Anneka’s BakeClub: Five Tips For Freeze-Ahead Baking

Words by Anneka Manning

After the oven, the freezer can be one of the most valuable appliances in your kitchen when it comes to baking. Whipping up a cake (or two) when you have time, freezing it and then knowing you have something on hand to pull from the freezer later when time is short, can be blissfully convenient.

Here are my top 5 tips for freezing your baking:

  1. Fillings, icings and decorations generally don’t freeze well. Freeze cakes, slices, biscuits and tarts without these embellishments and add them after thawing and just before serving. Cheesecakes, items with custard-based fillings, and meringue- and cream-based baked goods also don’t freeze well – so don’t even try!
  2. Always cool your baking completely before wrapping and freezing. Wrap larger items well in plastic wrap and then seal in a freezer bag, airtight container, resealable plastic bag or a double layer of foil, to help stop moisture loss while in the freezer. Smaller items can be frozen in a sealed airtight container, separated by freezer wrap or baking paper. Make sure you label and date everything you freeze so you know exactly how long it has been in the freezer for – generally baked goods will freeze for up to three months.
    Easy_Cheese_ Zucchini_Muffins

    Our Easy Cheese & Zucchini Muffins freeze well and are perfect for kids’ lunch boxes

  3. Wrap lunch box items, such as individual slices of loaves and muffins, separately in plastic wrap before sealing in an airtight container or freezer bag and freezing. This way they are ready to be taken from the freezer as you need them and thawed in the lunch box.
  4. Uncooked biscuits and pastry doughs that don’t contain baking powder or bicarbonate of soda freeze really well.  For biscuits, shape or roll and cut out and then freeze on trays. Once frozen, seal in airtight containers (as in Tip 2) and return to the freezer. Bake straight from the freezer, adding about 5 minutes to the baking time. For pastry, either freeze in a disc ready to be rolled and shaped once thawed, or roll and shape and then freeze. Once frozen, wrap well in plastic wrap (either with our without the pan if it is a tart shell) and seal in a freezer bag or airtight container. Thaw at room temperature before continuing with the recipe as directed.
  5. Thaw frozen baked items at room temperature or in the fridge. Also, make sure you bring them to room temperature before serving, as the flavor and texture is always better at room temperature.

What’s your favourite freezing tip when it comes to baking?

Until next week… happy baking!

x Anneka

For more posts by Anneka Manning, click here.

Anneka Manning is a food author and the founder of exciting new Sydney-based cooking school, BakeClub. Visit her website at to join the club, book into a BakeClass, download delicious no-fail recipes and be inspired by baking videos. You can also find BakeClub on FacebookTwitterInstagram and Pinterest. To find out more or ask about private BakeClub classes, call (02) 9399 7645 or email