How To Freeze Cakes

September 1, 2014

You can freeze:

Fruit Cakes – and for a surprisingly long time.

 

Sponge Cakes – provided they are made with fat such as butter or margarine.  When the sponge is thawed, it will be a little less light and fluffy than a freshly-cooked sponge.

 

Cupcakes – and because they are in single portions, they are easy to thaw and enjoy.

Scones – baked or unbaked.  If unbaked, they will need a few extra minutes’ baking time as they will be baked from frozen.  To accompany the scones, you could also freeze a container of clotted cream which will keep for up to a month.

 

Cookie Dough – a very useful shortcut to fresh-baked cookies.  Just make your normal cookie recipe and roll half of the dough into a log, chill and wrap tightly before freezing.  Then slice with a knife dipped in boiling water and bake, adding a few extra minutes to the cooking time.  You can freeze pre-formed cookies – scoop balls of dough on to a lined backing tray, press lightly, then open-freeze.  Shake into bags when they are hard and then they too, can be baked from frozen.

 

You cannot freeze:

Fat-free cakes or sponges

Cakes made with single or soured cream because the cream may separate in the freezer.

Pastry that has already been frozen once – however, you can freeze pastry that you have made yourself.

 

It is important to pack cakes correctly before placing into freezer storage:-

[] The cake must be completely cool.  You can allow it to cool on a wire rack and then transfer to the fridge to finish cooling down.  Putting a warm cake into the freezer will raise its internal temperature and may affect other foods in the freezer.

[] If you are freezing a sponge or other large cake that is not going to be decorated, it is a good idea to slice before freezing.  It enables you to thaw the right number of servings and also gives a better presentation.

[] The cake needs to be wrapped very tightly in odour-proof wrapping.  Clingfilm, greaseproof paper and kitchen foil are all fine [start with a layer of clingfilm].  An airtight container is perfect as it prevents odours from affecting the cakes and preserves moisture.

[] Make sure that the cake is well-supported so it won’t get squashed by other items in the freezer.

 

Tip:

If you are baking cakes for an event, it is worthwhile baking up a test batch or two so you can be sure your cakes will survive the cold.  If possible try baking the recipe fresh and separating it into two lots.  Test half the batch on the day of baking to sample the cakes at their best and try the other half after it has been frozen and defrosted.  This way, you can be sure the recipe will withstand the freezing process and turn out the texture and flavour you desire before you commit to a large batch.

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