There are so many ways to make sure your cake turns out moist and decadent every time! Here are a few quick tips: 

• Use cake flour. If you can use cake flour instead of all-purpose flour, it usually adds moisture. 
• Add sour cream. A tablespoon or two goes a long way. Add sour cream to your homemade batter or use it to moisten up a box mix. 
• Brush with simple syrup. Coat your cake with a light layer of simple syrup for a spongy result.  
• Don't overheat. Bake your cakes at a lower temperature and don't leave them in the oven for too long. 
• Don't overmix. Likewise, don't mix your batter for too long. Keep the mixture light and fluffy for a nice and moist cake.    

Once your baked cake layers come out of the oven, invert onto baking rack and leave the pan over the cake until the cake cools down. Your cake will maintain better moisture and quality will improve. 

Baking soda and baking powder are both leavening agents that help cookies rise. You can omit baking soda and baking powder from cookies, but the texture will be less dense.  

Need a quick substitute for baking powder? Mix 1/2 teaspoon cream of tartar with 1/4 teaspoon of baking soda and 1/4 teaspoon of cornstarch to replace one teaspoon of baking powder. Since baking powder contains baking soda, you can also use the same amount of baking powder to substitute baking soda instead.   

In general, you can safely store items from the bakery at room temperature in an airtight container. However, to keep your cookies soft and chewy and your pastries at their peak, here are a few things you can do: 

• Bread - Bread boxes or airtight bags will help keep fresh bread in tip-top shape for up to a week. Need more time? Wrap your bread in plastic, then a layer of tinfoil, and freeze for up to 6 months.  
• Brownies - Pop a lid on your baking dish or wrap your brownies in plastic wrap. They'll last up to a week at room temperature on your counter.  
• Cake - The best way to store cake is in a dome, but if that's not an option, be sure to use a tight layer of plastic wrap and eat your cake within 4 days. You can refrigerate it to extend its life by a day or two.  
• Cupcakes - Store cupcakes in an airtight container and eat them within 3 to 4 days. 
• Cookies - To keep cookies fresh longer, add a slice of plain white loaf bread to the container.  
• Muffins - Store your muffins in an airtight container on top of a paper towel. As they age, muffins release moisture, and the paper towel helps to absorb it.  
• Pies - Cover your favorite fruit pies and keep them out on the counter for up to 3 days. Cream pies and no-bake pies should be refrigerated for up to 5 days.  

In general, a cake will last for up to 4 days in the refrigerator. The type of cake, fillings and toppings will impact the shelf-life. Here are some general rules of thumb: 

• Buttercream Frosting/Ganache – Store for 3 to 4 days 
• Custard/Cream/Cream Cheese/Fresh Fruit Filling – Store for up to 2 days  
• Cakes made with Fresh Fruit – Store for up to 2 days. 

Bring refrigerated cake to room temperature before serving. Avoid refrigerating cakes made with fondant or food color, as the colors tend to bleed in cooler temperatures. 

According to Purina, while bread is suggested to be perfectly safe for your feline friends. That said, it should be offered in moderation since it contains no nutritional value for cats. As always, it's best to serve your pets a well-balanced diet and consult with your vet if you have any questions.

According to akc.org, white and wheat bread are okay for dogs to eat in moderation, as long as allergies aren't a concern. As always, it's best to serve your pets a well-balanced diet and consult with your vet if you have any questions.