Generally, for storage, baked goods should be tightly wrapped with plastic wrap, and/or aluminum foil, and even placed in an airtight bag or under an inverted bowl. If any part of it is exposed, it will become stale very quickly from the loss of moisture. Some baked goods, such as breads, pies and certain frosted cakes can be stored in a cool place in the kitchen. Some breads are wrapped while others aren't. Pies and cakes do well stored under a large inverted bowl or in a pie cupboard or cake keeper. Use your head when making food safety decisions, but when in doubt, err on the side of refrigeration.

The freezer is my favorite place to store baked goods (except for those with fresh fruit, custards, whipped cream or other perishable items). The general rule is that the quicker you freezer freezes the baked good, the less damage you will do. Freezers that are not self-defrosting keep foods longer and without as many problems (freezer burn, frost, etc.) than those that are not. That's because the food doesn't have to go through constant freezing and quick thawing cycles to prevent ice build up in the freezer.

Bread is best stored at room temperature for 2 - 3 days, and not in the refrigerator because it hastens staling and the bread dries out. Science tells us that the staling process takes place faster at the cooler temperature ranges of a refrigerator than at room temperature. For long term storage, freeze the bread for up to 2 - 3 months. When I make or buy a fresh loaf of bread, I ask the bakery to slice it and I immediately put it in a resealable plastic bag and freeze. I take out slices as I need them and they will quickly defrost at room temperature in plastic wrap to retain moisture (avoid using the microwave because it ruins it). 

However, in hot and humid weather, many store their bread well-wrapped in the refrigerator. The colder temperature discourages the growth of mold, which is of greater concern in a humid climate. If the loaf is made with perishable ingredients, like meat or cheese, do refrigerate the loaf. If the bread is heavy with nuts and raisins, some recipes may direct you to do it also for fear of mold forming before they stale. 

Before storing, be sure to allow fresh-baked bread to cool at least 20 to 30 minutes before you cut slices and at least an hour before you bag it for storage. If stored in plastic before it has completely cooled, the warm bread will "sweat" inside the bag, and you'll end up with a soggy crust. When bread has lost its freshness, you can also dry the bread on the counter and make bread crumbs or stuffing. I really like leftover sourdough type breads for stuffing. You can also use leftover bread for bread puddings and more.

To store breads at room temperature:  

Bread is always best the day it's baked, but can also be stored

However, with Artisan breads (European, sourdough, baguettes, etc.), shelf life varies. Some baguettes last for a day, while certain sourdoughs have up to a two-day shelf life. 

To freeze bread: If wrapped carefully, bread won't lose quality in the freezer. In fact, fresh bread may be frozen for several months. Let thaw at room temperature, partially unwrapped to allow moisture to escape. 

If possible, freeze loaves whole. Slicing exposes more surface area, which may result in an off flavor and/or freezer burn, and may not stay as fresh for an extended period of freezing. However, I like to freeze slices, stacked up together; this way my family can take out only what they need. Also, bread sliced before freezing can go directly from the freezer to the toaster.  

To freeze, wrap bread, whole or sliced, in plastic to keep moisture in (use double bags) or wrap in foil or plastic wrap, and then place in a resealable freezer bag. You can also wrap bread in plastic to keep moisture in (use double bags). It is important you squeeze out all the excess air, as it causes staling and ice crystals to form on the bread, ruining its texture and taste. Place in freezer. 

To thaw frozen bread: there are a couple of ways to do it: 

Artisan loaves that have been frozen seem to benefit from the crisping process. To recrisp the crust, place bread directly on the oven rack or on a cookie sheet in a 400 degree F oven for about 3 - 5 minutes

FROZEN BREAD DOUGH: Bread dough freezes really well, though freezing tends to lessen the effects of yeast if done for long periods of time. The dough will rise as it thaws.

There are several choices you can make when freezing bread dough:

After kneading, you can freeze bread dough. Gently flatten dough into a disc and wrap in an airtight bag. Freeze for up to one month. Defrost dough in its bag in the refrigerator or at room temperature. Allow the dough to rise slightly before shaping.

You can freeze yeast dough after shaping and before the second rising period, which is what I commonly do. The dough can thaw and rise at the same time if done in a warm place.

PIZZA DOUGH:  Refrigerate for about 3 days or freeze it for 1-2 months. Everyone has a different way to store it.

Storage of cakes: I find that many are confused about to store an unfrosted or frosted cake. I have tried to clearly outline some tips, below. 

Cakes can be stored at a cool room temperature or frozen depending on the cake and whether or not there are decorations. Try to avoid refrigerating a cake because it dries a cake, unless it has perishable frostings and fillings.

When you store a cake without perishable items, you want to maintain freshness and moisture. Unfrosted plain cakes, such as angel food, unfrosted butter cakes, tortes, sponge and chiffon, do not require refrigeration and can be stored at room temperature. Make sure you wrap them with plastic wrap and/or foil. 

If you want to keep your unfrosted cake layers for longer, freeze them. First wrap each layer individually in plastic wrap and then in foil, even if storing overnight (freezing for even a short stay, tightens the cake's crumb). Place inside of a resealable plastic bag.  

Place frosted cakes in the freezer to harden the frosting before covering. Place layer cakes in cake container to prevent crushing. Angel and chiffon cakes are best left in the pan or placed in rigid containers to avoid crushing.

When candies have completely cooled after making them, they can be stored in various ways. Keep different types of candy separate from one another. Brittles soften if stored with creamy candies. Protect taffies, caramels, nougats, and popcorn balls from dampness by wrapping them individually in clear plastic wrap. Airtight storage in a cool place is best. Some candies may be frozen, but avoid freezing those made with fruits and nuts.

Go to THE COMPLETE COOKIE STORAGE GUIDE.

Cobbler is made of fruit and sugar, both very much attractants for bacteria. I would always store this in the refrigerator. You can warm a serving just by setting on the counter for 30 minutes or so and then eating, or even microwave until warm.

When storing puff pastry, it should be covered to prevent skin formation due to exposure to the air. The best material for this is plastic (Saran Wrap Brand is best), which is impervious to air, can be washed frequently and is more hygienic than other coverings. Puff pastry can be kept indefinitely in a deep freeze. To defrost, it can be removed from the freezer and left at room temperature for up to 6 hours. It may also be placed in a refrigerator overnight, where it will keep in a useable state for up to 2 days. When it is brought back to room temperature, it should be used as soon as possible. If the raw pastry is kept above refrigeration temperature, production of acids formed by bacteria will cause sourness and make the pastry unsuitable for use.

Before storing, cool the pie or crust thoroughly. If refrigerating because it contains perishable items, cover -- I like to use a large bowl, which I invert over the pie. 

Do not top pies with whipped cream or whipped topping until right before serving. It breaks down during refrigeration.

Choose a pan suitable for the freezer, such as the disposable aluminum foil pie plates found in many supermarkets, or rust-proof metal pie pans. Freezer/ovenproof glass also might work but needs to be handled with more care. To use, while still frozen, bake at 475 degrees until light brown (about 8 to 10 minutes) or add filling to the frozen crust and bake as usual.

A soggy crust can be a problem with frozen filled pies. Brush the inside of the bottom crust lightly with melted butter or margarine before adding the filling to help prevent a soggy crust.

Freezing fruit, berry, mince, nut pies, unbaked: It's best to freeze before baking -- the texture suffers substantially if frozen after. Prepare as usual. If you make a two crust pie, do not cut any vents before freezing. The flavor of a pie is fresher when it's frozen before baking. Some sources suggest using quick-cooking tapioca to thicken pie filling instead of your usual thickener, but I always use ClearJel when freezing my pies. Cornstarch and flour are more likely to separate when the pie is thawed.

When freezing unbaked pies with light-colored fruits — such as apples, peaches, pears and apricots: be aware these fruits may turn dark. The quickest way to prevent this is to treat them with a commercial anti-browning product for fruit, such as Ever-Fresh or Fruit-Fresh. These are found in most supermarkets in the food preservation supplies section. Follow package directions.

To Thaw A Frozen Baked Fruit or Berry Pie:  To bake, first apply and egg or sugar wash before baking. Put the pie, frozen, into a preheated 425 degree oven for 20 minutes, on the oven shelf placed in the lower third of the oven. After the first ten minutes, cut vents in the pie, if necessary. Then, lower the heat to 350 degrees F for 40 - 45 minutes, or until done. (Cover pie edges to prevent burning).

Fruit, mince, nut pies, baked:  Make as usual. Cool as rapidly as possible on a wire cooling rack. (Note: Pies baked in metal rather than glass pie plates will cool faster.) Freeze and then wrap. It's easier to wrap a pie after freezing. To serve, thaw in the refrigerator and serve chilled or reheat in a 325-degree oven until warm. As a test of when your pie has warmed, "Joy of Cooking" (Scribner) suggests heating until a knife inserted through a steam vent on top of your pie comes out warm. As recommended for unbaked pies, cover edges with foil if they start browning too rapidly during reheating. Suggested freezer storage time: 3-4 months. NOTE: It's best to freeze these types of pies before baking -- the texture suffers substantially if frozen after.

*Pumpkin pie: The quality of a freshly baked homemade pumpkin pie is usually higher than a frozen one. If you'd like to prepare pumpkin pie ahead, it's best to freeze just the crust. Also, the filling will separate from the crust if frozen. Or, purchase an unbaked frozen pie crust already in a pie pan. Add the filling to the frozen crust just before baking and bake as usual. Pumpkin pie is a perishable food and shouldn't be left at room temperature more than an hour or so, but always return to the refrigerator immediately.

Some commercial pumpkin pies that are purchased at room temperature may later need to be refrigerated. Check the label on commercially baked pies for storage requirements. Don't buy pies stored at room temperature if label directions are unclear or missing.

Coffeecake, muffins fruit, nut breads, pancakes, waffles, etc: Prepare and bake as usual. Completely cool and wrap in plastic wrap and then in foil. Store at room temperature or place the bread in an airtight container and freeze. Note: Low-fat muffins and biscuits are of maximum quality right out of the oven. Quality decreases when they are frozen. Do not freeze the batter as the chemical leaveners will lose their "punch". Suggested freezer storage time: 2 - 3 months.

Thaw quick-bread at room temperature in original wrapping. Slice fruit and nut breads while partially frozen to prevent crumbling. Foil-wrapped quick-breads may be reheated in foil in a 325 to 350 F oven for 15 to 20 minutes or until hot.

Biscuits: It can be difficult when storing biscuits because they are meant to be eaten fresh. A moist biscuit can get moldy in about 3 days or taste stale if stored at room temperature or dried out when frozen. Re-heat biscuits by brushing the tops with melted butter, wrap loosely in foil and heat in the oven at 350 degrees F (175 degrees C) or microwave for 25 to 30 seconds on HIGH.

Here's a way to freeze your biscuits and have them turn out nicely, too: My favorite way to freeze biscuits and scones are to first prebake them partway. When I worked in Colonial Williamsburg's Pastry Shops we only needed a set amount of scones / biscuits per day, but we had to make the entire recipe. We baked all of the scones / biscuits until they were set, but right before they started to take on color. Then they were thoroughly cooled and then frozen. We just took out the amount needed to fill the order and finished baking them. The ones I nibbled on were just as good as the freshly baked ones. From, Tami