New York :
When the pie filling or topping is perishable, it should be covered and refrigerated to keep it fresh and safe for consumption.
Photo: Nguyen Vinh / Pexels
While you don’t always need to refrigerate your cake, it is optimal to do so in certain cases, especially if you want to enjoy it after three days. Storing it properly will help it retain its flavor and texture until the last slice, and you don’t have a hard, dry piece. Freezing the cake is the best way to preserve it for the long term.
When to refrigerate a cake?
Cakes generally stay fresh for two to three days at room temperature. They must have non-perishable toppings and fillings, such as American buttercream frosting, dried fruit, nuts, or fondant to do this.
But if the room or kitchen temperature is very warm, the cake includes a fresh fruit filling or dressing, or a whipped cream frosting, it is best to refrigerate it. The cakes Tres leches, cheese, layered mousse and those containing fresh cream and berries should be refrigerated.
Keeping a cake without refrigeration
When the cake does not require refrigeration and you will eat it in the first three days, you should keep it covered so the outer layer doesn’t dry out. Oil-based cakes tend to last a day or two longer than butter cakes.
You can place it in an airtight container, a special dome cake container, a cardboard box, or an extra large mixing bowl and place it upside down.
Cake in refrigeration
When refrigerating a cake, the ideal is wrap it in plastic to prevent it from absorbing strange odors from the refrigerator and to prevent it from drying out.
In the case of a frozen cake, it is recommended that it be allowed to cool unwrapped for 15 minutes to harden the frosting and later covered with plastic.
When you want to store layers of cake and then work with them it is always important that the loaves are cold so that there is no humidity and avoid a faster deterioration, “when the steam is trapped inside the hot cakes, it creates a sticky layer that promotes the bacteria, ”shares Insider.
Save layered cake
Fully wrap cake in plastic wrap, top, sides and bottom should be covered. You can use a zip-lock plastic bag or another that you can seal well. If you want to keep the cake for more than a week, it is best to freeze it.
Save iced cake
If the cake topping and filling is not perishable, you can keep it at room temperature for at least four days. The frosting works as a protective barrier for the cake, so there is no need to wrap it in plastic. To protect it from dust, cover it with a cake pan or bowl.
When the cake filling or topping is perishable, the cake should be covered and refrigerated to keep it fresh and safe for consumption.
Save a cut cake
A cut cake can break down faster as there is more surface exposed to the open air and moisture begins to escape. The Kitchn advises covering the cut edges with more frosting to protect the cake from moisture loss.
If you can’t add more frosting, wrap individual slices it is a way to preserve it better. Wrap the slices in cling film and store at room temperature or in the refrigerator if it has a perishable frosting.
Freeze a cake
Plastic and aluminum will protect your cake from freezer burn. You can wrap the entire cake in a double layer of plastic wrap and then in a layer of aluminum foil. This will help the cake retain its freshness and also prevent it from picking up other flavors from the freezer.
If the cake is sliced, wrap each slice or layer in cling film and then aluminum foil. If you have a lot of slices, freeze the wrapped slices on a baking sheet and then transfer to a freezer-safe container.
Most cakes keep best in the freezer for three months, others, such as dried fruit, up to a year.
To defrost, remove the cake from the freezer and transfer to the fridge the night before. The cake requires slow thawing so that it can reabsorb moisture evenly.
It may interest you: