Nothing says "celebration" better than a batch of cupcakes or a beautifully iced cake. But if you know you have a busy week ahead of you and won't be able to make and decorate a cake or set of cupcakes, use your time wisely and make your treat a few days ahead of time to keep your schedule balanced. With the proper storage methods, you can hold your freshly made baked goods for several days or store them for a couple of months in a freezer before adding frosting them.
Let your cake cool completely on a baking rack before storing.
Tightly wrap each cake layer in plastic wrap and store for up to five days in a cool, dark area, such as a refrigerator or pantry area.
Freeze your unfrosted cake for up to two months by wrapping each layer separately in plastic wrap. Place the wrapped cake layers in a gallon-sized freezer bag, squeeze out the extra air and seal thoroughly. Put the sealed cake in the freezer, taking care not to place anything which could crush the cake on top.
Defrost the cake by removing it from the freezer and taking it out of the freezer bag. Allow it to come to room temperature on a glass dish in a dry area, such as a counter or kitchen table. Once defrosted, unwrap the cake layers from the plastic wrap to prepare them for frosting.
Allow the cupcakes to cool completely on a baking rack after baking.
Place the cupcakes in an airtight plastic container and store in the refrigerator for three or four days. Before frosting, remove the cupcakes from the fridge and place them in a dry area on a counter or table to bring them to room temperature.
Freeze the cupcakes by placing them in an airtight container and storing them in the freezer for up to two months. Allow the frozen cupcakes to thaw at room temperature for several hours before frosting them.
Cover chiffon cake in a glass dome or with foil to preserve its moistness for five days. Do not refrigerate the cake; allow it to stay at room temperature to help keep it moist.
Make sure you thoroughly cover cake layers with plastic wrap without leaving any of the cake's surface area exposed.
Alyssa Ideboen has been writing professionally since 2005. She has contributed to several print and online publications, including "Lexington Woman" and "Global Business" magazines. Ideboen holds a Bachelor of Arts in business management and communication from Judson University.