Cake that keeps fresh - help please!

sp1987

I have some chocolate and bits I want to use up.

I want a longer lasting type of cake really (so I can make a bulk of them once to last as long as possible) and do have metal cake tins to keep them in.

Any experience of whether rice crispy/cornflake style cakes/chocolate brownies/chocolate cookies last longer? I do not intend to do what I usually do and eat whatever is there in one sitting so I have no idea how long these things may last. They have never had the chance to go off as yet.

I do not want anything with fruit in (I eat enough fruit and veg normally), but I am open to other recipes which may last too.

I know when you buy the little plastic boxes of in-store corn flake cakes etc they usually have 3 months ish but I am unsure if there are any preservatives there that are making them last so long.

I think I probably want a cake tin life of about 2-3 weeks. I think I am being hopeful I will be able to resist for that long.

Any thoughts gratefully received!

yumyums

Chocolate brownies keep well... never had them go stale, but then again never been able to make a batch last for 2 weeks! I eat them all within 4 days max because they're so yummy

I find that cakes with fruit in will keep for a long time but you said you don't want fruit. Sometimes they even get nicer the longer you keep them for.

Flapjacks might keep for a couple of weeks but never tried this

On other threads I've seen people saying they freeze various cakes and defrost as needed but I don't know which ones in particular are good for freezing. Maybe this would be more suitable for you

marmiterulesok

It's a shame that you're not keen on any kind of fruit cake,as they last for months,if not longer,if well wrapped/stored.Even better if there's alcohol in!I still have half a Black Bun (fruit cake with pastry) that I made in December that is still delicious.

Personally I often cut up a cake in slices,then freeze it.This means that I can take out a slice whenever with no hassles.

I've never frozen chocolate cake though.

Otherwise I keep cakes in the fridge.Have currently got a ginger cake that is over 3 weeks old and a lemon and poppyseed cake that I made last week.

Don't know if any of this helps.....

sp1987

marmiterulesok wrote: »

It's a shame that you're not keen on any kind of fruit cake,as they last for months,if not longer,if well wrapped/stored.Even better if there's alcohol in!I still have half a Black Bun (fruit cake with pastry) that I made in December that is still delicious.

Personally I often cut up a cake in slices,then freeze it.This means that I can take out a slice whenever with no hassles.

I've never frozen chocolate cake though.

Otherwise I keep cakes in the fridge.Have currently got a ginger cake that is over 3 weeks old and a lemon and poppyseed cake that I made last week.

Don't know if any of this helps.....

Forgot to say I not only refuse fruit in cakes but I also do not drink alcohol. I'm seriously limiting the useful ingredients here aren't I? :rotfl:

Your replies were both wonderful, many thanks

I cannot see how I am going to be able to avoid eating them for long enough to go off anyway. I was just hoping I could make such large quantities that even I could avoid eating them all so I had them there when needed. I tend to really fancy something at times when I have no inclination to make or even buy them.

Does frozen cake taste nice or does it lose some of its 'fluffiness'?
I know when I have refridgerated sponge cakes they always seem a bit more 'moist' than I intended after the fridge. Maybe it is just me or I have an overly damp fridge...?

marmiterulesok

sp1987 wrote: »

Forgot to say I not only refuse fruit in cakes but I also do not drink alcohol. I'm seriously limiting the useful ingredients here aren't I? :rotfl:

Your replies were both wonderful, many thanks

I cannot see how I am going to be able to avoid eating them for long enough to go off anyway. I was just hoping I could make such large quantities that even I could avoid eating them all so I had them there when needed. I tend to really fancy something at times when I have no inclination to make or even buy them.

Does frozen cake taste nice or does it lose some of its 'fluffiness'?
I know when I have refridgerated sponge cakes they always seem a bit more 'moist' than I intended after the fridge. Maybe it is just me or I have an overly damp fridge...?

Hi,I've just seen your reply.

Maybe slightly limited,yes!

I've frozen various cakes.A few that come to mind:Victoria sponge,various Madeira cakes,honey cake,even scones.

With the cakes,once they're thawed,I honestly couldn't taste a difference.The scones were fine.Not as good as fresh of course.

If you have something in the fridge,maybe take it out an hour before eating it,so that it's not 'cold' cold.I've never thought of them as more moist from being in the fridge.

You could always make some and test some see how they hold up in the fridge/freezer.In the interests of science....

aussiemum

I freeze cakes all the time, it makes it really easy for getting lunches ready in the morning when i'm half asleep.
Try this one - my MIL gave me this recipe years ago and it's never failed me

Family Chocolate Cake

185g unsalted butter
1/2 cup water
4 tablespoons of cocoa ( I always add an extra one)
3 cups Self Raising Flour
2 cups castor sugar
1 cup of milk
1 teaspoon vanilla extract
2 eggs - lightly beaten

Combine butter, water and cocoa in a saucepan and melt slowly over a low heat until blended, then set aside to cool.
Sift flour in a mixing bowl, add sugar, milk, vanilla and eggs, mix well.
Stir in cocoa mixture, beat until smooth.
Pour into a greased and lined 32cm x 30cm baking dish.
Bake in a moderate oven for 35 to 40 mins

Once cooled, ice with your favourite icing, if you like caramel try this

Caramel Icing

60g unsalted butter
1 1/2 cups icing sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
2 tablespoons milk

In a saucepan, melt butter, add brown sugar, stir constantly over a medium heat for 2 minutes - DO BOT BOIL
Add milk and stir unitl mix comes to a boil then remove from heat.
Add vanilla then beat in icing sugar
A little extra milk may be needed if mixture to too stiff

zippychick

I always find Rachel allens carrot cake is extremely moist and keeps well as does this ginger cake recipe.

Some threads to help

cakes that keep fresh - help please!

freezing q cakes and biscuits

cakes using oil are usually moister

hope these help and ill merge this later

Zip

Owain_Moneysaver

Chocolate chip muffins freeze fine. i thaw them in the microwave and eat them warm.

lostinrates

I freeze brownies regularly. I make heavy, stodgy brownies, out of preference for them over the fluffier sort of drier brownie. They freeze and defrost excellently. DH tells me they are also great eaten frozen. (I do NOT recommend this.)

sp1987

Fabulous

I've thanked you all for the help.

I knew you lot in here would know best, lol.