Three weekends of celebrations coming up and I am making some sweet treats for each weekend. I was hoping I could just batch cook everything over this Bank Holiday while I have lots of free time. Problem is, I'm not confident in what can be frozen for maximum freshness. I don't want the third weekend cakes to be crap compared to week 1....
Making:
- Salted caramel brownies - concerned that if I freeze these, the caramel in the middle will never be gooey again. Bung in oven for a couple mins to resurrect?
- Choc orange brownies - I suspect will freeze OK
- Lemon cupcakes & chocolate cupcakes. Concern with both is a) do I frost them first before freezing and b) the liners go soggy once thawed?
- Various kinds of cookie pies. I know these freeze well so no concerns there.