Storing a cake before decorating
If you have an ostentatious cake decorating project, you may want to divide the labor by baking the cakes in advance, and then decorating them at a later date. But how do you keep those delicious layers from getting stale? Let’s consider these step;
First, let it cool completely. If a cake is still warm, it could create vapor when it is wrapped, which could actually speed up the deterioration of the cake. So be sure to wait until the cake has reached room temperature, then wrap firmly all over with plastic. Do not wrap it on top of a plate or tray — be sure the plastic is sealing in all sides of the cake. For cupcakes or loaf cakes, if they’ll fit and the seal closes, you can use a freezer-type bag with a seal.
How to store cake leftovers or sliced cakes
Luckily, cake is a food that tends to be consumed quickly, with minimal leftovers. Because once cut, you’re racing the clock to consume the cake before it goes stale.
One trick to maintain freshness is to apply icing to the cut side of the cake, to help re-seal the cake against the elements (heat and humidity).
Another easy trick is to place a sheet of plastic directly on the sliced part, making sure to adhere it to all of the exposed cake. Then, wrap the cake as specified in the unsliced types
Once iced, the cake layers should be placed into the freezer immediately to harden the icing. In one to two hours, the cake should be frozen. The cake should then be loosely wrapped in plastic several times and placed into the cake box. The cake box should also be wrapped in plastic, and then placed into the freezer. This will preserve the taste and texture of the cake.
Caution: never keep the cake in a frost-free freezer, because the constant defrosting will draw the moisture out of the cake.
When you are prepared to eat your cake (on your anniversary or any day of your choice), remove the cake from the freezer and defrost in the refrigerator for 48 hours, then place at room temperature for 2 to 3 hours. Your cake will be as beautiful and tasty as the day it was made!
Glazing with sugar or chocolate will also help keep a cake moist without making it spoil faster (cream or buttercream frostings will spoil faster than the actual cake). Storing the cake in an airtight plastic container or a cookie tin will help. Keeping it cool also (cellar or pantry rather than kitchen / dining room temperature)..
Artificial Preservatives and Their Functions
What are Artificial Preservatives?
Artificial preservatives are chemical compounds synthesized for use in food to extend its shelf life.
Chemical compounds added into food to enhance color, delay spoilage, preserve texture and increase shelf life. The primary purpose of artificial preservatives is to enable bakery products to remain fresh and at high quality during transport and delivery to consumers.