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Bread Dough
Do not freeze dough before baking; it is better to bake the bread and then freeze it. Home freezers are not designed for the quick freezing required for unbaked dough to ensure satisfactory rising and baking.
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Cakes (Frosted and Unfrosted)
Cool an unfrosted cake completely. It is best to freeze a cake unfrosted and frost it after it is thawed completely. Place the layer cake in a plastic cake container or bakery box to prevent crushing.
Cakes may also be frosted and then frozen. Place frosted cakes in the freezer to harden the frosting before wrapping. Remove the cake from the freezer. Place the frosted cake in a plastic cake container or bakery box. Label contents and date.
Cakes may be filled or frosted with whipped cream or whipped topping before freezing. Frost cake with a buttercream frosting rather than a fluffy frosting. Egg-white frostings and custard fillings do not freeze well.
Angel and chiffon cakes are best left in the pan or placed in rigid containers to prevent crushing.
Storage Time:
Up to 3 months, if unfrosted
Up to 2 months, if frosted
Thawing Directions: Thaw unfrosted frozen cake at room temperature, covered, for 2 to 3 hours. If frozen cake is frosted, thaw cake loosely covered overnight in the refrigerator. -
Candy
Most candies, such as caramels and fudge, freeze very well. Wrap tightly in plastic food wrap, aluminum foil or place in a tightly covered plastic food container. Label contents and date.
Storage Time: Up to 6 months.
Thawing Directions: Thaw the wrapped candy at room temperature for 1 to 2 hours. -
Cheesecakes
Freeze a cheesecake after baking. The richer the cheesecake, the better it freezes. Cool the cheesecake completely in the pan. Do not add any topping until serving time. Place the cheesecake on a tray, plate or baking sheet and freeze uncovered for 6 hours. Remove the cheesecake from the freezer; wrap in plastic food wrap and then in aluminum foil or place in a large resealable plastic freezer bag.
Storage Time: Up to 3 months.
Thawing Directions: Thaw, uncovered, in the refrigerator overnight or at room temperature for 2 to 3 hours. -
Muffins and Quick Breads
Cool muffins or quick breads completely before freezing. If the bread needs to be frosted, wait and frost it after thawing for best results. Place coffee cakes on aluminum foil-wrapped cardboard before wrapping for stability. Double wrap all breads with plastic food wrap and aluminum foil or in airtight, resealable plastic freezer bags to prevent the quick bread from drying out in the freezer.
Storage Time: Up to 2 months.
Thawing Directions: Unwrap slightly and thaw at room temperature for 2 to 3 hours. Serve at room temperature or reheat, wrapped in aluminum foil, at 350° F. for 15 to 20 minutes. -
Pre-Baked Pies
Freeze a baked pie before wrapping to protect the crust from breaking and to make wrapping easier. Cover the pie with an inverted paper or foil plate as protection for the top of the pie. Place frozen baked pie into a resealable plastic freezer bag. Label contents and date.
Storage Time: Up to 4 months, except for baked apple pie. Baked apple pie may become spongy when thawed, if frozen more than 2 weeks.
Thawing Directions: Unwrap and thaw at room temperature for 1 hour or bake at 325° F. for 35 to 45 minutes or until warm. -
Unbaked Pies
If your recipe calls for making slits in the top pastry of a double crust pie, wait until the actual baking time to do so. Cover pie with an inverted paper or foil plate to serve as protection for the top of the pie. Place pie into a resealable plastic freezer bag. Label contents and date.
Storage Time: Up to 3 months.
Thawing Directions: Unwrap, cut slits in the top pastry while still frozen or cold and bake at 425° F. for 15 minutes; then bake at 375°F. for 30 to 40 minutes or until center is bubbly. -
Yeast Bread
Cool the bread completely. Wrap the bread tightly in plastic food wrap or aluminum foil and then place in a resealable plastic freezer bag. Label the contents and date.
Storage Time: Up to 2 months.
Thawing Directions: Do not remove ice crystals on bread before thawing. Unwrap the bread slightly; thaw the bread for 2 to 3 hours at room temperature. Or, reheat the bread wrapped in aluminum foil at 350° F. for 15 to 20 minutes.
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