Regular cakes - Room Temperature Storage (best) - Refrigerating a cake will tend to dry it out. Cakes with moist ingredients can mold quickly, these should be stored in the refrigerator.
Cakes containing filling - Refrigerate (if using whipped cream for the filling, it make make the cake soggy and will need to be used within two hours.
Freezing - Cakes can be frozen up to two months. Angel food, sponge and chiffon cakes can be frozen for up to 3 months.Put the cooled unfrosted cake on a baking sheets and freeze until firm. Seal the cake in plastic and place in freezer.
Cakes can be thawed out at room temperature for 2-3 hours.
More Links:
Baking 911- Cakes 101
The word "cake" is used to describe everything from one or more layers, filled, unfilled, frosted, adorned or plain. They are special and are often associated with life's milestones -- birthdays, weddings, showers, engagements -- or they can be enjoyed simply as a dessert or snack.
Cake Serving Chart - Print this convenient chart that contains all sorts of information about the number of servings needed for a wedding cake.
Tips for Storing Cakes
Freezing and storing your wedding cake
Cake Hints
Equivalents
Baking Dish Equivalents
Ingredient Equivalents
Table Spoon Equivalents
Ingredient Equivalents
Can Equivalents
Oven Temperature Equivalents
