How to Store and Serve Cakes — Tips from Our Bakers

You have ordered a beautiful cake — now let's make sure it tastes its absolute best when you serve it. Here are practical tips straight from our bakers.

Storing your cake before the celebration

Keep the cake refrigerated at 4–6 degrees Celsius as soon as you receive it. Leave it in the box to prevent it from absorbing fridge odours. Cream-based cakes (Black Forest, Butterscotch, Rasmalai) should always stay chilled. Fondant and ganache-coated cakes are a bit more forgiving but still benefit from refrigeration, especially in warm weather.

When to take it out

Remove the cake from the fridge 15–20 minutes before serving. This lets the cream soften slightly and the flavours come alive — a cake straight from the fridge can taste muted. In summer, 10 minutes is enough; in cooler weather, give it the full 20.

Cutting tips for clean slices

Use a long, thin knife dipped in warm water and wiped dry between each cut. This prevents the cream from dragging and gives you clean, Instagram-worthy slices. For round cakes, cut from the centre outward. For square or rectangular cakes, cut in a grid pattern.

Storing leftover cake

Wrap leftover slices tightly in cling film or place them in an airtight container. Refrigerated, most cakes stay fresh for 2–3 days. Avoid freezing cream cakes — the texture changes on thawing. If you anticipate leftovers, consider ordering a slightly smaller size from our full collection.