If you want to extend the shelf life of cream cake, you can put it in the refrigerator or freeze it. The temperature of refrigeration is generally 4-7 degrees, which can inhibit the reproduction of bacteria, but will not kill bacteria, so it is best to eat the frozen cream cake within 2-3 days.

The freezing temperature is generally below-18 degrees, which can kill most bacteria, so the frozen cream cake can be kept for a longer time, usually within 7 days. However, freezing will affect the taste and color of cream cake, so it is best to take it out and thaw it before eating, so as to restore the hardness and temperature. No matter whether it is refrigerated or frozen, cream cakes should be preserved to avoid external pollution and interference.

Precautions for saving cream cake

When keeping cream cake, put the cake in a sealed container and add a fresh piece of bread in the sealed container. When the bread is hard, replace it with a fresh one in time, so that the cake can keep fresh for a long time. You can also wrap the cake with plastic wrap and put it in the refrigerator. In winter, if you don't put it in the refrigerator, you can keep it outside for up to 3 days to avoid exposing the cream cake to high temperature.

If it is a fruitcake, you can check whether the fruit on the cake is fresh. If there is a fruit sandwich, try not to stay overnight, the fruit will ferment and turn sour. Watch the cake for signs of deterioration such as soda, mildew, artificial cracking, and cream pattern collapse. If there is, don't eat it.