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replies
sugarandslice
Posted 3 Sep 2009 , 5:46am
post #3 of 3
Hi,
I'd recommend baking through the week and freezing too. Just make sure that your cakes are completely cooled and at least double wrapped before putting them in the freezer. Sorry if this is obvious, but I know some people don't know this 
Or you could try a dense, moist cake like chocolate mud cake or carrot cake, which can easily keep for up to a week in the fridge if well wrapped and in an airtight container.
You could also brush your cakes with a simple sugar or jam syrup to help them retain moisture.
Good luck!
Emma
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