How to store a number cake for the next day: our guide
You prepared your number cake the day before. Good news: it's entirely possible, provided you follow a few simple rules. Otherwise, the biscuit softens, the cream gets soggy, and the decorations collapse. This guide helps you avoid these mistakes.
Can you really prepare a number cake the day before?
Yes, absolutely. It's even recommended to avoid stress on the big day. The secret: carefully separate what needs to be prepared in advance from what needs to be done at the last minute.
Here's what you can prepare the day before:
- The biscuits (shortcrust pastry, almond shortbread)
- The cream (whipped ganache, mascarpone chantilly)
- The complete assembly of the cake
Here's what waits for the morning of the tasting:
- Fresh fruit
- Macarons and meringues
- Fragile decorations (chocolates, sugar flowers)
Would you rather delegate and enjoy the celebration stress-free? Discover Love and Cakes' number cakes, made in Paris, with delivery in Île-de-France.
In the refrigerator: the safest method
The fridge remains the ideal place to store a number cake. The creams used, such as whipped cream, ganache, or diplomat cream, cannot withstand ambient heat. They risk melting or deteriorating quickly outside of the cold.
The golden rule: protect the cake from fridge odors.
The biscuit is rich in butter. The cream is rich in fat. Both of these elements absorb odors easily: cheese, fridge leftovers, all of it.
2 practical solutions:
- Airtight container like Tupperware: this is the best option. It protects against humidity and odors. It also preserves the cake's shape.
- Cling film directly on the cake: wrap the cake directly, avoiding air bubbles. Less practical for large cakes, but effective.
Storage time in the fridge: 2 to 3 days, depending on the ingredients used. Beyond that, the taste quality and texture deteriorate.
💡 Place the cake on a rigid support (gold cardboard or tray). This prevents any deformation overnight.
Will the biscuit soften? How to prevent it
This is the number one fear, and it's legitimate. The cream humidifies the biscuit on contact. After one night, the shortbread loses some of its crispness.
Two techniques can limit this phenomenon.
Chablonnage (or coating)
Apply a thin layer of melted chocolate or cocoa butter to the inner surface of the biscuit (the one that touches the cream). Let it set. This film forms a natural barrier against humidity. The biscuit remains much firmer after a night in the fridge.
The choice of cream
Some creams humidify the biscuit less than others.
- Whipped ganache: it holds well in the cold and does not soak the biscuit quickly. It is the most suitable cream for overnight storage.
- Diplomat cream: good hold, but it humidifies the biscuit more over time.
- Mascarpone chantilly: decent hold if well whipped, but it softens the shortbread faster.
- Simple whipped cream: not recommended for overnight storage. It loses its hold and quickly soaks the biscuit.
If you are preparing a number cake the day before, opt for whipped ganache.
Decorations: what to prepare in advance, what to add in the morning
Not all decorations behave the same way in the fridge. Some resist well. Others degrade within a few hours.
Decorations to add the day before (no problem):
- Macarons already filled (they can even be prepared several days in advance and stored in the freezer)
Decorations to add on the morning of the big day:
- Fresh fruits (strawberries, raspberries, blueberries)
- Slices of lemon or citrus fruits
- Fresh flowers
- Chocolates and crispy pralines
- Meringues (they cannot withstand the humidity of the fridge)
⚠️ Fruits oxidize on contact with air. If you place them several hours before serving, apply a neutral glaze (available in supermarkets). It slows down browning and preserves their appearance.
Tip for meringues: store them in a closed metal box, at room temperature. The humidity of the fridge softens them quickly.
Can a number cake be frozen?
Yes, provided you choose the right cream. Freezing is suitable if you prepare the cake several days in advance.
Creams that can be frozen:
- Whipped ganache
- Classic chocolate ganache
- Buttercream (Swiss or Italian meringue)
Creams not to freeze:
- Mascarpone chantilly (loses its firmness and texture)
- Diplomat cream (releases water upon thawing)
- Custard (too liquid texture, incompatible with freezing)
To freeze correctly:
- Assemble the cake without the final decorations.
- Wrap it in cling film, leaving no air.
- Place it in an airtight container.
- Limit the duration to 2 weeks for optimal results.
To thaw: take the cake out of the freezer the day before and let it thaw slowly in the fridge. Avoid thawing at room temperature.
The ideal stress-free number cake preparation schedule
3 to 7 days before:
- Prepare the macarons and freeze them.
- Prepare the meringues and store them in a metal box.
The evening before:
- Bake and cool the biscuits.
- Chablon the biscuits if possible.
- Prepare and pipe the cream.
- Assemble the complete cake.
- Place it in the fridge in an airtight container or wrapped.
On the morning of the big day:
- Add fresh fruit (with glaze if needed).
- Place the meringues and macarons.
- Add fragile decorations.
- Take the cake out 15 to 20 minutes before serving to bring it to temperature.
In summary: 5 rules to remember
- Prepare the cake the day before: it's feasible and recommended.
- Chablon the biscuit to limit softening.
- Choose a whipped ganache for optimal preservation.
- Protect the cake from odors with an airtight container in the fridge.
- Add fragile decorations on the morning of the big day, never the day before.
Want a perfect number cake without the hassle?
Making a number cake the day before is feasible. But sometimes, you just want to enjoy the party.
At Love and Cakes, each number cake is handmade in our Parisian workshop, with fresh ingredients, tailored to your desires. Pickup available at our 18th arrondissement boutique, delivery throughout Île-de-France.
Discover the entire number cake collection and order your cake for the next occasion.
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