Make Ahead and Storage: I prefer these cakes warm, but, once cooled, they will keep in an airtight container at room temperature for up to 2 days. Why It Works: This simple batter is really a form of quick bread, with a slightly more liquid batter thanks to the honey. Pro Tips: I like to bake these cakes in a variety of freestanding paper baking cups to give them different shapes. My favorites are fluted cupcake/brioche liners that make the cakes look a little like Kansas sunflowers. If you don't have two muffin pans, bake in batches.