Comments on: [Cup]Cake Break: Birthday Cake with Champagne and Fall Fruits

By: Nancy

Nancy — Fri, 23 Sep 2005 15:58:00 +0000

i absolutely love your website! and grapefruit frosting? how creative. sounds delicious.

By: Anonymous

Anonymous — Sat, 24 Sep 2005 18:45:00 +0000

I just found your blog 2 weeks ago and I finally have time today to “look around” your blog…LOL

I’m a baker too,you recipes and the way you decorate your cupcakes provided me w/ great food decorating Ideas and even make up my own.I will make this cake next month for my friends B-DAY, she’ll like the champagne :) but I will try making the grapefruit frosting first and see if she’ll like it and if not I will use orange instead.

Thank you! and hope you post more new cake recipes :)

Anne (I’ll get a blog acct. soon)

By: Addie

Addie — Thu, 29 Sep 2005 21:43:00 +0000

you dont by chance have a really good red velvet recipe laying around do you?

there are just too many out there on the internet and most dont look that great or are just white cake mix with red food coloring

you do great work and your recipes always turn out gorgeous, so just thought I would ask

By: chockylit

chockylit — Mon, 03 Oct 2005 00:30:00 +0000

Well, I tried the red velvet, Addie. I am not too happy with the outcome (needs more chocolate for me). I think the recipe is a good base, however, maybe try it with more cocoa or with melted chocolate. Good luck!

By: Lindsey

Lindsey — Fri, 14 Oct 2005 20:24:00 +0000

I am really becoming addicted to your blog. The recipes and results are always really well put together. In relation to the Birthday Cake post, you say that you bake all week. Do you freeze the cakes? How do you keep them in their prime? I’m about to host a fairly large shower and am trying to schedule how far in advance I can start baking.

By: chockylit

chockylit — Fri, 14 Oct 2005 20:38:00 +0000

Thanks, Lindsey. Yes, I freeze the cakes and some frostings. Because they are frozen for such a time, there isn’t a noticable impact to the taste.

This is what I do when freezing cakes:
1. Wrap cake in plastic wrap
2. Place in freezer bag
3. Freeze
4. If I am frosting them in the evening, I will remove the cakes from the freezer in the morning. Leave them wrapped up to thaw. If I will use them mid-day, I remove them the night before.

I freeze buttercream and even cream cheese frosting. I simply put it in a freezer bag and freeze it. Take it out the same time as the cakes.

At the most, the cakes/frosting are in the freezer for about 3-4 days. I would definitely try to keep it down to a week at the max. But, I have never tested this (now there is an idea!)

Good luck with your event!