Pastry, Cakes and Bread

Baked pastries, cakes, and especially breads, may be frozen with little loss of quality, but they should be well wrapped so as not to lose moisture or absorb odors from other food in the freezer. Some frostings and fillings can also be frozen, though fondant and glacé icings will crack, fillings made with whipped cream may separate and frostings with high egg-white content such as royal icing will dry out. To freeze a frosted pastry or cake without crushing the decoration, freeze it unwrapped for a short time until very firm, then wrap and freeze again.