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How to store a cake containing butter cream.

(8 Posts)
HappydaysArehere Sat 01-Jul-17 00:26:20

Can anyone tell me about the advisability of storing a home made coffee/walnut sponge in a tin. Years ago everyone used to put them in a tin without a thought that we were storing fresh butter without refrigeration. I make lots of cakes but avoid the butter cream for this reason. Now I really fancy making my favourite coffee/walnut cake filled with some coffee butter icing. How long can you keep it? Would it keep a week? Or am I being too ambitious? Would appreciate your opinions.

Ginger782 Sat 01-Jul-17 00:29:15

I'd keep it for a week in a tin in my pantry (cooler/darker than the kitchen bench) as long as it's not too hot outside. And by that I mean >34 celcius every day.

Ginger782 Sat 01-Jul-17 00:30:13

Having said that, cake never lasts a full week uneaten! Also, I would find a fresh sponge a bit dry and stale after that long.

PolkadotsAndMoonbeams Sat 01-Jul-17 00:32:37

My fresh butter lives on the side anyway! Well, new packs are in the fridge, but unless it's very hot my butter dish is on the side.

It will be fine, although after a week I'd think the sponge might be going a bit? Why not freeze half? That way you could have it for two half weeks.

Borangeisthenneworange Sat 01-Jul-17 00:57:33

Lots of people leave butter on the side. It doesn't spoil super fast like cream or milk. As long as your kitchen is cool you will get a few days out of it. If it's a roasting summers day I'd advise the fridge or a much cooler room.

Okite Sat 01-Jul-17 01:02:51

You're not storing fresh butter though, you are storing buttercream which is different! Sugar is a preservative so mixing it with butter totally changes the properties.
Buttercream is fine out of a fridge and should be for 2 weeks or so - longer than your cake would be.

HappydaysArehere Sun 02-Jul-17 00:24:53

Thank you so much. Okite, of course, you are right about the sugar acting as a preservative. I hadn't thought of that. Thank you Ginger and Borange. I am sure you must be right and polkadot that is a good idea about freezing some of it if it doesn't disappear quickly enough.
I will soon be enjoying my first buttercream in ages. It will make a change from Madeira, lemon drizzle, chocolate brownies, almond, fruit cakes etc.

PurpleTraitor Sun 02-Jul-17 00:26:07

I don't store fresh butter in the fridge...

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