Philadelphia Inquirer - Review - February-6-03
	On the off chance that baked goods might sit around your kitchen more than a day or two, Debbie Meyer (who invented those neat, precision tong-like kake-kut'rs advertised on television) has come up with a vacuum-sealing Kake-Sav'r. It keeps cakes, doughnuts, breads and such freasher longer, sometimes for twice their normal shelf life. (A lot depends on how often, and for how long, you open the lid and whether the items contain preservatives.) A footed stand inside lets you stack, say a pie underneath and croissants on top. To test the unit, we stored several baked items in it, removing some every two or three days. Everything stayed fresh at least a week, when the Italian rolls started stiffening up. Other foods- a moist pumpkin pie and organic bread - kept well for a couple of weeks. A sponge cake and supermarket doughnuts fared best: we ate them after three to four weeks, and no signs of aging had set in. -Marilyn Marter