Hi, I’m new to this forum though I have been using Rose’s TCB and RHC (very faithfully too) for the past year. I do have a question, this coming Monday my husband will be bringing the still-to-be-baked-cakes to his office - office tradition, whoever has his/her birthday brings cakes, etc for the colleagues (yes, I am like a mad baking woman when it’s his birthday). He leaves home at 6:45am so my cakes have to be ready by Sunday evening/night. I am a little uncertain whether the cakes will be too dry by Monday. What are your thoughts or recommendations on when I ought to bake/storage?
The following recipes are what I will be baking:
Fat Cats Whoopie Pies
Deep Chocolate Rosebuds
Financier-Style Vanilla Bean Pound Cakes
Apple Cinnamon Crumb Coffee Cake
Blueberry-Cinnamon Crumb Coffee Cake
Carrot Cake (will make into mini muffins topped with the cream cheese frosting)
Downy Yellow Butter Cake (will make into mini muffins topped with coffee-flavored buttercream)
I have already baked and froze Lemon-Poppy Seed Pound Cake, Perfect Pound Cake and Chocolate Bread since I know these can be frozen and thawed without any issues (except for Lemon Poppy, I haven’t froze it before) and in case any of the above mentioned fails, they are my “back-up” cakes.
My question is, if I began baking a couple today, how do I store them? Do I need to put them in the fridge - if so, which cakes ought to be in the fridge or freezer? I reckon the cakes without any frosting or buttercream will be fine stored at room temperature airtight. I have also read that muffins topped with frosting/buttercream will not dry out as fast as without any topping (I will be using muffin paper cups/liners).
Appreciate any advise! Thank you!