Hi Cat, this is a little more technical than most home bakers get, so we passed this question along to the Pastry Manager in our bakery, Wilhelm. Here's a summary of what he had to say: "Generally baked goods like Danish pastries, muffins or donuts should be consumed the day they were made. Depending on whether they are baked in some sort of disposable packaging (tulip cup) or have a glaze or something to keep moisture contained, they could be fine a second day (though still taste better the first). These products are fine at air conditioned, room temperature and humidity. The exact level changes daily from region to region and season to season. Cakes should be kept refrigerated unless for immediate consumption, then they can come close to room temp in some cases (like Italian Meringue Buttercream), others stay at cold case temp (mousse cakes). The bakery cases are usually to be 'wet' with a higher humidity level than dry bakery cases 65-70% humidity...Chocolate confections, etc. are usually in cold cases that are warmer than bakery cold cases and have less humidity at around 40-50%." If you're a professional looking for additional resources, we'd suggest checking out the section of our site for professionals. There you'll find reference materials, baker's formulas, technique videos, and contact info for our paid, consulting services for professionals. Hope this helps! Mollie@KAF

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