Test Kitchen tips
Storing Christmas cakes
Cut and fold lining paper over top of cake still in pan. Cover top of pan tightly with foil to trap steam and give cake a softer surface. Wrap pan in a towel; leave it for 12 hours, until cold. If cake is to be decorated, invert hot foil-covered cake, still in pan, onto a board. Cover with a towel. The weight of cake will flatten the top. When cold, remove cake from pan, leaving lining paper intact; wrap tightly in plastic wrap, then foil. Can be stored in a cool, dry place for up to six months, or in the fridge or freezer for up to a year.