The article discusses best practices for freezing cakes, emphasizing that cakes with higher moisture and fat content retain quality better. Dense cakes typically endure the freezing process well, while lighter, fragile cakes may suffer. It recommends freezing unfrosted cakes in two layers (plastic wrap and foil) to prevent freezer burn and ensure freshness for months. Cheesecake, in particular, is noted as especially freezer-friendly. Proper labeling and preparing buttercream frosting for freezing alongside cakes are suggested to enhance convenience for later use.
The more moisture and fat a cake has, the better it holds up in the freezer; unfrosted cakes can stay fresh for months when properly wrapped.
Ideal freezing involves wrapping cooled cakes in plastic and foil to prevent freezer burn and maintain quality; dense cakes freeze better than delicate ones.
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