Take the cake

Craftseller - - Q&a - VANESSA MUR­RAY, LON­DON

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

cake tins

De­ter hack­ers with per­son­alised codes

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