Professional baker reveals her top tips to keep leftover cake fresh for 'a couple of months'

For some reason, we always bring cakes out toward the end of a gathering.

Whether it's at the end of a dinner party for dessert, or at a birthday party after the kids have been running around all day.

And while it seems logical to leave a cake until last, it also means that usually, people are too full or tired to eat too much, and then you end up with tons of delicious cake leftover.

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It keeps OK in the fridge for a few days, but if you want to hold onto the leftovers for a sweet treat later in the week, it's probably going to be stale by then.

But, baking queen Tegan MacCormack, better known by her social media followers as Tigga Mac, says that most people don't realise there's actually a really simple way to keep leftover cake fresh for weeks, and even months.

MacCormack tells 9honey Kitchen that the best way to store your leftover cake is actually to put it in the freezer.

She explains that as long as you pop it in an airtight container or ziplock bag, the cake will stay fresh for "a couple of months."

But, she does caution against the mistake of trying to defrost it in the microwave.

"I would probably defrost a cake in the fridge overnight," she says. "It'll defrost a bit slower, but it'll taste much fresher."

And, if you do think you'll be able to smash through the leftovers in a matter of days, MacCormack says that the amount of time you can keep cake in the fridge really just depends on the type of cake you're working with.

"A mud cake kind of gets better after a couple of days as long as long as you keep it sort of tight," she explains.

"So we wrap ours in glad wrap and then we put it in the fridge, and after a day or two, the moisture's all locked in there. And it's really nice and muddy and moist."

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She says a mud cake will keep in the fridge fine for around 10 or so days, but a less dense cake won't last quite as long.

"Sponge cake is not gonna have the shelf life of a mud cake because it's obviously a lighter type of cake, and it relies on the moisture in the layers," she says.

"I think the lighter and fluffier the cake, the less time it would have."

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