Why do recipes for cakes say store in an airtight container when there is air in the container anyway?
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Actually it’s moisture that is the problem. Water in the air is what causes baked goods to go stale, not dryness, think of the reaction of water and flour – it makes glue. The moisture in a cake is not water, it’s oil from butter or other sources, so it’s not going to just evaporate. An air tight container stops excess humidity from ruining your cake/bread.
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