2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
I. Preliminaries
Objectives
Content Standard:
The learner demonstrates understanding of the core concept and underlying
theories in preparing and presenting gateaux, tortes, and cakes
Performance Standard:
The learner demonstrate competencies in preparing and presenting gateaux, tortes
and cakes
Learning Competencies
Store cakes in accordance with establishment’s standards and Procedures
Identify storage methods in accordance with product specifications and established
standards and procedures
II. Content: Store Cakes
ACTIVITY 1: Review the past lesson.
2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
Concept Notes
Storing Your Cake
Factors which can affect the appearance of your decorated cake:
• Sunlight and florescent lighting – will alter icing colors. Keep your cake stored in a
covered box and out of direct sunlight and florescent lighting.
• Humidity – can soften royal icing and gum paste decorations. If you live in a climate
with high humidity, prepare your royal icing using only pure cane confectioner’s sugar
(not beet sugar or dextrose), add less liquid and add 1 more teaspoon Meringue Powder
to the recipe.
• Heat – can melt icing and cause decorations to droop. Keep your decorated cake as cool
as possible and stabilize butter cream icing by adding 2 teaspoons Meringue Powder
per recipe.
Note: Cakes with thoroughly-dried royal icing decorations should be stored according to
the type of icing they are covered with. However, if royal icing decorations are to be put on
a cake that will be frozen, it is recommended that icing decorations be placed on the cakes
after thawing, so that colored decorations won't bleed from condensation or become soft.
CAKE STORAGE
Plain Butter Cakes, Storage Note: Be sure to cover tightly but do not refrigerate. If you
Single or Multiple do not have a cake keeper, cover the cake with a large inverted bowl,
Layered Cakes, Cake cover it with foil, or store in a large airtight container. Store at room
from a Mix temperature for approximately 5 days. Freeze for longer storage, up to
Storage: Room 3 months.
Temperature
Angel Food Cake Storage Note: Be sure to cover tightly but do not refrigerate. If you do
Storage: not have a cake keeper, cover the cake with a large inverted bowl or
Room Temperature store in a large airtight container. Store at room temperature for
approximately 5 days. Freeze for longer storage, up to 2 months.
Chiffon Cake Storage: Storage Note: Be sure to cover tightly but do not refrigerate. If you do
Room Temperature not have a cake keeper, cover the cake with a large inverted bowl or
store in a large airtight container. Store at room temperature for
approximately 5 days. Freeze for longer storage, up to 2 months.
2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
Pound Cake Storage: Storage Note:
Room Temperature Be sure to cover tightly but do not refrigerate. Wrap airtight in plastic
wrap or in foil unless the recipe indicates differently. Store at room
temperature for approximately 5 days. Freeze for longer storage, up to
3 months.
Sponge Cake Storage: Storage Note: Be sure to cover tightly but do not refrigerate. If you do
Room Temperature not have a cake keeper, cover the cake with a large inverted bowl or
store in a large airtight container. Store at room temperature for
approximately 1 week. Freeze for longer storage, up to 2 months.
Note: The information above pertains to cakes that are unfrosted and without any type of filling.
Avoid storing a cake in the refrigerator whenever possible because refrigeration causes the cake
to dry out faster and can affect its flavor. When adding frosting or a filling, the cake may require
refrigeration if they contain perishable ingredients, such as fresh fruit, whipped cream,
meringue type topping, eggs, or custard.
FROSTING / TOPPING STORAGE
Boiled Icing Storage Note: Be sure to cover tightly but do not refrigerate. If it
Storage: Room Temperature is not stored airtight, it will begin to set. Once a cake has been
frosted with boiled icing it can be stored at room temperature.
Freezing is not recommended.
Buttercream Frosting Storage Note: Buttercream can be stored, refrigerated, in an
Storage: Room Temperature airtight container for up to 2 weeks before using. Remove it
from the refrigerator at least an hour before using so it will
warm to room temperature. It can also be frozen for extended
storage. A decorated cake with buttercream frosting can be
stored at room temperature for up to 3 days. If you want to
refrigerate a decorated cake, place it in the refrigerator
unwrapped until the frosting hardens slightly. It can then be
loosely covered with plastic. Buttercream frosting can be frozen.
Cream Cheese Frosting Storage Note: Cream cheese frosting can be stored in the
Storage: Refrigerated refrigerator for up to 2 weeks before using. Cakes frosted with
cream cheese frosting must be stored in the refrigerator. The
frosting will firm up when chilled but will soften quickly when it
sits at room temperature. Cream cheese frosting can be frozen.
Dusting Storage Note: Many dusting ingredients are shelf stable items
Storage: Room Temperature that should be stored accordingly. When applied to the cake,
storage time should be followed as to what is appropriate for the
2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
type of cake. When using powdered sugar for dusting, it is a
good idea to wait to dust the cake just before serving because
the cake can absorb the sugar, especially if it is a moist cake.
Fondant Storage Note: Unused fondant can be stored in an airtight
Storage: Room Temperature container for up to 2 months at room temperature in a cool, dry
area. Do not refrigerate or freeze. Store cakes decorated with
fondant for up to 3 days at room temperature.
Fresh Fruit Topping Storage Note: Fresh fruit can also be added as a topping to the
Storage: Refrigerated cake. A cake with fresh fruit topping should only be assembled
within a few hours of eating it. The fruit continues to ripen even
when refrigerated and its juices will begin to soak into the cake.
If the cake has a cooked fruit topping that does not contain eggs,
it can be stored at room temperature for up to 2 days.
Refrigerate for longer storage. If the cake is going to be frozen, it
is best to wait until the cake is thawed and then add the fresh
fruit topping just before it is going to be served.
Ganache Storage Note: Ganache can be stored at room temperature for
Storage: Room Temperature up to 2 days before using. If storing, be sure to cover the entire
surface of the ganache. Cover with plastic wrap. Press it down so
that it is covering the entire surface completely.
The ganache will need to be warmed again before using. A cake
covered with ganache should be stored at room temperature. If
it is exposed to warm temperatures, it will begin to soften. A
cake topped with ganache can be frozen but it may lose some of
its sheen when thawed.
Glaze and Syrup Storage Note: If a glaze will set at room temperature for a while
Storage: before being used, it should be kept loosely covered and if it
Room Temperature begins to thicken set it in a pan of warm water to help loosen. A
glaze can be frozen but its sheen will not be the same and it will
need to be reheated. A cake with a glaze or syrup coating should
not have to be refrigerated unless the cake has a filling that
requires refrigeration. Allow the glaze to cool and harden
completely before covering the cake for storing.
Gum Paste – Sugar Paste Storage Note: Unused paste can be stored in an airtight
Storage: Room Temperature container, not refrigerated, for up to 2 months but be sure the
container is closed tight so it does not harden. Do not freeze.
Decorated cake can be stored at room temperature for up to 3
days. The gum paste will hold up fairly well on warm days but
2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
extreme heat will start to soften the paste.
Meringue-Style Frosting Storage Note: It does not store well as it deflates easily. It is
Storage: Refrigerated recommended to prepare close to when it is to be used. If
storing, it needs to be refrigerated.
Royal Icing Storage Note: Royal icing has a tendency to dry fairly quickly so
Storage: Room Temperature it is important to take precautions while using it so it does not
dry out before you are finished. It can be stored up to 3 days at
room temperature. Be sure to cover the bowl with a damp cloth
and then plastic to prevent it from drying out.
The icing may separate slightly but a good stirring will bring it
back to a smooth texture. The royal icing on a cake does not
require refrigeration. If the cake needs to be covered, the royal
icing will be hard so you do not have to worry about disrupting
the decorations.
FILLING STORAGE
Custard Filling Storage Note: The custard filling can be stored
Storage: Refrigerated in the refrigerator for up to 3 days but is best
when used the day it is made. A custard type
filling should not be frozen.
Fresh Fruit Filling Storage Note: Fresh fruit can also be added in
Storage: Refrigerated between the layers of the cake but this type of
cake should only be assembled within a few
hours of eating it. The fruit continues to
ripen even when refrigerated and its juices
will begin to soak into the cake
Frosting Storage Note: Cakes with frosting fillings
Storage: Room Temperature/Refrigerated should be stored according to the type of
frosting being used.
Jelly Fillings Storage Note: Cakes with this type of filling
Storage: Room Temperature can be stored at room temperature for up to 4
days as long as the frosting can be stored at
room temperature; after 4 days the jelly will
have a tendency to start to mould. The filling
can be refrigerated if the frosting on the cake
calls for it.
Whipped Cream Storage Note: A cake with whipped cream
Storage: Refrigerated filling should be refrigerated and served the
2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
same day that it is made
Glazes and Syrups Storage Note: The cake can be stored at room
Storage: Room Temperature temperature when the filling is a glaze or
syrup unless the cake or frosting requires
refrigeration.
How to Wrap, Store, and Keep Cake Fresh
Unfrosted and Un-Cut Cake- Wrap these tightly in plastic, top, sides, and bottoms, so
the plastic is touching the sides of the cake (that is to say, don't just drape the plastic over
the top). Second to this, go for a plastic bag with a "zip-lock" type seal.
Store these wrapped cakes on the counter at room temperature, and they will keep
for about a week before starting to stale. Oil-based cakes tend to keep a day or two longer
than butter-based ones.
To keep cakes for longer than a week, try freezing them.
• Frosted and Un-Cut Cake–Frosting acts as plastic wrapper where cakes are protected
from air moisture. Frosted cake can be kept at room temperature for 4-5 days. It should
be covered with a cake keeper or an overturned bowl to protect it from dust, pet hair,
and other things in the air.
• Cut Cake, Frosted or Unfrosted–When you cut a cake, moisture begins to escape and
cause the cake stale more quickly. To avoid moisture loss, cover the sliced edges with
more frosting or press a piece of plastic wrap directly unto the sliced side and make
sure it sticks. Cut cake keeps for a little less time, about 3-4 days.
• When to Refrigerate Cakes - Cakes frosted and unfrosted, cut and un-cut, are perfectly
fine at room temperature for several days. Refrigeration is only necessary if your
apartment gets very hot during the day (As Parks says, "High moisture + high sugar +
high temp = bacteria feeding frenzy") or if you're making a cake that won't be served
for more than three days, like when baking cake ahead for a party or special occasion.
To refrigerate, wrap unfrosted cakes in plastic to protect it from absorbing any weird
fridge smells and to protect it from drying out, and then unwrap it to warm up on the
counter before serving. For frosted cakes, chill the cake uncovered for fifteen minutes
to harden the icing, and then wrap it in plastic wrap.
ACTIVITY 2: Read and analyze the statements carefully. Choose the best answer and write
the letter in your answer sheet.
2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
1. What basic ingredient in baking helps in attaining baked products tenderness?
A. leavening
B. liquid
C. shortening
D. sugar
2. Which refers to heating the oven to attain the required baking temperature before
baking?
A. baking
B. broiling
C. pre-heating
D. proofing
3. What type of cake contains a high percentage of fat or shortening?
A. butter type cake
B. chiffon
C. foam type cake
D. unshortened cake
4. Which is a combination of shortened cake and foam type cake?
A. butter type cake
B. chiffon
C. foam type cake
D. unshortened cake
5. Which is also known as unshortened cake which contains less than 5% fats?
A. butter type cake
B. chiffon
2nd Semester BREAD AND PASTRY PRODUCTION
Lesson 5
Store Cakes
C. foam type cake
D. shortened cake
