I think of the Boy Scout motto, “Be prepared”, when I think about freezing desserts. Once you learn how to freeze more desserts, you’ll always be prepared with dessert for any occasion. Some of these recipes make enough to have enough to eat and enough to freeze. Most desserts should retain their flavor for up to 3 months in the freezer.
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If this recipe is made in two 9-inch cake pans, you’ll end up with 2 cakes. One for now and one for freezing. Once the cake has cooled, place it in the refrigerator overnight. Wrap the refrigerated cake in plastic wrap and place it in a resealable freezer bag or container. Be sure to unwrap the pineapple upside down cake before defrosting it in the refrigerator.
02 of 06
I make this cake at least once a year, but I serve it twice. The best way to freeze this cake is to freeze it already frosted. I place the completely frosted cake on a foil-lined baking sheet. I freeze it unwrapped overnight. The next day, I wrap the carrot cake in plastic wrap and then place it in a resealable freezer bag. To serve the frozen cake, be sure to totally unwrap the cake and place it in a cake container to defrost in the refrigerator. This should be done at least 24 hours in advance of serving.
03 of 06
Cheesecakes are ideal for freezing. They can be frozen in their entirety or by the piece. Most toppings, like a raspberry sauce, could be frozen in a separate container as well. Refrigerate the cheesecake overnight before wrapping it for freezing. Wrap the whole cake or slice(s) in plastic wrap. Then, place it in a resealable freezer bag or container.
04 of 06
Pound Cakes and Angel Food Cakes are very similar in that they are fantastic eaten all by themselves or served with other sweet treats. While both of these cakes are made with sugar, only the pound cake has butter in it making the Angel Food Cake a low-fat cake. Another similarity is that they freeze beautifully. You should always have one of these in your freezer. They defrost quickly and can be spruced up with fruit and whipped cream. Another way to use either one of them is in a trifle. They both can be frozen whole or in a portion. To keep them safe in the freezer, it’s best to wrap them in plastic wrap and then place them in a resealable freezer bag.Continue to 5 of 6 below.
05 of 06
If you see a dessert in the grocery store freezer section, it can be done at home, too. Yes, you can bake and freeze an unbaked fruit pie. You have to be a little more careful when freezing a pie. You don’t want to lose any of that fabulous crust. Wrap the unbaked pie in a couple of layers of plastic wrap. Then, place the wrapped pie in a large resealable freezer bag. If it’s a cream pie, unwrap it and place the pie in a pie container in the refrigerator to defrost it. Unbaked fruit pies are not defrosted before baking them. Before removing the pie from the freezer, preheat the oven to 450 degrees F. If the pie has a full top crust, cut several slits to allow steam to escape. Bake the pie for 25 minutes. Lower the temperature down to 375 degrees F. Bake for an additional 40-50 minutes. You may have to tent the pie from keeping it from getting too brown.
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You could freeze already made cookies in an airtight bag, and then place them in a hard-sided container. That is perfectly fine, but freezing cookie dough it much better. If you freeze cookie dough, you can have freshly baked cookies anytime you desire. You can do this in stages, keep a few cookies from each batch or hole or half batches. If you are freezing a drop cookie, I suggest shaping the cookie dough into balls. Freeze the balls overnight and then wrap them for further freezing. Be sure to label the containers and/or freezer bags. All drop cookies tend to look the same once frozen. Bake frozen drop cookie dough for 10 to 15 minutes at 350 degrees F.
Other cookie dough like biscotti, can be frozen half a batch at a time. I freeze my biscotti dough in a flatten ball. I allow it to defrost and then I shape it into a log for baking.