Home made cakes not keeping well

Linda32

Hello all,

I'm having trouble stopping home made cakes going mouldy, after only 48 hours.

These particular ones are raspberry muffins, (home grown raspberries, so fortunately very cheap to make), followed to recipe. I do realise they havn't got any preservatives like shop bought, but even so 48 hours :eek:

I'm not a particulary good cake maker, so I'm not eating them but OH thinks they are fine :T
These are not very sweet, so would a lack of sugar be the problem, although I did use the correct amount called for.
This is why I'm not eating them.


Fortunately, I froze all but four of them at first, as I knew we wouldn't get through them.
Now I'm taking one out of the freezer at night for OH's lunch box the following day.

How do you keep your cakes, or should I practice more and eat them quicker?

ALIBOBSY

They need to be somewhere dry and cool if possible. Unless they are cream cakes not the fridge.
If in a plastic tub in a warm then later on cold kitchen you can get condesation leading to mould pretty quickly. Also don't wrap them/store them until completely cool as this can lead to condesation as well.

Freezing is a good way of storing, I do this with traybakes/brownies for kids lunch boxes. Was given the tip on here. Take out in the morning-defrosted by lunchtime and helps keep the other food cool. My trouble is keeping the cakes from being eaten, with hungry OH and 3 kids (baby not on solids yet lol) even a trayful of cakes dissapears fast.

ali x

adelight

Where are you keeping them? In air tight containers? As soon as they're cool, without touching the cake(just the wrapper) pop them in air tight containers. If your kitchen gets hot keep them in the container in the fridge. I've never known a homemade cake in my house to last longer than 48 hours without being eaten :P

amandada

Are you making sure they're stone cold before you store them? And if you're using a container that's had a previously gone mouldy cake in it, make sure you give all the nooks and crannies a good scrub to make sure there are no mould spores lurking from a previous cake.

Penelope_Penguin

Linda32 wrote: »

These particular ones are raspberry muffins, (home grown raspberries, so fortunately very cheap to make), followed to recipe. I do realise they havn't got any preservatives like shop bought, but even so 48 hours :eek:

It's the moisture in the fruit making them spoil If you left fresh raspberries out for 48hrs you'd expect them to go mouldy; same in a cake.

You could make a Victoria sponge, and serve it with fresh raspberries. The cake would keep for longer than 2 days.

Fruit cake keep (and gets better) for weeks :T

bigmuffins

Hi
If your raspberries are on the tart side, then add a bit more sugar to your recipe! Or white choc Alternatively serve either with a bit of whipped cream sweetened with a little icing sugar or some buttercream?
regarding the spoiling, my problem is keeping them away from the family!
I find home made muffins are best eaten on the day they are made or freeze once cooled (- that way the family can't eat them) and then take out frozen for lunchbox and they are defrosted in time for lunch. Also keeps the contents of lunchbox cool.
Mine don't go mouldy though - just hard and stale tasting. Maybe, as another poster suggested, your cake tin needs a good clean out to get rid of any spores lurking?

HTH:beer:

Linda32

Thanks all for your replies, great help as usual :T

The "cake boxes" are similar to lock and lock affairs and have been used for everything and anything in the past. Fully washed out of course.

I think Pen Pen has it the nail on the head, no of course fresh raspberries would not last for 48 hours Seems obvious now!!!

Anyway, I shall leave the others in the freezer and take out one at a time.

At least I havn't wasted them. :T