Never store biscuits in the same tin as a sponge cake or they will go soggy. + A few other cake tips.
– To store a cake for a few days, wrap it in parchment, then wrap it in tin foil.
– If the cake is filled with something perishable like cream, buttercream, a cream cheese or ricotta-based filling, store it in the fridge or a very cool place. Always use the freshest dairy products when making icing or a filling for a cake: the eat-by-date depends on the use-by-date on the cream or cheese used, not on when you made the rest of the cake.
– Never store a hot cake or biscuits straight out of the oven in a plastic container or tin box: the moisture will soften the cake and it will go mouldy. Let the cake cool completely on a cake rack first.
– If biscuits get soft, place them on a baking tray in a preheated oven at 150C/300F/Gas 2 for 5 minutes to crisp up. (You can do the same with day-old bread.)