I made choclate layer cake with all frosting and all and I stored it in the fridge to eat it as and when I feel likeAfter about a day hours the cake turned out like hard chunk like its no longer spongy and softWhat went wrong how to avoid in future?
Several things went wrong: 1Modern refrigerators cool via flowing airThe air dries out exposed items, such as uncovered cake, cut fruits or vegetables, or thin-skinned fruitCover your cake to prolong moistness2The frosting is likely to harden with the cold regardless of whether it is cooked (like fudge or fondant) or uncooked (like buttercream or cream-cheese icing), although for different reasons3The combination of cold and flowing air will make even covered cake go stale quickly (also bread in the original wrapper)How to avoid in future: 1If you're going to store cake that requires refrigeration (carrot cake with cream cheese frosting or fresh coconut cake), buy an air-tight cake safe designed for the purpose or bake the cake in a pan that came with an air-tight lid2Otherwise, don't refrigerate cake -Cut off what you can eat in a few days and keep it under glass or in an air-tight container at room temperature -Cut the rest into similar sized segments, wrap them well (plastic film + aluminum foil + freezer bag with label or freezer wrap + airtight plastic carton), label with contents and date, and freeze3Bake smaller cakes and eat them quicklyOr bake 3 layers, freeze two of them, and cut the third in half to make a half layer cake.
What if you have a sister?
