How Long Is A Box Cake Good For

moodswinger Posted 1 Jul 2007 , 2:47pm

Ok, merely a few opinions needed.... I busy a cake on Saturday morning. Information technology'due south for Monday evening, and my friend is worried that it won't gustation fresh.... what practice you think????? In my opinion, if it's in a block box, it will be fine. And the icing is commencement to crust, so won't that assist it also??? Thanks for any thoughts!!!!!

xiv replies

indydebi Posted 1 Jul 2007 , four:12pm

Baked girl's shower block on THurs for a Sabbatum shower; tasted just fine. I even had a leftoer piece in my fridge and ate information technology on Thurs ..... 7 days old .... tasted as proficient as ever.

How long does that loaf of bread sit on the grocery shelf and so lay in your pantry before it's eaten? The icing seals the cake simply like the bread wrapper seals the loaf of breadstuff.

ASupergirl Posted ane Jul 2007 , 4:26pm

.....how long do grocery stores let theirs sit out before someone buys them.....I saw one in a store that was made in March and the sticker said sell past July....ewe......I call back 3 days isn't going to make much of a difference.

SugarBakerz Posted 1 Jul 2007 , four:34pm

I've broiled cakes tuesday no fridging and they were nifty by saturday. Duff on Ace of Cakes, bakes his and puts them on those bakers racks with crumb coats and they sit there for days I think... you should be find, only crumb glaze at least

handymama Posted one Jul 2007 , four:44pm

Your cake will be fine, with a few exceptions:

If information technology's red velvet and your atmospheric condition is warm the color could bleed through.

Fresh fruit in the filling could get bad, but also may be alright.

Other than that, I call back a cake that has rested at least 1-two days tastes Meliorate. 4-5 still seems to be skillful (although I just do this for personal use, not a delivered block), but after that I don't trust them.

JENNSCAKES90909 Posted ane Jul 2007 , iv:51pm

Yous wouldnt believe how long grocery stores tin can keep thier cakes.

Get-go they are baked in cardboard boxes. They come in that way. Then the cakes are immune 90 days in the walk in freezer. 30 days after that in the display freezer, from the display freezer they can put seven days on them in the refiedgerated cases and 3 days if not refrigerated . after they reach expiration engagement they can still add another day at markdown toll.

Suddenly they dont seem and then fresh. And thats non telling how long they sabbatum in the distributors freezer before being shipped to the store...Those mini cupcakes are the same way...

Ironbaker Posted 1 Jul 2007 , 6:19pm

Ewww. lol

Saturday for a Monday cake will be fine. I agree with HandyMama, there are a couple of exceptions - peculiarly if this is a scratch cake you made. I think you have a bit more leeway if information technology'south a mix because of the preservatives.

countrykittie Posted 1 Jul 2007 , 10:08pm

If left out on the counter, they will still be fresh many days afterwards. I've even finished off a cake that was nigh a week erstwhile. As long as any cut pieces are covered with some saran wrap, they will remain fresh...and so as someone else said, a few days won't matter. I don't put my cakes, cut or not, in the fridge anymore. I find it dries them out.

mbankes Posted 20 Aug 2013 , i:45am

Would you lot suggest refrigerating the cake or leaving it in a box on the counter?

andreacatanese Posted 31 Jul 2014 , half dozen:00pm

Practice not refrigerate cake, it will make it very dry.

hbquikcomjamesl Posted 31 Jul 2014 , 7:02pm

I've been refrigerating cakes (and donuts, and both refrigerating and freezing bread) for decades, and never -- non once -- accept any stale out because of the refrigeration. And we typically keep them well over a week -- the terminal pieces of my Apollo Day cake (baked around lunchtime on July 20th, the 45th anniversary of the first manned moon landing, and decorated that afternoon) tasted quite fresh and moist (albeit cold, but I like my cake chilled) only after midnight, the morn of July 30th.

thatlittlecakep Posted 31 Jul 2014 , 7:17pm

Original message sent past JENNSCAKES90909

Y'all wouldnt believe how long grocery stores can keep thier cakes.

First they are baked in cardboard boxes. They come in that way. Then the cakes are allowed 90 days in the walk in freezer. 30 days subsequently that in the display freezer, from the display freezer they tin can put 7 days on them in the refiedgerated cases and 3 days if non refrigerated . later on they reach expiration date they can still add another day at markdown toll.

Suddenly they dont seem so fresh. And thats not telling how long they sat in the distributors freezer before being shipped to the store...Those mini cupcakes are the aforementioned way...

Wow, I am glad i brand my own cakes. A lot of good points on hither. I normally make my cakes on a tuesday for friday pick ups, i doncrumb glaze after they are cooled though.

MamaGeese Posted 26 Jun 2020 , 7:15pm

Every unmarried time I've put a scratch butter cake in fridge, it dries it out no thing how well it'due south wrapped. Oil cakes exercise well in fridge

kakeladi Posted 27 Jun 2020 , 12:56am

Yes, a former poster here explain it much meliorate than I tin can but it has to do due west/the butter not relaxing subsequently being chilled. Information technology causes the cake to seem dry out as it sort of/kinda scratch'south the throat as information technology goes down

SandraSmiley Posted 27 Jun 2020 , i:00am

MamaGeese, I know it is not practical for a customer cake, merely if the cake is for yourself and you prefer to refrigerate, pop your slice in the microwave for 10 seconds. Like magic, information technology is back to its soft, moist cocky. Cakes made with butter don't really dry out in the fridge, the butter sets up business firm, making it seem to be dry out. A tiny bit of warming corrects the texture immediately.