how far in advance... sponge cake
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how far in advance... sponge cake

6 answers /

Last post: 21/04/2015 at 3:25 pm

ANONYMOUS
Anonymous
04/04/2012 at 10:36 am
hi,

i'm making my daughters christening cake - how far in advance can i make the sponge cake, and fill it with butter icing? i'm thinking of making it friday morning, leave to cool then fill with jam and buttericing friday afternoon then on saturday morning covering with ready rolled icing and serving the cake sunday afternoon.

is this ok or will the butter icing go off by then? and how do i store the cake etc before i cover it?

any advice greatly received thanks

jen x
0
ANONYMOUS
Anonymous
04/04/2012 at 10:26 pm
Heya
What you've said your doing sounds fine Are you just putting the buttercream as a filling or covering the whole lot with buttercream before icing?
If its just the filling, wrapping it up in clingfilm will keep it fresh. If your covering it all in buttercream, i would keep it in an airtight container.
Sorry if that doesnt make sense, im tired lol
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ANONYMOUS
Anonymous
04/04/2012 at 11:06 pm
Once you coat the cake in buttercream & cover with the roll on icing it will seal in the freshness. It is best to do the coating in buttercream & icing on the same day or the buttercream will skin & the icing wont stick so well too it. Personally I would give the cake a day to rest before cutting, jamming, buttercream & icing. Once you have done all this store in a breathable box (i.e. not plastic) and place in a cool area but not in the fridge. HTH.
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ANONYMOUS
Anonymous
06/04/2012 at 8:13 pm
thanks for your replies....well im really behind and the cake has just gone in the oven (9pm) so it will have a nigth to rest and then i am going to buttercream, jam and cover it tomorrow afternoon ....hopes it works
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ANONYMOUS
Anonymous
10/04/2012 at 12:55 pm
HI, Yes if you make the cake on Friday it will be fine. I am a cake decorator and find if I use this cake recipe it lasts a good while. The buttercream is also ok, as when sealed inside the cake it preserves it. I always try to eat the cake after around 3-4 days, but I know people who keep them longer! Here is a recipe if you want to try,

7 or 8 inch round tin. lined if needed

10 oz SR flour
8 oz Sugar
8 oz Marg/butter
4 Eggs
2 Tbls Milk

Beat sugar and butter, add eggs, add flour in stages, add milk and bake on a medium heat around 180  or at a temp you ususally bake at.

Hope this helps
Lisa x
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ANONYMOUS
Anonymous
21/04/2015 at 3:25 pm
Hi there, I noticed your victoria sandwich had 10ozs of self-raising flour in it, normally it is equal quantities of ingredients.  Is there a reason that you find this works?

In addition, I have a 22cm square cake tin, how much extra would you add to your quantities?

Hope you don't mind me asking,

Pauline
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