If you need to store your cake for longer than three days, you can freeze it. Unlike storing it in the refrigerator, freezing a cake is actually a wonderful way to keep it fresh, particularly for longer periods.
If your cake is in a bakery box, simply wrap the box in two layers of plastic wrap and store it in the freezer just like that. You can also freeze a cake, frosting and all, in one of the snap-tight storage containers we just mentioned. When you're ready to serve, just remove the cake from the freezer and let it thaw on the counter.
The frosting might be slightly tired-looking, but overall, the cake will be better than if you refrigerated it, or left it on the counter for longer than three days. If you've baked a cake and want to store it for a few days before frosting and decorating it, the freezer is ideal. Simply cool the individual layers, then double wrap them in plastic and store them in the freezer, where they'll keep for several weeks, up to two to three months although angel-food or chiffon cakes don't freeze well, so keep that in mind.
When you're ready to frost and decorate, take the layers out of the freezer and let them thaw on the counter, still in their plastic wrap, for 20 to 30 minutes. In fact, freezing layers like this, even overnight, makes frosting and decorating them much easier. They're easier to trim, and they don't shed as many crumbs into the frosting. Actively scan device characteristics for identification. Use precise geolocation data. Select personalised content. Create a personalised content profile.
Measure ad performance. Select basic ads. Create a personalised ads profile. Glaze and Syrup Storage: Room Temperature Storage Note: If a glaze will set at room temperature for a while before being used, it should be kept loosely covered and if it begins to thicken set it in a pan of warm water to help loosen. Gum Paste - Sugar Paste Storage: Room Temperature Storage Note: Unused paste can be stored in an airtight container, not refrigerated, for up to 2 months but be sure the container is closed tight so it does not harden.
Royal Icing Storage: Room Temperature Storage Note: Royal icing has a tendency to dry fairly quickly so it is important to take precautions while using it so it does not dry out before you are finished. Filling Storage Custard Filling Storage: Refrigerated Storage Note: The custard filling can be stored in the refrigerator for up to 3 days but is best when used the day it is made.
Fresh Fruit Filling Storage: Refrigerated Storage Note: Fresh fruit can also be added in between the layers of the cake but this type of cake should only be assembled within a few hours of eating it.
Jelly Fillings Storage: Room Temperature Storage Note: Cakes with this type of filling can be stored at room temperature for up to 4 days as long as the frosting can be stored at room temperature; after 4 days the jelly will have a tendency to start to mould. Whipped Cream Storage: Refrigerated Storage Note: A cake with whipped cream filling should be refrigerated and served the same day that it is made.
Glazes and Syrups Storage: Room Temperature Storage Note: The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or frosting requires refrigeration. Cake Storage Requirements Reviews. There currently aren't any reviews or comments for this article. Be the first! Rate It!
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Cooking Tips Index. Find similar Sign Up. Storage Note: Be sure to cover tightly but do not refrigerate. Storage Note: Buttercream can be stored, refrigerated, in an airtight container for up to 2 weeks before using. Storage Note: Cream cheese frosting can be stored in the refrigerator for up to 2 weeks before using.
Storage Note: Many dusting ingredients are shelf stable items that should be stored accordingly. Storage Note: Unused fondant can be stored in an airtight container for up to 2 months at room temperature in a cool, dry area. Storage Note: Fresh fruit can also be added as a topping to the cake.
Storage Note: Ganache can be stored at room temperature for up to 2 days before using. Storage Note: If a glaze will set at room temperature for a while before being used, it should be kept loosely covered and if it begins to thicken set it in a pan of warm water to help loosen.
Storage Note: Unused paste can be stored in an airtight container, not refrigerated, for up to 2 months but be sure the container is closed tight so it does not harden. However, if the cake sticks around longer than a couple of days, go ahead and pop it in the refrigerator just to be safe.
Cakes glazed with powdered sugar mixed with milk or other liquids will be fine at room temperature for days. Same goes for a high sugar content cooked icing, like the brown sugar icing on a traditional caramel cake.
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