To freeze baked goods, let them cool completely before wrapping in airtight freezer-weight packaging. Allow frostings to set or freeze uncovered before packaging. Freeze baked products when they are still fresh, as soon as possible after baking and cooling.

To thaw frozen home-baked cakes, loosen wrap on frozen unfrosted cakes and thaw at room temperature 2 to 3 hours. Loosen wrap on frozen frosted cakes and thaw overnight in refrigerator.

Baked cheesecakes freeze well. Cool cheesecakes completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze them with garnishes or toppings.

Freeze delicate, frosted and decorated cookies by placing them in a sturdy airtight container separated by wax paper. Thaw them covered in their container at room temperature 1 to 2 hours.

Cool unfrosted cakes completely before storing or they will become sticky on the surface.

Store cakes with creamy frostings under a cake saver or large inverted bowl.

Cakes with whipped cream toppings, cream fillings or cream cheese frostings should be stored in the refrigerator.

Store crisp, thin cookies in a container or a tin with a loose-fitting cover.

Store unfrosted soft cookies in an airtight container to preserve their moistness.