Is it normal for my cake to be mouldy after a few days?
No. To extend the life of your cake make sure it's completely cold before you store it in an airtight container. If your cake is oddly shaped or you don't have a spare tin, wrap it in greaseproof paper followed by a sheet of foil - then pop it in a poly bag and keep somewhere dry and cool.
- The best cakes are made in a warm kitchen with ingredients at room temperature, not below 65–70°F (20–21°C).
- To test your cake is cooked, lightly press the top – if firm and springy, it's ready; if soft, it needs a little longer in the oven. Use a metal skewer for larger cakes, the skewer should come out clean with no uncooked mixture sticking to it.
- Make light work of mixing and use packet Stork at room temperature.
- Don't cream sugar and Stork spread from the tub for too long. This will make the fat go oily and you'll lose that fluffy, airy texture.
Why not put it to the test...
