Cake Storage Requirements


Cake Storage | Frosting / Topping Storage | Filling Storage

Cake Storage

Plain Butter Cakes, Single or Multiple Layered Cakes, Cake from a Mix

Storage:
Room Temperature

Storage Note:

Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl, cover it with foil, or store in a large airtight container. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 3 months.

Angel Food Cake

Storage:
Room Temperature

Storage Note:

Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl or store in a large airtight container. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 2 months.

Chiffon Cake

Storage:
Room Temperature

Storage Note:

Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl or store in a large airtight container. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 2 months.

Pound Cake

Storage:
Room Temperature

Storage Note:

Be sure to cover tightly but do not refrigerate. Wrap airtight in plastic wrap or in foil unless the recipe indicates differently. Store at room temperature for approximately 5 days. Freeze for longer storage, up to 3 months.

Sponge Cake

Storage:
Room Temperature

Storage Note:

Be sure to cover tightly but do not refrigerate. If you do not have a cake keeper, cover the cake with a large inverted bowl or store in a large airtight container. Store at room temperature for approximately 1 week. Freeze for longer storage, up to 2 months.

Note: The information above pertains to cakes that are unfrosted and without any type of filling. Avoid storing a cake in the refrigerator whenever possible because refrigeration causes the cake to dry out faster and can affect its flavor. When adding frosting or a filling, the cake may require refrigeration if they contain perishable ingredients, such as fresh fruit, whipped cream, meringue type topping, eggs, or custard.

Frosting / Topping Storage

Boiled Icing

Storage:
Room Temperature

Storage Note:

Be sure to cover tightly but do not refrigerate. If it is not stored airtight, it will begin to set. Once a cake has been frosted with boiled icing it can be stored at room temperature. Freezing is not recommended.

Buttercream Frosting

Storage:
Room Temperature

Storage Note:

Buttercream can be stored, refrigerated, in an airtight container for up to 2 weeks before using. Remove it from the refrigerator at least an hour before using so it will warm to room temperature. It can also be frozen for extended storage. A decorated cake with buttercream frosting can be stored at room temperature for up to 3 days. If you want to refrigerate a decorated cake, place it in the refrigerator unwrapped until the frosting hardens slightly. It can then be loosely covered with plastic. Buttercream frosting can be frozen.

Cream Cheese Frosting

Storage:
Refrigerated

Storage Note:

Cream cheese frosting can be stored in the refrigerator for up to 2 weeks before using. Cakes frosted with cream cheese frosting must be stored in the refrigerator. The frosting will firm up when chilled but will soften quickly when it sits at room temperature. Cream cheese frosting can be frozen.

Dusting

Storage:
Room Temperature

Storage Note:

Many dusting ingredients are shelf stable items that should be stored accordingly. When applied to the cake, storage time should be followed as to what is appropriate for the type of cake. When using powdered sugar for dusting, it is a good idea to wait to dust the cake just before serving because the cake can absorb the sugar, especially if it is a moist cake.

Fondant

Storage:
Room Temperature

Storage Note:

Unused fondant can be stored in an airtight container for up to 2 months at room temperature in a cool, dry area. Do not refrigerate or freeze. Store cakes decorated with fondant for up to 3 days at room temperature.

Fresh Fruit Topping

Storage:
Refrigerated

Storage Note:

Fresh fruit can also be added as a topping to the cake. A cake with fresh fruit topping should only be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit topping that does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. If the cake is going to be frozen, it is best to wait until the cake is thawed and then add the fresh fruit topping just before it is going to be served.

Ganache

Storage:
Room Temperature

Storage Note:

Ganache can be stored at room temperature for up to 2 days before using. If storing, be sure to cover the entire surface of the ganache. Cover with plastic wrap. Press it down so that it is covering the entire surface completely. The ganache will need to be warmed again before using. A cake covered with ganache should be stored at room temperature. If it is exposed to warm temperatures, it will begin to soften. A cake topped with ganache can be frozen but it may lose some of its sheen when thawed.

Glaze and Syrup

Storage:
Room Temperature

Storage Note:

If a glaze will set at room temperature for a while before being used, it should be kept loosely covered and if it begins to thicken set it in a pan of warm water to help loosen. A glaze can be frozen but its sheen will not be the same and it will need to be reheated. A cake with a glaze or syrup coating should not have to be refrigerated unless the cake has a filling that requires refrigeration. Allow the glaze to cool and harden completely before covering the cake for storing.

Gum Paste - Sugar Paste

Storage:
Room Temperature

Storage Note:

Unused paste can be stored in an airtight container, not refrigerated, for up to 2 months but be sure the container is closed tight so it does not harden. Do not freeze. Decorated cake can be stored at room temperature for up to 3 days. The gum paste will hold up fairly well on warm days but extreme heat will start to soften the paste.

Meringue-Style Frosting

Storage:
Refrigerated

Storage Note:

Does not store well, deflates easily. Recommended to prepare close to when it is to be used. If storing, it needs to be refrigerated.

Royal Icing

Storage:
Room Temperature

Storage Note:

Royal icing has a tendency to dry fairly quickly so it is important to take precautions while using it so it does not dry out before you are finished. It can be stored up to 3 days at room temperature. Be sure to cover the bowl with a damp cloth and then plastic to prevent it from drying out. The icing may separate slightly but a good stirring will bring it back to a smooth texture. The royal icing on a cake does not require refrigeration. If the cake needs to be covered, the royal icing will be hard so you do not have to worry about disrupting the decorations.

Filling Storage

Custard Filling

Storage:
Refrigerated

Storage Note:

The custard filling can be stored in the refrigerator for up to 3 days but is best when used the day it is made. A custard type filling should not be frozen.

Fresh Fruit Filling

Storage:
Refrigerated

Storage Note:

Fresh fruit can also be added in between the layers of the cake but this type of cake should only be assembled within a few hours of eating it. The fruit continues to ripen even when refrigerated and its juices will begin to soak into the cake. If the cake has a cooked fruit filling that does not contain eggs, it can be stored at room temperature for up to 2 days. Refrigerate for longer storage. It is recommended to not freeze a cake with a fresh fruit filling because the fruit may become watering when thawed.

Frosting

Storage:
Room Temperature / Refrigerated

Storage Note:

Cakes with frosting fillings should be stored according to the type of frosting being used.

Jelly Fillings

Storage:
Room Temperature

Storage Note:

Cakes with this type of filling can be stored at room temperature for up to 4 days as long as the frosting can be stored at room temperature; after 4 days the jelly will have a tendency to start to mould. The filling can be refrigerated if the frosting on the cake calls for it.

Whipped Cream

Storage:
Refrigerated

Storage Note:

A cake with whipped cream filling should be refrigerated and served the same day that it is made.

Glazes and Syrups

Storage:
Room Temperature

Storage Note:

The cake can be stored at room temperature when the filling is a glaze or syrup unless the cake or frosting requires refrigeration.

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