Desserts & Breads: Serving and Storage Suggestions
When in Doubt: Keep it COLD….REFRIGERATED!
Deep Dish Apple,
Deep Dish Apple Cranberry, Wild Blueberry Pie:
Dutch Apple
Crumb, Dutch Apple Cranberry Crumb, Wild Blueberry Crumb:
Gluten-Free Apple
or Gluten-Free Blueberry:
Can be
stored in a cool place or at room temperature up to 48 hours. We recommend
storing these pies in a spot that is an 'outside temperature' (ie: garage,
protected winter porch, unheated room).
After 48 hours: refrigerate all leftovers up to 3 days. Leftovers can also be frozen in an airtight
container up to 3 months.
Serving Suggestions: room temperature or
warm. To warm the entire pie: wrap the
pie in foil and heat in a 325˚F oven 17-25 min. covered, and then remove foil
for 5 additional minutes. To test to be certain that the center of the pie is
warm: insert a butter knife into the center of the filling, hold the knife in
for 6 seconds, remove the knife and feel the end of the knife that was inserted
in the pie: if the knife tip is warm so is the inside of the pie. We prefer
heating individual slices in the microwave: 20-35 seconds per slice depending
on your microwave or in the toaster oven:
2-5 minutes per slice depending on your toaster oven.
Cazuela, Honey Pumpkin, Deep Dish
Custard, Baked Vanilla Custard, Apple Custard Crumble:
Keep refrigerated overnight. Pies can be displayed at room temperature up
to 3 hours. Store leftovers in the
refrigerator. We do not recommend
freezing leftovers of these types of pie.
Serving Suggestions: cold or at room temperature. If you prefer these pies a little warmer than
room temperature: we prefer heating individual slices in the microwave: 15-25
seconds per slice depending on your microwave or in the toaster oven: 2-3 minutes per slice depending on your
toaster oven.
Double Chocolate
Mousse Pie, Key Lime Pie, Gluten-Free Pumpkin Pie: Keep
refrigerated overnight. Pies can be
displayed at room temperature up to 1 hour.
Store leftovers in the refrigerator.
We do not recommend freezing leftovers of these types of pie. Serving Suggestions: cold or at cool-room temperature.
Southern Pecan Pie, Chocolate Pecan
Pie: Can be stored in a cool place up to 48
hours. We recommend storing these pies in a spot that is an 'outside
temperature' (ie: garage, protected winter porch, unheated room). After 48 hours: refrigerate all leftovers up
to 3 days. Leftovers can also be frozen
in an airtight container up to 3 months.
If you do warm the chocolate pecan pie: the chocolate ganache topping
will melt (not that melted chocolate isn't tasty -but just a heads up!)
Serving Suggestions: we prefer these pies at room temperature or cold. If
you do prefer to warm the pie: wrap the pie in foil and heat in a 325˚F oven
17-25 min. covered, and then remove foil for 5 additional minutes. To test to
be certain that the center of the pie is warm: insert a butter knife into the
center of the filling, hold the knife in for 6 seconds, remove the knife and
feel the end of the knife that was inserted in the pie: if the knife tip is
warm so is the inside of the pie. We prefer heating individual slices in the
microwave: 20-35 seconds per slice depending on your microwave or in the
toaster oven: 2-5 minutes per slice
depending on your toaster oven.
Rolls &
Artisan Breads, Bobka, Monkey Bread: Can be stored on the counter or in a cool place up to
48 hours, or in a spot that is an 'outside temperature' (ie: garage, protected
winter porch, unheated room). We prefer
to serve the rolls at room temperature or warm.
Leftovers can be stored in the refrigerator up to three days. Freeze any leftovers after three days.
Reheating Rolls. 1) you like a crusty roll: 400˚F degree oven, on a cookie sheet 7-10
min. 2) you like them soft: make a foil packet (like a foil bag) and
place in a 325-400˚F 7-12 min.
Poached Pear Tart, Mousse Cakes (pumpkin
maple, strawberry, raspberry, lemon): Keep refrigerated
overnight. Can be displayed at room
temperature up to 1 hour. Store
leftovers in the refrigerator. We do not
recommend freezing leftovers...you'll just have to eat the leftovers for
breakfast!
Yule Logs, Fresh
Fruit Tarts, Tortes, Naked Cakes: Store in a cold place such as the garage or
winter porch, any place that is the 'outside temperature" or keep
refrigerated overnight. Can be displayed
at room temperature up to 3-4 hours.
Store leftovers in the refrigerator.
We do not recommend freezing leftovers...you'll just have to eat the
leftovers for breakfast!
Artisan Cookies, Gingerbread Men, Sugar
Cookies: Store on the
counter and out of a direct heat source/light.
Store leftovers on the counter up to three days. Leftovers can be frozen in an airtight
container/Ziploc bag, up to 1 month.
When in
Doubt: Keep it COLD….REFRIGERATED! It can never be too cold!
CAKES/CUPCAKES:
When in Doubt: Keep it COLD….REFRIGERATED! It can never be too cold! BRING TO ROOM TEMPERATURE TO SERVE.
Cakes,
Cupcakes, Naked Cakes, Tortes Storage &
Serving:
Keep Refrigerated or in a Cool
Place and out of Direct Sunlight and Heat.
If
you cannot refrigerate: I recommend a cold
garage, cold basement, unheated porch, covered deck or even in your car
overnight. Cool Place= 62˚F or
Colder. When the item
is in a Cool Place: I recommend wrapping the box in a heavy towel/blanket which
will act as an insulator and keep the item cold for up to 24 hours. YOUR COUNTERTOP IN A HOT
KITCHEN (ONE IN WHICH YOU ARE COOKNG) IS NOT
A COOL SPOT!!
-Do
NOT leave this item at room temperature (room temp= 67-69˚F)/on your
countertop for more than 3 hours! The
longer the cake sits out the softer and less stable it becomes The warmer/more humid =
the less amount of time the cake can be at room temperature.
-Cakes
or Cupcakes with buttercream or fondant: contain a lot of sugar/butter. Here are a few things about butter: Butter begins to soften at 71˚F which
is the temperature of most homes. If the
cake softens then it can start to weep, sag or droop. Humidity = melting for rolled fondant. Fondant contains lots of sugar, sugar will
absorb moisture in the air so fondant decorations can get sticky, droop, sag or
melt when exposed to humidity, sun and warm temperatures.
-Am I trying to scare you with this label?
Yes and no. I have followed these
instructions and have driven cakes for 6 hours, stored the cake in my car
overnight and then served it the next day.
Cakes don't just "fall apart", "melt", “break apart”
or "cave in" unless they have been stored incorrectly. Cakes that
have come to room temperature for long periods of time do all of these things
described above.
I can give suggestions on storage, but
nothing is absolute. I can give you
suggestions for cake storage but once the order is out of our hands, stored out
of the refrigerator or as described above in a cool place: the greater the
chance of something "happening" to your cake/cupcakes.
__________________________________________________________________________________________________________
--Removing your cake from the
box: you
may want to consider cutting one side of the box open so that you can slide the
cake out of the side rather than lifting it from the top
--Cakes are best served and have
the best flavor at room temperature: remove
your cake from the box 15-20 min before you guests arrive and allow to sit at
room temp out of direct sunlight/heat during the party. (room
temp= 67-69˚F)
We
are not responsible for damage resulting from tables that are not level, weak,
too small, or placed in a warm area or in sunlight. PLEASE MAKE SURE THAT YOU
HAVE AN UMBRELLA or CANOPY FOR SHADE, but even cakes left in a shaded area cake
sag, weep or melt.
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Are there other methods for cutting a round cake?
Sure! If you have a better
method—by all means use it! But I find that this is the easiest method.
Some folks like more frosting, others like more cake, and this method
provides a good variety of the different slices. Also, with this method you only have to
covering one side (one flat surface) of the cake with plastic wrap if you
have leftovers.
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For Tiered Cakes:
cut the top tier first, as described below and once all of the pieces have been
served: move to the bottom tier
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Cut Slices from This Large Column
of Cake: 2 fingers
wide (the width of your forefinger and middle finger when they are placed
together
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First Cut: cut a 3” wide column
from one side of the cake: 3” is about the length of your
middle finger
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Repeat with additional columns and
then slicing pieces from the columns
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Cut
Slice
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3”
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3”
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Each of
these pieces should be 2 fingers wide (1 ¼” approx.)
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