Small cakes, buns and rolls are most easily frozen in polythene bags; small iced cakes are better packed in boxes. Large quantities of small, iced cakes can be frozen in single layers, then packed in larger boxes with freezer film or greaseproof paper between the layers. Bread and large cakes can both be frozen in polythene bags. Icings for freezing are best made with butter and icing sugar; cakes should not be filled with boiled icing or with cream as these will crumble on thawing; so will icings made with egg whites. Flavourings must always be pure, as synthetics develop off-flavours in storage (this is particularly important with vanilla and only pure extract or vanilla sugar made with a pod should be used).
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