The most sought after storing and preserving tips for dessert is Freezing. Asides maintaining its texture and taste, freezing one’s dessert helps preserve it from breeding germs that causes food poisoning. After baking, allow to cool at room temperature before going ahead with your preservation and storing techniques to prevent dessert from losing its taste. Below are some easy and helpful tips to follow:
Never ever refrigerate a sponge cake: It only dries the cake out. However, if you need to store for a much longer period, keep in an air-tight container at room temperature. Here is the twist, you CAN freeze your cake if you want to store for more than three days. However, allow it to thaw at room temperature when ready to eat. Freezing your cake helps seal in the needed moisture, while refrigerating dries out the moisture. The only downside to freezing of cake and allowing it to thaw at room temperature is the icing aesthetics does not remain the same.
Go easy on the frostings: in cases where you make frostings with whipped cream, custard, eggs, cream cheese and chocolate, you would have to consume that same day even after refrigerating. In the same vein, you need to return it into the fridge after serving.
Triple wrap desserts: supposing your unfrosted cakes contains perishables such as fruits, refrigerate it after carefully wrapping it three times. Cheesecakes can also be preserved when triple wrapped with plastic wrap. You can do this by allowing your baked dessert to cool down, then wrap with cling film, followed by foil, and finally freezer bag. Prior to refrigerating, squeeze out the excess air. Each time you are ready to eat, allow to be at room temperature before wrapping it again.
Power of twinning: Supposing you bake a pie, there is always room for another. The effort needed to whip up another is not labor-intensive. Hence, it is better to prepare ingredients for two, consume one and then triple wrap the other. This is to minimize exposure to different temperatures often.