Dumb Question? How To Keep Cake Fresh?

I always bake 2 days ahead.

I learned this from someone else here (don't remember who lol) - I overfill my pans just a little, that way, immediately after they come out, I cut off the top, leveling it right with the top of the pan. Then flip onto saran wrap and wrap twice. Yes, I do this piping hot. However, you MUST get all of that top "skin/crust" off or else it WILL get gummy (had this happen before), hence the overfilling. Just make cake balls with the rest.

I leave the cake on the counter. Let cool, wrapped on a wire rack then when cool, move it off the rack. I even freeze if I'm terribly desperate (although I don't like to). I took a cake out of my freezer on Saturday morning that I baked Thurs (wanted to hide it from DH since it was for our anniversary...it didn't stay hidden long lol)....left it on the counter and started decorating Sunday evening. It was still moist yesterday (the day) and today when I munched on some more of it. Incredibly moist!

Also, icing and covering with fondant helps lock in the moisture. Don't refrigerate fondant cakes. Not good for them (I forget why). I leave mine at room temp (in the summer I keep the a/c on) without a problem. And I use an all butter BC.

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Recent trends show that using vacuum-sealed bags can further extend the freshness of cakes. This method helps eliminate air and moisture, preventing premature spoilage.

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Originally Posted by scp1127

I only bake so that no storage is needed. Mine are scratch too. Baking early morning for that day's products is how every artisan bakery works. Otherwise, no matter what you store them in, they are day old or older. I personally put them in the cardboard, but only when they go out the door.

I agree with you 100% and I wish that I can do the same . . . but I am not afforded that luxury, just yet.

Very limited budget, but fortunate enough to find a shared kitchen, where the owner has a retail front, and allowing me to place items on the shop. I am very lucky for that . . .but at the same time, I can not expect her staff to box up my items and wait on my customers like that. Rather, I believe she will be allowing me to place "boxed" items out . . for easy check out and not burden her cashier. I will have to wait and see until we have another set up meeting this week.

Baking from scratch is super important to me. I test all of my products tremendously in my home kitchen before I decide to add them to my line up. I test my product fresh, then I freeze a few, and then box a few to test how they hold up after one day boxed, and frozen for a few days . then thawed.

I have found that most cookies and cupcakes hold up super well!! And there is literally no difference in taste and freshness from the first day.

This weekend I baked a few batches of cookies and boxed them up, as we are testing how long they will stay fresh baked . . . so far so good after 24 hours.

I don't ever plan on leaving a boxed item on the shelf for more than 24 hours, but I want to see how fresh my cookies will be . . after the customer gets them home. I want them to stay fresh for another few days . . after purchase.

I really like the brown recycled boxes . . but I am wondering if they will truly keep the items as fresh as plastic clam style . . .

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Based on recent updates, more bakers are turning towards biodegradable packaging options. Brown recycled boxes have gained popularity not just for their environmental benefits but also for their ability to keep baked goods fresh.