To preserve a fruit cake or birthday cake, prick the base of cake all over with a fine skewer or cocktail stick. Preferably whilst the cake is still warm. Any beer/spirit placed in the uncooked cake will lose its alcohol properties during cooking. It will give a superior flavor however.
Then feed the cake your desired liquor. I myself prefer a good brandy for a Christmas cake. I usually feed a birthday cake with sherry. Feed the cake for one month prior to its intended use (occasion).
Drizzle the liquor over the base until the liquid dissipates. Do this two or three times a week over a period of one month or longer if desired.
Undecorated (IE UN iced or frosted ), a cake will keep for years wrapped up air tight. You will need a good place to hide your cake though!
A good hiding place for your cake is of paramount importance . The secret will be out. Its full of champagne cognac!
Baking soda or bicarbonate soda are the most common that you add. There are also some preservatives to help the cake last longer but if you cover the cake in a layer of almond icing it is sealed for as long as 10 years
It depends on the cake and the cake mix. Many natural and original cakes do not use preservatives, while boxed or pre-packaged cake mixes often use artificial preservatives.
baking powder and baking soda
Medicinal Alcohol is used as preservative in homeopathic preparations.
It's added to cake as a preservative to increase the shelf life of the cake by inhibiting the growth of Mold
Water is used to dilute the substance. Alcohol is used for two purposes. 1 to dissolve the substance and to act as a preservative. It also is believed to aid in absorption.
The alcohol adds flavour and more importantly acts as a preservative. This means Christmas cakes made with the right amount of alcohol such as brandy, whiskey or rum, will last for months some times years. Store the cake wrapped in foil in an airtight tin.
Isopropyl alcohol (technical grade 99+%) is probably the cheapest and best alcohol preservative available.
No preservative is used in any Ayurvedic medicines, all are naturally preserved.
Yes, it can be used as a food preservative, primarily by inhibiting microbial growth.
Not usually, no.
No, all alcohol will burn off in the baking. All that will remain is the flavour.
Nothing, it is not used as a preservative in bread. to preserve bread is preservative not the sugar.
yes
No.