From cake to brownies: the best way to store pastries (and how long)

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Fair is fair: if we have baked something, there is a very good chance that it will be in our stomach within a day. Not only because we like to eat, but also because pastry always becomes less tasty if you store it for a long time – and especially if you store it incorrectly. Fortunately, our tips for storing pastries ensure that the latter does not happen again.

From biscuits to cheesecake and butter cake: this is how (and so long) you can store the best pastries

Freezing Pastry

You can freeze them fairly easily for almost all baked goods. This can be done as a whole (a whole pie) or per portion (per point).

Make sure you wrap the pastry well in cling film and then put it in the freezer. It can be kept for about three months. If you want to eat it, let it thaw in the fridge first.

This is how you can store the best pastry

If you want to store cakes, always make sure (we repeat: always!) that you let your baking cool down first. For cookies, for example, this is best done on a grid. If you don’t, moisture can still build up once the pastry is safely stored – and that can only make it less fresh.

Storing cookies

Cookies are best stored in a sealed container, preferably a metal one. Your cookies will stay crunchy longer because no moisture is added. If you store them properly, you can keep homemade cookies for about a month.

It is important that you store different types of cookies separately from each other; otherwise you run the risk of one cookie making the other less crunchy. It can also happen that the cookies take over each other’s taste.

store cake

Just like cookies, it is best to store your cake (but also banana bread) at room temperature , so outside the refrigerator. If you put it in the fridge, it will dry out pretty quickly. Do not you want to!

Cake can be wrapped in aluminum foil or cling film, so that no moisture gets in. An airtight drum also works well. Unfortunately, your baking won’t last for a month, but a week should work this way.

Store cheesecake

You keep cheese in the fridge, of course, and that also applies to cheesecake. The following also applies: let it cool down well first! Not only so that condensation no longer forms afterwards, but also because the cheesecake is then the most firm (and therefore easier to wrap).

Where you can easily pack cake in cling film, that is less advisable with cheesecake. Cake that you keep in the fridge is best kept in a cake box; this way your cheesecake remains unharmed and any warm air can still escape. The cheesecake can be kept for about half a week in a cake box.

store brownies

Brownies are more like normal cake again; you store them airtight (in aluminum foil and/or a cookie jar) outside the refrigerator. That way they stay nice and creamy and they don’t dry out. If you pack them in the fridge or not airtight, it will.

The exception is – just like with cake – that it is slightly different if, for example, you have a filling or topping on your brownie. If fruit or cream is involved, the refrigerator can be a safer option.

store apple pie

Apple pie is a bit of a tricky business; Ideally you would like to put the apple filling in the fridge, but keep the crispy crust outside. Of course, that gets quite complicated – or rather impossible – so the refrigerator is probably the safest option. This way your apples will last the longest. It’s best to keep it there in a cake box.

A nice tip for apple pie is to put your saved piece in the oven or microwave for a while before you eat it. Then it is as if it was freshly baked. (And let’s face it, pastries are always best.)

Storing butter cake

Butter cake is also best kept in the fridge; the butter will last longer. If you first wrap it in cling film, the outside won’t dry out. You can store the cake again for about half a week.

Keep in mind that the butter cake will harden when it is in the fridge. If you prefer a creamy butter cake, take the piece you want to eat out of the fridge in time to let it come to room temperature first.

Source: Culy by
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