How to preserve homemade cakes during the holidays

We are firm believers that you don’t need a chance to bake something sweet, whether it’s layered cake worthy of a birthday party or a batch of cookies. The same can be said for fudge. Although this type of confection is often displayed in a variety of snacks at a holiday party, it can and should be enjoyed year round. But since it’s a holiday and you asked, we’re here to explain the best way to store cakes, homemade or store-bought, over the counter or in the freezer.

Store fudge anytime, anywhere

Here’s the thing about homemade confectionery: It’s pretty capricious. More volatile than most cookies, cakes, macaroons and bars, and quick bread, In fact. You need a candy thermometer, good quality dark chocolate, and a keen eye to make it. Fudge is for all purposes and purposes, candy. It is important to store the fudge properly to ensure that its creamy texture remains smooth and that its color remains a rich dark chocolate brown.

Whether you’re making a batch of homemade pastries or taking home a pound of flavors from the grocery store, The best way to keep fudge fresh is to transfer it to an airtight container and leave it at room temperature. To keep the marshmallows from sticking together, preserve the chocolate layers with wax paper, which has a natural non-stick surface.

Whatever you do, don’t put your Chocolate Walnut or Mystic Mud in the fridge. Not only will the fridge change the texture of your pastries (for worse), but you’re always in danger of absorbing other flavors floating around on crowded shelves.

How to store fudge in the freezer?

But I want to enjoy a snack on the beaches of Miami in March or an Easter brunch or packed in my kid’s lunchbox on the first day of school or in my own lunchbox when I had to return to the office in February. Whatever scenario you’re envisioning, you’ll want to eat selfconstruct A few months after the holiday season, one effective way is to freeze fudge to extend its shelf life.

Here’s how: First, make sure your air conditioner has cooled down completely. Wrap the thin cloth tightly, first with wax or parchment, and then an outer layer of aluminum foil. Store wrapped ice cubes in an airtight container, this will help prevent refrigerator burns and the formation of ice crystals. If the homemade pastry is stored properly, it won’t taste any different than it did when you nibbled it in mid-December. Just don’t eat it after a few months and expect it to taste the same: Wear Although it is still perfectly safe to consume, the texture and taste will begin to deteriorate.

This is the same rule of thumb for most baked goods, too. “Using air-tight freezer bags, squeeze as much air out of them as possible, and consider stuffing them in another bag or airtight plastic container. Or use a vacuum sealer. Obsess? Yes, but it helps. suppress that significant refrigerator taste,” explains Alice Medrich.


Recipe: Chocolate Fudge

Preparation time: 5 minutes
cooking time: 15 minutes
Work for: 64 pieces of 1 inch fudge


  • 5 tablespoons unsalted butter
  • 20 ounces dark chocolate, chips, or chopped by hand (I’d aim for 60% cocoa or higher)
  • 1 (14 ounces) sweetened condensed milk
  • 1 teaspoon espresso powder
  • 1/2 teaspoon flaked sea salt (such as Maldon), more to taste and sprinkle


  1. Line an 8×8 inch baking pan with parchment paper.
  2. Make the brown butter: Place butter in a small saucepan and cook over medium to medium-high heat. Cook, watching like a hawk and stirring occasionally, until bubbly, has a super nutty smell and the solids at the bottom begin to turn the color of toast. Remove from heat (it will brown a bit when lying down) and transfer to a bowl, stirring – let it hang while you melt the chocolate.
  3. Melt the chocolate: You can do this in a double boiler or in a large bowl and heat it up quickly in the microwave. Stir frequently until melted (note that as you stir, the chocolate continues to melt).
  4. Add the brown butter, sweetened condensed milk, espresso powder, and 1/2 teaspoon salt to the melted chocolate and stir until combined. As you stir, the mixture will become thick, like wet soil. Season to taste and add a pinch of salt if that feels too sweet – but be aware, you’ll need to sprinkle a little more on top to complete the pastry.
  5. Transfer the thickened mixture to the prepared pan and use a damp spoon to smooth the top as needed (your hands work too!). Sprinkle on top with a little salt.
  6. Cover and refrigerate for at least 90 minutes, until set and can be easily cut into 1×1 inch squares. If you’re having trouble cutting a chilled cloth, try using a warm knife: run it under hot water, then pat dry before slicing. Store in the refrigerator for up to a week, or cover and freeze for up to a month. This is best served at room temperature. How to preserve homemade cakes during the holidays

Bobby Allyn

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