Leftovers happen. So do party postponements. And so do weddings where you want to save the top tier for your first anniversary. These moments (and possibly others) might call for freezing your cake or cookies. So today’s article is all about how to properly freeze and thaw your cake or cookies for future enjoyment.
How to Freeze Cake
Pop the UNCOVERED cake or cake slices into the freezer for 30 to 60 minutes to set the icing (set a timer so you don’t overdo it). Once the exterior icing is solid, wrap it several times tightly with plastic wrap. Next, wrap it with aluminum foil, a freezer safe zip bag, or pop it in an airtight plastic container. Keep frozen for no more than 3 months for optimum flavor and texture (if this is for your anniversary, you’re just gonna have to deal with less that optimum!).
About 24 hours before you plan to serve your cake, transfer it (still wrapped up) from the freezer to the refrigerator. The morning of your event, move the cake from the refrigerator to your kitchen counter. Carefully remove all the wrapping. Keep in mind that some things might shift as a result of this freezing and thawing process. Pop into an airtight container (such as a cake carrier or box) to prevent it from over drying until just before your event starts.
How to Freeze Cookies
My cookies are usually given to you individually wrapped in heat-sealed cello bags. If they’re still in these bags, great! If not, then wrap each individual cookie with a couple layers of plastic wrap then wrap it again with aluminum foil or pop it into a freezer safe zip bag or an airtight plastic container. Keep frozen for up to 3 months for optimum flavor and texture.
About 24 hours before your event, move the cookies from the freezer to the refrigerator. Then, about 2 hours before your event, move the cookies from the fridge to the counter. Remove the wrappings and pop them into an airtight container to prevent drying out until just before your event starts.