It is suggested that the Melaleuca cake should be kept in cold storage, so that the taste can be preserved. Because there is cream in the Melaleuca cake, the storage temperature of whipped cream is about 6-8 degrees. Cake with cream tastes best on the same day, but if it is not finished, it is also recommended to finish it in 2 days in summer and 3-5 days in winter. The most difficult thing to preserve is the cream inside, which is easy to air-dry after a long time, and its taste is greatly reduced.

Here, by the way, I'd like to introduce the method of preserving the cake (the fruit cake is recommended to be eaten up on the same day)

The method is simple:

1. Wrap the cake that has not been eaten up with tin foil or oil paper,

2. Spray some water on the oil paper, so that it is moist (if it is tin foil, it is not needed)

3. Put the cake in the original packaging box;

4. put it in the refrigerator for cold storage.

5. If you wrap it in oil paper first and then wrap it in a fresh-keeping bag, the cake without cream can be frozen for up to four months. When thawing is needed, do not take off the package and thaw at room temperature. (Not applicable if there is a cream sandwich in the middle)

6. Cakes with cream should be frozen without packaging until the cream hardens, and then tightly sealed in a fresh-keeping bag or oil paper, which can be frozen for up to two months. When thawing, remove the package first, and then thaw at room temperature or in the refrigerator until the cream is soft and the cake recovers a little elasticity.

(Even if the cake frozen with fruit or cream is thawed, the taste will not be as good as before, because when it is thawed, the cream has absorbed the moisture in the refrigerator, and it may bring a little ice residue, and the cake body will become very wet.)