a few hours to cool after they come out of the oven. When you’re building a cake, it’s ultra important that your cake layers are room temperature and not even a little bit warm (trust me, your frosting will melt). In addition to the basics, you’ll also find my favorite recipes and cake decorating tutorials to broaden your skill set! Storing Unfrosted Cake Layers I’ve gathered them all in the video below, so give it a watch before reading on to commit these make ahead tips to memory.Īnd side note: if you’re wanting to learn more Cake Basics, be sure to check out my YouTube channel and hit the Subscribe button so you never miss a new one. There are a few different methods and preferences on the subject that vary from baker to baker, and the purpose of this post is to talk about my own preferred methods. This way, maybe you won’t find yourself up at 2am agonizing over an unfinished cake!įirst, let’s talk about some make ahead tips for baking cake layers, making frosting, and storing it all so it’s ready to go when you’re ready to decorate. Can you relate? In hopes of sparing you some of that added stress, I’ve put together my best tips for making a timeline and working ahead. I can remember many stressful nights (and even a few panic attacks) from my years of running a cake business from home and most of them stemmed from not giving myself enough time to enjoy the process. That said, I know how incredibly stressful cake can be when you’re running short on time and/or things just aren’t going the way you wanted – especially if said cake is an order. I’m a big advocate of cake making as a means to reduce stress and have fun.
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