Some cakes should not be frozen to avoid disappointing results

Every holiday season, we find ourselves with an abundance of delicious cakes. Unfortunately, they often go to waste due to overproduction. To prevent food waste, appropriate planning on the quantity of dishes and cakes can be quite beneficial. In instances where we end up having a surplus, freezing them might seem like a logical step. However, it is crucial to know which types of cakes hold up well in the freezer and which ones lose their tastiness and texture after being defrosted. Here's what you need to know.

All cakes are usually prepared with great care for us to enjoy their wonderful flavors during the festive season. Sadly, we sometimes end up with so many baked goods that we can't possibly consume everything. In such situations, instead of throwing the food out, freezing is a viable option. This applies to both cakes and other dishes. However, it's worth noting that not all cakes are suitable for freezing; some could lose their appealing texture and taste after defrosting.

Examples of cakes that are ill-suited for freezing include cakes made with jelly. Jelly cakes have high water and gelatin content, which can lead them to turn watery, cloudy, and lose their distinctive flavor after defrosting. The same rule applies to cakes made with meringue bases and desserts that contain whipped cream - these tend to become tasteless and watery once defrosted.

On the bright side, many cakes can be successfully frozen to prolong their longevity. This list includes pound cakes, shortcakes, cream puffs, French pastries, and yeast pastries, to name a few.

By following a few simple rules, you can ensure your cake stays fresh. Before putting the cake in the freezer, consider dividing it into smaller, manageable portions. Then, make sure to wrap the cake tightly to prevent other odors from permeating it. You can use glass or plastic containers with lids, or even specialized freezer bags for this purpose.

The most effective method to defrost a cake is to do it slowly, first moving it to the refrigerator. This method ensures that the pastry retains all its flavor qualities. This approach is particularly crucial for more delicate and moist pastries, such as cheesecakes, honey cakes with nuts, filled sponge cakes, or apple pies.