We realize, we recognize. You’ve been socialized to understand the wonders of cutting-edge refrigeration—so much so you get worried about leaving your lunch leftovers on your desk for a few hours. But it is probably time to drag the plug to your appliance reliance to enjoy bread, pies, cakes, and cookies of their most up-to-date viable kingdom. So here’s where (and the way) to stash the (baked) goods for top-of-the-line freshness.
The Counter
Most baked items keep well at room temperature. That is going for cookies and truffles (which may be saved in airtight packing containers for up to 5 days) in addition to muffins, bread, and pastries (a good way to begin to stale into three days but will maintain higher here than anywhere else). Pro tip: Tuck a bit of bread within the storage container to assist in altering moisture and keep your sweets more energizing for longer. Baked goods assisting baked goods: Now, that is what we name teamwork.
Even cakes and pies, which would possibly throw up your flares to refrigerate, will leave brisker on the counter. Place cakes on a protected stand or keeper, and wrap pies tightly in plastic. You’ll need to consume them within a few days. If you recognize you may not end them quickly, you are more off sending them immediately to the freezer. More on that later.
The Fridge
If you need a briefing on the refrigeration era, bloodless temperatures slow the growth of microorganisms without changing the bodily kingdom of the item (i.e., liquid to solid, or vice versa). As a result, the refrigerator is amazing for retaining such things as produce, dairy, meat, and prepared meals clean inside the short term—including the milk and eggs you’ll probably use to make your treats.
When it comes to the taste and texture of baked items, even though the fridge will not serve you nicely, cold air is extremely drying (think about your pores and skin in winter!), so maximum baked items might be higher off at the counter for some days or straight to the freezer for longer. Reserve the refrigerator option for desserts made with uncooked dairy and eggs—like a pumpkin, custard, or cream pie—or leftover buttercream frosting.
The Freezer
If you are playing a protracted sport and aim to constantly have treats on the equipped, the freezer is your pal. Cookies, muffins, muffins, and maximum loaves of bread will all do properly here if placed in an airtight freezer bag with the greater air pressed out of it. (We also advise stashing pre-rolled balls of unbaked cookie dough equally). For a seize-and-cross alternative, wrap treats for my part in plastic wrap, then aluminum foil. When you are equipped to devour, thaw at the counter and experience.
The cake is difficult—once frosted, it may not do well in the freezer. However, if you’re prepping cupcakes or layer cakes in advance, you could freeze the unfrosted cake pieces wrapped tightly in plastic wrap. Feel loose about freezing fruit pies—flash freeze them exposed before wrapping them in plastic. However, custard pies need to be made and enjoyed sparkling.
