How to store cakes for a long time

The key to long-term preservation of cakes lies in controlling moisture loss, inhibiting microbial growth, and avoiding oxidative deterioration. Methods such as refrigeration, freezing, and sealing can be used to isolate the air. Cake contains high sugar and moisture, which can easily breed mold and bacteria at room temperature, leading to spoilage. Refrigerated storage is the most common way. Putting the cake in a sealed box or tightly wrapped with cling film and placing it in the refrigerator compartment can delay spoilage for about 3-5 days. Please ensure complete cooling before refrigeration to prevent condensation from accelerating mold growth. Cake containing cream or fruit must be consumed within 24 hours. When longer storage is required, freezing can be chosen. Cut the cake into pieces, wrap it in two layers of tin foil, then put it in a sealed bag and vacuum it. Freeze it at -18 ℃ for 1-2 months. Before consumption, it is necessary to transfer it to the refrigerator 6 hours in advance and slowly thaw it to avoid excessive temperature differences that may cause the taste to dry out. Heavy oil cakes such as pound cakes have better freezing effects than chiffon cakes, and the taste changes less after thawing. Regardless of the method used, it is necessary to ensure that the container and tools are clean before storage to avoid cross contamination.

When storing cakes in daily life, it is important to keep the humidity below 60% and avoid direct sunlight. Animal cream cake is recommended to be made and eaten immediately, while plant-based cream cake is relatively more durable for storage. Before consumption, check for any odors or mold spots. It is not recommended to consume spoiled cakes even if they are partially moldy. Paired with desiccants or deoxidizers can further extend the shelf life, but it is still necessary to consume as soon as possible after opening to ensure the best flavor.