How to freeze cakes and home baking

Plain cakes, loaf cakes, brownies, flapjacks and cookies usually freeze well. Follow the recipe first because fresh cream, custard, delicate icing or another filling may need different handling.

Cool completely

Let home baking cool fully before wrapping it. Wrapping it warm traps steam, which can make the surface wet and form extra ice in the freezer.

Wrap out air

Freeze a whole loaf only if you expect to use it together. Otherwise, cut it into practical portions. Wrap whole cakes or individual pieces closely, then place them in a labelled freezer bag or airtight freezer container. Put baking parchment between brownies, flapjacks or cookies if they might stick together.

Label the container with the name and freezing date. Use the recipe’s stated freezer time; where it recommends three months, that is a quality guide rather than permission to keep food indefinitely.

Thaw covered

Thaw at room temperature while the bake is still wrapped or inside its container. This lets condensation form on the wrapping rather than drying the food’s surface. Once thawed, store it as the recipe directs and do not refreeze it.

If the bake looks or smells spoiled after thawing, discard it.

Recipes using this guide

• Banana Bread
• Blueberry Muffins
• Cheese Scones
• Chocolate Brownies
• Flapjacks
• Fruit Scones
• Lemon Yoghurt Loaf
• Oat and Raisin Cookies