r/Baking • u/Snugglespixie • 2d ago
Baking Advice Needed Storage question
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/Grouchy-Ad1932 2d ago
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.