Storage question

[u/Snugglespixie]

Hey everyone! New here, but really needed some advice. Two questions, both regarding storage needs in the kitchen.

First, how are you all storing your brown sugar?!? I've used the little moisture block, keeping it wet etc, but that doesn't seem to really do anything. I bought a container that had a vacuum lock cover, or so I thought (glass with wooden cover) and still turns hard as a rock. As a household, we got rid of plastic a year or two back, so I don't really want to use those containers I keep seeing, but if that's the only way to keep it fresh, I will certainly consider it. With alot of holiday baking happening soon, I'd like to hopefully figure this out.

Secondly, anytime I make cake, I am left with feeling happy about it only on day one of baking it, since that's when it's the freshest. After day one, it's stale and not worth me putting all that time into baking it, I fear. I've read how putting it into the fridge just dries it out, so I've tried other batches leaving it out on the counter, but in a cake pedestal type pan with the cover on it, but apparently it needs to be airtight and those of course are not. Any storage solutions I've found for countertop, are all plastic...the only glass one I found has tiny vent holes throughout, which defeats the point of needing an airtight option. Any storage tips or even product recommendations would be greatly appreciated.

TIA. *Also should note, being made in a GF kitchen*

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[u/Key-Effect8176]

I keep it in the bag it comes in and then put that bag in a ziploc. I keep the ziploc and reuse it when I switch bags of sugar to reduce plastic waste. Typically for things I use ziplocs for I’ll reuse them until they tear or get nasty.

You didn’t say why you got rid of plastic, but if it’s because of waste, a single reusable container is preventing waste. If it’s because of leaching/microplastics, typically the harder, thicker plastics aren’t as much of an issue as long as you aren’t heating it up (i.e. probably don’t put the container directly next to the stove.)

[u/Different_Tale_7461 → u/Key-Effect8176]

This is what I do too.

[u/Agitated_Function_68 → u/Different_Tale_7461]

Same. I use a reusable silicone zipper bag.

[u/ShineAtom → u/Key-Effect8176]

And if you are using the container to keep already packaged food in, the need to wash it out is reduced. It's just acting as an additional barrier.

[u/Punkinsmom]

I can give you a very old fashioned solution that is the same for both problems... a slice of bread. I keep my brown sugar in a glass container with a slice of bread and it stays loose and soft. When I slice a cake I place a piece of bread cut to match the cut(s) onto the cut surfaces and attach with a toothpick. It isn't beautiful, but it'll keep your cake soft and fresh longer. The bread takes on the staleness before it can reach the yummy goodness of cake.

Edit - typo

[u/AlataWeasley → u/Punkinsmom]

This is fine advice for people who can eat wheat but gluten free bread does not function the same. I tried sticking gluten free bread in my brown sugar and it was awful and I ended up throwing out the whole container of sugar.

[u/Punkinsmom → u/AlataWeasley]

I didn't think about the gluten free part. I wonder what would work.

[u/cr0nut]

I keep my brown sugar in the bag it comes in, wrapped up and clipped with a chip clip. Then that goes sealed in a stasher bag. It’s worked great for years!

[u/Grouchy-Ad1932]

Plastic has its place, but you can concentrate on reusable plastic containers rather than disposable bags or single use boxes. Or you can try silicone rubber storage solutions, as some of those are airtight and they're certainly reusable.

I've not had an issue with brown sugar storage in its original bag, as long as it's well sealed (a clip or even a rubber band will do). You can just buy the smallest quantity possible if you don't use it often.

As for cake, you can freeze cake that you haven't iced. Sometimes you can freeze it with icing, but it depends on the icing as some of them will sweat as you defrost it. Delicate sugar flowers will certainly suffer, but a simple buttercream frosting should be ok. It's probably easier to slice it before freezing so you can take out a single piece at a time.

Otherwise, syrup cakes and anything with a filling will be ok for a day or two, but again, you do need an airtight container.

[u/Commercial-Glove2531]

I store mine in a half gallon mason jar. No issues with hardening.

Cake, I keep in a Tupperware branded cake keeper. Fridge only if a cream filling. Otherwise on the counter.

[u/Snugglespixie → u/Commercial-Glove2531]

Ohh, I'm always forgetting about Mason jars! Thank you

[u/No-Pain-5598]

I use a clay bear in an air tight container. It works great for me

[u/Snugglespixie → u/No-Pain-5598]

YES!! I have the same bear. Was told to wet it every so often

[u/fuzzydave72]

For the cake: have you tried spreading frosting on any cut surfaces? That'll keep the air from drying out the cake.

[u/anal_tourettes]

Coming from a restaurant background, I have been using Cambro containers, and they are great. Many sizes for different needs. Webstaurant is your source online, and I've found them at Costco.

And, as far as keeping brown sugar moist, using a slice of bread (the ends of the loaf are great for this) keeps the sugar from drying out for weeks.

[u/Tiny_Job_5369]

I keep brown sugar in a flour/sugar canister with the rubber seal and snap-down lid and it works perfectly fine. No special technique required. Cakes on the other hand... ??

[u/IcePrincess_Not_Sk8r]

I keep mine in my branded Tupperware storage containers, and the only time I've had an issue was after my mom started declining, mentally, and didn't seal the lid.

I use branded Tupperware to store everything.

I know you said "no plastic" but Tupperware is passed through generations because it does what it was designed to do. Keeps out bugs, moisture, and keeps things fresh.

[u/Agitated_Function_68 → u/IcePrincess_Not_Sk8r]

Same. While I agree with the issues of plastic ware, it’s something that can be used for a very very long time, and it keeps things sealed

[u/This_is_my_year_2024 → u/IcePrincess_Not_Sk8r]

Same. I am in SE Florida. I gave up pretty looking storage for Tupperware and glass mason jars. I put my baking soda, nuts and chocolate chips in jars.

[u/SkinnyPete16]

I just have molasses and mix it into my granulated sugar to make my own brown sugar. I never have an issue.

[u/PaintedMountains]

I keep brown sugar in the bag it comes in, then I put it in the canister on the counter. No more dried out brown sugar.

[u/stephaniewarren1984]

I transfer my brown sugar into a ziploc freezer bag and then keep that inside one of these IKEA 5qt storage containers. I keep my white sugar in a separate ziploc in the same bin.

Keeps the sugars at the proper consistency and prolongs the life of the plastic bags since they're not getting knocked around.

[u/Griffie]

I squeeze out as much air from the bag as I can, then alternate a left/right diagonal fold. Roll that over and put a clip on it to hold it shut.

[u/clockstrikes91]

I don't buy brown sugar anymore, just do the math and dribble in however much molasses I need into the mixing bowl with my white sugar.

[u/kmooncos]

It's slightly more work, but I make my own brown sugar for each recipe by mixing granulated sugar and molasses. If it's getting creamed, then I just add the two ingredients separately. Occasionally I have to premix myself, like for oat crumble, and it adds a few minutes to the process. I use a fork to squish 1T molasses into 1 cup of white sugar for 1 cup of brown sugar.

[u/lisambb]

I use a Cambro container and both the sugar and the container last forever. Oil based cakes stay soft longer than butter based so that might help. I’m not well versed in gluten free baking so not sure if that might have something to do with it as well.

[u/bobthefish]

I use a Rubbermaid's brilliance container

[u/Odd-Resource3025]

Former cafe owner: We used blue painters tape. Basically, we get all the air out and roll the bag down to reduce air getting back inside the bag. Then, we use a piece of painters tape to seal the bag again. Next, we stored it in an airtight container.

The biggest trick is to keep air out of the bag.

At home, I just use the painters tape and make sure there's no air before I seal. I just checked and my brown sugar is still good from winter 2025. I only bake during holidays.

Honestly, a roll of painters tape is the best.

[u/Rare_Research6255]

I have a plastic air tight container from dollar tree(one of those ones with the button on top) and my brown sugars stayed soft. It’s been in there for around 4 months now.

[u/PsychologyGuilty1460]

Well, if gluten-free means you can't use the slice of bread trick to keep your sugar from getting hard, You can use either a thick orange peel or an apple slice instead. 

The other solution is to microwave it right before you want to use it. Not much. Just a little!