{INFORMATION}

All the info you need to pick the right size, cut the perfect slice, and save the luscious leftovers!

{CAKE CUTTING GUIDE}

A Pictorial on how to cut the perfect slice, no matter how large your cake!

{CAKE STORING GUIDE}

If your cake is iced but uncut, follow these instructions:

 

Buttercream and fondant:

Believe it or not, buttercream and fondant actually help seal in moisture in a cake, acting as a seal between the cake and the outer world. As long as you’ve completely covered the cake, you can cover a cake in a keeper or under a large overturned bowl for as long as 3 to 4 days. Typically, these coverings are not so much to create an airtight seal, but to prevent household debris such as dust or pet hair from affixing themselves to your masterpiece.

 

Like with the undecorated cake layers, if your home is hot or humid, you can store the cake in the refrigerator. Beware refrigerating tinted fondant cakes, however, as condensation can form and make the colors bleed. Avoid quick changes in temperature, and if possible transfer any refrigerated cake to an air conditioned space first, so its “temperature shock” can be reduced, thus reducing condensation, which can make colors bleed.

Buttercream and fondant topped cakes can be frozen, but allow ample time for them to come to room temperature. First, transfer them to the refrigerator so their thaw can be done gradually, then to an air conditioned space. This can help in avoiding damaging condensation which forms when the cake changes heat environments.

 

Cream cheese or whipped cream icing:

If the icing has cream cheese or is made with whipped cream, even stabilized whipped cream, do not leave it at room temperature. Instead, cover and place in the refrigerator for up to 3 days.

Cream cheese icing may be frozen, but the texture of whipped cream icing is often altered and not for the better if it’s frozen, so it is not suggested.

 

Boiled icing:

Cakes topped with a boiled frosting or French or Italian buttercream may be kept at room temperature or refrigerated, just like fondant or buttercream cakes, but should not be frozen as their texture can turn gummy when thawed.

 

Ganache:

Cakes topped with ganache can be stored the same way as cakes with buttercream or fondant.

 

 

 

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. Plus, the recipient of that side-iced slice probably won’t complain about the extra frosting.

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 versions listed above.

 

Storing that slice of wedding cake

It’s traditional to store a portion of the wedding cake to be consumed a year later. How does that work?

Place the cake in the refrigerator so that the icing can “set,” about 30 minutes. Once it’s firm enough to be covered, cover all over with plastic wrap so that it is completely sealed. Fortify this packing by coating with a layer of aluminum foil, and then put the whole thing in either a freezer bag or an airtight container. Bid it fare thee well until next year.

 

What if your cake does go stale?

Even if part of your cake does go stale, you may still be able to get some use out of the scraps. Here are just a few quick ideas:

  • Cake French toast: Make French toast with slices of stale cake. It’s an indulgent but fun brunch item.

  • Cake pops: Crush the cake and combine it with extra icing to make the filling for cake pops.

  • Cake shake: Blend stale cake with ice cream to make a decadent and highly enjoyable chilly treat