How do yo keep a freshly baked cake/bread going hard?!
How do yo keep a freshly baked cake/bread going hard?
a bread bin does not work!!!
Answers:
In an airtight container, with a piece of cut apple. The cake absorbs the moisture from the apple, just replace it with a new bit of apple when necessary
I think the best thing to do is wrap it in alloy or plastic foil, it seels the cake and keeps it moist.
One thing that I once learned,and I still do this..is sprinkle water on the bread or usually for me, it is a hard bagel..and then I just put it in the microwave..for a few seconds or a minute and it is done...check it ..though, so you won't over do it! But, it still tastes great!
Eat it before it has chance!!
You need to keep the air from getting to it. It just dries out. Use something like plastic wrap, not aluminum foil, which will let in a lot more air for bread. Cake, if it's frosted you can't use plastic wrap unless you don't mind peeling it off the frosting later.
Ziplock baggies are the best if what you made will fit in them.
If you want to keep either for several days, put them in the refridgerator, it will slow down the bacteria growth.
I've found bread bins are great for stashing stuff you don't want on the counter like mail, candles, and keys.
I use Rubbermaid cake holders. They always seal and keep my cakes and breads fresh. I you do not have those, I suggest wrapping it tightly in foil if it is bread (I find that plastic bags only transfer a plastic type taste to them).
If it is an iced cake, uncut, you could simply put it in the oven (not turned on!) or the microwave for a day. If it is cut, you will have to cover it with something, which will unfortunately touch your icing.
Why don't you go purchase a cake taker? They are on the Rubbermaid and plastics aisle. Normally, you can find them from anywhere between $3.00 - $10.00 USD. I own at least five!
Put a piece of bread in the container with the cake. It will absorb the moisture from the bread.
Tupperware. Lock and Lock make great tupperware which is 100% air tight
The apple tip from Memsy is good with cakes, but read is different. If you can't keep it wrapped in cling film or stuff, the best way to revive it is coat it in milk and cook in a hot oven for 5-10 minutes. Makes it taste as if it was just baked.
I got a really cool idea. You could stick it in one of those clothes bags you suck the air out with a vacuum.Then I bet it would actually keep the bread or whatever really fresh.Dunno what would happen to it thouh and its a bit extreme
It depends how long you want to keep it. Wrapping it keeps it moist, but it will get moldy faster.
The best option is freezing. Slicing the bread before freezing will enable to defrost slices in a toaster at convenience.
If you don't want to freeze:
* let the bread on the bin or a cloth bag, wherever it dries but it doesn't get mold, and revive it by sprinkling with a little water, wrapping it in foil and heating it up in a moderate oven for 10-20 minutes -depending the kind of oven you use.
* slice it, toast it in the oven and keep in a bag or plastic container. Keeps for long. You have toast, or croutons for a salad, on demand.
For a cake:
* cover it loosely with a slightly damp, clean kitchen towel and keep it in the pantry -only 24 hours or so.
* Cakes don't take well to the oven and foil treatment as they get sticky. But you keeping in the fridge, sprinkling a little water and warming in the microwave usually works.
* Recycle a dry cake by slicing and drying in a low oven. You have Italian biscotti.
If it is cake, I don't think you'll need to keep it. Cakes have a way of disappearing very fast. I hope you'll have time to enjoy yours.
your problem is the cake! If its not gone by the first day, u may need to try new recipe!
Well, it will get hard, so here's a trick that works for cakes and most breads (not all).
After they became hard and before you want to eat them, sprinkle a little water and microwave covered for about 30-40 seconds. Does the trick.
come live in my house it wont have time to go hard
The best way is to place it or wrap it so it become isolated from air.
I divide the cake/bread into amounts I want to use wrap them in cling film and freeze them. Take them out as I want to use them they always remain fresh that way.
Definitely the best way to keep a freshly baked cake is in an airtight tin or plastic container. Well-locked if you are actually trying to keep it and have family/friends who smelt it cooking and are hovering ready to devour it the instant your back is turned. Or you could save yourself the hassle and just make another one tomorrow.
If it's not for a special occasion, most cakes are freezable (check the recipe book for info on whether the icing will freeze ok), and if you individually wrap slices you can then defrost in the microwave whenever you want them. If you want a cake that will keep for ages (in cake terms) go for a fruit cake or gingerbread - the latter actually tastes better the day after it's baked.
Re bread, if it's prepacked sliced stuff, freeze it in 1-person portions and defrost in the microwave or toaster as necessary. If it does go stale, make bread pudding to replace the cake!
There are lots of options available for preserving cakes, and most of them are listed above. Breads, on the other hand, are more difficult... If you you don't use commercial preservatives and dough anhancers available to professional bakers, then most breads will stale within 24-48 hours, and mold within another couple of days. Refrigeration will speed the staling process, but freezing will suspend staling. If you slice your bread before freezing (or if you make rolls), you can take out servings as needed, and either let them thaw, or toast them.
Note, with stale bread, reheating can give it a little life, so wrapping in foil and baking for a short while, or toasting, or even nuking can help. I have rarely had luck with microwave ovens heating evenly, so I stick with the oven and toaster.
Note that drying and staling are not the same thing! A bread bin will do little for either, a plastic bag can slow drying, but staling begins the moment the bread leaves the oven. Staling is the re-crystalization of the starches, and you must reheat to re-gelatinize the starches (hence toasting, etc), but reheating increases drying. There is no perfect solution...freezing is probably the best option...unless you can make smaller loaves...or...eat your bread faster...
And remember, old bread has many second lives, such as french toast, croutons, bread pudding, bread crumb (such as panko), and so on.