<p>I dont refrigerate cakes or breads. I will leave a cake out (away from heat) on the counter on a cake-plate w/ lid for 2-3 days and then cut it into slices and freeze it. I will leave store bought bread out until the expiration date, but homemade bread only a day or two before slicing and freezing. Both cakes and bread thaw nicely after freezing.</p>
<p>I can’t imagine having a cake last more than three days. Freezing would be totally unnecessary. :)</p>
<p>aibarr, we’ve started using Sharper Image products called something like Fresher Longer. When we buy a gallon of milk, I open it and pour it into these Rubbermaid-like containers. The gallon does last longer that way. I don’t like milk, so it always “smells bad” to me.</p>
<p>This is so much fun–guilt (as well as pounds!) as I age prevents me from eating as much frosting from the can as I would like. Now that my daughter is away, no cans of frosting in the refrigerator–alas!</p>
<p>The best and easiest chocolate frosting in the world!</p>
<p>In a small saucepan put a pint of heavy cream and an 11ounce bag of chocolate chips. I prefer bittersweet ghiradelli, but tollhouse or store brand is fine. Melt slowly and stir continuously over low to medium heat till mixture thickens about 15-20 min. Stir in a 1/2 tsp of light corn syrup at the end and bring to a vigorous boil for 2 min stirring constantly. Refrigerate til thick enough to spread. Thats it! What is great about it is that is not too sweet and it stays soft, unlike buttercream frosting. This recipe makes enough for the top and sides of a two layer cake.</p>
<p>Yum! Also regarding metal cans, I too never leave an opened can of food. I’m not sure if it’s unhealthy, but it certainly leaves a taste, especially if the food is acidic (mandarin oranges, tomato products, etc.) However, all the frosting I’ve seen comes in plastic tubs, so I don’t think there’s a risk from leaving it in the container. </p>
<p>Anyone remember graham crackers with frosting? I used to LOVE those as a child. I can’t believe my kids were teenagers before I remembered that snack.</p>
<p>My $.02 – the canned frosting is so full of preservatives that it would probably take ages to go bad. Not really a fan of the stuff, myself.</p>
<p>CBBBlinker - you have just taken F out of fun.:)</p>
<p>My favorite frosting recipe is to microwave a bag of chocolate chips, and stir in about a cup of whip cream and 2 tsps. of vanilla. If you like it sweeter add 1/4 to 1/2 a cup powdered sugar, if you like it less sweet substitute an ounce unsweeeted chocolate. Let it cool or just pour it over the cake. If you like it a bit tangy use sour cream instead of whip cream. It’s so easy, I never buy frosting. (You can also use a double boiler.)</p>
<p>(I see this is similar to longeyemom’s but far less sweet, I would guess.)</p>
<p>You could try pouring your iffy milk in a bit of coffee. If it’s bad it won’t dissolve properly.</p>
<p>LongEyeMom: On the same note – melt the same chocolate chips in sweetened, condensed milk. No boiling, no corn syrup. It has a perfect texture, too.</p>
<p>Now I had better stop reading because I was dieting until I read this thread. No wait, I still am.</p>
<p>Mythmom, I think that’s something like a ganache… Warm cream used to melt chocolate. It’s what’s used on the outside of bonbons. I made a three-layer chocolate cake that I used ganache to frost and it stayed moist in the fridge in its little cake box for about a month. It’s a favorite when I’m making chocolate cakes. I use bulk chocolate (what a delightful phrase) and pop it in the food processor so it’s easier to melt with the warmed cream… It’s a little cheaper than high-quality chips.</p>
<p>Mythmom, I sympathize with you. I too am dieting, and have not eaten carbs since the beginning of August! I have been to the kitchen multiple times since following this thread, but I too am still dieting. Alas, no frosting for me. :(</p>
<p>I just ate a dinner portion (small amount) of lentils. I thought I’d explode before that, but I’m okay now.</p>
<p>Have done the no carbs, but it’s not the right time in my life for that.</p>
<p>Good luck!!!</p>
<p>Good grief! All this talk about how long to store cakes??? In my house full of teen boys, I’m lucky to get it to the table intact, then it’s straight to the dishwasher :-)</p>
<p>Cream cheese frosting is the tops for me…
1 (8-ounce) package cream cheese, at room temperature
1/2 cup butter (1 stick), at room temperature
1 pound confectioners’ sugar, sifted
1 teaspoon vanilla extract</p>
<p>What a joyful topic!</p>
<p>
Agree 100%! Sorry if I “spoiled” anyone’s fun – I’m all over most frosting; just not the canned stuff! :)</p>
<p>I never buy canned frosting, always make my own, usually just a buttercream or chocolate buttercream. I never refrigerate the cakes/cupcakes either, although I think I would if I made a cream cheese frosting.</p>
<p>When we were kids my mother made cupcakes for some function. When she got up the next morning, somehow all the frosting on the cupcakes had disappeared. There appeared to be tongue tracks on the cupcakes. Boy was she mad!!</p>
<p>jude - lol. I’d be mad if I baked and frosted cupcakes and one of my kids had licked off all the frosting too. </p>
<p>We do both here, sometimes homemade frosting/sometimes canned. The cakes and cupcakes get eaten either way.</p>