4 tips for storing and freezing cakes and desserts


4 tips for storing and freezing cakes and desserts
Various types of cakes can be kept in the freezer for a long time, but they should be specially packed and separated from the rest of the food (especially food with an intense smell). If the cakes stand next to fruits or vegetables, they will not take on new smells. But a cake, for example, will smell like sausages if kept in the freezer for a long time next to the sausages. It is important to store and properly place the cakes in the freezer to last longer.

  1. Dry cakes – dry and small cakes do not tolerate moisture because they soften but lose crispiness and crunchiness. Do not keep this type of cake with creamy cakes because they absorb moisture. Dry cakes are best stored in an airtight container. Just place the completely cooled dry cakes in an airtight container. Excess dry cakes can be kept in the freezer for up to 6 months. Simply pack the dry cakes in a bag and leave them in the freezer. After removing from the freezer, keep dry cakes at room temperature for at least one hour before use and serving. This will allow the frozen dry cakes to thaw completely.
  2. Biscuit cakes-kuglof, muffins, and other biscuit cakes can be put in the freezer and kept for 2-3 months. Just wrap these cakes well in foil and store in a bag or box with a lid. The cake biscuit can be kept in the freezer in the same way. This is useful if there is to be a big celebration soon. This way, the biscuit can be prepared a few weeks in advance. Cool the biscuit and cut into pieces. Wrap with cling film and place in the freezer. Defrost the biscuit at room temperature and continue to use according to the recipe.
  3. Creamy cakes – Cakes with cream are best stored in an airtight container in the refrigerator. This way they stay fresh and protected from absorbing the smell of other foods from the refrigerator. Cakes and pies whose cream is prepared from eggs, sweet cream, cream cheese, butter and margarine should definitely be stored in the refrigerator. Other cakes with less cream (for example, sweet cheese pie or honey heart with a creamy filling) can be kept in the pantry for a few days, provided that the room temperature is slightly below room temperature. It is recommended to store cakes with cream in the refrigerator for up to 3 days. It would be best to use the cakes within this period. But, if a larger amount of creamy cakes remains, then they can be kept in the freezer.
    4.Freeze the cake (or cake) topped with icing or whipped cream on a cake base, then transfer to an airtight container (or freezer bag) and wrap with cling film or aluminum foil. Consume frozen cream cakes and cookies within 30 days.


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