If your kitchen gets humid, however, use the refrigerator as moisture, sugar and heat combine to attract bacteria. Make it in 2 round cake pans to make a layered cake instead of a 9 x 13. If you wish to store the batter for a longer time is suggested to freeze it. As it turns out, your chocolate should be kept in a slightly cool, dry and dark place like in a cupboard or pantry. Why you should NEVER keep chocolate in the fridge - and the best way to store different varieties for optimal results. When cold unwrap it and store it, still in the brown paper,, then put a wrap of aluminimu foil over the brown paper and store it in a very cool dark place. Allow time for defrosting Small items can defrost overnight, but others can take a day or two. As a general rule, you can store most cakes for several days at room temperature. 7 replies . Give it a good number of wraps in all directions to keep out fridge nasties and to keep from drying out. Mine goes in the linen press. Christmas Cake Tip #9: Wrap and store your cake well Wrap your Christmas Cake in greaseproof paper and secure it with an elastic band or string (this leaves the top open for feeding with sherry , brandy or rum every two weeks).Then, put it aside in a cool and dry area of those worktops we talked about earlier, or in an equally cool and dry cupboard or larder. This advice works for any kind of cake: layer cake, sheet cake, pound cake, quick breads, and even cupcakes, and we’ll break it down into into frosted and unfrosted, cut and uncut cakes . Please help. How quickly this happens will depend on the temperature of the fridge and the size of the ice cream container. You can use a different style of frosting if you would prefer. Luke Owen Smith is a chocolate judge from New Zealand post #2 of 8 I'm not sure I would chance it, especially in summer. If you want to keep your cake for later consumption, it's best to store it in the freezer, not the refrigerator. My own Christmas cake is decorated weeks before hand but we normally don't cut into it well into the New Year. and the cake will continue maturing under the icing. If stored in the way as you have described, yes the sugarpaste icing should still remain of an edible consistency. Any cake made with perishables (ingredients you’d normally keep in the fridge, like cheese and cream) will be best off kept in the fridge and eaten within a few days. Do not store in the refrigerator; this may cause the sugars to crystallize. Of course there are many variations to this, and you can find your own comfort timeline as you get into the regular practice of making the Christmas cake each year. Since you didn't post the recipe, I can't give you a "correct" answer. I want to make sure it stays at its best. However, storing for a much longer time is not recommended. Remove from box. If you have any doubts about whether your fridge gets cold enough, you might consider buying a fridge thermometer to check. When you are ready, take out unwrap and decorate. The more protection you give the cake, the less chance of freezer taste or freezer burn. Thanks in advance.x cutiger Posted 19 Jun 2017 , 9:28am. If desired, you can also place the cake in a storage container. Remove all the large decorations and ornaments, along with any unwrapped cardboard cake supports. One day before your 1st anniversary, begin defrosting the cake in your refrigerator. Simply cover your cake pops, and you can easily store them as long as you need! The sides and top of cake are going to have some fondant decorations, will these be ok to put on the cake and store in fridge overnight? It will keep for 3-5 days in an airtight tin or lidded polythene box. Christmas pudding does not need to be in the fridge, but trifle definitely does, as do any desserts containing cream. If it's the traditional "door-stop heavy dense", "anchor weight" type fruitcake, urban legend has it that they will last pretty much indefinitely. After about 2 hours, remove the cake … NEVER STORE IN PLASTIC because if you live where it’s hot, plastic sweats the cake and it goes mouldy. Your royal icing should return to the same consistency it had when you first made it. You can make Christmas cake ahead of time and feed it with alcohol in a similar way to Christmas pudding. Before serving, allow the cake to sit on the counter for about 30 minutes. No (or very, very minimal) condensation. Apart from cake batters, you can also keep the batters for cupcakes in the refrigerator. No! Once the cake has been cut, store in a well-sealed container. When you need the royal icing again, just take it out of the fridge and remix it with your stand mixer. 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