How to store homemade cakes and sweet jars

Sweet jars: fridge, always

The jar is meant to be eaten cold and doesn't like room temperature. Put it in the fridge as soon as it arrives, lid closed, and take it out only when you're ready. On the counter the layers soften and the jar loses exactly what makes it good: the contrast between the creamy part and the filling.

Don't freeze it. Yogurt separates as it thaws and comes back watery — the flavor stays, the texture doesn't.

Cakes: air is the enemy

Homemade cake dries out from the cut side, not the crust. After the first slice, cover the cut — plastic wrap pressed against it, a sealed container, or the cake plate with its lid.

Same day, the counter away from sunlight is plenty, and that's where the cake is softest. Keeping it longer means the fridge — always sealed, because a fridge is a dry place full of smells, and an uncovered cake picks up both.

Cake with fresh fruit

Chocolate & strawberry has fresh fruit on top. Cut fruit releases water and softens the topping over time, so that one goes into the fridge on arrival and gets served first. It's the one that rewards being eaten the same day the most.

Can you freeze cake?

You can, and it works better in slices than whole: individually wrapped slices thaw fast and you only take out what you'll eat. Wrap tight, with no air left inside.

Thaw on the counter, still wrapped, so the moisture goes back into the cake instead of onto the plate. Creamy toppings and fresh fruit are poor candidates: the topping cracks and the fruit turns to water.

When you serve

• Take the cake out of the fridge 20 to 30 minutes ahead. Too cold hides the flavor.
• Big knife, wiped clean between slices — doubly true for a creamy cake.
• Creamy corn cake cuts better cold and eats better warm: slice it cold, wait a bit, then serve.
• Sweet jars serve straight from the fridge, no waiting.