What do you mean by a "cooked cake sauce"? Do you mean a custard or creme
anglaise of some sort? If so, yes, it should be refrigerated. If you mean a
caramel, it doesn't really need to be, at least for a few days.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010; http://web.me.com/barbschaller
