The main guest of any celebration is the cake. Ordering this confectionery miracle relieves you of many problems: purchasing products, the actual process of baking, assembly and decoration, as well as storage. After all, it is possible to order delivery immediately before the holiday or even during it, making it a surprise for the culprit.
Cake “On the Anniversary Day!”
Cake "March 8"
Cake “Happy Anniversary Family!”
If for some reason you need to store the cake for some time, follow our recommendations.
Unbreakable principles when storing cakes
With all the variety of cakes and pastries, most of them are recommended to be eaten as soon as possible after preparation. If this fails, the confectionery product must be stored in the correct conditions so that it remains safe for human health.
Rules for storing cakes and pastries:
- A cool environment will not allow the product to deteriorate. The optimal storage temperature is from +2 ℃ to +6 ℃.
- It is necessary to use packaging with a tight lid - the cakes quickly absorb foreign odors.
- The shelf life of the entire product corresponds to the shelf life of its most perishable ingredient.
Eating expired product can lead to food poisoning, so it is recommended to throw away confectionery products with an unpleasant or sour smell.
Important! Homemade cakes should not be refrigerated until they have cooled completely. The resulting condensation can spoil the appearance of the product, and temperature changes will cause the biscuits to settle.
Summarizing
If you use the information obtained from this article on how to store a cake, you will remember the holidays only from the best side. Desserts will decorate the table, and their unforgettable taste will bring pleasure and give a good mood.
Sources
- https://svezhaya-ryba.ru/pitanie/srok-godnosti-torta-v-holodilnike.html
- https://FoodStars.ru/pro-edu/srok-hraneniya-torta-v-holodilnike.html
- https://sroki.net/srok-hraneniya-torta/
- https://ProHranenie.ru/produkty/muchnye-i-konditerskie-izdeliya/tort.html
- https://vse-ochen-prosto.ru/torty/tonkosti-prigotovlenija-tortov/skolko-i-pri-kakoj-temperature-hranitsja-tort/
- https://SrokGodnosti.ru/kakoj-srok-hranenija-torta-i-pri-kakoj-temperature/
- https://FeelSmell.ru/eda/srok-godnosti-tortov.html
- https://ProdHelp.ru/produkty/srok-godnosti-torta.html
- https://expluataciya-holodilnika.ru/produkty/torty/srok-godnosti-domashnih-i-pokupnyh-tortov-v-bytovom-holodilnike/
- https://VseMagazy.ru/produkty-i-napitki/mussovyj-tort-zamorozka.html
- https://comp-plus.ru/hranenie/srok-godnosti-torta-hranenie-v-holodilnike-morozilke
- https://profhranenie.ru/srok-godnosti-torta
- https://disertiki.ru/sovety/srok-godnosti-tortov.html
- https://SrokiGodnosti.ru/konditerka/tort
- https://PravaPot.ru/tovar/srok-godnosti/torta.html
- https://kakxranit.ru/produkti/kak-xranit-tort.html
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Cake selection rules and labeling
When choosing cakes, the first thing to evaluate is their freshness. It is recommended to buy a product prepared on the same day or the day before, so that the shelf life of the cake at home is maximum.
What to pay attention to when choosing:
- Date of manufacture. Only the numbers printed on the packaging guarantee that the date indicated is accurate.
- Type of packaging. The container with the cake or pastries must be intact, not deformed and made of plastic or cardboard.
- Presence of condensation. Accumulated moisture is a sign of improper storage or production of the product.
- Appearance of the cake. A well-made cake, in the production of which the technology was not violated, looks neat. The confectionery product should not have cracks, drips, or decor falling off the sides.
It is not recommended to purchase cakes already cut into portions in stores and pastry shops. A cut that is not protected by a coating of mastic, chocolate or cream quickly becomes weathered and deteriorates due to harmful microorganisms that have reached it.
Before purchasing, you need to carefully study the composition of the confectionery product. Unscrupulous manufacturers often use cheap analogues of expensive ingredients. Cottage cheese and sour cream are replaced with cottage cheese and sour cream products, peanuts are added instead of hazelnuts and egg powder is added instead of eggs.
For transportation over long distances, products can be subjected to shock freezing, which does not reduce its quality. Without exposure to negative temperatures, the cake is stored and transported only if the confectionery shop is located near the store. The address of the workshop where the product was baked must also be indicated on the label.
Dependence of shelf life on the cream component
Fresh fruits, delicate creams and dairy products included in the cake will not allow it to remain fresh for a long time. Sometimes, to extend the shelf life of goods, manufacturers add preservatives to their cakes and pastries. Such additives do not bring benefits to the body - it is better to give preference to a perishable cake, but made from natural ingredients.
Important! According to the law, preservatives (E-200 or sorbic acid are most often used) must be indicated on the packaging of the confectionery product.
The filling of the cake, located between the cake layers, as well as the decor, most often determine the shelf life of the product. It is these components that turn out to be the most perishable. To determine the shelf life of a cake in the refrigerator, you need to know its exact composition.
Sweet fillings are:
- based on jams;
- sour cream;
- yoghurt;
- mousse
Cakes can also be decorated with poorly stored fresh berries or pieces of fruit and custard.
How long can a cake be stored at temperatures from +2℃ to +6℃:
| Type of filling or decoration | Best before date |
| Sour cream or buttercream (whipped cream or sour cream) | 6 hours |
| Custard | 12 hours |
| Fresh fruits and berries | 12 hours |
| Curd cream | 18 o'clock |
| Oil cream | 36 hours |
| Yogurt cream | 36 hours |
| Protein cream (beaten egg whites) | 72 hours |
| Souffle | 72 hours |
The presence of preservatives in the composition will allow the creams to remain fresh for up to 5 days if you keep cakes based on them in a cool place.
Kinds
- Sacher – 5 days. Chocolate confectionery product based on sponge cake. There is apricot filling inside. Manufacturers use chocolate glaze to decorate the finished treat. The cake is served on the table, previously sprinkled with whipped cream.
- Meringue – 14 days. A cake of French origin, made using granulated sugar and egg whites. Sometimes sugar is replaced with cornstarch. To enhance the aroma, add coconut, almonds, and crushed vanilla.
- Don Sancho Pancho – 7 days. Usually the filling is sour cream. However, there are other options - for example, condensed milk.
- Kiev cake – 3 for. It has a very short shelf life, so it is recommended to buy dessert immediately before the holiday.
- Fantel – 1 day. An attractive cake decorated with nut kernels. Good for family holidays.
- Crepe de Paris – 5 days. The base is pancake dough. The delicacy is sprinkled with powdered sugar on top to decorate and create a sweet taste.
- Forest – 5 days. An unusual cake reminiscent of a fairytale forest. Manufacturers use mastic decorations that resemble plants, forest animals, and cartoon characters. An ideal option for a children's party.
- Milk girl – 2 days. The delicacy turns out airy and soft. Often decorated with berries.
- Flight – 7 days. A very simple cake that you can make yourself from available ingredients.
- Bird's milk - 2 days. A popular dessert with an airy and delicate filling.
- Tiramisu – 3 days. The cake is of Italian origin and consists of perishable ingredients. It is recommended to immediately put it in the refrigerator.
- Moscow – 3 days. The main part is made of nuts. The cakes are soaked in boiled condensed milk.
- Prague – 1.5-2 days. The delicacy appeared several decades ago. Consists of several sponge cakes dipped in chocolate.
- Red velvet – 1 day. Delicious cake with butter cream.
- Honey cake – 21 days. If frozen, you can extend the storage time to 3 months.
- Anthill – 6 months if frozen. The base is shortbread dough soaked in condensed milk. The cake is so rich that it is difficult to eat more than 1 serving.
- Ginger - 1 week. Represents honey cakes.
- Bush – 1 day. The delicacy consists of 2 sponge cakes. In the middle there is an oil mousse.
- English cherry – 5 days.
- Esterhazy – 18 months after freezing. Previously, this delicacy was simply called shortbread. To increase shelf life, strictly observe temperature conditions. It is recommended to freeze dessert at a temperature of -18 degrees.
- Napoleon – 5 days. Layer cake with sweet cream.
- Tatarstan – 1 day. Topped with cranberry jam.
Types of cakes and expiration dates
Cakes and pastries vary in composition and preparation methods, and each variety has its own specifics. When choosing confectionery products, pay attention to the technology used to make the cakes.
Types of cakes:
- Biscuit, which are usually impregnated with various compositions.
- Sandy, dry and crumbly in texture. This test does not require eggs.
- Custard. When they are prepared, cavities are formed inside the semi-finished product, so choux pastry is usually used in cakes (eclairs and profiteroles).
- Puff pastry. Such cakes should be fluffy and airy and at the same time remain the same in thickness everywhere.
- Cottage cheese, which is prepared from a mixture of cottage cheese and flour.
- Nut, with crushed nuts or made from nut flour.
- Waffle.
Most of these baked goods will be good to eat within 3-5 days of production if placed in the refrigerator. The quality of the product is preserved longer with shortbread cakes, which remain fresh for a week. Waffle cakes can be eaten throughout the month.
Time reserve before damage
How long can you eat a cake that is left in the refrigerator after the expiration date? For any perishable products, including cakes, the expiration date is indicated with a small margin , preventing cases of spoilage and subsequent poisoning.
So in a situation where the cake has expired, you should not throw it away immediately , since the expiration of the expiration date is not yet a death sentence for the dessert. The stock required by technical regulations for cakes as a perishable product is about 30% of the specified deadlines.
That is, if the expiration date is 3 days from the date of preparation, the cake can be eaten without any particular risk to health the next day. Accordingly, you can calculate the date of pain-free consumption for any factory-made cake.
Thus, when purchasing a cake in a store, you should pay attention to the date of manufacture and the components used in it.
The presence of dairy products in the cake and the increased fat content of the product means that the shelf life of such a cake is short , but if there are no perishable components in the dessert product, then the shelf life can range from 5-7 days to 1-3 months.
Mastic storage
Confectionery mastic is a plastic material that is used for decorating cakes. You can make mastic yourself or purchase it in a store. The basis of the material for sculpting jewelry is powdered sugar with added food coloring.
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Important! Industrially prepared mastic contains preservatives, thickeners, stabilizers and other chemicals. This product lasts longer than homemade ones, but is more harmful.
As a result of exposure to moisture, confectionery mastic loses its elasticity, and in air it hardens in a period of several hours to a day. The material must be stored in sealed packaging in a dry and dark place, for example, wrapped in cling film.
In the original unopened packaging, the product can be kept at room temperature, after opening it - only in the refrigerator.
| Type of mastic | In a refrigerator | In the freezer |
| Purchased | 2–4 weeks | 3–4 months |
| Home | 2–3 weeks | 2–3 months |
Important! It is necessary to defrost the mastic gradually: until it is completely thawed, the material must be in the refrigerator compartment.
The best quality is found in a fresh product that has just been printed. Old mastic is less flexible and molds worse.
Shelf life of cakes
The lower the ambient temperature, the less active pathogenic microorganisms become.
Both the refrigerator and the freezer will help preserve homemade or store-bought cake for a long time.
In a refrigerator
Low but positive temperatures are optimal conditions for confectionery products. The required temperature (from +2℃ to +6℃) is maintained on the refrigerator compartment closest to the freezer and on the middle shelf. This is where it is recommended to place cakes.
Important! Strongly smelling products (smoked meats, onions, pickles) should be kept away from confectionery products so that they are not saturated with foreign odors.
The optimal air humidity for storage depends on the type of product. Cakes based on shortcrust pastry, as well as waffles, require dry air, while soaked biscuits require more humid air. However, high relative humidity provokes mold growth.
The shelf life of the cake in the refrigerator corresponds to the shelf life of its filling and the cream used for decoration.
In the freezer
Deep freezing is not allowed for all products: some ingredients lose their structure and properties in the freezer. The main criterion is the level of fat content of the cake. It is the fat that will help the product retain its shape and maintain its appearance after defrosting.
Do not place in the freezer:
- whipped egg white cream;
- sour cream;
- cream based products;
- condensed milk;
- glaze;
- products containing gelatin.
Under the influence of low temperatures, the glaze coating cracks and the cake loses its presentation. Whipped whites fall off and dairy products acquire a sour taste.
You can freeze without loss of quality:
- any type of test;
- butter cream;
- chocolate (except glaze);
- mousses;
- agar based soufflé.
Frozen cake can be stored for three months at a temperature of -18℃. When storing, sealed packaging is required: store-bought plastic or several layers of cling film or foil.
Important! Sudden temperature changes spoil the appearance of the product - confectionery products are defrosted gradually. First, the cake is kept in the refrigerator for several hours, and only then can it be taken into the room.
