[Sca-cooks] [OOP] Durable Cakes

Volker Bach carlton_bach at yahoo.de
Fri Aug 11 03:33:55 PDT 2006

I have a little planing problem. Monday in two weeks is my birthday, and I'd 
like to bring a cake or three to work to share with my colleagues and 
students. It doesn't have to be anything fancy, but I'd rather not face the 
humiliation (and expense) of purchasing one at the bakery. 

However - I will be at the Drachenwald Garb Meeting in Cologne from Friday 
morning till Sunday evening, so there is no time for serious baking 
beforehand. I was thinking of preparing pie shells or buying frozen puff 
pastry and fridging fillings for a midnight quickie session, but then it 
occurred to me: there should be enough time for filling or frosting cakes. 

So, does anyone know how long I can store cake 'bases' (sponge, pound, 
angelfood, I'm not picky) and how to do that best? any recipes for 
particularly long-lasting ones? Or could I just fridge a completed cak, say 
chocolate with apricot jelly filling and cocoa frosting, from Thursday till 
Monday without major ill effects? 


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