Welcome to the Cake Decorators Q&A

Hi david
I was reading on the pro facebook about the woman who got a complaint about her cake a few people were saying about storage of it, didnt want to ask there, what is the best way to store cake from start to finish?
Ive always once cool wrapped in clingfilm, carved or butter iced next day and decorated. If cake has to go next day then store in cool place, is this right? Someone said about over cooling it in fridge how would you do this? Thanks didnt want to look stupid on fb asking these questions lol ps i always use sheila’s recipe for my spinge cakes if that any help
Thanks
Stacey

Hi Stacey

Unfortunately David rarely gets a chance to look in on Q & Q. However I hope you’ll find the following reply from Mrs Jones helpful. It can also be found in the comments section under the tutorial video for her recipe here: http://www.cakeflix.com/online-cake-decorating-courses/mrs-joness-recipe-for-10-round-deep-sponge-cake

QUOTE:
Mrs Jones
August 19th, 2015
…….. “This cake is perfect for covering with sugarpaste (rolled fondant). When the cake has been baked allow it to cool down and go cold, wrap in cling film (plastic wrap) and place in the fridge for up to 24 hours before ready to use. Always work with a cold cake because it is easier to carve. Talking of which, if I am carving this cake it is, or going to be a large tiered cake, I add up to 10% extra flour to the recipe when baking. Good luck and please keep me posted. Happy baking! Mrs Jones” Unquote.

The comment which you read in the pro facebook may be referring to cake drying out if left in the fridge for prolonged periods or if not wrapped up adequately. The fridge environment saps moisture out of cake.
I wrap my sponge cake up in parchment, then in cling and place in an air tight cake tin. I find airtight plastic containers makes the cake sweat which can result in mould forming. If storing in the fridge I do as Mrs Jones but take an additional precaution of placing the cake in a cardboard cake box to protect it from damage and drying out.

Please don’t shy away from posting your questions in the Pro facebook group. Everyone is learning from one another, there is never such a thing as a silly question. Happy baking and Happy Christmas!