Making a Sponge Wedding Cake in Advance

by Jan
(UK)

I'm making my daughter wedding cake. Bottom and top layer will be traditional fruit cake and the middle layer will be sponge.

I know I can make the fruit cake and marzipan it well in advance, but what about the sponge cake? I'm thinking of doing a Madeira cake so I don't have to mess around with fillings. I'd be really grateful for any tips you can give me!
Thanks very much

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Answer:

Madeira cake is one of those sponges that gets better a day or two after baking as the flavours intensify, so if you can make it a few days in advance, you'll be fine.

For me though, that would be a bit too much pressure! Luckily Madeira cake also freezes well, so you could freeze it, un-iced, well in advance and then defrost nearer the day and finish it off. It should be okay in a large freezer for up to three months. After baking, cool the cake on a wire rack. Once completely cool, place the cake in an airtight container and then put it in the freezer whilst still in the container. The container will protect the cake whilst in the freezer.

When defrosting your Madeira wedding cake, ensure it's at room temperature before icing it. Finally, don't keep the iced cake in the fridge, it is better if you can pop it back in the airtight container (for protection) or on a cake board.

I hope that helps.






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