Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions. We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!Submit your query
Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.
Hello! I know how to freeze a cake - wrap it tightly in foil or plastic and seal it in a freezer bag for good measure. But I'm not sure on how to thaw it. Do I leave the entire freezer bag in room temperature until the cake thaws or put it in the fridge overnight for a slow thaw? Do I remove the layers of wrapping before thawing or leave them on? And once thawed, if I were to warm the cake up slightly in a very low oven, will that dry out the cake? Thanks!
Posted by Shuz. Answered on 17th Sep 2012 at 12.00
When freezing a cake it is often difficult to get a resealable freezer bag that is large enough to hold the cake. So we usually suggest that the cake is wrapped tightly in a double layer of clingfilm (plastic wrap) and a layer of foil to provide enough protection. We normally suggest freezing cakes for up to 3 months.
To thaw a regular cake, put the cake on a wire rack and let the cake thaw at room temperature. If the cake is sealed in a bag then we would suggest removing it from the bag to prevent a build up of condensation, but if it is just wrapped in clingfilm and foil then it is not usually necessary to unwrap the cake before thawing, though there are some exceptions. And it is fine if you prefer to thaw the cake unwrapped, but don't leave it to stand around uncovered for too long after it has thawed as it could start to stale. Thin cake layers will usually thaw in 2-3 hours, larger cakes can take quite a bit longer.
Cheesecakes should always be thawed overnight in the fridge, as should any cake which normally needs storing in the fridge.
We generally don't recommend reheating cakes in the oven.
Need some help in the kitchen?
Ask NigellaSubmit your query
by tayyaba ammar
by Bebe watson