so how do i keep baked goods fresh?
i just made that recipe for the rhubarb "big crumb" coffeecake from last wednesday's ny times dining in section and it got me me wondering about what is the best way to keep baked goods fresh? tupperware? wrapped in saranwrap? in the fridge?
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9 Comments:
long term or short term?
When I bake a cake and I want to serve it later, inevitable before a holiday I wrap it in saran and freeze it, when it is solid then I put it in a zip lock bag.
short term, wax paper. yup good ole wax paper.
JerzeeTomato at 12:26AM on 06/09/07
Most times, I use plastic wrap, then foil, leaving it at room temp, if I'm serving it within days. I also have started using airtight plastic containers. Make sure whatever your going to store is fully cooled, or the moisture will stay, and possibly ruin the cake. Most cakes can be frozen , and I use the same wrapping method, sometimes with an extra layer of foil. If it has to be refrigerated, I will also wrap it. If there is icing, I make a foil tent.
Mich23 at 10:19AM on 06/09/07
I freeze cookies, cakes, and muffins. If I don't, they go bad before I can eat them.
kathy in oakland at 5:18PM on 06/09/07
... in well-sealed plastic baggies.
kathy in oakland at 5:19PM on 06/09/07
It really depends on the temperature of your kitchen. For your coffee cake, if you're going to eat/serve it in a day or two, on the counter in an airtight container. However, if it's hot in your kitchen 75F or above, use the same container, but stick it in the fridge. I like Lock and Lock containers. Side by side against tupperware, I found that they keep food fresher longer.
Rule of thumb, the more butter a recipe has, the better it keeps in the fridge. Just take it out an hour before you serve it.
Good luck!
hereandthe at 1:19PM on 06/10/07
Eat them ASAP...and then make more
Bosmer at 11:43AM on 06/11/07
It's funny you wrote--I was going to make that today. With a cake that isn't frosted like this one, I keep it in a glass cake server, with the lid over it, for a few days. If it's not gone after that, I'd do like other posters are suggesting--wrap in plastic wrap and then put in freezer bags. If it's cookies, airtight Tupperware works, but honestly cookies don't usually last in my house long enough to worry about freezing them. Barring that, wax paper in a large ziploc bag works for all kinds of things, cakes, cookies, etc. If it's bread, I usually wrap it in wax paper, and then pop it in the oven to crisp it up before serving; again, this is useful if you're baking and then keeping it for a couple of days and want to avoid the freezer until later use. Good luck!
PAWriter at 11:57AM on 06/11/07
In general, keeping baked goods in the fridge is a bad idea as they will stale faster at that temperature - but for cakes with cream based icings it is kind of unavoidable.
laura dot at 12:43PM on 06/11/07
what does it suggest? Usually the recipe comes with an 'eat by' suggestion or 'keeping' instruction.
tyronebcookin at 5:00PM on 06/11/07