Cake Storage Secrets: Ambient Temp You NEED to Know!

We’ve all been there. You bake a beautiful cake, the kind that makes mouths water just looking at it. You painstakingly craft the frosting, adding that perfect touch of sweetness. You envision enjoying slice after slice for days to come.

But then, disaster strikes. You return to your culinary masterpiece only to find it has transformed. The once-moist crumb is now dry and crumbly. The vibrant frosting has lost its luster, perhaps even developed an unwelcome crust. The taste? A shadow of its former glory.

The disappointment is palpable. All that effort, all that anticipation, seemingly wasted. But what if I told you that this unfortunate scenario is largely avoidable? The key lies not just in the baking itself, but in what happens after the oven timer dings.

The Unsung Hero: Proper Cake Storage

The truth is, baking a delicious cake is only half the battle. Proper storage is the unsung hero that determines whether your creation remains a delectable treat or succumbs to the ravages of time and environment.

Think of it as building a house. A strong foundation (the baking) is crucial, but without a roof and walls (the storage), the elements will quickly take their toll.

Preserving Taste and Texture

The primary goal of proper cake storage is twofold: preserving taste and maintaining texture. A well-stored cake retains its intended flavor profile, preventing the absorption of unwanted odors or the development of stale notes.

Equally important is the preservation of texture. No one wants a dry, hard cake when they were expecting a moist, tender slice. Storage techniques are designed to lock in moisture and prevent the dreaded transformation from delectable to disappointing.

The Temperature-Storage Connection

So, what are the secrets to cake preservation? While various factors play a role, two stand above the rest: ambient temperature and appropriate storage techniques.

Ambient temperature, the temperature of the surrounding environment, can be a cake’s best friend or worst enemy. Different cake types and frostings react differently to varying temperatures, and understanding these nuances is crucial for optimal storage.

Storage techniques encompass a range of methods, from simple airtight containers to more elaborate freezing strategies. The right technique, combined with an awareness of ambient temperature, can significantly extend the shelf life of your cake and keep it tasting its best.

Mastering the Art: A Thesis

Mastering the interplay between ambient temperature and storage techniques is the key to unlocking extended cake freshness. By understanding these principles, you can effectively combat spoilage, preserve the integrity of your baked goods, and ensure that every slice is as delightful as the first.

The key to unlocking the secrets of cake preservation lies in understanding how your environment interacts with your ingredients. A crucial element that can either be your best ally or worst enemy is ambient temperature.

Understanding Ambient Temperature: Cake’s Silent Enemy (or Friend!)

Ambient temperature, simply put, is the temperature of the surrounding air. It’s the thermostat reading in your kitchen, the warmth you feel when you walk into a room, and it plays a surprisingly pivotal role in the lifespan of your cake.

But how can something so seemingly innocuous wield such power over our baked creations?

The Silent Influence of Ambient Temperature

Unlike the precise heat of the oven that bakes the cake, ambient temperature works subtly and continuously. It influences the cake’s moisture content, the stability of its fats, and even the growth of microorganisms.

Therefore, understanding its effects is crucial for proper storage.

How Ambient Temperature Affects Different Cake Types

Not all cakes are created equal, and their response to ambient temperature varies widely depending on their composition.

Sponge cakes, prized for their light and airy texture, are particularly susceptible to drying out in warm environments. The open crumb structure allows moisture to evaporate quickly, leading to a stale and unpleasant result.

Chocolate cakes, on the other hand, benefit from slightly warmer temperatures, as this enhances their rich flavor. However, excessive heat can cause the chocolate to melt or bloom (develop a white coating), impacting both appearance and texture.

Cakes with higher fat content like pound cakes, tend to stay moist for longer at moderate room temperature.

The Frosting Factor

The type of frosting adorning your cake significantly impacts its vulnerability to ambient temperature.

Buttercream frosting, a classic choice, is relatively stable at room temperature, but can soften and lose its shape in warmer conditions. Conversely, refrigeration can cause it to harden and become less palatable.

Cream cheese frosting, with its high dairy content, is particularly prone to spoilage at room temperature and must be refrigerated.

Ganache, a mixture of chocolate and cream, is also temperature-sensitive. Warmer temperatures will cause it to soften, while cooler temperatures will cause it to solidify.

Fondant, a sugar-based icing, is the most stable at room temperature.

The Ideal Temperature Range

While specific requirements vary, the ideal room temperature range for storing most cakes falls between 68°F to 72°F (20°C to 22°C).

Keep in mind that this is a general guideline, and factors like humidity and specific ingredients will influence the optimal storage conditions. When in doubt, err on the side of caution and refrigerate your cake, especially if it contains perishable ingredients or is stored in a warm environment.

Cakes respond in various ways to external temperature, but it’s not just the cake itself we need to consider. The crowning glory, the delectable frosting, plays a pivotal role in dictating storage strategies. Understanding how different frostings behave is paramount to preserving the overall quality and flavor of your creation.

Frosting Face-Off: How Your Icing Impacts Storage

Not all frostings are created equal. Their composition significantly influences how a cake should be stored and handled. From the sugary sweetness of buttercream to the tangy richness of cream cheese frosting, each type presents unique storage challenges and requirements.

Buttercream: The Classic Conundrum

Buttercream, a beloved classic, is primarily composed of butter and sugar.

Its high fat content makes it susceptible to melting in warm environments.

Ideal Temperature: Buttercream-frosted cakes are best stored at a cool room temperature (around 65-70°F or 18-21°C).

Storage Solutions: An airtight container is essential to prevent the buttercream from absorbing odors or drying out.

If your kitchen is prone to higher temperatures, refrigeration is a must.

Warning: Avoid direct sunlight or placing the cake near heat sources, as this will quickly compromise the buttercream’s structure.

American vs. Swiss/Italian Buttercream

It’s worth noting that there are different types of buttercream.

American buttercream, known for its sweetness and ease of preparation, is generally more stable at room temperature than its Swiss or Italian counterparts.

Swiss and Italian meringue buttercreams, while boasting a smoother texture and less sweetness, can be more sensitive to heat and may require refrigeration.

Cream Cheese Frosting: A Refrigeration Requirement

Cream cheese frosting, with its tangy flavor and creamy texture, is a delightful complement to many cakes.

However, its high dairy content makes it particularly prone to spoilage at room temperature.

Ideal Temperature: Cream cheese frosted cakes must be refrigerated.

Storage Solutions: Store the cake in an airtight container to prevent it from drying out or absorbing unwanted flavors from the refrigerator.

Warning: Due to the perishable nature of cream cheese, it’s crucial not to leave the cake at room temperature for extended periods.

Follow food safety guidelines and discard any cake that has been left unrefrigerated for more than two hours.

Ganache: The Chocolate Guardian

Ganache, a luxurious blend of chocolate and cream, offers a rich and decadent frosting option.

The ratio of chocolate to cream determines its consistency and stability.

Ideal Temperature: Ganache’s ideal storage temperature depends on its chocolate content.

A ganache with a higher chocolate percentage is more stable at room temperature.

However, a ganache with a higher cream percentage will require refrigeration.

Storage Solutions: An airtight container is still recommended to prevent the ganache from drying out or absorbing odors.

Warning: Watch for signs of blooming (a white coating appearing on the chocolate), which indicates that the cocoa butter has separated. While blooming doesn’t necessarily mean the ganache is spoiled, it can affect its appearance and texture.

Fondant: The Decorative Defender

Fondant, a pliable sugar paste, is primarily used for decorative purposes.

It creates a smooth, elegant finish on cakes.

Ideal Temperature: Fondant-covered cakes are generally best stored at room temperature in a cool, dry place.

Storage Solutions: Avoid refrigerating fondant-covered cakes, as the moisture can cause the fondant to become sticky and dissolve.

Protecting it from heat and humidity is key.

Warning: Fondant can be susceptible to humidity, which can cause it to soften or develop a sticky surface.

Store the cake in an airtight container or cover it loosely with plastic wrap to protect it from moisture.

By understanding the unique characteristics of each frosting, you can tailor your storage strategies to maximize freshness and prevent spoilage, ensuring your cake remains a delightful treat for days to come.

Frostings, each with their own distinct personality, have a significant impact on how you should store your cakes. But what about the cake itself? Is it destined for the cool embrace of the refrigerator, or is it better off basking in the ambiance of room temperature? The answer, like a perfectly balanced recipe, requires a delicate consideration of several factors.

Refrigerate or Room Temp? Decoding the Cake Storage Dilemma

The age-old question: to refrigerate or not to refrigerate? It’s a conundrum every baker faces. While refrigeration can undoubtedly extend the life of your cake, it’s not always the best option. Understanding when to chill and when to let it be is crucial for preserving the ideal texture and flavor.

The Chilling Effect: Weighing the Pros and Cons

Refrigeration’s primary benefit is slowing down microbial growth. This is especially critical for cakes containing perishable ingredients like dairy, eggs, or fresh fruit. However, the cold can also have detrimental effects.

Benefits of Refrigeration:

• Extended Shelf Life: Slows down the growth of mold and bacteria, prolonging freshness.
• Stabilizes Frosting: Helps firm up frostings, especially those prone to melting.
• Maintains Moisture (Sometimes): For certain cakes, especially those with a high moisture content, refrigeration can prevent them from drying out too quickly, if properly wrapped.

Drawbacks of Refrigeration:

• Drying Out: Refrigeration can wick moisture away from the cake, resulting in a dry, crumbly texture.
• Staling: The cold temperature can accelerate the staling process, making the cake taste dull and less flavorful.
• Flavor Alteration: Some flavors can be muted or altered in the refrigerator.
• Condensation: Taking a cold cake from the fridge to room temperature can cause condensation, making the frosting sticky or soggy.

Cakes That Crave the Cold

Not all cakes are created equal when it comes to refrigeration. Some varieties positively thrive in the cool environment, while others suffer.

Cream Cheese Creations: A Refrigeration Requirement

Cakes adorned with cream cheese frosting are prime candidates for refrigeration. Cream cheese is a dairy product and highly perishable, making refrigeration essential for food safety. Without it, the frosting can quickly spoil, posing a health risk.

Fresh Fruit Infusion: The Fridge is Your Friend

Any cake decorated or filled with fresh fruit should be refrigerated. Fruit is susceptible to spoilage, and the refrigerator will significantly extend its lifespan.

Custard or Cream Filling: Refrigerate Immediately!

Cakes containing custard or cream fillings are incredibly vulnerable. These fillings provide an excellent breeding ground for bacteria and must be refrigerated promptly to prevent foodborne illnesses.

Room Temperature Royalty: Cakes That Prefer to Chill Out

Conversely, certain cakes are best left at room temperature. Refrigeration can negatively impact their texture and flavor, diminishing the overall enjoyment.

Buttercream Bliss: Room Temperature is Recommended

Cakes frosted with buttercream are generally safe to store at room temperature for a few days. The high fat content of butter helps to preserve the cake. However, if your kitchen is warm or humid, refrigeration may be necessary.

Simple Cakes: Staying Power in Simplicity

Simple cakes, such as unfrosted pound cakes or oil-based cakes, often maintain their quality better at room temperature. They tend to dry out less than their frosted counterparts.

Fondant Fancies: Protect From Humidity

Cakes covered in fondant should ideally be stored at room temperature, but humidity is the enemy. Refrigeration can cause condensation to form on the fondant, making it sticky and ruining the smooth finish.

The Humidity Factor: A Hidden Variable

Humidity plays a significant role in cake storage, often overlooked. High humidity can cause cakes to become sticky and attract mold, while low humidity can lead to excessive dryness.

• High Humidity: Consider refrigeration, even for cakes typically stored at room temperature. The cold can help to slow down mold growth. Ensure proper wrapping to prevent moisture absorption.
• Low Humidity: Store cakes in an airtight container to prevent them from drying out. Avoid refrigeration if possible, as it can exacerbate the dryness.

Ultimately, the decision to refrigerate or not is a balancing act. Consider the type of cake, the frosting, the filling, and the ambient conditions. By understanding these factors, you can ensure that your cake remains a delightful treat, worthy of every delicious bite.

Freezing for the Future: Cake Storage for the Long Haul

Sometimes, a single slice just won’t do, and you find yourself with leftover cake that you can’t possibly consume in a few days. Or perhaps you’re a savvy baker who likes to prepare desserts well in advance. That’s when freezing becomes your best friend, transforming from a simple storage method to a powerful preservation technique. But freezing isn’t a magic bullet; it requires finesse and understanding to ensure your cake emerges from its icy slumber tasting just as delicious as the day it was baked.

Mastering the Art of Cake Freezing

Freezing, when done correctly, effectively halts the aging process of your cake. The key is to minimize ice crystal formation, which can damage the cake’s structure and lead to a dry, crumbly texture upon thawing.

Several factors contribute to successful cake freezing:

• Freshness is paramount. Only freeze cakes that are fresh and haven’t already begun to dry out.
• Proper preparation is crucial. This includes cooling the cake completely and wrapping it securely.
• Airtight packaging is non-negotiable. This prevents freezer burn and protects against flavor absorption from other foods in the freezer.

The Deep Freeze Prep: Preventing Freezer Burn

Freezer burn, that dreaded enemy of frozen food, is caused by sublimation – the process of ice crystals turning directly into water vapor. This dehydrates the surface of the cake, resulting in a dry, discolored, and unappetizing exterior. The battle against freezer burn is won through meticulous preparation and airtight packaging.

The Double-Wrap Technique

This method provides a robust barrier against the harsh freezer environment:

1. Initial Wrap: Tightly wrap the completely cooled cake (or individual slices) in plastic wrap. Ensure every surface is covered, pressing out as much air as possible.
2. Secondary Barrier: Enclose the plastic-wrapped cake in a layer of heavy-duty aluminum foil. Alternatively, place it inside a freezer-safe zip-top bag, again removing excess air.

Considerations for Frosted Cakes

Freezing frosted cakes presents a unique challenge. Frostings, especially those with high fat content like buttercream, can absorb odors from the freezer.

Moreover, some frostings may change texture upon thawing. To minimize these issues:

• Flash Freeze (Optional): Place the frosted cake unwrapped on a baking sheet in the freezer for about an hour until the frosting is firm. This helps prevent smudging during wrapping.
• Gentle Wrapping: Wrap the cake carefully, being mindful of the frosting. You might insert toothpicks around the cake to keep the plastic wrap from touching the frosting directly.
• Consider Separating: For elaborate frosted cakes, consider freezing the cake layers and frosting separately, assembling them after thawing.

Essential Tools for Freezing Success

• Plastic Wrap: Choose a high-quality, clingy plastic wrap for the initial layer of protection.
• Aluminum Foil: Heavy-duty foil provides an excellent barrier against moisture and odor.
• Freezer-Safe Bags: Opt for zip-top bags specifically designed for freezer storage; these are thicker and more durable.
• Airtight Containers: Rigid containers can provide additional protection, especially for smaller cakes or slices.

Thawing for Optimal Texture and Taste

The thawing process is just as important as the freezing process. Rushing the thaw can lead to a soggy, unevenly textured cake. The goal is to thaw slowly and evenly, allowing the moisture to redistribute throughout the cake.

The Slow and Steady Approach

The best method is to transfer the frozen cake from the freezer to the refrigerator and allow it to thaw gradually over several hours, or even overnight. This slow thawing process minimizes moisture loss and helps maintain the cake’s texture.

Quick Thawing (When Necessary)

If you’re short on time, you can thaw the cake at room temperature. However, this should be done with caution, as it can lead to uneven thawing and a slightly drier texture. Keep the cake wrapped until it’s fully thawed to prevent condensation from forming on the surface.

Thawing Tips for Different Cake Types

• Unfrosted Cakes: These generally thaw well and can be rewarmed slightly in the oven if desired.
• Frosted Cakes: Keep an eye on the frosting during thawing, as some frostings may become slightly soft or sticky.
• Individual Slices: These thaw more quickly and are perfect for a single-serving treat.

By following these best practices, you can confidently freeze your cakes and enjoy their deliciousness long after they’ve been baked. Remember, proper preparation, airtight packaging, and a slow, controlled thaw are the keys to preserving the quality and flavor of your frozen masterpiece.

Freezing cakes is like hitting the pause button on deliciousness, but what happens when the rewind malfunctions? Sometimes, despite our best efforts, cake can succumb to the forces of decay. Understanding the signs of spoilage and how to prevent them is just as crucial as knowing the perfect baking temperature or frosting recipe.

Spoilage SOS: Recognizing and Preventing Cake Decay

The reality is that cakes, while delightful, are also susceptible to spoilage. This occurs when microorganisms, primarily bacteria and mold, find a hospitable environment on or within the cake. These unwelcome guests can lead to unpleasant changes in appearance, texture, and, most importantly, safety. Consuming spoiled cake can lead to foodborne illnesses, making it essential to identify and avoid any signs of decay.

The Microbial Culprits: Bacteria and Mold

Bacteria and mold are ubiquitous in our environment. They thrive on moisture and nutrients. Cakes, with their high sugar and fat content, provide an ideal breeding ground.

Bacteria can multiply rapidly, especially at room temperature, producing toxins that cause food poisoning. Some common culprits include Salmonella and E. coli, which can be introduced through contaminated ingredients or improper handling.

Mold, on the other hand, is a type of fungus that grows in filaments, often visible as fuzzy or discolored patches on the cake’s surface. While some molds are harmless, others produce mycotoxins, which can be harmful to human health. The presence of mold, regardless of type, is a clear indication that the cake is no longer safe to eat.

Food Safety First: Handling and Storage

Preventing spoilage begins with practicing good food safety habits. This includes:

• Washing your hands thoroughly with soap and water before handling any ingredients or baked goods.
• Using clean utensils and equipment to prevent cross-contamination.
• Ensuring that ingredients are fresh and stored properly before use.
• Avoiding leaving cakes at room temperature for extended periods, especially those containing perishable ingredients like dairy or eggs.

Spotting the Signs: Is Your Cake Safe to Eat?

Knowing how to identify signs of spoilage is critical for preventing illness. Here are some key indicators to watch out for:

• Discoloration: This is one of the most obvious signs of spoilage. Look for any unusual spots, patches, or changes in the cake’s color. Mold often appears as green, white, or black fuzzy growth.
• Off-putting Smells: A spoiled cake will often have a sour, musty, or otherwise unpleasant odor. Trust your nose; if something smells "off," it’s best to err on the side of caution.
• Changes in Texture: A slimy or sticky surface can indicate bacterial growth. Similarly, a cake that is excessively hard or dry may also be past its prime.
• Visible Mold: As mentioned earlier, any visible mold growth is a clear sign that the cake should be discarded immediately. Do not attempt to cut off the moldy parts and salvage the rest of the cake; the mold’s roots may have already penetrated deeper into the cake.
• Expiration Dates: Always check the expiration dates on ingredients, especially those used in frostings or fillings.

When in doubt, throw it out. It’s better to waste a cake than risk your health.

That brings us to the unsung heroes of cake preservation: the tools and techniques that act as a final line of defense against staleness and spoilage. It’s not enough to simply bake a beautiful cake; you must also equip yourself with the right methods to maintain its integrity.

Storage Superstars: Essential Tools and Techniques for Cake Preservation

Choosing the appropriate storage tools and mastering proper preparation techniques are critical for maintaining cake freshness, extending its shelf life, and preventing spoilage. Understanding these elements empowers you to keep your cake as delightful as the day it was baked.

The Indispensable Airtight Container

Airtight containers are the gold standard for cake storage. These containers create a protective barrier, minimizing exposure to air, moisture, and external odors.

By restricting airflow, they slow down the oxidation process, which can lead to dryness and a loss of flavor.

When selecting an airtight container, consider the size and shape of your cake. You’ll want a container that comfortably accommodates the cake without squashing it, leaving minimal empty space inside.

Containers with secure, tight-fitting lids are essential for effective preservation.

Beyond Airtight: Alternative Storage Solutions

While airtight containers reign supreme, other options exist, each with its own set of advantages:

• Cake Boxes: These provide a protective shell, shielding the cake from physical damage and light. Look for sturdy cake boxes with secure closures for optimal protection.

• Plastic Wraps: Plastic wrap can be used as a primary method or in conjunction with other storage solutions. Ensure the wrap is tightly sealed around the cake to prevent air exposure.

• Cling Film: Much like plastic wraps, cling film can preserve cakes but lacks strong protection so make sure it is used with a cake box or airtight container to prevent unwanted odors or flavors.

• Aluminum Foil: While foil can provide a barrier against light and air, it’s not as airtight as plastic wrap. It is still important to ensure it is used with a cake box or airtight container.

When using wraps, be careful to avoid damaging delicate frostings or decorations.

Preparing Your Cake for Storage: A Step-by-Step Guide

Proper preparation is just as important as the storage container itself. Follow these steps to maximize your cake’s freshness:

1. Cool Completely: This is absolutely crucial. Wrapping or storing a warm cake will trap moisture, creating a breeding ground for mold and causing the frosting to melt.

2. Wrap Strategically: If you’re not using an airtight container, carefully wrap the cake in plastic wrap, ensuring complete coverage. Multiple layers can provide extra protection.

3. Consider Frosting: For cakes with delicate frostings, consider chilling the cake briefly to firm up the frosting before wrapping. This helps to prevent smudging.

4. Secure the Base: If you’re using a cake board or plate, secure the cake to the base with a dab of frosting to prevent it from sliding during storage.

By mastering these essential tools and techniques, you’ll transform yourself from a cake baker into a cake preservation expert, ensuring that every slice is as fresh and delicious as the first.

That brings us to the unsung heroes of cake preservation: the tools and techniques that act as a final line of defense against staleness and spoilage. It’s not enough to simply bake a beautiful cake; you must also equip yourself with the right methods to maintain its integrity.

Cake-by-Cake Guide: Specific Storage Tips for Different Varieties

While general principles of cake storage apply across the board, the nuances of each cake variety demand a tailored approach. The density, moisture content, and ingredients unique to each recipe significantly influence its susceptibility to spoilage and the optimal methods for extending its shelf life.

Let’s delve into specific storage recommendations for some popular cake types.

Sponge Cake: The Delicate Dynamo

Sponge cakes, prized for their airy texture and delicate flavor, are particularly prone to drying out. This is due to their high air content, which makes them susceptible to moisture loss.

To maintain their signature lightness, it is crucial to protect them from exposure to dry air.

Preserving Sponge Cake’s Softness

• Immediate Action: Once cooled, wrap the sponge cake tightly in plastic wrap. Then, place it inside an airtight container.

• Room Temperature Storage: Sponge cakes are best consumed within 1-2 days when stored at room temperature.

• Refrigeration Caution: Refrigeration can accelerate the drying process. If refrigeration is necessary (e.g., due to frosting), wrap the cake exceptionally well and consider consuming it sooner rather than later.

Chocolate Cake: Richness Requires Respect

Chocolate cakes, celebrated for their intense flavor and often higher fat content, present a different set of storage considerations.

The richness of chocolate can sometimes mask early signs of spoilage, making careful monitoring essential.

Maintaining Chocolate Cake’s Decadence

• Airtight is Key: Store chocolate cakes in an airtight container to prevent them from absorbing odors from the refrigerator or pantry.

• Room Temperature vs. Refrigeration: Unfrosted chocolate cakes can often be stored at room temperature for several days. However, frosted chocolate cakes, especially those with cream cheese or buttercream frosting, should be refrigerated.

• Freezing for Longevity: Chocolate cakes freeze exceptionally well. Wrap the cake tightly in plastic wrap, followed by a layer of foil, before freezing.

Red Velvet Cake: A Cream Cheese Conundrum

Red velvet cake, with its characteristic tang and often paired with cream cheese frosting, demands careful attention due to the perishable nature of cream cheese.

Safeguarding Red Velvet’s Signature Flavor

• Refrigeration is Mandatory: Due to the cream cheese frosting, red velvet cakes must be refrigerated.

• Preventing Moisture Absorption: To prevent the cake from becoming soggy in the refrigerator, store it in an airtight container.

• Thawing Considerations: If freezing red velvet cake, thaw it slowly in the refrigerator to maintain its texture and prevent the frosting from sweating.

Quick Reference Table

For a concise overview, consider the following table:

Cake Type	Primary Concern	Best Storage Method	Room Temp Shelf Life (approx.)	Refrigerated Shelf Life (approx.)
Sponge Cake	Drying Out	Airtight container + Plastic Wrap	1-2 Days	2-3 Days (with careful wrapping)
Chocolate Cake	Odor Absorption, Drying	Airtight Container	3-4 Days	5-7 Days
Red Velvet Cake	Cream Cheese Spoilage	Airtight Container (Refrigerated)	N/A	3-5 Days

Note: These are approximate guidelines. Always use your senses to check for signs of spoilage before consuming any cake. Remember, proper storage is not merely about extending shelf life; it’s about preserving the artistry and enjoyment baked into every cake.

So, there you have it! Keep these tips in mind to keep your cakes fresh. Remember, understanding the role of ambient temperature for storing a cake is key. Happy baking (and storing)!