The shelf life of cakes is:

Cakes containing cream can be kept refrigerated for up to three days.

If it's just a cake embryo, you can wrap it in plastic wrap and keep it frozen for two weeks, and when you serve it, take it out and bring it back to temperature naturally, or heat it up a bit in the microwave. If you are modeling, you can use it directly, and after modeling, it will also return to temperature naturally.

Alternatively, some cakes have a shorter shelf life, such as mousse cake, cheese cake refrigeration time is best not more than 1 day, be sure to cover and then put into the refrigerator when stored, the temperature is maintained at 2-7 degrees is good.

Classification of cakes:

Cakes can be divided into three categories according to the raw materials used, mixing methods and the nature of the batter.

Batter cake: the amount of fat in the recipe up to about 60% of the flour, to lubricate the batter, so that the production of soft tissue, and to help the batter in the mixing process to blend a large number of air to produce puffing effect. Generally, buttercream and pudding cake belong to this category.

Milk foam cake: the recipe is characterized by the main raw material for the egg and does not contain any solid fat. The use of egg liquid in the strong and denatured protein, in the batter mixing and baking process to make the cake fluffy. According to the egg material used can be divided into egg white alone egg white category (such as angel cake) and the use of whole egg sponge category (such as sponge cake).