Freezing Pies Cakes And Pastry

Kate · Posted: Fri May 04, 2007 6:48 am Post subject: Freezing Pies Cakes And Pastry

I have seen many searches lately for freezing pies and cakes.

I have frozen many wedding cake tops when I used to make wedding cakes and this is the method I used with great success.To freeze a whole, iced cake, place it in the freezer on a plate or cardboard cake round, unwrapped until it is frozen solid. This makes it easier to wrap the cake without messing up the icing. Insert flat toothpicks randomly on the top and sides of the cake, leaving about 1/2 inch sticking out. Wrap the cake in several layers of plastic wrap. If the cake is in a box, close the box and wrap it in several layers of plastic wrap. This method also works for coffee cakes, bundt cakes etc.

To freeze baked and unbaked pies, place the 2 crust pie in the refrigerator until completely chilled. Wrap the pie in it's pan with several layers of plastic wrap. I have used zip lock bags that were large enough to fit a whole pie at times, but I prefer the plastic wrap method.

For brownies, I freeze them in a foild pan that they are baked in, inserted into a large zip lock bag. Force as much of the air out of the bag as possible.

All baked good should be placed in the coldest part of the freezer and care taken that they don't partially defrost to retain the best taste and texture.
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paulamathers · Posted: Fri May 04, 2007 8:43 pm Post subject:

That's a really good tip, thanks. If i make too much pastry, i roll the excess into a ball, chill it, then wrap it in cling film (plastic wrap), put it in a food storage box with a lid, then put it in the freezer. I defrost it in the fridge for 24 hours and use straight away. Freezing pastry does not spoil it at all, i always have great results.

Kate · Posted: Tue May 08, 2007 7:46 pm Post subject:

Thanks Paula. I was also refering to baked pasteries, like cinnamon buns etc. I use a similiar method to freeze pie crust or dough as we call it in the states.
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A closed mouth gathers no feet.

paulamathers · Posted: Sat May 12, 2007 5:48 pm Post subject:

I freeze cinnamon buns, they always turn out perfect once they're defrosted. I just warm them up in the oven once they're defrosted, and they're great Smile

Kate · Posted: Sat May 12, 2007 10:23 pm Post subject:

I agree. When I am making a cake and have the time, I pop the baked layers in the freezer. When they defrost and I'm ready to put the cake together, the layers that were frozen don't loose as many crumbs when I am icing the cake, and the cake is moister than unfrozen layers. Most foods will freeze well if properly wrapped and care is taken that they do not defrost partially.
_________________
A closed mouth gathers no feet.

paulamathers · Posted: Sat May 12, 2007 10:43 pm Post subject:

i agree about the layers of cake. i've done that myself before, and the cake was lovely and moist.