Cover all foods tightly before
refrigerating to prevent drying and transfer of odors and flavors.
Freezing and Thawing
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
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
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.
Store frosted soft cookies in a
single layer in an airtight container so that the frosting will
maintain its shape and the cookies will remain moist.