2006-08-06 11:00:02 · 11 answers · asked by lizbeth4479 1 in Food & Drink ➔ Cooking & Recipes
Freeze them on a cookie sheet for about 20 mintues, just long enough for the frosting to set up. Then put in a single layer in a zip bag. Bingo!
2006-08-06 11:03:33 · answer #1 · answered by Titzen_Ash_23 4 · 0⤊ 1⤋
Although it sounds like you shouldn't, freezing cake is fine :)
More info:
Cakes made with standard recipes freeze well, especially if baked before freezing. Prebaked cakes containing fat may dry out slightly after 2 months; flavor changes may be expected after 4 months. Use pure extracts because imitation extracts may produce off flavors. Cakes keep: egg white cakes - 6 months; whole egg cakes - 4 to 6 months; egg yolk cakes - 2 months; shortened cakes 2-4 months. Bake cake; cool; freeze before packaging for ease in handling; wrap in moisture-vapor-proof material.
Since cakes do not freeze freeze solid, place in a metal container or heavy carton to prevent crushing. Thaw baked cakes in their original wrappings to prevent formation of moisture in the cake's surface. A large cake will thaw in about 2 hours at room temperature. Frostings and fillings: Uncooked confectioner's sugar frostings freeze best. Fat in a frosting helps keep it from drying and forming crystals.
Candy type frostings such as fudge and penuche are satisfactory if stored no longer than 4 weeks. Boiled and other soft frostings containing egg whites or cream fillings are not suitable for cakes that will be frozen. It is better to put on icing just before the cake is to be served. The exception is the butter-confectioner's sugar type which does freeze well.
2006-08-06 11:03:27 · answer #2 · answered by Jeska 2 · 0⤊ 0⤋
Freezing the cupcakes is fine. You should wrap them in plastic wrap and then in aluminum foil first to avoid freezer burn. Then unwrap and thaw at room temperature. I would frost them after they have thawed. The consistency and flavor of the icing will probably not survive the freezer.
2006-08-06 11:03:03 · answer #3 · answered by Novice restauranteur 3 · 0⤊ 0⤋
You're better off freezing cakes and cupcakes without frosing in several layers of plastic wrap. Then set them out 12 hours before you plan to eat them and put the frosting on. You can frost them before they're thawed out to save time.
2006-08-06 11:04:12 · answer #4 · answered by Anonymous · 0⤊ 0⤋
Freeze in a sealed container like Tupperware or Gladware and they will be fine. Just thaw in the refrigerator when you want them and that will keep the frosting from doing a nose dive off of the cup cake. Like any cake it will freezer burn eventually, so don't keep them over a few monthes in the freezer.
2006-08-06 11:05:33 · answer #5 · answered by happychef 2 · 0⤊ 0⤋
Store them in an airtight container and they should freeze fine. Defrost them by taking off the lid (so the condensation does not make them soggy) and letting them thaw at room-temp.
2006-08-06 11:03:40 · answer #6 · answered by shadhag42 2 · 0⤊ 0⤋
Mmmmm. They freeze very well. My bakery does it. Just put them in zip lock bags so they are completely air free.
2006-08-06 11:05:59 · answer #7 · answered by lcmcpa 7 · 0⤊ 0⤋
It makes my Mouth Water ( Some-one bring a bucket )
2006-08-06 11:07:35 · answer #8 · answered by bark.bark.bark 3 · 0⤊ 0⤋
I'm against it.
2006-08-06 11:02:45 · answer #9 · answered by Anonymous · 0⤊ 0⤋
muffins are kooler......... wait what.
2006-08-06 11:03:50 · answer #10 · answered by Takumi 3 · 0⤊ 0⤋