how long does iced choc sponge keep for?

beccatt

Do any of you lovely MSers have experience of how long a chocolate cake would keep fresh for? It would be a chocolate sponge with some sort of chocolate or jam filling in the middle and covered in white roll out icing.

I want to make this for my wedding cake - it only needs to serve 16 people yet I can't find a shop-bought one for less than £50 :eek: Which just seems stupid money for a simple cake.

My question is - could I make it a few days before the wedding and keep it fresh? I figure I'll have too much going on just before the big day!

mrbadexample

Possibly as long as several minutes.

I'm thinking it should be ok for a few days if wrapped in foil or sommat?

freyasmum

Hiya

You should be able to freeze most sponges and then defrost and decorate a day or two before the wedding - congrats, by the way

I would try this before your big day, just make a small one and see how it freezes before you try it for real

Lx

Fozz

I make birthday cakes for friends and always make and freeze the cake beforehand, it's less hard work when it comes to doing the decoration. Have done this with choc sponge and it works fine.

Have a great wedding day, & good luck with the cake!

beccatt

So... I make the cake, ice it and then freeze it?
Or I make the cake, freeze it, defrost it then ice it?

Thanks for your positive answers so far!

odds-n-sods

make the cake, freeze it, defrost it and ice it. Buttercream frosting doesn't freeze well.

as long as you ice it well - no gaps, evenly iced (as best you can) and fairly thick, the cake should stay for OK for several days -- as long as you do 2 things. DOnt' cut it until your big day - and where the cake meets the plate/cakeboard, make sure you ice the join as well - like sealing a bathtub edge with grouting. Then no air can get in to the cake + dry it out. Also, sprinkling the cake with a little brandy, rum, grand marnier..... - a tbsp for each layer before you ice it will help too.


Do a trial run and let us know!

freyasmum

Hiya,

Just had a wee idea... what would you think of a white chocolate ganache instead of the icing? I just thought it might be nice

Lx

ampersand

freyasmum wrote: »

Hiya,

Just had a wee idea... what would you think of a white chocolate ganache instead of the icing? I just thought it might be nice

Lx

.....I do, I do.

odds-n-sods

just dont do what they did with my wedding cake and pour it over the top and then not spread it evenly! It was 1" thick at the top and 1mm thick at the bottom of the second layer.

freyasmum

odds-n-sods wrote: »

just dont do what they did with my wedding cake and pour it over the top and then not spread it evenly! It was 1" thick at the top and 1mm thick at the bottom of the second layer.

Or what I did the first time I made it... I cooked it a little too long :rolleyes: How and ever, disaster was averted when I told everyone it was a caramel and white chocolate ganache... and it tasted like caramac

Lx

Seakay

My Mum used to do a chocolate cake for our birthdays which was very moist as it had golden syrup in it - it's the fatless sponges which won't keep at all, your more Victoria sponge types are okay for a couple of days. Roll out icing would definitely help to keep the air out, especially if sealed to the board as suggested by Odds-n-sods.

Stir and melt together 4oz each margarine, granulated sugar and golden syrup, and then add to 6oz plain sieved flour well mixed with 2 heaped tablespoons chocolate powder and 1 level level tablespoon cocoa powder before vigorously stirring in 1 well-beaten egg. At the end of this operation and just before using the oven, dissolve 1/2 teaspoon bicarbonate soda in a quarter pint warm milk and stir it into the mixture (it will be rather runny), which should then be poured into sandwich tins lined with greased paper and baked for 25-30 minutes in a moderate oven. For filling and icing, blend 2 oz butter, 4oz icing sugar, 1 tablespoon cocoa, a little vanilla and a squeeze of lemon in the smallest quantity of hot water.

From "Syllabub in the Kitchen"