Freeze your baked goods for a long time in order to preserve their taste and looks. Wrap them well in foil or plastic, squeezing out as much air as possible. Be sure to label and date the packages so you’ll know what they are and when to take them out.


You can bake and freeze cookies for a long time. Once the cookies are baked, let them cool to room temperature; freeze them in a single layer on a baking sheet. Transfer to a zipper bag, squeezing out all the air, or wrap them individually and place in an airtight container. Wrap them individually at room temperature so the icing doesn’t get watery from condensation.



For freezing an unfrosted cake, let it cool completely, wrap it in a foil, and freeze on a baking sheet. Unfrosted cakes can be frozen up to 6 months.

To freeze a frosted cake, place the cake in the freezer on a baking sheet until frozen solid to the touch. Wrap tightly and freeze for up to 3 months. Freeze cooled cheesecake, then wrap tightly and return to the freezer for up to 6 months.



Baked fruit pies, custard pie and pecan pies freeze well. Cool the pie completely before freezing. Wrap it tightly to keep out the air, return the pie to the freezer for up to 4 months. For serving, let the pie stand at room temperature for about one hour, then heat in an oven at 350-375 degrees F for about 30 minutes or until warm.


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