Freezing Cakes – This Is Important

Here are some things to keep in mind when freezing cakes

Not every cake is suitable for freezing. So you should not freeze cakes and cakes that are provided with cake glaze. For other types of cake, the following points should be observed:

• Sponge cakes and yeast cakes, biscuits, and baked cake bases made of shortcrust pastry or sponge cake can be frozen particularly well.
• Leave freshly baked cakes to cool for a long time.
• It is best to cut the cake into individual portions so that the individual pieces can be frozen better.
• Wrap the cake completely in aluminum foil or put it in a freezer bag. Be sure to squeeze out the air inside as thoroughly as possible.
• Frozen cake will keep in the freezer for about four months. After that, you should eat the cake or, if necessary, throw it away, as it will lose flavor and firmness.
• Thaw the frozen cake at room temperature for about four to six hours. Be sure to remove the packaging you frozen it in.
• Place cakes made from yeast dough in the microwave for a few seconds just before serving. This will loosen the dough.