A Note on Freezing

Appears in

Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

As a rule, a cake is at its best freshly baked, although many will keep well for a few days and fruit cakes need time to mature.

After one of the shoots for this book, I took the Rose Garden Cake to my neighbour, in its full finery, adorned with crystallised roses. She told me later that she had frozen the whole cake (roses and all) for the weekend. I must have sounded sceptical, as she brought the remains for me to see; she and her family found the cake delicious and the roses were intact. I write this because, although I am not keen on freezing cakes, it seems it can work!