GUIDELINES FOR BAKING CAKES (2).

COOLING........ Allow cooked cakes to settle in the cake pan for 5-10 minutes before turning out and cooling on a wire rack. Air can then circulate and prevent the cake from becoming soggy. Do not ice cakes until they are completely cold. STORING....... Cakes are best stored in an airtight container in a cool place. A piece of apple placed in the container helps keep cakes moist. Cream cakes or vegetable cakes should be stored in a container in the refrigerator. Sponge cakes and quick mix cakes can be stored for 2-4 days. Rich fruit cakes can be stored for 4-6 months. FREEZING..... Unfilled and undecorated cakes freeze well for 3-6 months. Filled and iced cakes can be frozen but do best with fillings with a high fat content. Place iced cakes in the freezer uncovered until firm then remove and wrap in cling wrap and return to the freezer. Iced cakes will last for 3 months in the freezer. DEFROSTING........ Defrost undecorated cakes at room temperature for 1-2 hours, then fill and decorate. Iced cakes should be defrosted in your refrigerator overnight. I advise against defrosting in the microwave, because the cake will dry out and become stale quicker.