Storing cakes after frosting them?

[PJB]

I am new to the cake baking world and have had lots of help from you all so far on the subject. I ran into another problem yesterday while decorating my sister's birthday cake. I made a great double layer cake with a pudding mixture in the middle, then I frosted the cake and needed to put it back in the fridge because of the pudding. The directions said to cover it loosely and I have a really nice cake stand but it doesn't have a cover. So, I tried to use saran wrap and that clung and ripped off the top of the cake. I also used tin foil and that wasn't much better. How do you loosely cover your cakes once they are frosted? I want to try the strawberry and cream cake next but need to loosely cover that one as well. Help!!!

Thanks!

[aggie94]

I have a Tupperware cake storer that is one of the most useful purchases I've made. Handy for storing and for transporting cakes as well. Cost me about $10.

[kbucky]

I resisted for awhile, but recently broke down and bought Tupperware's cake saver...it is perfectly designed to hold round cakes, and even sell an insert that allows you to stack two layers, like 2 pies, or 2 cheesecakes, or gooey bar cookies, without getting all munged up. I even have stored banana bread in it, to avoid the fuss of unwrapping and rewrapping all the time..the seal is quite good, and everything stays fresh.

Sounds like I should be selling Tupperware, huh? They're online now, I'm sure you could find it there!

Just saw Aggie94's simultaneous post, and I do have to add that they are much pricier now...I paid $20, but I think they are normally mid-20's. But worth it!



[This message has been edited by kbucky (edited 04-03-2001).]

[KathrynY]

You might try placing several toothpicks in the top and sides of the cake to hold the saran wrap or aluminum foil away from the icing. You can always smooth out the frosting with a knife before you serve it.
Good luck! http://www.cookinglight.com/bbs/smile.gif

[aggie94]

Really? That much? I haven't had mine that long, maybe a year, but I can't imagine that I spent that much for it. At most, I was thinking $15. I'm not sure that I would have bought it for mid-20s, since I don't bake cakes that often. Hmmm. Maybe I got it on sale?

And I didn't know they had an insert for it. That sounds very handy -- thanks for the tip!

[Susann]

I invert my huge pyrex bowl w/plastic lid-just put the cake on the lid part and it works fine.

[mlou]

I would get one of those plastic trays and lids that come from the bakery-they should sell you one. Then wrap in saran wrap, then paper. We did our wedding cake this way so we could carry out the tradition of eating the top on 1st anneverary and it was wonderful http://www.cookinglight.com/bbs/smile.gif

[makedah]

I have a Rubbermaid cake holder/transporter. It was probably $10 bucks at Wal-Mart.

[aggie94]

Aha! That's what I have. Thanks, makedah! It's Rubbermaid, not Tupperware. Probably explains the difference in price between what I thought and what kbucky said. Also explains why I've never seen that insert.

[makedah]

Originally posted by aggie94:
Aha! That's what I have. Thanks, makedah! It's Rubbermaid, not Tupperware.


Aaah, aggie94, the trademark people will be coming to get you!

[aggie94]

My bad. http://www.cookinglight.com/bbs/frown.gif I call everything plastic with lids Tupperware!

[misstapioca]

i also bought the tupperware cakesaver recently. I put all my baked goods in it now. I love it because i take homemade layer cakes to work for peoples birthdays etc and i have never had a messed up cake since.

[Curleytop]

Got the Rubbermaid also. Works great! It does take up a lot of room in the fridge.
When the cake dwindles down, I put the cake on a plate and cover it with the glass dome of a cheese plate and cover set. Some of the microwave bowls can be used as covers.

[SusanL]

Your cakes make it to the refrigerator? http://www.cookinglight.com/bbs/eek.gif
(Just kidding, I give it away to neighbors and family so I don't have to worry about storage, side by side fridge,or over-eating! http://www.cookinglight.com/bbs/wink.gif)


[This message has been edited by SusanL (edited 04-04-2001).]

[Chefmom]

I don't bother with the cover with a cake that has to be refrigerated. I just press a piece of plastic wrap (or wax paper) up against the cut side of the cake and pop it into the fridge. The outside frosting will keep the cake moist inside and even if the cut side is dry I just shave the dry edge off and then cut a fresh slice.

I usually scale down cakes for us at home. I make little split 1 layer 7-inch rounds and my husband and I can gobble that up in just a day.

If a recipe calls for 2 8 or 9-inch pans you can get away with making 2 7-inch layers plus a few cupcakes. My daughter likes the cupcake over a slice of cake anyway, and my son only likes BROWNIES and not cake, so the cake is usually for my husband and I.

I especially LOVE carrot cake, and have been disappointed with low fat versions. So my solution is to make the small 7-inchers, freeze one and then finish the other. That way we get cake, but if there were a big cake, well we would eat MORE cake. So in a way it's half of the calories, just because we are eating half as much cake.

I know that is a weird way of looking at things......

Tami

[PJB]

Thank you all for your input. Guess I will break down and purchase a plastic cake cover as many of you have done. I am trying another one this weekend so I better go shopping http://www.cookinglight.com/bbs/smile.gif