Take the cake
I want to make cakes for my stall but will need to make them a couple of days in advance. Is the key in the storage or should I be looking at what I bake? RACHEL SAYS: Certain cakes do store better than others. For example, fruit cakes, brownies, drizzle cakes and bakes that use oil instead of butter work really well (and often will improve flavour and texture after a couple of days). However, I would recommend avoiding things like scones and Victoria sponges which are generally better consumed on the day they are baked. Don’t forget you can freeze most cakes, and then just ice them on the day. Or, if you are storing them for a couple of days, leave them firmly wrapped up in clingfilm at room temperature as the fridge has a tendency to dry cakes out. Remember, any sugar decorations will sag in an airtight container so if possible, do these on the day itself.
Keep your bakes these fresh in vintage-style
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