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Kitchen Queries

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!

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  • Freezing Cakes

    I need to make some cakes for a school fayre but am going on holiday so offered to make some if they could be frozen - is this possible?? The cakes I was going to make was the boiled orange cake and also the chocolate and banana muffins - thanks very much!

    From the nigella team:

    Most cakes freeze well (the cakes mentioned both are fine for freezing) and just need to be wrapped properly to make sure that they remain in good condition. If the cake is to be frosted or filled then we suggest that the cake (or layers) should be frozen without this and the cake should be filled and frosted after thawing (if using a regular buttercream then you freeze this separately in an airtight container).

    Try to freeze the cakes on the day of baking, once they have completely cooled. For large cakes and layer cakes wrap the cake (or layers) tightly in a double layer of clingfilm (plastic wrap) followed by a double layer of foil, making sure that none of the cake is exposed. Freeze for up to 3 months and thaw for 3-6 hours on a wire rack at room temperature.

    Freeze cupcakes and muffins in airtight containers, putting a layer of greaseproof paper or baking parchment (wax paper or parchment paper) in between layers if you need to stack the muffins. They will freeze well for up to 2 months but tend to dry out more quickly than larger cakes. Thaw at room temperature on a wire rack for 3-4 hours. Muffins sometimes benefit from being "refreshed" by putting them into a warm oven for 5-8 minutes.

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