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Freezing: Cakes and biscuits

 

Cakes and biscuits are particularly useful things to freeze, as they allow you to fuel children hungry from school or produce the perfect cake when friends drop round unexpectedly for tea.


A Classic Sponge Cake (with Passion-fruit Filling)
Bake the sponge cakes and, once they have cooled completely, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature (this will take 2-3 hours). Do not freeze the filling.

A Return to the Black Forest
Bake the sponge. Once it has cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 3 months. Leave to defrost in the bag at room temperature for 1-2 hours. Prepare and freeze the filling in a plastic container and cover well. Defrost in the fridge. Do not freeze the marinated cherries or the topping.

All-in-one Sponge Cake with Raspberry and Mascarpone Cream
Bake the sponge cakes. Once they have cooled completely at room temperature, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature for 2-3 hours. NB: Do not freeze the filling.

Almond Icing (Marzipan)
Not suitable for freezing.

Amaretti Chocolate Cake
Prepare the recipe then cover the basin with clingfilm and foil to seal well. Freeze for up to 3 months. Defrost in the fridge overnight and turn out and serve as stated in the recipe.

An Unlikely Lemon Gateau
Not suitable for freezing. 

Apricot and Nut Crunchies
Pack the cooked, cooled biscuits into rigid containers, seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost. Serve as soon as possible.

Apricot Crumble Cake
Bake cake as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Apricot Hazelnut Meringue Cake
Make the meringue and, once it has cooled, freeze it wrapped in polythene for up to 3 months. Defrost at room temperature and complete the recipe. 

Austrian Coffee and Walnut Cake with Coffee Cream
Bake the sponge cakes and soak them in syrup. Once they have cooled completely, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature for 2-3 hours. Continue with the original recipe. NB: Do not freeze the filling.

Banana and Walnut Loaf
Bake loaf as per the recipe. Leave to cool completely at room temperature then wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Bara Brith
Bake loaf as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Blueberry and Cinnamon Muffin Cake with Streusel Topping
Bake cake as per the recipe and cool completely. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Blueberry and Pecan American Muffins
Bake the muffins as per the recipe and cool completely. Open-freeze until solid then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. 

Breadmaker Hot Cross Buns
Bake the buns as per the recipe, omitting the glaze. Leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. Glaze and warm through as per the recipe. 

Buche de Noel (Chocolate Chestnut Log)
Follow the recipe to filling and rolling stage. Still wrapped in the paper used to roll it out, wrap securely in foil and freeze for up to 2 months. Leave to defrost in the fridge overnight in the packaging, and continue with the recipe to serve.

Buttermilk Scones with Cheshire Cheese and Chives
Bake the scones as per the recipe and leave to cool completely. Open-freeze until solid then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.

Buttermilk Scones with West Country Clotted Cream and Raspberry Butter
Bake the scones as per the recipe and leave to cool completely. Open-freeze until solid then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. NB: Do not freeze the raspberry butter.

Cheat's Chocolate Rum Gateau
Make as per the recipe and open-freeze until solid then carefully wrap well in clingfilm or foil, or place in a rigid container. Freeze for 4-6 months. Defrost overnight in the fridge – remove film or foil before defrosting to prevent damage once thawed. 

Cherry and Almond Crunchies
Pack the cooked, cooled biscuits into rigid containers, seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost and serve as soon as possible.

Children's Cake
Bake the cakes as per the recipe and cool completely. Open-freeze until solid then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours, then ice and decorate as per the recipe. 

Chocolate Almond Crunchies
Pack the cooked, cooled biscuits into rigid containers, then seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost and serve as soon as possible. 

Chocolate and Almond Cupcakes
Complete the recipe then leave the cakes to cool at room temperature. Open-freeze on a tray lined with baking parchment and then pack into polythene bags, a rigid freezer container or wrap well in clingfilm or foil. Freeze for up to 2 months. Defrost at room temperature in the packaging for 2-3 hours before serving. 

Chocolate and Prune Brownies
Make the recipe to completion and cut and cool the brownies at room temperature. Open freeze on a tray lined with baking parchment and then pack into polythene bags, a rigid freezer container or wrap well in clingfilm or foil. Freeze for up to 2 months. Defrost at room temperature in the packaging for 2-3 hours before serving. 

Chocolate Beer Cake
Make the cake as per the recipe but do not fill or ice. Allow to cool completely and carefully wrap in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and then fill and ice as per the recipe. 

Chocolate Chip Ginger Nuts
Pack the cooked, cooled biscuits into rigid containers, then seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost and serve as soon as possible.

Chocolate Fruit and Nut Cases
Not suitable for freezing.

Chocolate Fudge Cake
Make the cake as per the recipe but do not fill or ice. Allow to cool completely and carefully wrap in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and then fill and ice as per the recipe.

Chocolate Marbled Energy Bars
Not suitable for freezing.

Chocolate Mini Muffins with Toasted Hazelnuts
Make the muffins as per the recipe, omitting the topping. Leave to cool completely at room temperature. Open-freeze to prevent damage, then pack in a rigid container or wrap in clingfilm or foil and freeze for up to 2 months. Defrost at room temperature in the packaging for 2 hours before serving. 

Chocolate Soured Cream Cake
Make the cake as per the recipe but do not fill or ice. Allow to cool completely and carefully wrap in clingfilm or foil. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and then fill and ice as per the recipe. 

Chocolate, Prune and Armagnac Cake
Make the cake and cool completely. Do not ice. Open freeze and then pack into polythene freezer bags or a rigid freezer container. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, then ice and decorate before serving. 

Christmas Sherry Mincemeat Cake
Make the cake as per the recipe and allow to cool completely. Do not top with fruit and nuts. Wrap well in clingfilm or foil and freeze for up to 3 months. Defrost in packaging at room temperature for 4-5 hours. Decorate and serve. 

Coconut Lime Cake
Bake the cakes and, once they have cooled completely, freeze each one in a separate polythene bag that has been sealed well, or a rigid airtight plastic container. Freeze for up to 6 months. Leave the cakes to defrost in the bags at room temperature (this will take 2-3 hours). NB: Do not freeze the filling. 

Coffee and Hazelnut Macaroons
Bake the macaroons and, once they have completely cooled, freeze on a tray lined with baking parchment and then pack into polythene bags or a rigid freezer container. Freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost and serve as soon as possible.

Creole Christmas Cake
Bake the cake and, once cooled completely, freeze in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the cake to defrost in the bag at room temperature. 

Easter Simnel Cake
Not suitable for freezing. 

Eccles Cakes
Open-freeze the uncooked Eccles cakes in their trays, then knock out and store in polythene bags. To cook, remove the desired number of cakes and replace in their tins. Cook from frozen allowing an extra 10 minutes to defrost. 

English Muffins
Bake the muffins and, once they have completely cooled, open-freeze on a tray lined with baking parchment. Pack into polythene bags and freeze for up to 6 months. Leave to stand at room temperature for 30 minutes to defrost then toast before serving. 

Florentines
Cool completely before packing into a rigid freezer container, interleaved with baking parchment. Label and freeze for up to 2 months. Defrost at room temperature for 2-3 hours before serving.

Four Nut Chocolate Brownies
Bake the brownies, cut and allow to cool completely as per the recipe. Wrap each brownie in foil and freeze for up to 3 months. To defrost , leave to stand at room temperature for 30 minutes. 

Fresh Apricot and Pecan Muffins with Cinnamon Icing
Bake the muffins as per the recipe, omitting the icing. Leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature 3 hours before serving. Glaze as per the recipe. 

Fresh Coconut Layer Cake
Bake the sponge cakes. Once they have cooled completely, freeze each one in a separate polythene bag that has been sealed well, or in a rigid airtight plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature (this will take 2-3 hours). Freeze the frosting in a polythene bag that has been sealed well, or in a rigid airtight plastic container. Defrost in the fridge overnight. 

Ginger and Maple Syrup Gateau
Freezing not necessary: quick recipe.

Gingerbread Men
Pack the cooked, cooled biscuits into rigid containers to avoid damage, then seal and freeze for up to 6 months. Leave to stand at room temperature in the container for 30 minutes to defrost, then serve as soon as possible. Alternatively, freeze the dough before cooking by wrapping in clingfilm then in a polythene bag. Seal and freeze for up to 3 months. Defrost the mix and continue with the recipe.

Glace Fruit Topping
Not suitable for freezing.

Glazed Nut Topping
Not suitable for freezing. 

Hand-made Chocolates
For best results, do not freeze

Harry's Bar Torta di Zabaglione
Make the zabaglione custard but do not fold in the whipped cream. Freeze in a rigid container for up to 2 months. Defrost in the fridge overnight. Bake the sponge cake and cool completely, then freeze in a polythene bag that has been sealed well or in an airtight rigid plastic container. Freeze for up to 3 months. Leave the sponge to defrost in the bags at room temperature (this will take 2-3 hours), then complete the recipe.

Holly Leaf Cake Decoration
For best results, do not freeze.

Home-made Chocolate Truffles
Refrigerate truffles until firm, then freeze in rigid containers, interleaved with baking parchment. Defrost in the fridge, but remove 1-2 hours before serving

Home-made Crumpets
Cool the crumpets quickly by placing on a wire rack. Stack them, interleaving each with polythene sheets, double layers of clingfilm, or foil and seal in rigid containers or polythene bags. Freeze for up to 6 months. Defrost overnight in the fridge. 

Home-made Scottish Butter Shortbread
Freeze in a rigid container or polythene bags for up to 2 months. Defrost at room temperature for 2-3 hours.

Honey and Spice Cake
Make the cake as per the recipe but do not ice. Allow to cool completely and carefully wrap in clingfilm or foil. Put in a polythene bag, seal and label. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours, and ice as per the recipe.

Hot Cross Buns
Bake the buns as per the recipe, omitting the glaze, then leave to cool completely at room temperature. Open-freeze until solid, then wrap well in clingfilm and foil or place in a rigid freezer container. Freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving. Glaze and warm through as per the recipe.

Iced Date and Walnut Cake
Make the cake as per the recipe but do not ice. Allow to cool completely and carefully wrap in clingfilm or foil. Put in a polythene bag, seal and label. Freeze for up to 3 months. Defrost in packaging at room temperature for 2-3 hours. Ice and decorate as per the recipe.

Iced Lemon Curd Layer Cake
Bake the sponge cake and cool completely. Slice according to the recipe and layer each cake with baking parchment. Freeze each whole cake in a separate polythene bag that has been sealed well, or in an airtight rigid plastic container. Freeze for up to 6 months. Leave the sponges to defrost in the bags at room temperature (this will take 2-3 hours). Freeze the lemon curd in rigid containers or keep in a sterilised jar in the fridge. 

Irish Tea Bread
Bake as per the recipe and cool completely at room temperature. Wrap well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before serving.

Irish Whiskey Christmas Cakes
Bake the cakes and once cooled completely, freeze in a polythene bag that has been sealed well, or in an airtight rigid plastic container. Freeze for up to 6 months. Leave the cake to defrost in the bag at room temperature. For best results, do not freeze the icing. Decorate and serve.

Irish Whiskey Truffles
Refrigerate truffles until firm, then freeze in rigid containers with baking parchment between each layer. Defrost in the fridge, but remove 1-2 hours before serving. 

Last-Minute Sherry Mincemeat Cake
Complete the recipe. Once cooled, wrap the cake in foil or polythene and freeze in a container with tight-fitting lid for up to 6 months. Defrost at room temperature.

Lemon and Lime Refrigerator Cake
Freeze according to the recipe. Keep in the tin or turn out and wrap with foil then return to the freezer for up to 2 months. 

Light Glace Fruit Cake
Bake the cake. Once cooled completely, freeze in a polythene bag that has been sealed well, or in an airtight rigid plastic container, for up to 6 months. Leave the cake to defrost in the bag at room temperature.

Little Strawberry Shortcakes
Open-freeze the uncooked shortcake tartlets until solid, then wrap in polythene or place in a rigid plastic container. Cook directly from frozen, adding an extra 5 minutes to defrost. Complete the recipe 

Low-fat Moist Carrot Cake
Complete the recipe, omitting the icing. Leave to cool completely at room temperature, then wrap the cake well in clingfilm and foil and freeze for up to 3 months. Leave to defrost in packaging at room temperature for 2-3 hours before icing. Make the icing
fresh

Moist Chocolate and Almond Cake
Make the cake and leave at room temperature to cool. Freeze the cake in a polythene bag in a rigid plastic container. Defrost at room temperature. 

Moist Chocolate, Prune and Armagnac Squares
Make the cakes, but do not add the icing. When they are completely cool, freeze them in polythene bags in a rigid plastic container. Defrost at room temperature before icing. 

Old-fashioned Cherry Cake
Make the cake and leave at room temperature to cool completely. Wrap in foil or polythene and freeze for up to 3 months. Defrost at room temperature and serve immediately.

Orange Butterfly Cakes
Make the cakes and leave to cool at room temperature. Open-freeze on a baking tray lined with baking parchment then, when solid, transfer to a rigid airtight plastic container or polythene bags and freeze for up to 3 months. Defrost at room temperature and finish the recipe. NB: The filling cannot be frozen.

Plum and Cinnamon Oat Slices
Not necessary to freeze. Best kept in an airtight tin. 

Preserved Ginger Cake with Lemon Icing
Make the cake, but do not ice or decorate it. Leave the cake to cool completely, then wrap in clingfilm or foil and freeze for up to 3 months – as Delia says in the recipe, this cake freezes beautifully. Defrost thoroughly at room temperature, then ice and decorate 30 minutes before serving.

Prune, Apple and Armagnac Cake with Almond Streusel Topping
Once cooled, wrap the cake in foil or polythene and freeze in a container with a tight-fitting lid. Defrost at room temperature.

Quick Apricot, Apple and Pecan Loaf Cake
Cook as per recipe and cool completely. When the loaf is absolutely cold, wrap it in foil, label it and freeze for up to 3 months. Defrost at room temperature.

Raisin and Spice Crunchies
Cook as per recipe and cool completely. Freeze in a container with a tight-fitting lid. Defrost at room temperature.

Richmond Maids of Honour
Open-freeze the cut pastry squares until solid, then keep in sealed polythene bags until required. Defrost in the fridge overnight. NB: Curd mixture is not suitable for freezing. 

Royal Icing
Not suitable for freezing. 

Sachertorte
Once the cake has cooled, wrap completely in foil or clingfilm and place in a rigid container to prevent damage. Defrost at room temperature before icing.

Saturday Carrot Cake
Once the cake has cooled, wrap completely in foil or clingfilm and place in a rigid container to prevent damage. Defrost at room temperature before icing.

Savoury Mini Muffins with Two Flavourings
Once the muffins have cooled, open-freeze them on a baking tray then, when solid, transfer to a rigid container and freeze for up to 3 months. Defrost at room temperature before reheating and serving as per recipe. 

Scottish Whisky Dundee Cake
Once the cake has cooled, wrap completely in foil or clingfilm. Defrost at room temperature before feeding with whiskey as per the recipe.

Shortbread Stars
Roll out the dough and cut out. Open-freeze on a baking sheet until solid then transfer to a rigid plastic container with a tight-fitting lid, separating the layers with greaseproof paper, or wrap the baking sheet in polythene. Bake from frozen, allowing a few extra minutes to defrost, or defrost overnight in the fridge before baking. If freezing cooked biscuits, keep in a container with a tight-fitting lid, separating the layers with greaseproof paper, and defrost at room temperature. To refresh the cooked shortbreads place on a baking sheet and heat in the oven at gas mark 6, 400°F, 200°C for a few minutes. 

Spiced Apple Muffin Cake with Pecan Streusel Topping
Once cooled, wrap the cake in foil or polythene and freeze in a container with a tight-fitting lid. Defrost at room temperature. 

Squidgy Chocolate Cakes with Prunes in Marsala
Not suitable for freezing. 

Squidgy Chocolate Log
Open-freeze the sponge until solid, then wrap in foil or clingfilm and freeze for up to 3 months. Defrost at room temperature before continuing with the recipe.

Stollen
Not suitable for freezing.

The Classic Christmas Cake
Wrap the cooled cake, without icing, in foil or clingfilm and freeze for up to 3 months. Defrost completely before feeding with alcohol and, later, adding marzipan and icing.

The Fastest Mince Pies Ever
Not necessary to freeze. However, if you do need to, open-freeze the uncooked mince pies in their trays, then knock out and store in polythene bags. To cook, remove the desired number of pies and replace in their tins. Cook from frozen, allowing an extra 10 minutes’ cooking time to defrost.

The Ultimate Carrot Cake with Mascarpone, Fromage Frais and Cinnamon Icing
Wrap the cooled cake in clingfilm or foil and freeze for up to 3 months. Defrost at room temperature before making the icing and completing the recipe.

Tiny Cheese, Onion and Olive Scones
Freeze the cooked scones in polythene bags. Defrost at room temperature before serving, warming through if necessary. 

Traditional Dundee Cake
Once cooled, wrap the cake in foil or polythene and freeze in a rigid container with a tight-fitting lid. Defrost at room temperature. 

Traditional Mince Pies
Open-freeze the uncooked mince pies in their trays, then knock out and store in polythene bags. To cook, remove the desired number of pies and replace in their tins. Cook from frozen, allowing an extra 10 minutes’ cooking time to defrost.

Traditional Oatmeal Parkin
For best results, do not freeze.

Very Sticky Prune and Date Cake
Although the cake keeps very well for a few weeks, it can be frozen. Wrap the cooled cake in foil or clingfilm before freezing for up to 3 months. Defrost at room temperature before serving. 

Walnut Shortbreads
Roll out the dough and cut out. Open-freeze on a baking sheet until solid, then transfer to a rigid plastic container with a tight-fitting lid, interleaved with sheets of greaseproof paper. Alternatively, you can wrap the baking sheet in polythene. Bake from frozen, allowing a few extra minutes to defrost, or defrost overnight in the fridge before baking. If freezing cooked biscuits, put them in a container with a tight-fitting lid, interleaving the layers with greaseproof paper, and defrost at room temperature. Refresh the cooked shortbreads on a baking sheet at gas mark 6, 400°F, 200°C for a few minutes. 

Welsh cakes
Make a batch of cakes, allow to cool and freeze, interleaved between greaseproof paper, in a rigid container. Reheat in a warm oven either from frozen or after defrosting at room temperature. 

White Chocolate Coconut Kisses
Freeze the iced cakes in a rigid plastic container. Defrost at room temperature before serving. You can also freeze the chocolate coconut cluster. open-freeze till solid then store in a plastic container. Defrost before adding on top of the cakes

Whole Oat Flapjacks
Not suitable for freezing.

Wholewheat Girdle Cakes
Make a batch of cakes and leave to cool. Freeze, interleaved with greaseproof paper, in a rigid container. Reheat in a warm oven either from frozen or after defrosting at room temperature.

 

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