Baking in Advance FAQs

Whether you are short of time or want everything ready after your cakes are baked, we answer those important questions for you on baking in advance.  

Frosting:

Q: Can I make frosting in advance?

A: Cream cheese frosting Is best made on the day when you are decorating your cake. Buttercream, SMBC can be made up to a few days In advance. It will keep well In the refrigerator or be frozen too. When you want to use your frosting, If Its In the freezer, defrost In the refrigerator and allow to come to room temperature outside for an hour or two. Whip It up In your freestanding mixer, It should be creamy and fluffy. A few spoonfuls of Icing sugar may be required to make It thicker and a few drops of milk to loosen It up. Be sure to add flavourings too and make sure you always taste.

Freezing:

Q: I am baking for an event and want to freeze my sponges, what are your tips?

A: We recommend baking a test batch and separating It Into two lots.

Test half the batch fresh to sample the cakes at their best and freeze the other half. Defrost your frozen batch and prepare the frosting and fillings for the cake.

Allow the sponges to come to room temperature before dEcorating or continuing with the last stages of your recipe.

Q: My cakes are ready to defrost, how do I thaw my cakes out?

A: Allow a few hours for the sponges to come to room temperature, before frosting and for best taste. Don't heat up your sponges as this may alter the texture and taste.

Q: How can I prepare my sponges for freezing?

A: Before freezing, make sure the sponges are completely cooled. There should be no moisture coming out or steam. To protect your cakes from freezer burn, wrap them completely In cling film or foil and carefully place the sponge In a freezer bag. It should be air tight.

Q: Can I bake in advance and freeze my baking?

A: Fresh Is best of course. Cupcakes and layered cakes should be baked on the day. Sponge batter should not be freezed by any means! You can make cupcakes or small sponge cakes the day before and place it in an air tight container and decorate the next day. If you are making large batches of cake, bake, cool and then freeze them, and follow the above instructions. Fillings such as curd or jam should not be freezed, these can be kept In the refrigerator. Pastry and pre cut pie can be freezed and then thawed to room temperature.