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How to extend the shelf life of homemade cakes, My Chocolate online shop

How to extend the shelf life of homemade cakes, My Chocolate online shop

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how to extend the shelf life of homemade cakes my chocolate online shop

Every now and then, at the end of a celebration, you have a few pieces of cake left over that you need to save for the next day. This can be a problem if you don''t eat the cake the day after you have baked it.

Every now and then, at the end of a celebration, you have a few pieces of cake left over that you need to save for the next day. This can be a problem if you don''t eat the cake the day after you have baked it. So here''s a tip to help you keep your cake in the fridge for a few days without it spoiling.

The tip is short and to the point. All you have to do is to store the cake together with half an apple. An alternative is to put some sugar cubes next to the cake.

So the next time you have some cake left over, don''t worry, it will be waiting for you to eat every last piece.

BAMChocolate.com - The sweetest online shop for high quality baking products. BAM products are for everyone who loves to create with high-quality ingredients and sophisticated flavours, even in their own home kitchen.

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	Mix one ladleful of the boiling milk with the egg mixture, then slowly add the egg mixture to the boiling milk, stirring with a whisk.
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	Remove the saucepan from the heat. Cover it with transparent cling film, right up to the custard, to prevent a crust from forming on the custard.
	Place it in the fridge for about 5 hours to cool completely and firm up.
	Whip the cooled cream with an electric hand mixer until smooth, then fold in the whipped cream with a spatula. Adjust the quantity depending on how compact you want the cream.
	Pipe the sponge cake or biscuits on the bottom of the glasses and pipe the cream on top. Garnish the Raffaello in the glass with coconut and a Raffaello ball.
	Preheat the oven to 180°C. Mix the graham crackers and almonds into the crumbs. Sift into a medium bowl and mix the sugar and melted butter until combined. Press firmly on the base and up the sides of the pie pan. Pre-bake for 8 minutes. Leave the oven on.
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