Storing a decorated cake properly is crucial to maintaining its flavor, texture, and appearance. Whether you’ve baked a stunning birthday cake or a delicate wedding cake, following best practices will ensure your hard work stays fresh and beautiful. Here are three practical examples of best practices for storing decorated cakes that anyone can follow.
If your cake is made with perishable ingredients, like cream cheese frosting or fresh fruit, refrigeration is essential. This method works best for cakes that will be consumed within a few days.
Start by carefully placing your decorated cake in a cake box or covering it with plastic wrap. Make sure the wrap is not touching the decorations to avoid smudging. If the cake is too large for a box, consider using a large piece of cardboard to create a base that can fit in your fridge.
Once wrapped, store the cake on a flat shelf in your refrigerator to prevent it from being knocked over or squished. Ensure the temperature is set to around 35-40°F (1.6-4.4°C) for optimal cake preservation.
Notes: If your cake has a fondant covering, it should be okay in the fridge for a couple of days. However, avoid refrigerating cakes with chocolate ganache for too long, as it can cause sweating when removed from the cold.
Freezing a decorated cake is an excellent option if you want to store it for a longer period. This method is perfect for cakes that you plan to enjoy later, such as those made ahead of a special occasion.
Begin by slicing the cake into individual servings if you like. This makes it easier to thaw just what you need. Wrap each slice or the whole cake in plastic wrap, ensuring it’s tightly sealed to prevent freezer burn. For added protection, place the wrapped cake in a freezer-safe container or a ziplock bag.
Label the container with the date and type of cake, then place it in the freezer. Cakes can typically be stored in the freezer for up to three months without losing quality. When you’re ready to enjoy, simply transfer the cake to the refrigerator to thaw overnight or leave it at room temperature for a couple of hours.
Notes: Cakes with buttercream or fondant can freeze well, but avoid freezing cakes with whipped cream or fresh fruit, as they may not maintain their texture after thawing.
For cakes that do not contain perishable ingredients and will be consumed within a day or two, storing them at room temperature is a breeze. This method is particularly suited for buttercream-frosted cakes or cakes that have a sturdy structure.
To store your cake at room temperature, place it on a cake stand or a plate and cover it with a cake dome or a large bowl. If you don’t have a dome, you can use plastic wrap, but make sure it doesn’t touch the frosting. Keep the cake in a cool, dry place, away from direct sunlight or heat sources, which could cause the frosting to melt.
Notes: This method works best for cakes made with denser batters, such as pound cakes or chocolate cakes. Lighter cakes, like sponge cakes, may dry out more quickly and are better stored in the fridge.
By following these examples of best practices for storing decorated cakes, you can ensure that your cakes stay fresh and delicious, ready to impress your guests whenever the occasion arises!