Baked too many cakes and want to save them for later? Cakes can also be frozen. Here are instructions on how it works best:
Freezing cake
Most cakes and pastries can be frozen very well. Yeast cakes and sponge cakes, as well as sponge cake and shortcrust pastry bases, can be wonderfully preserved in the freezer. To do this, loosely wrap the cake in aluminum foil. Just be careful: the bases can break easily. To avoid damaging the decoration on the cake, Wooden skewers insert into the cake so nothing gets crushed. Or freeze decorated cakes unpackaged for about 3 hours, and only then wrap them in aluminum foil; this way the decoration will also hold up.
Unfilled choux pastry can be frozen perfectly in freezer bags.
If individual pieces of the cake are left over, they can be frozen in freezer containers . This is practical because they can be thawed in portions.
Do not freeze these cakes
- Meringue and macaroon cakes – they become tough
- Buttercream fillings with pudding – they become watery
- Fruit tart bases with cake glaze
- Glazed pastries – they become dull and blotchy
- Cakes with yogurt, soured milk, sour cream, or crème fraîche – they curdle after thawing
Shelf life of frozen cakes
Frozen cakes have approximately the following shelf lives:
- Sponge and yeast pastries: 4–6 months
- Shortcrust pastry bases and small pastries: approx. 6 months
- Cakes and sponge cake bases: 2–3 months
Thawing cakes
Let cakes, tortes, and small pastries thaw at room temperature without packaging so that no condensation forms. Some types, e.g. yeast pastries, can be refreshed in the oven or thawed in the microwave.
Read also:Â Lots of tips for proper thawing
Photo by Sabine, meinhaushalt.at
