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We have a group that does frequent dinner parties, birthday parties, etc. There is often cake with frosting leftover (some home baked, some purchased. I don't bake so My dessert contributions are usually from Costco, which guarantees leftovers. )
Can these be frozen and still be worth eating (especially given the calories!) when defrosted? If so, how do you wrap it up and how do you defrost?
Location: East of Seattle since 1992, 615' Elevation, Zone 8b - originally from SF Bay Area
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Yes, we have done it often. The problem is that you need to greatly reduce the air in the packaging to to avoid freezer burn and frost. I would use plastic wrap around it, then place into a freezer-type zip bag. Better yet, use use plastic wrap then freeze for a couple of hours, then use a vacuum sealing machine such as a Foodsaver, then back into the freezer.
Both cake and frosting freeze really well. You can also freeze cakes with fruit filling and whipped cream. For cakes with custard filling, the custard might separate, but it is still perfectly edible and still tastes great.
For unfrosted cakes and brownies, I just put them into a plastic sandwich bag and then into a gallon Ziploc. They aren't going to be in the freezer long before they are eaten. For long term storage I'd make more effort to keep air out of the package. For short term, small slices can also be frozen in the small plastic food storage containers.
For things with frosting or stickiness, I put a silicone baking sheet onto a cookie sheet and place slices of the cake onto the cookie sheet and into the freezer. The next day, after they are frozen, I wrap them tight with plastic wrap and then into a Ziploc.
Seriously, though, every time I've tried to freeze a baked good of any kind, it just isn't the same. I've tried all the tips and tricks, but it just tastes blah on the second pass.
Yes, there's a company in Canada that has a well-known line of frozen frosted cakes (McCain's).
You can slice up any generic frosted cake, and put it into separate ziplock sandwich bags, or in a large Tupperware type container with wax paper separating the slices. Defrost it by setting it inside the fridge on a plate.
Both cake and frosting freeze really well. You can also freeze cakes with fruit filling and whipped cream. For cakes with custard filling, the custard might separate, but it is still perfectly edible and still tastes great.
For unfrosted cakes and brownies, I just put them into a plastic sandwich bag and then into a gallon Ziploc. They aren't going to be in the freezer long before they are eaten. For long term storage I'd make more effort to keep air out of the package. For short term, small slices can also be frozen in the small plastic food storage containers.
For things with frosting or stickiness, I put a silicone baking sheet onto a cookie sheet and place slices of the cake onto the cookie sheet and into the freezer. The next day, after they are frozen, I wrap them tight with plastic wrap and then into a Ziploc.
I love this idea! Tried to rep you but I have to spread it around.
Absolutely. There are only two of us, but I still like to bake.
When I make a cake, I wrap individual servings in plastic wrap (if its very fragile, you can flash freeze, then wrap, like Oregon said), then put them into a freezer bag. Dessert on demand!
Let it "harden" a little in the freezer uncovered for a short time firts, them carefully wrap in Press & Seal, and then in Heavy Duty aluminum foil.
I make cupcakes by the dozen, but there are only two of use, so I leave a few out, and freeze the rest using this method. We just take out what we want for lunch or a snack.
Works pretty well.
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