does it go soggy
2006-08-13 05:10:59 · 23 answers · asked by nikki w 1 in Food & Drink ➔ Cooking & Recipes
I freeze cakes all the time........just make sure you seal it up so it's air tight
2006-08-13 05:12:39 · answer #1 · answered by Auntiem115 6 · 0⤊ 0⤋
I make large Bakewell tarts every now and again, and I cut them into portion slices after I've iced them and put loads of glace cherries on the top. Before I put them into plastic bags I dust them with icing sugar to stop the cherries from sticking to the plastic, then seal them and freeze them. I guarantee that when they come out and are defrosted NOBODY would ever know they've been frozen. They include eggs, flour, sugar, almonds etc, so I can't see much difference between that and a sponge mix, so give it a whirl.
2006-08-13 05:31:04 · answer #2 · answered by Anonymous · 0⤊ 0⤋
Freezing Cooked and
Prepared Foods
BY FRANCES 0. VAN DUYNE
UNIVERSITY OF ILLINOIS AT URBANA-CHAMPAIGN
COLLEGE OF AGRICULTURE
COOPERATIVE EXTENSION SERVICE
Baking and freezing. With a large spoon, transfer the batter to an ungreased 10-inch tube pan. Cut through the batter several times with a spatula to remove large air holes. Bake in a moderate oven (375 degrees F.) for 40 to 50 minutes. Invert pan and cool for an hour. Remove cake from pan, using a sharp knife to loosen it from the sides.
Heat-seal cake in plastic wrap or wrap snugly in aluminum foil. Avoid mashing the cake or wrapping it too tightly. Place in a cardboard box and freeze immediately.
To serve. Defrost cake in wrapper by placing on cake rack for 2 or 3 hours
2006-08-13 05:15:53 · answer #3 · answered by Baby 5 · 1⤊ 0⤋
a hundred% finished Wheat Bread 2/3 c Water 3 pk Yeast a million T Sugar 8 c Scalded milk 2/3 c Shortening a million c Sugar a million/2 c Molasses 2 T Salt 12 c finished wheat flour Dissolve yeast in 2/3 c water whilst your milk is cooling. Dissolve a million cup sugar interior the nice and comfortable milk. Stir all aspects in great bowl, prove and knead approximately 5 minutes, including flour if needed. Knead approximately 5 minutes. enable upward push till doubled in bulk, a pair of million a million/2 to 2 hours. Knead down and shape into 6 loaves, enable upward push till doubled in pans. Bake at 375 stages F. for 40 minutes. prove on twine rack and enable cool to chilly in the previous cutting, in case you may. observe: Raisins and/or walnuts could be extra for a metamorphosis. additionally this bread freezes nicely.
2016-12-17 10:07:48 · answer #4 · answered by ? 4 · 0⤊ 0⤋
Yes, and it shouldn't go soggy unless it was overly moist to begin with. You can freeze just about everything but an open flame.
2006-08-13 05:13:14 · answer #5 · answered by My Evil Twin 7 · 1⤊ 0⤋
Does anyone know if you can freeze sponge candy?
2016-02-19 09:14:15 · answer #6 · answered by ? 1 · 0⤊ 0⤋
yes freeze the cake but not icing. wrap it in clingfilm or a plastic box. Probably not as nice as fresh cake but still edible
2006-08-13 05:15:26 · answer #7 · answered by monkeynuts 5 · 0⤊ 0⤋
My sister is a pastry chef and she wraps her sponges tightly in clingfilm before freezing. They're always fine afterwards.
2006-08-13 05:21:08 · answer #8 · answered by glitter girl 3 · 1⤊ 0⤋
As long as it's in an air tight container..it shouldn't...I freeze loaves of bread and cakes all the time...you should be fine...
2006-08-13 05:13:11 · answer #9 · answered by just me 4 · 0⤊ 0⤋
Freeze a small slice & find out
2006-08-13 05:14:42 · answer #10 · answered by Anonymous · 0⤊ 0⤋