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How Long Can You Keep A Frosted Cake In The Fridge

How Long Can You Keep A Frosted Cake In The Fridge

How Long Can You Keep A Frosted Cake In The Fridge?

Frosted cake should not be stored in the fridge for more than 5 days. While the exact date cake remains fresh varies depending on the frosting used, most popular types will last for at least 4-5 days. However, if your cake has fruits added, then it should only be kept in the refrigerator for 1-2 days.

In general, cakes can last between one and two weeks in the refrigerator, but there are some factors that may impact the length of time that they will last. In general, a cake will last between 2-7 days in the refrigerator, when kept covered tightly, depending on the type of frosting and filling. When stored in the refrigerator, cakes with a buttercream frosting or a ganache filling may last for as long as one week. Most types of cakes (certainly all types of frosted cakes) require refrigeration unless you want to begin drying them out in one to two days.

How long does a frosted cake last in the fridge depends on the type of pie, whether it is a frosted pie, filled with cream or almonds, or covered in icing. If you want to really stretch out the freshness, cakes without any fillings or icings (plain pie layers or bundt) will last for around 7 days, covered tightly, in the fridge. Or, put your pie in the freezer until your frosting is frozen solid, and then wrap it tightly with plastic wrap or foil, and store it for up to three months. If storing the pie in the refrigerator, make sure you put it in a sealed container or tightly wrapped with plastic wrap.

Watch this video to learn about the shelf-life of Frosted cake in the fridge

Next, wrap your iced cakes with fondant and buttercream in a tight wrap, then place in a sealed airlock container and store in the freezer. If you must freeze the baked pie for less than three days, you will use a single layer of plastic wrap the pie tight, but not too tight to alter the shape. Before you store your baked cakes, wrap them up in a box so they are protected from odors and will absorb the drops of water. Then, put one layer of the unfrosted cake into a plastic zipper-lock bag and store it at room temperature on your kitchen counter for up to five days.

If your pie has a cooked fruit filling, which does not have eggs, you can store at room temperature for up to 2 days. In fact, if it is covered with American Buttercream, and nothing else perishable is on or in the pie (such as the fruit filling, the whipped cream, or fruit on top), those cakes can be stored at room temperature, covered, for around 3 days. An uncut cake covered with buttercream, fondant, or ganache will remain fresh for up to 5 days at steady room temperature. If your pie has a cream cheese frosting, you do not want it stored at room temperature, store it in the refrigerator at most 1-2 days, and then let it thaw back to room temperature before serving.

To store your frosted pie in the refrigerator, chill your un-frosted pie in the fridge for at least 15 minutes to help the frosting set slightly, and then wrap it up with plastic wrap. If you wish to store the decorated cake refrigerated, put it unwrapped in the fridge until the frosting has set a bit. Or, you can go safer and place the decorated cake in the refrigerator, but this leaves you with a solidified frosting and dry cake.

If you have an oven that stays warm during summer, try covering your pie with foil, then placing in the refrigerator wrapped inside the box. This will keep the air out of the pie and moisture out, so you keep the cake fresh for a lot longer. Refrigeration is also essential if you have a smaller kitchen, and your pie cannot be protected from heat escaping from the whole baking process. Compared with a regular chilling process, keeping a pie in a freezer will increase the shelf life of a pie from just a few easy days to about two or four months, still being cool.

The only times that refrigerating a pie is warranted is if it has a decorative buttercream frosting that is literally melting down (and appearance is more important than flavor in that instance), or if it is not a cake with sponge, but a cheesecake or mousse-like creation, which really needs to be refrigerated. When adding icing or a filling, cakes can need refrigeration if they have perishable ingredients, such as fresh fruit, whipped cream, meringue-type fillings, eggs, or cream. Although cakes made with fresh fruits, whipped cream, or icing ingredients, they should not be stored longer than their serving time.

If you have a cake that has whipped cream or frosting, like classic cake sponges, you may want to only freeze the sponge, and thaw and top it with fresh ingredients as needed. If you are freezing the pie, you are best served waiting for the pie to defrost, and then adding the fresh fruit topping right before serving. Fresh cakes should chill in a refrigerated container uncovered for 15 minutes to set ice and cream.

If a cake needs to be covered, royal icing is firmer, so there is no worry of ruining your decorations. For cakes that are already covered, tightly wrap them with cling wrap, whole or by slices, and store them in a sealed plastic container or resealable, airtight bag. If you do not have a pie holder, top your pie in a large, upside-down bowl, tent with foil, or store it in a large, airtight container.

Freezed cakes are edible for up to 4 months, but be especially careful to store your pound cakes separately from your frosted cakes, and place both in a sealed container before freezing. The advantage is that fresh frosting freezes very well too, meaning a ganache-covered pie can last months frozen. Personally, the majority of cakes I make are of this kind, and I typically let them sit at room temperature for a couple days, then cover them up and put them in the freezer to keep them fresher for a lot longer.

You can use the cake that is left over to make bread pudding variations, or you can break up the mix and stir it together with cream cheese to create pie pops. Depending on the recipe, your pie will either be loaded with cream cheese, yogurt, or sour cream, keeping it fresh and moist for days. Cakes With Glazes or Syrup Coating Glazes or syrup coatings do not need to be refrigerated, unless the cake has a filling that requires refrigeration.

Can you leave a frosted cake in the fridge?

Frosted cakes with Meringue-type buttercream (which is made by mixing together beaten egg whites and sugar with butter): The cakes should be stored in the refrigerator for up to a week. If you wish to keep cakes fresh and moist, it is recommended to store them airtight, inside the fridge, or at room temperature.

How long can you keep a cake in the fridge before it goes bad?

The lifespan of a cake can typically last up to four days without going sour or stale, so long as it is properly stored. If you keep it in the refrigerator, it can last anywhere between five and seven days. It is best to consume frozen cake in the freezer after two to three months, as it lasts longer.

How do you know if a cake is spoiled?

A cake will generally keep fresh for 3 or 4 days before the moisture is drawn out and the texture becomes drier. As the moisture evaporates, the texture of a cake becomes hard and dry. Mold can appear at any time so keep an eye out for it. Fruit fillings can also become moldy or slimy, indicating that the cake had already spoiled.

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