Grapes are less messy, and I’ve never been a big fan of peaches. De gustibus…
I actually put potato chips in the fridge.
Because I like them ultra-chewy. Soft gummy bears are soooo not my thang.
When still frozen, you can suck on 'em one at a time like hard candies so they last longer.
Ha! I grabbed a few frozen things to bring to work the other day and on a whim got one of those teensy mini bags of Cheetos. Forgot it was in there when I shoved the whole bag into the walk-in freezer, and when I re-discovered it … mmmm, chilly Cheetos.
New experience for me, but I was not disappointed.
I’m so doing that.
Depends on what it’s frosted with.
Cream frosting with actual cream? Refrigerator. Frosting made out of sugar with a bit of coloring and/or flavor? Don’t worry about it.
No frosting.
Once, I must confess, I bought a can of frosting. I ate some out of the can. No cake needed.
I’ve done that. The kind with the rainbow sprinkles mixed in is the best.
That would be the “UN” type.
I like bread type cakes-- banana bread or carrot cake (the cream cheese topping) out of the refrigerator. I like banana bread w/ cream cheese spread/schmear, some people like it plain w/ butter or nothing.
I dont like that chocolate devils cake w/ the cool whip & crunched heath bars, cold warm or whatever. I don’t heath bars.
As everyone else says. It depends. IT DEPENDS… subjective
But have you ever mixed cake mix with water and nothing else, to make pudding? It’s totally safe without eggs, oil or milk. I mean, I haven’t done that recently, but it was a big hit in college.
Grandkids can’t have the mixer beaters or spoons, Moms won’t allow it.
But they each get a small spoon of dry powder to lick on or stir in a Dixie cup of milk. Strange doings with this bunch.
Depends on the frosting. The cake i make most often is a chocolate cake with fudge frosting. The frosting is actually fudge, and hardens on the cake after you spread it. The frosting would probably keep for 2 weeks at room temp if you somehow didn’t eat it in that time. It’s the cake that might dry out or get moldy or stale.
I leave my cake out (covered) for 3-5 days. If it’s going to last longer than that, i put it in the fridge, also covered. Cake keeps fine in the freezer if you have some reason to want to store it for extended periods, but we always eat it within a week or so.
Buttercream (real) keeps about as well as cake. I don’t make cakes with whipped cream or custard, but i imagine they are more fragile.
Sometimes frosting makes a whooooooosh sound.
Especially the unfrosted kind.
Why should we assume that the thread’s only discussing OP’s cake, and not other possible cakes that other people may be dealing with or may be dealing with in the future?
You appeared to be asking specifically whether there’d be different recommendations for frosted or unfrosted cake. I don’t see why you now appear to be saying that people shouldn’t have answered your question.
One cake in fridge, one on counter.
Both fine.
I’m also missing the whoosh.
Made the cake Sunday eve.
Left it out.
Today white spots on it.
So fridge from now on.
Baked Sunday and white spots on Friday? My cakes don’t usually last that long, but if they do, they go into the fridge around day 3, which would have been Tuesday evening or Wednesday. I like to cover cake in the fridge, so it doesn’t dry out or pick up odors.
I learned my lesson.
And its been hot this week.