storing baked goods

storing baked goods

My husband is a philosophy professor, and so it’s always extra funny when silly things blow his mind. Most recently, he was floored by the following fact: a stale piece of cake has the same calories as a fresh piece of cake. Like, even though one tastes way worse than the other, stale cake is just as sugary and buttery as fresh…… boom!

If you’ve got stale cake around, I guess it’s better than nothing, but there is a super easy trick to preventing this tragedy in the first place: you need to rethink your relationship to both your fridge and your freezer.

If you’re a fan of both superhero movies and romcoms, you’ll probably see it coming. That person you thought was your reliable friend, the one who was there for you from the beginning, turns out to be your arch nemesis. And that guy you always took for granted and never noticed (until he grows up, moves to Greenwich Village, and becomes a gritty photographer), the one you always thought was just your best friend—well, it turns out it was him…. it was always him!

In this case, your refrigerator is Harvey Dent/Two-face and your freezer is Mark Ruffalo in 13 Going on 30. While it seems like the reliable choice, the refrigerator will often betray you—putting bready baked goods in the refrigerator will make them stale even faster than leaving them out at room temperature. And while the freezer is so often the place where we ignore our leftovers until we feel ready to let them go, it actually happens to be an ideal environment for storing these bready baked goods. See? Harvey Dent and Mark Ruffalo. Boom!

a quick guide to storing baked goods

I’ve put together this guide to what goes where (and when). I’m sure there are exceptions for each of these items, but generally speaking, these are sort of best practices for storing baked goods. Some things will need to be stored in the refrigerator (generally things with a lot of dairy, or pastry that doesn’t stale easily), but most things will prefer the freezer, or room temperature for shorter periods of time. When storing baked goods in the freezer, make sure you seal them tightly in a plastic bag, removing as much air as possible, and always let them cool completely before freezing. Once they’re cool, get them in the freezer quickly to preserve as much of their freshness as possible. They’ll usually last about 3 months before starting to noticeably degrade in quality. Most things can be thawed at room temperature, but if something tastes a little stale after thawing, you can always throw it back in a 350°F oven for just a few minutes (long enough to warm almost completely through, but not enough to dry it out).


store it In the refrigerator

storing baked goods

cookie dough that’s resting overnight
most pies
swiss rolls


store it In the freezer (or at room temperature under 12 hours), but never ever in the refrigerator

storing baked goods

bread (either store-bought or homemade)
unfrosted cake layers, or cupcakes
biscuits (in the US sense of the word)
pound cake
quick breads
most Middle Eastern pastries (like kadeh and kleicha, except baklawa can be stored pretty much anywhere)
cookies (which can be stored at room temperature much longer)


store it In the freezer (but obviously never at room temperature)

storing baked goods

balls of cookie dough (frozen on a sheet pan, then stored in a bag)
other unbaked doughs (like scones, biscuits, proofed pizza dough—although yeast-risen bread dough can usually be stored in the fridge for a couple days)
leftover slices of frosted/decorated cake, individually wrapped and then placed in a bag

baking a cake ahead of time

While I’m not going to stop you from baking cake at the last minute, I’m definitely going to encourage you to bake them ahead of time. If you store everything correctly, you lose very little quality, if any at all. It’s just important to know when to use the refrigerator, when to use the freezer, and how to bring everything to room temperature.


The cake layers

storing baked goods

Unless you’re baking a cake that’s going to be eaten within 12 hours, you should really consider freezing the layers. Once they cool, wrap them tightly with plastic wrap, then seal them in a bag, and freeze them for about 1-2 months. The sooner you freeze them, the fresher they will be when you thaw them. To thaw them, leave them at room temperature for a few hours. You can even sometimes decorate your cake with the frozen layers, which makes them easier to handle, and easier to apply a crumb coat. If you decorate layers while they’re still frozen, simply allow the cake to thaw before serving.


the frosting

storing baked goods

When it comes to actually making and using it, frosting loves to be at room temperature. But most frosting (the creamy or eggy kind) needs to be stored in the fridge to make sure it doesn’t spoil. So work with room temperature ingredients, store it in the fridge right away, and then let it come to room temperature before decorating. You can do this by letting it sit out for a while, or you can zap it in the microwave with very short bursts of heat (like, just 5 seconds at a time), giving it a stir between each zap. Just be very careful it doesn’t melt!



storing baked goods

While you can decorate your cake earlier, I like to decorate as close to the last minute as possible. Once you have all your components, it comes together in such a snap. Just make sure the frosting is at room temperature, the cakes are thawed, and everything is ready to go. I don’t love elaborate cake decoration, because it has to be done in advance of events, which means it has to be stored in the fridge… and the fridge is an unkind place for a cake. In my experience, simpler cakes are always tastier than elaborate ones for this reason.


leftover frosted cake

storing baked goods

But what to do if you have leftover frosted cake? No worries, just slice up the remainder into individual pieces, wrap them in plastic, store them in a bag, and freeze them. Whenever you want a piece of cake, just take one out, zap it in the microwave for like 20 seconds just to thaw it, and enjoy! It doesn’t even matter if you accidentally melt the frosting a little bit at this point—trust me, it’s good. But whatever you do, don’t refrigerate leftover cake, because it’ll dry out very quickly.

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orange blossom banana hot cross buns

orange blossom banana hot cross buns

Rolls on Easter are such a universal. While I didn’t grow up with hot cross buns, we usually had samoon on the table, and my grandmother always told us about the gubta mtumarta-stuffed samoon her mother would make every Easter. One roll was always filled with a little cheese, and the lucky kid who found the cheesy one got a special gift, like a new dress or new shoes. It just occurred to me while writing this post that I should really develop a savory cheese-stuffed hot cross bun recipe next year, but this year I’m sharing this classically sweet (but not too sweet) recipe: orange blossom banana hot cross buns!

The combination of orange blossom and banana is one of my favorites. If you’ve never tried it before, you’ll definitely notice that orange blossom lives up to its name—it’s floral and distinctively orangey. But at the same time, it’s not at all citrusy, and lacks the big brassy notes of orange juice and zest. So even though the fruit and the flower come from the same tree, I think the closest flavor to orange blossom is actually, surprisingly, banana. The two flavors complement each other perfectly—orange blossom brings out the fragrant floral notes in ripe banana, and banana brings the orange blossom down to earth a little, giving it substance.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

The orange blossom water flavor here mostly comes from the glaze, while the banana flavor is concentrated in the dough. But working enough banana flavor into a yeasted bread dough is not an easy task. My first draft of this recipe contained a half cup of milk, but this limited how many bananas I could add and effectively watered down their flavor a lot. I eventually realized that the moisture needs to come almost entirely from the bananas themselves, and made some changes to the recipe to accommodate. I left the milk out entirely, and I added only egg yolks instead of whole eggs, which contribute richness without adding too much moisture. This gave the bread just the right balance—a strong banana and orange blossom flavor and a soft, buttery texture.

The one thing I’ve got to emphasize about this recipe is that the bananas absolutely must be old bananas. For this bread to have the right flavor, they really must be overripe, totally past their prime. Don’t settle for bananas with brown spots—really wait for them to start to develop brown splotches, and almost entirely change color. That’s when they’re ready to use. But the good news is that if you’re reading this on its post date, you totally have time to grab a bunch and wait for them to ripen, and then overripen. If you want to speed things along, you can place the bananas in a brown paper bag to make them ripen a day or two sooner.

orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns
orange blossom banana hot cross buns

orange blossom banana hot cross buns

yield: 9 rolls
active time: 35 minutes
total time: 3 hours
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  • 70g raisins (1/2 cup)

  • 70g chopped pitted dates (1/2 cup)

  • 60g orange juice or water (1/4 cup)

  • 45g orange blossom water (3 tablespoons)*, divided into 1T and 2T

  • 2 large egg yolks (35-40g) (save the whites)

  • 230g mashed overripe bananas (from 2 to 3 bananas)

  • 85g softened butter (6 tablespoons)

  • 7g instant yeast (2 teaspoons)**

  • 50g light brown sugar (1/4 cup)

  • 2.5g cinnamon (1 teaspoon)

  • 0.5g cardamom (1/4 teaspoon)

  • 8g baking powder (2 teaspoons)

  • 12g salt (2 teaspoons)

  • 490g all purpose flour (3 3/4 cups)

  • egg whites beaten with a little water (for the egg wash)

  • glaze (below)

  • icing (below)

  1. Combine the raisins, dates, orange juice, and 1 tablespoon of the orange blossom water. Microwave for 1 minute, then let them soak and cool while you work on the dough (at least 10 minutes).

  2. In the bowl of a food processor, combine the egg yolks, mashed bananas, butter, yeast, brown sugar, cinnamon, cardamom, baking powder, salt, flour***, and the other 2 tablespoons of orange blossom water. Stir together with the hook attachment at low speed until there’s only a little dry flour remaining at the bottom of the bowl. Increase the speed to medium and knead for about 5 to 10 minutes, until it becomes elastic and smooths out quite a bit. The dough should be a little on the wet side—it should pool a tiny bit in the bottom of the bowl, but should also pull away from the sides of the bowl.

  3. Once the dough is done kneading, strain the dried fruit and wring it out a little with your hands (discarding the liquid). Add the strained dried fruit to the dough and mix everything together until evenly distributed (you may need to switch to using your hands, folding the dough over itself a few times).

  4. Preheat the oven to 180°F (80°C), then turn the heat off and leave the door open for 30 seconds.

  5. Transfer the dough to an oiled bowl, smooth out into a ball by tucking the bottom under itself, cover with a plate, and move to the warm (but off!) oven for 50-60 minutes. While it’s proofing, butter a 8x8” pan (and optionally line the bottom with parchment).

  6. Once the dough is done rising, move to a lightly floured counter, and divide into 9 even pieces (about 120g each). Shape each piece into a smooth, round ball. Space them evenly in the pan.

  7. Cover the pan with plastic wrap, and move back to the still warm oven for about 40 minutes (again, make sure it’s still off), just until the gaps around them almost close up.

  8. Once the buns have finished their rise, remove from the oven, and preheat it to 350°F (177°C) convection.****

  9. Brush the buns with a light layer of egg wash, and then bake for about 30 to 35 minutes, until the internal temperature reads about 195°F (about 90°C). Remove from the pan to a cooling rack, and immediately brush the top and sides with the runny glaze.

  10. Wait for the glaze to set completely before piping the icing. Pipe the icing across the buns in 1 direction, and again in the other direction (see photos). Let the icing harden for a few minutes before covering.

Storage: Like most bread, it can be kept at room temperature for less than 1 day before starting to get stale, and it will stale fastest in the refrigerator. Bread keeps much better tightly wrapped in the freezer for longer term storage. If you want to make it ahead for company: Bake it (be extra careful not to over bake!), let it cool completely, wrap and freeze it as soon as it’s cool. The day you plan to serve it, thaw it in a 325°F (165°C) convection oven for about 10 minutes (until it’s thawed on the outside, and only frozen at its core) then let it coast the rest of the way and cool at room temperature, and then glaze and ice it before serving.


  • 45g icing sugar (1/3 cup)

  • 15g orange blossom water (1 tablespoon)

  • a tiny pinch salt

  1. Stir together into a runny and translucent glaze.


  • 85g icing sugar (2/3 cup)

  • 12.5g orange blossom water (2 1/2 teaspoons)

  1. Stir together into a thick icing for piping.

  2. Place in a small pastry bag or ziplock bag.

* Most easy-to-find orange blossom water brands aren’t super strong, especially if they’ve been sitting on the shelf for a while. But proceed with a little bit of caution, taste some on a piece of fruit to see how strong it is, and make sure you don’t overdo it—you might only need 1 tablespoon for the dough. Likewise for the glaze, which may only need 1/2 tablespoon + some water to dilute it. Its flavor will come through more distinctly in the glaze than in the dough.
** If you’re using active dry instead of instant yeast, mix it in with the mashed banana first so it can dissolve.
*** Using weight instead of volume gives you more consistent results when following a baking recipe. But if you don’t have a scale and need to measure with volume, no worries—just make sure you don’t add all the flour at once. Add the first 75% of it, and then slowly add the last 25%. You may not need it all, or you may need a little bit more. With this recipe, most of the moisture and flavor comes from the bananas—if you add too much flour, you can add a little bit of milk to compensate, but it will be hard to recover the flavor and it might end up tasting bland.
**** If you don’t have convection, they should take a little longer to bake, or you can slightly increase the temperature.

orange blossom banana hot cross buns

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