Hello Dina,
If you use sugar syrup on your cakes (10 mins after they come out of the oven, skewer them all over the top and brush them with the sugar syrup), then they will be good to eat up to 2 weeks after covering with sugarpaste. I do that, but I use butter in my cake recipes, not oil. Most of my recipes are based on Peggy Porschen recipes. So, e.g. my vanilla one is like a madeira. The chocolate one too, but I brush vanilla syrup on it, as chocolate and vanilla go well together. I must admit that I was a bit shocked (but it was good to know) when my customers told me they were eating my cakes 2 weeks after I delivered it, as that would mean they were eating it over 3 weeks after they were baked. For oil-based cakes, I make an uncovered carrot cake based on Delia Smith’s Ultimate Carrot cake with Mascarpone Icing, but I would never consider covering that with sugarpaste (I don’t think it’s stable enough and certainly couldn’t use the mascarpone as a filling). Maybe I haven’t experimented enough with oil-based cakes. Personally, I find butter-based sponge cakes tastier. Also, they are more filling (not dense, but very moist after the sugar syrup) and so a smaller portion size goes further. I have a blog about the recipe I use, and the sugar syrup on my ClearlyCake website.
BTW: I never freeze my cakes. I like to provide my customers with freshly-baked cakes. I know that cakes can taste as good after being frozen, but I don’t have the quantity of orders to warrant freezing them.
Helenna at http://ClearlyCake.com
