Making a cake from scratch can take hours, from baking the layers and preparing the frosting to chilling the crumb coat and applying decorations. Trying to do it all on the same day can easily take from dawn to dusk and become an unpleasant chore. We recommend baking the cake layers the night before to save time, allow your kitchen to cool down, and let you focus on decorating your cake the next day.
To store the cake layers overnight, wrap the completely cooled cakes in their pans and let them sit at room temperature — or in the refrigerator. Some bakers prefer to work with chilled cakes because they hold their shape better and are easy to carve for sculpted cakes. Ultimately, you can decide what works best for you.
Need to bake the cake layers more than a day beforehand? No problem — you can actually bake your cake layers weeks in advance. Remove the cooled cakes from their pans onto cardboard cake rounds, double-wrap them in plastic, and store them in the freezer for up to two weeks.
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