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Preparing as much as possible of a cake in advance

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3

It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site without getting caught.

So my plan it to prepare/mix as much as possible before hand, and do as little as possible there before throwing the whole thing in the oven.

However, I have little experience in deserts, and I need help determining what can/can't be done the day before.

Here's the recipe: https://www.noracooks.com/vegan-chocolate-cake/

Two parts:

1. 
   

   The (chocolate) cake itself

   
   
   
   
   
   • 1 cup unsweetened almond milk
   
   
   • 1 tablespoon apple cider vinegar
   
   
   • 2 cups all purpose flour
   
   
   • 1 3/4 cups granulated sugar
   
   
   • 3/4 cup cocoa powder
   
   
   • 2 teaspoons baking powder
   
   
   • 1 1/2 teaspoons baking soda
   
   
   • 1 teaspoon salt
   
   
   • 1/2 cup canola oil OR melted coconut oil
   
   
   • 2/3 cup unsweetened applesauce
   
   
   • 1 tablespoon pure vanilla extract
   
   
   • 1 cup boiling water
   
   
   
   


2. 
   

   Chocolate Buttercream Frosting

   
   
   
   
   
   • 1 cup cocoa powder
   
   
   • 1 1/2 cups earth balance vegan butter, softened baking sticks preferred
   
   
   • 4-5 cups powdered sugar
   
   
   • 2 teaspoons pure vanilla extract
   
   
   • 1/4-1/2 cup unsweetened almond milk
   
   
   
   

Can I safely prepare the chocolate cake batter on one side, and the buttercream frosting on the other side, the day before? I would keep them in containers, in the fridge...

Thanks!

cake chocolate frosting

share|improve this question

asked 5 hours ago

RodolpheRodolphe

1162

New contributor

Rodolphe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

add a comment | 

3

It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site without getting caught.

So my plan it to prepare/mix as much as possible before hand, and do as little as possible there before throwing the whole thing in the oven.

However, I have little experience in deserts, and I need help determining what can/can't be done the day before.

Here's the recipe: https://www.noracooks.com/vegan-chocolate-cake/

Two parts:

1. 
   

   The (chocolate) cake itself

   
   
   
   
   
   • 1 cup unsweetened almond milk
   
   
   • 1 tablespoon apple cider vinegar
   
   
   • 2 cups all purpose flour
   
   
   • 1 3/4 cups granulated sugar
   
   
   • 3/4 cup cocoa powder
   
   
   • 2 teaspoons baking powder
   
   
   • 1 1/2 teaspoons baking soda
   
   
   • 1 teaspoon salt
   
   
   • 1/2 cup canola oil OR melted coconut oil
   
   
   • 2/3 cup unsweetened applesauce
   
   
   • 1 tablespoon pure vanilla extract
   
   
   • 1 cup boiling water
   
   
   
   


2. 
   

   Chocolate Buttercream Frosting

   
   
   
   
   
   • 1 cup cocoa powder
   
   
   • 1 1/2 cups earth balance vegan butter, softened baking sticks preferred
   
   
   • 4-5 cups powdered sugar
   
   
   • 2 teaspoons pure vanilla extract
   
   
   • 1/4-1/2 cup unsweetened almond milk
   
   
   
   

Can I safely prepare the chocolate cake batter on one side, and the buttercream frosting on the other side, the day before? I would keep them in containers, in the fridge...

Thanks!

cake chocolate frosting

share|improve this question

asked 5 hours ago

RodolpheRodolphe

1162

New contributor

Rodolphe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

add a comment | 

It's my girlfriend's birthday this WE and I plan on secretly preparing a cake she likes. However, we'll be in the countryside with friends this WE, and I'll have very limited time to prepare on site without getting caught.

So my plan it to prepare/mix as much as possible before hand, and do as little as possible there before throwing the whole thing in the oven.

However, I have little experience in deserts, and I need help determining what can/can't be done the day before.

Here's the recipe: https://www.noracooks.com/vegan-chocolate-cake/

Two parts:

1. 
   

   The (chocolate) cake itself

   
   
   
   
   
   • 1 cup unsweetened almond milk
   
   
   • 1 tablespoon apple cider vinegar
   
   
   • 2 cups all purpose flour
   
   
   • 1 3/4 cups granulated sugar
   
   
   • 3/4 cup cocoa powder
   
   
   • 2 teaspoons baking powder
   
   
   • 1 1/2 teaspoons baking soda
   
   
   • 1 teaspoon salt
   
   
   • 1/2 cup canola oil OR melted coconut oil
   
   
   • 2/3 cup unsweetened applesauce
   
   
   • 1 tablespoon pure vanilla extract
   
   
   • 1 cup boiling water
   
   
   
   


2. 
   

   Chocolate Buttercream Frosting

   
   
   
   
   
   • 1 cup cocoa powder
   
   
   • 1 1/2 cups earth balance vegan butter, softened baking sticks preferred
   
   
   • 4-5 cups powdered sugar
   
   
   • 2 teaspoons pure vanilla extract
   
   
   • 1/4-1/2 cup unsweetened almond milk
   
   
   
   

Can I safely prepare the chocolate cake batter on one side, and the buttercream frosting on the other side, the day before? I would keep them in containers, in the fridge...

Thanks!

cake chocolate frosting

share|improve this question

asked 5 hours ago

RodolpheRodolphe

1162

New contributor

Rodolphe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

asked 5 hours ago

RodolpheRodolphe

1162

New contributor

Rodolphe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

share|improve this question

asked 5 hours ago

RodolpheRodolphe

1162

New contributor

Rodolphe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

asked 5 hours ago

RodolpheRodolphe

1162

New contributor

Rodolphe is a new contributor to this site. Take care in asking for clarification, commenting, and answering.
Check out our Code of Conduct.

asked 5 hours ago

RodolpheRodolphe

1162

1 Answer
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4

If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (not too much of a problem if you're taking about a couple of days in the fridge); and gluten formation, which requires water and will give a tough, bready texture.

I suggest you mix the dry ingredients, and measure each of the wet ingredients into its own container (combining the apple sauce, vinegar and vanilla should be fine). Use containers you can get everything out of our your measurements will be off. Then you don't need to refrigerate the oil or dry mix but do need to chill the wet mix and presumably the almond milk.

The buttercream should be fine made in advance - it certainly would be if it was based on dairy butter and milk. Of course this needs chilling.

The other option is to bake the cake in advance and only ice it when you get there, but some recipes keep better than others. I'm no expert on the keeping properties of vegan cakes in general, let alone this recipe, but many of the vegan cakes I've eaten have been the sort of thing that would keep their texture for a few days.

share|improve this answer

answered 4 hours ago

Chris HChris H

19.9k13759

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  This makes a lot of sense! I'll break down the recipe and see how this will work... Thanks a lot!!!
  
  – Rodolphe
  4 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  And don't forget -- let the cake cool before icing/frosting it. If you don't, you'll end up with a layer of melted icing making it slip all over the place as you try to spread it on
  
  – Joe
  7 mins ago
  

  
  
  
  

add a comment | 

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4

If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (not too much of a problem if you're taking about a couple of days in the fridge); and gluten formation, which requires water and will give a tough, bready texture.

I suggest you mix the dry ingredients, and measure each of the wet ingredients into its own container (combining the apple sauce, vinegar and vanilla should be fine). Use containers you can get everything out of our your measurements will be off. Then you don't need to refrigerate the oil or dry mix but do need to chill the wet mix and presumably the almond milk.

The buttercream should be fine made in advance - it certainly would be if it was based on dairy butter and milk. Of course this needs chilling.

The other option is to bake the cake in advance and only ice it when you get there, but some recipes keep better than others. I'm no expert on the keeping properties of vegan cakes in general, let alone this recipe, but many of the vegan cakes I've eaten have been the sort of thing that would keep their texture for a few days.

share|improve this answer

answered 4 hours ago

Chris HChris H

19.9k13759

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  This makes a lot of sense! I'll break down the recipe and see how this will work... Thanks a lot!!!
  
  – Rodolphe
  4 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  And don't forget -- let the cake cool before icing/frosting it. If you don't, you'll end up with a layer of melted icing making it slip all over the place as you try to spread it on
  
  – Joe
  7 mins ago
  

  
  
  
  

add a comment | 

4

If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (not too much of a problem if you're taking about a couple of days in the fridge); and gluten formation, which requires water and will give a tough, bready texture.

I suggest you mix the dry ingredients, and measure each of the wet ingredients into its own container (combining the apple sauce, vinegar and vanilla should be fine). Use containers you can get everything out of our your measurements will be off. Then you don't need to refrigerate the oil or dry mix but do need to chill the wet mix and presumably the almond milk.

The buttercream should be fine made in advance - it certainly would be if it was based on dairy butter and milk. Of course this needs chilling.

The other option is to bake the cake in advance and only ice it when you get there, but some recipes keep better than others. I'm no expert on the keeping properties of vegan cakes in general, let alone this recipe, but many of the vegan cakes I've eaten have been the sort of thing that would keep their texture for a few days.

share|improve this answer

answered 4 hours ago

Chris HChris H

19.9k13759

• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  This makes a lot of sense! I'll break down the recipe and see how this will work... Thanks a lot!!!
  
  – Rodolphe
  4 hours ago
  

  
  
  
  


• 
  
  
  

  
  

  
  
  
  
  
  

  
  
  And don't forget -- let the cake cool before icing/frosting it. If you don't, you'll end up with a layer of melted icing making it slip all over the place as you try to spread it on
  
  – Joe
  7 mins ago
  

  
  
  
  

add a comment | 

If you look at how boxed cake mixes do it, you'll get the right idea. They combine the dry ingredients and you have to add the wet ingredients. There are a couple of good reasons for this: spoilage (not too much of a problem if you're taking about a couple of days in the fridge); and gluten formation, which requires water and will give a tough, bready texture.

I suggest you mix the dry ingredients, and measure each of the wet ingredients into its own container (combining the apple sauce, vinegar and vanilla should be fine). Use containers you can get everything out of our your measurements will be off. Then you don't need to refrigerate the oil or dry mix but do need to chill the wet mix and presumably the almond milk.

The buttercream should be fine made in advance - it certainly would be if it was based on dairy butter and milk. Of course this needs chilling.

The other option is to bake the cake in advance and only ice it when you get there, but some recipes keep better than others. I'm no expert on the keeping properties of vegan cakes in general, let alone this recipe, but many of the vegan cakes I've eaten have been the sort of thing that would keep their texture for a few days.

share|improve this answer

answered 4 hours ago

Chris HChris H

19.9k13759

share|improve this answer

answered 4 hours ago

Chris HChris H

19.9k13759

answered 4 hours ago

Chris HChris H

19.9k13759

answered 4 hours ago

Chris HChris H

19.9k13759