Whether you're baking ahead for future eating, using up fruits or veggies in breads (too much zucchini!) or just find yourself with an overabundance of baked goods, freezing is a great way to safely preserve most baked items.
"I actually think they taste better and are more moist when they’re frozen first," says Kara Jane, baker and blogger at I Scream for Buttercream. "If you freeze them the right way, there is no way anyone can tell that they’ve been frozen."
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Jessica Fisher of The Kitchn loves to bake in bulk then store individual items for her husband and children to use. "Bulk-baking is a great way for me to economize as well as provide my family with healthier, home-baked treats," Fisher says. "Plus, as Gramma John taught me, home-baked just tastes better."
Here are four best practices for freezing baked goods the "right way."
1. Cool completely
Wait until your items have completely cooled before preparing them for freezing. You do not want steam to create condensation inside the wrapping; else you will have a soggy mess after thawing.
Wait until your items have completely cooled before preparing them for freezing. You do not want steam to create condensation inside the wrapping; else you will have a soggy mess after thawing.
2. Wrap (or bag) thoroughly
This is key. Alice Medrich, pastry chef and teacher blogging at Food 52, recommends at least two layers of airtight wrapping and/or bagging. "Obsessive? Yes, but it helps prevent that telltale freezer flavor," she says.
This is key. Alice Medrich, pastry chef and teacher blogging at Food 52, recommends at least two layers of airtight wrapping and/or bagging. "Obsessive? Yes, but it helps prevent that telltale freezer flavor," she says.
Wrap individual portion sizes and store in an airtight freezer bag for easy grab-and-go snacks. Or, wrap an entire loaf of bread or cake tightly, in layers, and store in stackable airtight containers.
3. Freeze without icing if you can -- but if you must, here's how
Medrich advises storing iced or glazed goods in an airtight plastic cake container, then thawing very slowly. "Thaw the cake in the container in the fridge for several hours or overnight," she says. "Then let it come to room temperature on the counter, still in the container, for another few hours." This process minimizes the chances of condensation forming on the icing and making it watery.
Medrich advises storing iced or glazed goods in an airtight plastic cake container, then thawing very slowly. "Thaw the cake in the container in the fridge for several hours or overnight," she says. "Then let it come to room temperature on the counter, still in the container, for another few hours." This process minimizes the chances of condensation forming on the icing and making it watery.
4. Defrost wrapped (or bagged)
When defrosting your baked goods, keep them in the wrapping or container in which they were frozen. The process of defrosting creates condensation on the outside of the item -- you want that "outside" to be a container, not your food.
When defrosting your baked goods, keep them in the wrapping or container in which they were frozen. The process of defrosting creates condensation on the outside of the item -- you want that "outside" to be a container, not your food.
Even if it doesn't affect the taste, too much moisture in cakes can cause other problems, such as air bubbles. "The icing may go on smoothly, but a couple of hours later, you'll look at the cake and there will be a blow out or icing bubble on it," explains Kara Jane. For cupcakes, excess moisture can cause the liners to pull away from the cake.
When done properly, freezing works for all but the most delicate of baked goods (meringues, cream pies, etc.) -- try it for waffles and pancakes for an easy do-it-yourself breakfast for kids!
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Please SHARE these freezing best practices -- if you have tips to add, please put them in the comments below!