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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