We'd be happy to help guide you through freezing (and thawing) your favorite cake recipes, M. Most baked cakes and cupcakes can be frozen for up to three months. This includes butter cakes, vegetable oil cakes, sponge cakes, and cheesecakes. Cakes that don’t hold up well during freezing are those that are particularly light in texture or have moist fillings (such as angel food cakes, roll cakes, and pudding cakes). To freeze your cake, prepare your recipe as instructed and let the cake cool completely before wrapping tightly in plastic wrap and/or aluminum foil. It helps to put a parchment round on the top and bottom of the cake to prevent the plastic wrap from sticking to the surface. Cupcakes can be stored in an airtight container or plastic bag. Cakes should be frozen unfrosted for best results, but some soaks and syrups may be applied before freezing. To serve, let your cakes thaw in their wrapping in the fridge overnight. This slow, gentle thaw will help maintain the texture and moisture. Let the cake rest at room temperature unwrapped for a few hours before frosting or serving. Happy baking! Annabelle@KAF

• Reply