Have you ever been in a situation wherein you've just stared at your home made cake and wondered what you should do with the leftover, even after gorging on it for a couple of days? or ever felt frustrated that you aren't able to halve a recipe that you desperately want to bake, because it calls for one egg?
Do you ever feel that life could be so wonderful if you could enjoy those lovely, juicy and sweet raspberries and strawberries all year round? Did you ever wish that after a long tiring day if you could just bake a cookie without having to measure out the ingredients and prepare the dough? or enjoy those delicious warm home made muffins with your family on a lazy Sunday morning without having to bake them?
Well, if your answer is a Yes to any or all of these, you won't have to fret and bother yourself anymore.
One equipment or device, whatever you may call it, that I can't survive without when it comes to baking (apart from my oven) is my freezer. If you bake quite often, a freezer is much needed and recommended. In fact, the bigger, the better!
After about a year that I started baking quite frequently, one of the first things that I upgraded to was the size of my freezer, besides my oven and of course, I bought a Kenwood stand mixer Yayyy!!! The initial fridge that I had was a small one with almost a pint sized freezer. Had there been more space in my abode, I might have gone for a separate freezer altogether, much to my husband's dismay.
A freezer is one of the biggest boon for a baker since almost everything can be frozen, some baked and some unbaked, readily available to you especially when you are pressed against time. Today, I'll share with you the different ways in which you can freeze your goods and for how long. I've made separate categories based on the type of food items for an easier understanding.
Hope you find this information useful. Do let me know if you have any queries. All of you are welcome to add any more information on this topic that you may have to help and benefit other readers.
COOKIES: Shaped, rolled or cut out unbaked cookies freeze pretty well. Place the cut out cookies(unbaked) on a parchment lined baking sheet(do not pile on top of one another) uncovered and freeze for about 4 to 5 hours or until they are frozen. Now pile up the frozen cookies and cover completely with a cling film or saran wrap. Repeat. Next, use a foil to cover the cookies for an added layer of protection, keep it in a ziplock bag, remove all the air from the bag and place in the freezer. Will keep well for about 2 months. When you want to bake them, there is no need to thaw the cookies. Just place them in the preheated oven and bake. The baking time would increase by few minutes.
For drop and shaped cookies, like the Chocolate Chip Cookies, just place the unbaked cookies in a zip lock pouch, remove all the air from the bag and place in the freezer. Remember to store different flavored cookies separately.
It is not advisable to freeze baked cookies, since they somewhat lose their taste if frozen.
CUPCAKES: Place the baked and unfrosted cupcakes in a zip lock bag, remove all the air from the bag and place in the freezer. If you want to freeze frosted cupcakes, place them in an airtight container and freeze. Will keep well for a month. Remember to store different flavored cupcakes separately. Before consuming, thaw the frozen cupcakes in the refrigerator overnight or at room temperature for 3 to 4 hours.
MUFFINS: Place the baked muffins in a zip lock bag, remove all the air from the bag and place in the freezer. Will keep well for a month. Remember to store different flavored muffins separately. Before consuming, thaw the frozen muffins in the refrigerator overnight or at room temperature for 3 to 4 hours. You may warm them in the microwave for few seconds.
CAKES: Either the whole cake or slices of it can be frozen. To freeze a whole unfrosted cake, wrap it twice in cling film or saran wrap and then in aluminum foil. Place it in a zip lock bag, remove all the air from the bag and place in the freezer. Will keep well for a month. Process is the same if you want to freeze the slices. Remember to store different flavored cakes separately. Before consuming, thaw the frozen cake in the refrigerator overnight or at room temperature for 3 to 4 hours.
BREADS: Baked breads as well as unbaked bread dough can be frozen. Wrap the baked bread tightly in an aluminium foil, place it in a zip lock bag, remove all the air from the bag and place in the freezer. Will keep well for a month. To freeze the bread dough, simply brush a zip pouch bag that is at least twice the size of the dough with some oil. Place the dough in the bag, remove all the air from the bag and place in the freezer. Will keep well for three months. Remember to store different flavored breads separately.
STRAWBERRIES, RASPBERRIES AND CHERRIES: Discard any soft or wilted fruit. Remove the leaves and stems, wash the fruit and drain. Place the fruit on an absorbent paper for a few minutes to remove as much moisture as possible. Line a baking sheet with parchment and place the fruit in it taking care that the fruit is not piled on top of one another. Place the baking tray in the freezer for about 4 to 5 hours or until the fruit is frozen. Drop the fruit in a zip lock bag, remove all the air from the bag and place in the freezer. Will keep well for about a year. Ensure that you store each different type of fruit in a separate bag.
BLUEBERRIES: Discard any soft or wilted berry. Wash the fruit and drain. Place the fruit on an absorbent paper for a few minutes to remove as much moisture as possible. Line a baking sheet with parchment and place the fruit in it taking care that the fruit is not piled on top of one another. Place the baking tray in the freezer for about 4 to 5 hours or until the fruit is frozen. Drop the fruit in a zip lock bag, remove all the air from the bag and place in the freezer. Will keep well for about a year.
BANANAS: Have you always thrown over ripe bananas? Please don't do that. Just tip them as it is in the freezer to use in muffins, quick breads or for a delicious smoothie! Thaw the bananas if you are planning to use them in cakes or muffins.
NUTS AND DRY FRUITS: Place the nuts or dried fruits in a zip lock bag, remove all the air from the bag and place in the freezer. Will keep well for about six months.
BUTTERCREAMS: Almost all kinds of buttercreams like Italian Meringue, Swiss Meringue or the American Buttercream can be frozen. Store the buttercream in an airtight container and place in the freezer. Will keep well for about three months. Remember to store different types of buttercreams separately.
YEAST: Fresh yeast, dry yeast and instant yeast, freeze successfully. Place them in an airtight container in the freezer. Fresh yeast will keep well for about a month. Dry yeast for about 3 to 6 months and instant yeast will keep well for about a year. Store each kind of yeast separately.
BUTTER: Butter will keep well for about 3 to 4 months when stored in an airtight container in the freezer.
Any more information on this topic is welcome.
Happy Freezing!!!
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