HOME BAKER'S GUIDE TO FREEZING AND THAWING CAKES
MOST BAKED CAKES, PLAIN OR FROSTED, FREEZE WELL. THE EXCEPTIONS ARE CAKES
WITH CUSTARD OR FRUIT FILLINGS-THEY MAY BECOME SOGGY WHEN THAWED.
UNFROSTED CAKES SHOULD BE CLOSELY WRAPPED WITH FREEZER WRAP, PLASTIC WRAP
OR FOIL AND SEALED WITH TAPE. FREEZE AND KEEP FOR AS LONG AS 6 MONTHS. FRUITCAKE
WILL LAST 12 MONTHS.
FROSTED CAKES SHOULD BE PLACED ON FOIL COVERED CARDBOARD AND FROZEN UNTIL
FROSTING HARDENS; THEN WRAP; SEAL, AND RETURN TO FREEZER. CREAMY AND FUDGE
FROSTING FREEZE BEST. CAKES MAY BE KEPT 2 TO 3 MONTHS.
THAW CAKES WITH WHIPPED CREAM TOPPING OR FILLINGS, UNWRAPPED, IN THE REFRIGERATOR
3 TO 4 HOURS.
THAW CAKES WITH FLUFFY FROSTING AT ROOM TEMPERATURE.
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