Can someone give me good tips on how to properly store cakes so they don't dry out or taste funny? I'm talking about decorated, or half-way decorated cakes...ones that won't fit in a cake saver. I know it's a silly question, but i'm totally self taught and never learned. I don't have a seperate fridge for my cakes...just my family fridge. After years of making family/friends cakes, I'm starting to sell them and they usually take about a day and a half. Please help.....sorry it's such a silly question.
Unless they have a perishable filling, they don't have to be stored in the fridge. They'll be fine in a cardboard cake box on the counter.
Duplicate post. See also: http://www.cakecentral.com/cake-decorating-ftopict-668588-.html