Freezing cake

[GuavaBanana]

We've gone UPF free as far as possible at home and are avoiding supermarket cakes - but I dont have time to bake all the time, and home made goes stale quite quickly.

Does anyone have any tips for freezing cake? I remember my gran doing this but not "how". I freeze bread rolls etc in plastic bags and its fine (normally gets used quite quickly). Is it just as simple as bagging it up and shoving it all in?

I tend to bake brownies, blondies, cherry cake and similar solid-ish types. Open to ideas for other stuff that would freeze well/better. (Am a complete failure at scones and sponge!)

Just following as freezing cake is one thing I’ve never tried.

Slice it or don’t, ice it with butter icing or leave it plain, put it in a sandwich bag or plastic tub.

You can freeze butter icing too.

I’ve also frozen biscuit dough, either roll it into biscuit sized balls first or just as one lump.

I always have cake in the freezer. I tend to make it in a loaf tin with r square tin and cut into smaller pieces and freeze in a ziplock bag. I like to have 3 or 4 types or f cake in the freezer so I can offer, for example, lemons drizzle and chocolate and carrot cake but in smaller quantities.

I freeze cake a lot and it generally keeps really well. Brownies or traybakes I wait to go cold, then slice into squares, put in ziplock bags laid flat, put a small sheet of greaseproof paper on the top to stop them sticking together and add another layer of brownies till the bag is full, remove as much air as possible and freeze. I just microwave to defrost, but I'm inpatient

Choc chip cookies, make dough into balls, freeze on a baking tray, then decant into a ziplock bag once solid. Bake from frozen for a crispy outside, gooey inside.

Regular cake I wait for it to be completely cold, then wrap each layer in a few layers of clingfilm, freeze. Then when you need them take out and you can decorate straight from frozen. a crumb coat goes on beautifully as it freezes and you can scrape it to a really smooth finish if you like that sort of decorating.

Scones freeze really well too, the BBC good food recipe is pretty good, just don't over knead it. Baked cheesecake also freezes well, I slice that up, wrap each slice in greaseproof paper then carefully pack a ziplock bag, but not too solidly as it tends to get bashed otherwise

I worked in a bakery where every cake was frozen and you could not tell. They were frozen finished- so with filling and butter cream topping. Then wrapped and frozen. You can pre cut too, if you wish. Baked goods cam also safely be frozen a 2nd time. Once defrosted use with 3 days.

Just make sure you wrap well.

Other hints - a fruit cake with alcohol does not need freezing, just wrap well and will last for at least 6 months. A loaf cake (loaf tin cake) will keep for up to 2 weeks if wrapped and kept cool.

Cakes with fresh fruit don't last the same, wet fruit will mould.

Hope that all helps.

You have spare cake? 😳
Seriously though, I freeze scones when I make them. I double the recipe. Have never frozen cake or brownies though. Will give it a try.

I've done the mars bar and lemon ones from here a few times with good results

https://www.taste.com.au/baking/galleries/freezer-friendly-cakes/qrp8s997

So glad I checked that page @TyneTeasas I wouldn't have slept thinking that mars bar and lemon cake was a weird flavour!

This is all super helpful, thank you. Sounds like it is pretty simple so I will once I've made some space in the freezer give it a try.

I would like to start batch baking cake to make more efficient use of the oven, so it isn't really "spare", I am generally quite good at eating it!

The only thing I can't understand is the concept of leftover cheesecake . . .

The only thing I can't understand is the concept of leftover cheesecake . . .

Ah, I make a 23cm deep baked one with 700g of cream cheese, several eggs and them added stuff, like brownie pieces, caramel, fresh raspberries Its a weighty beast! You can also make a half and half cheesecake, as long as you don't mind 2 slices maybe getting a little mixed up. Just make the plain cheesecake mix, pour it into the tin, then swirl the flavourings through it with a teaspoon. The raspberry caramel brownie cheesecake was a surprisingly great combination!