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Storage: Freezer - Baked Goods

Source of Recipe

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Recipe Introduction

It's a good idea to have a pie, dessert, cookies, or cake baked and stored in the freezer for your family or unexpected guests. Many baked goods freeze and thaw beautifully. Please note the following when freezing baked goods: • The freezer temperature should be 0 degrees Fahrenheit or less. • Use moisture-proof containers like plastic containers with tight fitting lids, heavy-duty foil and freezer bags. • Leave room for expansion when filling containers. Press the air out and seal tightly when wrapping foods. Following these guidelines will help to ensure that your baked goods retain their freshness and flavor in the freezer. ---Breads: Yeast breads, muffins, quick breads, coffee cakes Cool completely; do not frost or decorate. Before freezing, place coffee cakes on foil-wrapped cardboard.
Unwrap slightly and let thaw at room temperature for 2 to 3 hours. Serve at room temperature or reheat wrapped in foil at 350º F for approximately 15 to 20 minutes.
Storage: Up to one month

---Cakes: Frosted or unfrosted. (Egg-white frostings and custard fillings do not freeze well)
Cool cakes completely and place frosted cakes in freezer to harden the frosting before covering. Place layer cakes in a container to prevent crushing.

---Angel and chiffon cakes are best left in the pan or placed in containers to avoid crushing them. Cakes may be filled or frosted with whipped cream or topping before freezing.
Unfrosted: Thaw covered for 2 to 3 hours at room temperature. Frost or serve according to the recipe.
Storage: Up to 6 months

Frosted: Thaw loosely covered overnight in refrigerator.
Storage: Up to 3 months

---Cheesecakes
If baked, cool completely before wrapping.
Thaw wrapped in refrigerator for 4 to 6 hours.
Storage: Up to 5 months

---Cookies
Put cookies in containers with tight-fitting lids.

If cookies are frosted before freezing, freeze them on a cookie sheet, then put frozen cookies between layers of waxed paper in a container.
Thaw in container at room temperature. If cookies should be crisp when thawed, remove from the container before thawing.
Storage: Unfrosted: Up to 12 months.
Frosted: Up to 2 months.

---Pies: Baked or unbaked fruit pies, baked pumpkin or pecan pies
Cool baked pies quickly. For unbaked pies brush the bottom pastry with egg white before filling to prevent it from becoming soggy. Do not slit the top pastry. Cover pies with an inverted foil or paper plate and then wrap.
Baked: Unwrap and heat at 325º F for 45 minutes or until warm or room temperature.
Storage: Up to 4 months

Unbaked: Unwrap, cut slits in the top pastry and bake at 425 degrees Fahrenheit for 15 minutes, then bake at 375 degrees Fahrenheit for 30 to 45 minutes, or until the center becomes bubbly.
Storage: Up to 3 months

---Pies: Chiffon (Custard, Cream and pies with meringue topping do not freeze well)
Do not top with whipped cream or topping. Refrigerate to set, then wrap as you would a fruit pie.
Unwrap and thaw in refrigerator for 2 to 3 hours and top as desired.
Storage: Up to 2 months