How do I store these kinds of cakes?

[Agutter]

I've recently made two types of cakes that haven't stored brilliantly.

One was a coffee cake with walnut praline - so you just boil up the sugar with a bit of water to make hard toffee type stuff, stir in walnut pieces and leave to cool then break it up. Was amazing, you put chunks of it in the cake inside the butter icing and on top. However the next day the hard toffee had sort of melted so there was less of the crunchy stuff. I've made this a few times and have stored it both in the fridge and just out on the counter in a tin or plastic cake storage thing. Is there any way to stop this happening or is it just par for the course?

The other was a lemon drizzle - similar thing, I stored it in a cake tin but by day 2 or so it'd gone a bit soggy on top and lost some of the crunch. Both tasted fine, I just can't work out how to keep it from going soggy!

[4merlyknownasSHD]

Sugar absorbs liquid like a sponge, even from a mildy humid atmosphere. You are on a loser if you want to store without losing the crunch. You would need to keep it open to a dry-ish air but that would dry out the cake. You will just have to eat it, sorry, no other option, hard as that might be.

[Agutter]

I did wonder! It still tastes nice so it won't stop me making it...

[SweetPeaPods]

I like lemon drizzle straight from the fridge.

[Foggymist]

Store in a non airtight box, like a card cake box or just a tin with the lid slightly open. Cakes don't need to go in the fridge unless they have fresh cream or fresh fruit in them, the moisture in a fridge or sealed plastic container makes them go soggy.

[Agutter]

Thanks Foggymist, I'll try it! I think I've always 'sealed' in a tin/container.