A homemade cake is a tasty and elegant addition to any meal or party. But sometimes even the best cake bakers have to bake their cakes a few days in advance or need to store the remains of their creation after dinner. Fortunately, you can keep your cake fresh in the refrigerator for up to seven days before such ingredients as eggs, cream and butter begin negatively affecting the taste.
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Things you need
Frost the cake, and wait until the frosting feels slightly hard. A recently frosted cake should take a little less than an hour to develop a stiff outer coat. The hardened outermost layer of frosting keeps any decorative designs or lettering from sticking to the foil.
Place your cake on a large, sturdy plate. Lay a large piece of foil over the top, and completely seal the cake by tucking the foil under the plate edges. The foil preserves the cake's moisture inside the dry refrigerator environment. If you already cut slices out of the cake, press the foil inward with your hand until it clings to the exposed cake portion.
Refrigerate your cake. Avoid accidental crushing by choosing a location away from heavier items, such as milk jugs and condiment jars. Protect your cake from drying and possible freezing by setting it away from the cold-air vent, usually located on the top shelf.
Tips and warnings
- Protect delicate decorations by propping up the foil with toothpicks, like a tent, away from the cake's surface.
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