If you are planning to bake a cake covered with sugar paste before a big event or you have any slices of cake left over, you can adopt some tricks to properly store the cake and keep it fresh. If you want to keep a whole cake, wrap it tightly and keep it at room temperature. For long-lasting storage, place it in the fridge or freezer. If you plan to keep individual pieces or the top layer of a wedding cake, be sure to cover all sides of the cake before proceeding.
Steps
Method 1 of 2: Store a Whole Sugar Paste Cake
Step 1. Cover the cake and store it at room temperature for up to 3 days
For short-term storage, simply wrap the cake in cling film. Move it to a cake stand and keep it at room temperature until it's time to serve it. Remember that it should be eaten within 2 to 3 days.
- If you have a thin layer of buttercream or icing under the sugar paste, you can still keep the cake at room temperature.
- Don't have a cake stand? Wrap the cake in cling film and cover it with a large upside down bowl.
Step 2. If necessary, store the cake in the fridge
If the cooking is hot or humid, or the cake has a filling that needs refrigeration, put it in the fridge for 2 to 3 days. Wrap it in cling film and place it in a corrugated cardboard box. Secure it with tape to prevent it from spoiling due to moisture.
- Although it is possible to store the cake in a cake holder instead of a box, the humidity could cause it to go bad. It can cause condensation on the sugar paste or cause the dye to dissolve.
- If the cake has been filled with custard, whipped cream, mousse or fresh fruit, it should be kept in the fridge.
Step 3. Protect the cake from light
If you are going to use a cake stand, keep it away from sunlight and fluorescent lights. Light can change the color of the sugar paste or cause it to fade.
Try using a corrugated cardboard box instead of a clear cake holder, as the cardboard blocks out the light more efficiently
Step 4. For long-term storage of the sugar-coated cake, place it in the freezer
If you want to keep the dessert longer, you can freeze it for up to a year. Put the whole cake in the fridge for 30 minutes to allow the sugar paste to thicken. Remove it from the refrigerator and cover it with cling film, then with a sheet of aluminum foil. Move the cake to a large freezer bag or a large enough airtight container. Put it in the freezer.
A few days before eating the cake, move the container to the refrigerator. Once thawed, leave it at room temperature before opening and serving
Step 5. Look at the cake to see if it has any traces of mold
If you have thawed or stored the cake for an extended period, examine it before eating or serving it to see if it has gone bad. Here are some red flags to determine if it's been ruined by mold:
- Hard or dry consistency;
- Watery or dripping sugar paste;
- Moldy or viscous filling;
- Mold formation on the sugar paste.
Method 2 of 2: Store Single Servings of Sugar Paste Cake
Step 1. Spread the slice on a plate, glaze it on the exposed side and keep it for 2 days maximum
The slices of cake are more prone to dry out in contact with the air. If you want to properly store a slice of cake for a couple of days, place it on a plate. Smear frosting on the side of the slice that is facing up. The glaze will create a protective layer so the cake doesn't dry out in contact with the air. Place the dish in a cake holder and keep it at room temperature.
It is not necessary to spread more sugar paste on the slice of cake
Step 2. Wrap the slice of cake in cling film and keep it for a couple of days
If you'd rather avoid using larger quantities of icing, place the slice on a plate, then tear off a sheet of cling film and press it firmly on all sides of the portion. It is essential to avoid it coming into contact with air. Store it at room temperature for 1 to 2 days.
Don't worry if the cling film sticks to the sugar paste. You can easily remove it without ruining the cake
Step 3. Freeze a single serving of cake or the top layer of a wedding cake for up to one year
If you want to freeze a slice of cake or the top layer of a wedding cake, tear off a large sheet of cling film. Place the portion of the cake on the cling film and wrap it tightly. Keep the dessert in the freezer and consume it within a year.
