Too Freeze Or Not Too Freeze?

One of the most frequently asked questions after our cake classes is "Can I Freeze This Cake/Cookie/Bread"Whenever possible, I like to freeze items unbaked so I can serve them freshly baked! And, if they are cookies, muffins, or biscuits, I can bake as few or as many as I need. Here is our advice on how and when to freeze baked goods:


What Kind Of Cake Are You Freezing?

Most cakes will freeze well due to the high fat content in them. If your cake doesn't have fat (like fat-free cakes), it won't freeze well and you should avoid putting it in the freezer.


Make sure your baked goods are COMPLETELY cool before you wrap them.

  • Plastic wrap: this wrapping material is always well suited, but might require multiple layers as moisture might get in. Plastic wrap is easy to wrap and fairly durable.
  • Aluminum foil: this wrapping foil is probably one of the best barrier films as it's impervious to light, moisture and bacteria. One major disadvantage is that it tears very easily.

 You can store the baked good in the freezer for a maximum of two months any longer then you are in freezer burn territory. You can freeze a frosted cake-but make sure the cake is stored securely in its own storage container and wrap the container in plastic as well. You will have to be aware with butter in the frosting due to the condensation of the water in the frosting coming back to room temperature.


For cake layers: thaw the cake or cake layers at room temperature in the same bag you froze them in.

For frosted cakes:To reduce the formation of condensation on the frosting or glaze, thaw the cake in the container in the fridge (even if it’s meant to be served at room temperature) for several hours or overnight. You can then let the cake come to room temperature (after thawing in the fridge) on the counter, still in the container, for another few hours.

Happy Baking!

Chef Alekka


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