how far in advance can i make fondant covered cake?
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you use. With a basic butter cake, the fondant covering should be done no more than 2 to 3 days in advance of decorating and serving. A cake only remains fresh that long anyway and because fondant is sugar based, it's also how long it can stand without breaking down from the moisture in the cake.
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You can use the ready to roll icing and roll it thickly so that it gives a smooth-ish finish to the cake. The cake should last for 5 weeks like this, but bear in mind that as the icing sits it will harden over time. It is also worth checking if there are any special rules regarding the shipping of the cake.
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Sugarpaste /Fondant models & other decorations? These you'd want to make at least 24-48 hours in advance but again if stored correctly (as per domed toppers) you could make them months in advance.
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Make-Ahead Tips You can bake cupcakes up to two days ahead; arrange them (unfrosted) on a baking sheet, wrap the whole sheet with plastic wrap and store at room temperature. Frost before serving.
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Our cakes are baked fresh daily, but they are chilled as part of the process of preserving the moisture content and setting the frosting for decoration. We recommend serving the cakes at room temperature as that is when they are at their very best, and they can be left unrefrigerated for up to 48 hours.
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Bake at 350 degrees? Pan Size ~ The general rule of thumb when baking is "the bigger the pan, the lower the temperature". You bake a chocolate 9" round cake for about 30-35 minutes at 350 F. But, if you were putting the same recipe in a 14" pan you need to lower the temperature to 325 F for 50-55 minutes.
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Your cupcakes will not need to be frosted if you are serving them the next day. Our general rule of thumb is: if you are using them within 2 days, store cakes and cupcakes loosely covered, outside the refrigerator. If using from 2 to 7 days, store them in the refrigerator, tightly covered.
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We recommend serving the cakes at room temperature as that is when they are at their very best, and they can be left unrefrigerated for up to 48 hours. After that time, the cakes do need to be refrigerated due to the butter and cream cheese in the frosting.
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Fruit cakes can be baked months in advance, the earlier the better! Keep it fed and well wrapped with parchment and foil and stored in an airtight tin. It can be fed every week right up to the week or two before you ice it. When feeding do one side one week, turn it over and do the other side the following week.
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Set your oven at 350 degrees and bake your cake for approximately 35-40 minutes or until a cake tester comes out clean.
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Wedding Cake Baker Cake tasting is undoubtedly the best part of wedding planning, and you should try to book a couple at least 9 months ahead of your wedding date and have a contract with someone for your wedding cake at least 6 months before your wedding date.
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Most of the time, the answer is no. Most cakes, frosted and unfrosted, cut and uncut, are perfectly fine at room temperature for several days.
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Sheet Pans The sheet pan closest to the right size for two boxes of cake mix is the common 9-inch-by-13-inch size. It's the right size for 10 cups of batter, which would bake for roughly 45 minutes at 350F.
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Make Ahead Instructions: I always make the cake 1 day ahead of time. Cover and keep at room temperature. You can store the undipped cake balls in the refrigerator for up to 2 days or freeze them for up to 6 weeks. Allow to thaw in the refrigerator then continue with step 9.
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You can also make the pie dough 1-5 days in advance since it needs to chill. If you want to bake the pie 1 full day in advance, bake it as directed, allow it to completely cool, then cover tightly and keep at room temperature until ready to serve the next day. Baked pie freezes well for up to 3 months.
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To ensure the fruity flavour is still intact, cover and put it in an airlock container. This will stop the cake from absorbing any off-fridge funky smells. Typically, a cake will only stay fresh for up to three or four days before the moisture is drawn out and the texture becomes drier.
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You can make and frost the cake 1 day in advance. Keep it covered in the refrigerator and bring to room temperature, if desired, before serving.