{"id":30332,"date":"2022-02-01T17:00:30","date_gmt":"2022-02-01T22:00:30","guid":{"rendered":"https:\/\/bakeschool.com\/?p=30332"},"modified":"2022-02-23T18:11:54","modified_gmt":"2022-02-23T23:11:54","slug":"how-to-store-cake","status":"publish","type":"post","link":"https:\/\/bakeschool.com\/how-to-store-cake\/","title":{"rendered":"How to store cake"},"content":{"rendered":"\n

Learn how to store cake, whether that's on the counter, in the refrigerator, or the freezer so that your leftover cake never goes to waste!<\/p>\n\n\n\n

\"A<\/figure>\n\n\n[feast_advanced_jump_to]\n\n\n

What happens when you store baked goods<\/h2>\n\n\n\n

There are two important things that can happen when we store baked goods, and specifically cake:<\/p>\n\n\n\n

  1. the cake dries out from air exposure<\/strong>. Moisture evaporates and the crumb becomes dry and brittle, prone to crumbling and generally not as pleasant to eat. <\/li>
  2. the cake absorbs moisture and becomes gummy<\/strong>. Moisture on the surface of cake makes it sticky and can lead to the growth of microorganisms, which can be bad for your health or potentially dangerous.<\/li><\/ol>\n\n\n\n
    \"Framboisier<\/figure>\n\n\n\n

    Types of cakes more prone to drying out<\/h3>\n\n\n\n

    You'll notice after a few years of baking and storing baked goods that some will dry out and others will go bad. Cakes that dry out are often lower in fat, and cakes that are lower in sugar are especially prone to drying out.<\/p>\n\n\n\n

    Remember that sugar is hygroscopic, meaning that it absorbs moisture from its surroundings. Sugar actually acts like a preservative for this reason. <\/p>\n\n\n\n

    \"Sponge<\/figure>\n\n\n\n

    Types of cake prone to spoiling<\/h3>\n\n\n\n

    The opposite of drying out can happen when you store cake: it can become so moist and gummy that microorganisms thrive and take over. This is especially true for cakes that have a high moisture content, made with fruit pur\u00e9es. These can spoil if incorrectly stored and go mouldy even, if you aren't careful. <\/p>\n\n\n\n

    General guidelines for storing cake<\/h2>\n\n\n\n

    Regardless of the type of cake or baked good, it's very important to cool the freshly-baked cake to room temperature before storing. This allows the cake to firm up, making it easier to handle and less delicate. More importantly, cooling down a cake before storing it allows for evaporation of steam.<\/p>\n\n\n\n

    Never cover or wrap a cake that is warm because you will trap steam and moisture<\/strong>. The surface of the cake will absorb that water, creating a humid layer that is the perfect environment for the growth of microorganisms that cause spoiling and could be harmful.<\/p>\n\n\n\n

    Always store cakes wrapped or covered, whether that's in an airtight container, in a cake dome, or wrapped in aluminum foil or plastic wrap (depending on the item).<\/p>\n\n\n\n

    \"Black<\/figure>\n\n\n\n

    Short-term versus long-term storage<\/h2>\n\n\n\n

    Choosing where to store a cake, whether on the counter, the fridge or the freezer, is entirely dependant on a few things:<\/p>\n\n\n\n