[Sca-cooks] [OOP] Durable Cakes

Lisa silvina at allegiance.tv
Fri Aug 11 06:06:57 PDT 2006

As someone who once decorated wedding cakes semi-professionally, as long as
the frosting has created a "seal" and you limit the access of moisture to
it, it should be fine.  Once frosted and ready to go, I'd put it in a cake
carrier or something similar to help prevent outside moisture from affecting


----- Original Message -----
From: "Volker Bach" <carlton_bach at yahoo.de>
To: "Cooks within the SCA" <sca-cooks at lists.ansteorra.org>
Sent: Friday, August 11, 2006 5:33 AM
Subject: [Sca-cooks] [OOP] Durable Cakes

> I have a little planing problem. Monday in two weeks is my birthday, and
> 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
> 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,
> chocolate with apricot jelly filling and cocoa frosting, from Thursday
> Monday without major ill effects?
> Thanks
> Giano
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