Every home baker knows this moment: you’re halfway through a project, the frosting is made, the glaze is cooling, the caramel is perfect… and suddenly life taps you on the shoulder. A kid needs help. A client calls. You have to run an errand. Or you simply run out of steam and need to finish the project tomorrow. So now what? What happens to the bowl of frosting on the counter? Can that glaze sit out? Will the caramel turn into a brick? Can you bring any of it back to life? This guide walks you through exactly how to store homemade frostings, glazes, fillings, and sauces safely — and…