Cakes can't be stored overnight, as cakes without softeners will obviously dry out and harden.
Industrialized food, which pays no attention to ingredients or techniques, makes cakes by using additives. For example, baking powder is used to fluff up the cake, softeners are used to soften the cake, flavors are used to reflect the flavor, and so on. The industrialization of food is something that happened in the last hundred years, which greatly improved the efficiency of production, but more and more old flavors remembered just don't exist anymore.
It is precisely because of the lack of softeners (including preservatives) that cakes made in your own oven have a very short storage time and are easily dried out.
Additionally, in the fall and winter dry season is also more likely to dry, more attention to the preservation conditions, the need to put in the refrigerator 2-4 degrees cold storage to maintain the moisture of the cake.
And be sure to use the box, the cake directly exposed to the refrigerator is also very easy to dry.
After leaving the refrigerator, if the chilling time is longer, it is best to let it sit for 10 minutes, and then eat it within 90 minutes, so that it tastes moist and fluffy.
Expanded Information:
A cake designer in the United States says:Most of the cost to me is labor, and to make a typical cake for 150 people, I need 25 to 40 hours to do everything from meeting the new people, baking the cake, and carving the flowers, to assembling and decorating the cake.
Realistic attitude? Try to be realistic when you start looking at photos of the cake or it may be out of your financial reach. Sometimes some couples want to make a cake just like the ones they see in magazines, and they don't realize that's $100 a piece. And trying to make the same cake for $25 is impossible. People have to find out if the cake is in a magazine and if it's a branded cake.
Price of icing? Next, let's talk about icing, which, like cake, is an umbrella term for a number of terms. Handmade dough icing is much more expensive than white off buttercream. Mainly because it involves a lot of labor. Dough icing is very special because it is labor intensive.
About cream? Cream doesn't mean low quality. You can use buttercream to transform a variety of different styles with ease. You can achieve a smooth shape of the cake with buttercream.
Other decorations? Covering the cake with a chocolate coat - this is a great specialty. It's a bit more expensive than buttercream, with rubber binders or flavor additions, flowers, and often needs to be handmade. These also raise the price of the cake, while sugar roses are cheaper than sugar orchids. The more exotic the flower, the higher the price. So how do you save money? Use fewer sugar flowers and use flowers instead. The best way to influence the style of a cake is to embellish it with flowers. Flowers can change the mood of the cake, and they are an inexpensive way to give it a new flavor.
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