How to Store Baked Goods

How to Store Baked Goods

The wrong storage method can ruin perfectly good baked goods in hours. Here's what actually works.

Cookies

• Soft cookies: Store in an airtight container at room temperature with a slice of bread. The bread releases moisture that keeps cookies soft.
• Crisp cookies: Store in an airtight container WITHOUT bread. Humidity is the enemy.
• Different types: Never store different cookie types together — they'll absorb each other's flavors.
• Duration: Most cookies stay good 3-5 days at room temperature.

Cakes

• Unfrosted cakes: Wrap tightly in plastic wrap. Room temperature for 2-3 days, or freeze for 3 months.
• Frosted cakes: Cover loosely with plastic (don't press into frosting). Refrigerate if perishable fillings are used.
• Cream cheese frosted: Must be refrigerated. Bring to room temp 30 minutes before serving.
• Duration: Most cakes stay good 3-4 days, or frozen for 3 months.

Bread

• Room temperature: Store cut-side down on a cutting board or in a bread bag. Never refrigerate — it accelerates staling.
• Freezing: Slice first, then freeze in a zip-lock bag. Toast directly from frozen.
• Reheating: Wrap in foil and heat at 175°C/350°F for 10 minutes. Revives crusty bread beautifully.
• Duration: Best within 2-3 days. Freeze after that.

Pies and Tarts

• Fruit pies: Room temperature for 2 days, then refrigerate.
• Cream/custard pies: Must be refrigerated. Good for 3-4 days.
• Baked tart shells: Store unfilled at room temperature for 2 days.

The Golden Rule

When in doubt, airtight at room temperature for 2-3 days, then refrigerate or freeze.