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Food Safety: Keeping Food Fresh Ideas relating to canning all types of foods, can also cover freezing for preservation, long term storage, avoiding spoilage and other safety concerns.

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Old 11-02-2008, 04:08 PM
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freezing cake

What is the best way to freeze cake? I have a lot to freeze! lol
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Old 11-02-2008, 04:27 PM
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I like to slice it first and wra some individually for lunches etc, the rest you can freeze in an airtight container, or in vacuum sealed freezer bags.
You can also use some up in trifle: cake saoked with a little bit of oj or sherry, pour jelly (jello I think) over it, add either a tin of fruit,or cooked fruit (eg sliced peaches, or my fave: mixed berries) when that has set, add a nice thick layer of custard and some cream!

Not good for you, but, boy is it good!!
Also use cake for topping stewed apples for a dessert.
Hope that helps.
I don't like cake that has been frozen more than about a week unless it is heated and has a sauce/custard over it. I think freezing dries it out a bit.
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Old 11-07-2008, 01:08 PM
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I like Meg like to slice it first so I can just take as many slices as I like out.
I tend to put them in a plastic container with wax paper between layers but have been known to take it out and in a freezer bag once frozen into shape.
I have cake that's frozen for more than a week and have no drying problems but it could depend on the cake you're freezing.
I freeze it all with no special preparations.
I like it as if you you have a couple of different cakes you have a better choice for lunches ... and when those guests turn up on your doorstep, as the cake is sliced it won't take long to defrost ....
and no one needs to know it was frozen.

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Old 11-08-2008, 04:04 AM
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I think I will try doing one sheet cake with vanilla frosting and then one with chocolate. Don't know if freezing will put a bloom of white on the chocolate as it is so homogenized to begin with.

And I might be able to get wax paper on top and then a layer of tin foil to keep moisture and debris out.

Also think it might be good to slice it first but freeze the whole pan, disposable pans for this purpose.
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Old 11-11-2008, 07:15 AM
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If your cake is one that you have made.
Cool after baking, then freeze without frosting.
When frozen you can wrap in plastic. Then when needed you can frost the cake while frozen then cut and serve. This way the frosting won't stick to the wraping or plastic while thawing out.
Also, if you freeze your cakes without frosting first you can use them in many different ways. Such as Strawberry shortcakes or with pudding served over the top to make a desert.
Or parfait glasses with whip cream, pudding, jello or with fresh fruit and whip cream in layers.
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Old 11-11-2008, 01:50 PM
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... I freeze mine with the icing and still use with a custard but not using as a trifle. My icing is just icing sugar and water with a dash of vanilla for plain and the same but with cocoa for chocolate, they freeze really well.
Esp cupcakes are always iced, the only thing I won't put on them is 100 and 1000's as the condensation makes the colour run when defrosting.
Saying that I do also freeze without icing and just sprinkle coconut or sprinkles instead of any icing, depends on how I feel on the day and what's already frozen.

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