How to Preserve


Fresh Cream Cakes

* All fresh cream cakes bust be kept in the fridge, until it is required, and any cake left must be placed back in the fridge.
* These cakes must be kept in an air tight container in the fridge and stored at about 4°C.
* It is best to consume the cake 2-3 days after purchase, as quality will decrease and cream may spoil.
* If the cake has fruit inside (strawberry mascarpone torte, black forest torte etc...), extra care must be taken and should be consumed 1-2 days after purchase due to the continual ripening process of the fruit inside the cake and the release of fruit juices.
* Cream cakes MAY NOT be frozen.

Mud Cakes

* All mud cakes are best kept in an airtight container in the fridge at a temperature of about 4°C.
* It is best to consume the cake within one week of its purchase. The cake can be consumed afterwards, but there will be a decrease in its quality.
* Mud Cakes CAN BE frozen for up to six months.
* If frozen, it must be taken out of the freezer a day prior to its consumption, and placed in the fridge to thaw.

Profiteroles, Bianco Nero and St. Honre

* These cakes are best kept in an airtight container in the fridge at a temperature of about 4°C.
* It is best to consume these cakes within 2 days of purchase, as the choux pastry becomes very wet and soft.
* These cakes MAY NOT be frozen.

Croquenbouche

* This cake should be eaten on the day of purchase as the choux pastry becomes very soft and the toffee melts due to humidity and moisture.

Red Velvet and Orange and Poppyseed

* These cakes are best kept in an airtight container in the fridge at a temperature of about 4°C.
* It is best to consume these cakes within 2-3 days purchase.
* These cakes MAY NOT be frozen.

Cheesecakes (Baked and Coldset), and Ricotta Pie

* These cakes are best kept in an airtight container in the fridge at a temperature of about 4°C.
* It is best to consume these cakes within 2-3 days purchase.
* These cakes MAY NOT be frozen.

Specialty Iced Cakes

* Remove all icing from the exterior of the cake before placing in an airtight container and storing in the fridge at a temperature of
about 4°C.
* If you do not remove the icing prior to placing the cake in the fridge, the icing will become very soft and wet when removed from the fridge and brought to room temperature.

Biscuits

* Gluten Free almond biscuits can be stored in an airtight contained either in the pantry or fridge. If placed in the fridge, these biscuits will have an extended shelf life. When removing the almond biscuits from the fridge, do so about 1 hour prior to consumption, so they return to room temperature.
* All other biscuits must be kept in an airtight container in the pantry. Avoid all exposure to humidity and moisture, as this will result in the biscuits breaking down and a decrease in quality.

Pastries

* All pastries are best consumed on the day of purchase.
* If necessary, pastries can be placed in an airtight container in the fridge, but they will become very soft and lose their crispiness and quality.

Individual Cakes

* All individual cakes are best consumed on the day of purchase (especially cannoli).
* If necessary, these cakes can be stored in an airtight container in the fridge at a temperature of about 4°C, however they will become soft and lose their quality if placed in the fridge for extended periods of time.


Copyright © 2013
Pasticceria Mancuso.

228 Burwood Road, Burwood, NSW, 2134.
Phone: 02 9744-2247, Fax: 02 9701-0196,
E-mail: info@mancusocakes.com.au

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