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Drip cakes | Storing & freezing your cake & buttercream

Planning on making your drip cake components in advance & assemble at a later time? See below on how to store your prepared ingredient to ensure they remain fresh & tasty.

Pictures of Drip cake components - Chocolate cake, buttercream frosting, chocolate glaze & chocolate bark

Chocolate cake: 

Wrap your un-cut cake tightly in glad wrap, then a zip-lock plastic bag or foil. It should keep for about a week at room temperature, unless you live in a warm climate, then refrigerate. If wanting to store it for longer than a week, freeze the whole cake & before use, allow it to defrost back at room temperature. Cakes in general freeze well for a few months. 

TIP: To bring moisture back in to your defrosted cake, make a simple sugar syrup. Add equal ratios of sugar to water in a pot. Simmer until all the sugar crystals have dissolved, and then allow to cool completely. Drizzle this syrup on all exposed layers.

Buttercream frosting: 

Buttercream frosting, due to the small amount of milk/cream added, is fine to leave at room temperature for a few days. Store it in an airtight container & before use, whip until fluffy again. It also keeps well in your fridge for 1-2 weeks, otherwise freeze it. To re-use, allow to defrost at room temperature, then beat until fluffy again. If you find the consistency is a tad stiff, add a bit of milk/ or cream as see fit.

Chocolate bark: 

Once made, store in a zip-locked plastic bag & keep at room temp in cool dark place. If you live in a warm climate, best to keep it in the fridge. 

Chocolate glaze: 

Chocolate glaze will keep well for about a week in the fridge. Store it in an airtight container. It also freezes well for a few months too! To bring it back, just pop it in the microwave, at 10 seconds bursts & stir in between each interval. 

 

 



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  • Teresa on

    I am going to attempt o make a drop cake for my sons 8 birthday using buttercream and ganache do I have to refrigerate once done


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