How To Keep A Cake Fresh For 24 Hours

When properly stored, cakes go on well in the kitchen cupboard, refrigerator or freezer, but how well they go on will depend on a number of factors. Here are a few things to remember when saving your cakes for another day.

Serving your cakes

We think fresh blistering tastes best, so we recommend eating your cakes within 24 hours of making them. Cakes are perishable and should be eaten as soon as possible if they contain wet ingredients similar fresh fruit, fruit compotes or fresh dairy like cream, cream cheese, mascarpone or custard.

Cover your sponges

We embrace our sponges completely with frosting as this helps to proceed sponges from losing moisture. If you have piped frosting onto your cake or left sponge exposed, this is more likely to become dry in storage.

Wrapping your cakes

Always wrap sponges, cupcakes or cake slices well in cling film. This is to create a protective bulwark and to prevent them from drying out. Ensure all cut sides are completely covered to forestall the sponge from going dry.

If keeping at room temperature, a block tin can lined with greaseproof paper is ideal for buttercream-topped cakes.

Refrigerating your cakes

Kept in the refrigerator, cake with buttercream or ganache topping volition last for 3-iv days. If the cake has custard, cream, cream cheese or fresh fruit it will last ane-2 days at most.

If your block has cream cheese frosting, we don't recommend this is kept at room temperature, air-condition for 1-2 days at virtually and and then allow to come upward to room temperature before serving.

Fruit cakes encased in marzipan and icing volition last much longer.

Avoid refrigerating cakes with sugarpaste, fondant or food colouring as colours tin can bleed.

Freezing your cakes

Cakes freeze very well for upward to iv months. It's best to wrap the sponges separately and to put the frosting in an airtight container earlier freezing.

For cake that is already frosted, wrap well in cling film, either whole or by the slice, and place in an closed plastic container or airtight resealable purse. This will prevent information technology from absorbing flavours from the freezer.

Y'all can too wrap a foil layer around the cling film to protect the cakes. Brand sure at that place is plenty of space on your freezer shelf and then that the cakes aren't squished.

We don't recommend freezing meringue or cream-based icings as these can spoil.

Defrosting your cakes

Accept your cakes out of the freezer and allow to defrost completely earlier serving.

Take your frosting out of the freezer and add a splash of milk and whip for a few minutes in one case defrosted to brand the frosting fluffy and spreadable.

If you wish to level your sponges earlier layering, this should exist washed after the sponges have defrosted with a serrated knife.

Learn how to frost a layer block with our video.

Sunlight

Keep your cakes out of direct sunlight as this can both melt the frosting and discolour your icing if it is coloured.

Temperature

Go on your cakes cool or at room temperature. Rut volition cause frosting to melt and slide and it dries out the sponge.

In summertime, or if your kitchen is very warm, it is better to air-condition your cakes and so let to come up to room temperature if you plan to serve them at a later time.

Soggy bottoms

Humidity either from the environment or from the warm cakes every bit they cool can lead to peeling cupcake cases or soggy sponges. Permit cakes to cool completely on a wire cooling rack before frosting and storing to let wet to evaporate beginning.

T est your batch

If baking in accelerate for a large occasion, we recommend batch testing your cake ahead of the event for freezing suitability.

A good trick is to test half when the block is fresh so y'all have a guide for how the block should taste and and then freeze or air-condition the second half to test how it will fare. This is too an excuse for double the block!

Freezing cookies

Cookie dough freezes perfectly for up to 4 months or will proceed in the fridge for upwards to ii days. You tin can throw the whole dough ball in the freezer wrapped well in cling picture show or, to make life easier, roll information technology into a log and wrap well with cling motion picture before freezing.

Slice with a hot knife into rounds straight from the freezer before baking. Increase your baking fourth dimension by a few extra minutes and proceed an eye on it to compensate for the lower temperature of the dough.

Storing cookies

Identify squares of greaseproof paper between the cookies and keep in an airtight container. You tin can ever refresh cookies by sprinkling with a few drops of water and placing in a hot oven for a few minutes to restore their chewiness.

Rescue dried cake

If your block has gone stale, all is not lost. Whizz the sponge up in a food processor and sprinkle every bit crumb decorations on a fresh batch, stir up with frosting and roll into balls chilled and dipped in chocolate to make cake pops or crumble over water ice foam (one of our favourite derisive ways to savor leftover Reddish Velvet).

Source: https://hummingbird-bakery.myshopify.com/blogs/hummingbird-bakery-blog/cake-storage-tips

Posted by: vargasbatouth.blogspot.com

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