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Sponge Cakes Do I Freeze

post #1 of 2
12/1/11 at 12:20pm
Thread Starter 

Hi I am a newbie and this forum seems to be of the highest culinary standards so I hope you will be patient with me as I am a home cook with a renewed interest in cake baking.. I have been asked to bake and decorate chocolate and plain sponge cakes for Xmas. 6 in all. My problem is, how long will sponge cakes stay moist i.e.  if I bake  and buttercream now then ice with fondant WILL the cakes stay moist for Xmas or will they dry out crazy.gif or should I freeze then ice.crazy.gif Usually I wouldn't panic and just go for itsmile.gif but its for a special occasion not just Xmas. Also can someone anyone explain to me  the differences between sugar paste,mexican paste,flower paste . Are they edible or just for decorationcrazy.gif.  I hope somebody in the community can help as time is running out and I think I have bitten off more than I can chew blushing.gif.

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post #2 of 2
12/2/11 at 12:19am

Welcome Aggie,

you don't say where you're from.  Sponge cakes are without butter if you're american and with butter (what americans will call butter cake) if you're british.  Other places vary.  The American sponge cake could not really be called "moist" though it can dry out, which makes it worse.  The British "sponge" is like the American "butter" cake. 

That said, I've had good luck freezing all of them, with  and without buttercream.  It's worked very well to put the buttercream inside (if you're doing layers) and a thin layer on top to catch the crumbs, then when you take it out of the freezer, to continue to frost the outside while the cake is still frozen. 

When you freeze the cake make sure the cake is completely wrapped tightly in plastic wrap.  If you've put buttercream on it, freeze it then wrap tightly. 

I don;t know anything about the pastes you're talking about, so i can't help you there. 

good luck

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