forum: Food & Drink

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#1 Tue 27 Feb 07 10:50pm


Member since Mon 05 Feb 07

Help please - Freeze ahead cakes slices

Hi I am helping to cater for 500 people at the school orientation night coming up. They don't get many cakes donated and brought in by people (that have promised to help) so this year we thought we would bake cakes and slices ahead of time and freeze them. Then on the night we just have to ice them and cut them. Can anyone help with recipes that are not very expensive and they know will freeze well and not go soggy. Thanks so much for any suggestions. kind regards Debby

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#2 Tue 27 Feb 07 11:32pm

The White Rabbit

Forum super champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Help please - Freeze ahead cakes slices

Have you thought about ordering large slab cakes from a bakery? It might be a better option, and the expense may not be much different to the cost of ingedients and time (and finding places to freeze them).

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#3 Wed 28 Feb 07 10:24am


Occupation Polar Bear Farming season finished, doing penguins now!
From South Pole
Member since Wed 21 Dec 05

Re: Help please - Freeze ahead cakes slices

This is one of my favourite cakes and is always popular smile  This needs to be made in advance so it has time to mature, at least 2 - 3 weeks. It also freezes well thumbsup

To stop cakes going soggy, before defrosting I remove the cake from the bag and get rid of any ice from the cake and inside the bag, as this can build up after a while in the freezer whistle

Sticky Ginger Cake

8oz soft brown sugar
6oz butter
12oz golden syrup or treacle
1lb self raising flour
1 1/2 tspn ground ginger
1 egg
1/2 pt milk
3oz sultanas(optional)
If using treacle replace the brown sugar with caster sugar

Melt butter,sugar and syrup in a pan over a low heat stir until the grainy feeling goes.
Allow to cool
In a large bowl sift the flour with the ginger and make a well in the center, and add the butter/sugar mix, fold in until combined
Mix together the egg and the milk and add this to the cake mix, have a little patience here and keep stirring and gradually the milk will mix in leaving you with quite a sloppy cake mix.

This mix makes one 8" round cake and one 2lb loaf cake or 1 x 9 1/2" round cake.
Bake at 160C for about 1 - 1 1/4 hours.
Leave in the tin for 15 minutes and then cool as usual on a wire rack.

Stu cool

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#4 Thu 01 Mar 07 10:31pm


Forum champ
Occupation Laboratory support technician
From Cheshire
Member since Sun 29 Jan 06

Re: Help please - Freeze ahead cakes slices

BigStu where are you question  smile

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#5 Fri 02 Mar 07 7:14am


Forum champ
From Sydney, Australia
Member since Tue 22 Jun 04

Re: Help please - Freeze ahead cakes slices

Apple Cake

2 cups sugar
2 cups flour
1/2 tsp. salt
2 tsp. baking soda
1/8 tsp. cloves
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 cup vegetable oil
2 eggs, beaten
1 tsp. vanilla
1 cup chopped walnuts
4 cups diced, peeled apples
3/4 cup brown sugar
2 Tbsp. flour
1/2 tsp. cinnamon
3 Tbsp. butter
Preheat oven to 350 degrees F. Grease and flour a 9x13" pan and set aside.
In large bowl, combine 2 cups sugar, 2 cups flour, salt, baking soda, cloves, 1 tsp. cinnamon, and nutmeg and mix well.

Stir in oil, eggs, vanilla, nuts, and apples and mix well. Spread batter into prepared pan.
In small bowl, combine brown sugar, 2 Tbsp. flour, cinnamon, and butter until crumbly. Sprinkle over batter in pan. Bake at 350 degrees F for 50-60 minutes or until top springs back when lightly touched and sides begin to pull away from pan. Cool completely on wire rack
It freezes very well; just wrap, label, and freeze.
To thaw, let it stand on the counter at room temperature for 1-2 hours until thawed. Top it with a dollop of sweetened whipped cream and some caramel sauce.

Chocolate Cake

4 (1 oz.) squares unsweetened chocolate
1/2 cup butter
1 cup water
2 cups flour
2 cups sugar
pinch of salt
1/2 cup buttermilk
1-1/4 tsp. baking soda
2 eggs, beaten
1 tsp. vanilla
2 (1 oz.) squares unsweetened chocolate
1/4 cup butter
1/2 cup milk
4 cups powdered sugar
2 tsp. vanilla
Preheat oven to 350 degrees. In a large saucepan, melt 4 squares chocolate and 1/2 cup butter in the hot water and bring to a boil. Remove from heat and add flour, sugar and salt. Mix well with a wire whisk or eggbeater.
Then stir in buttermilk, baking soda, eggs and vanilla and beat until smooth. Pour into 13x9" pan and bake at 350 degrees for 25-30 minutes, until the top springs back when touched with a fingertip.
While the cake is baking, make the frosting. In a heavy saucepan, melt 2 squares chocolate and 1/4 cup butter together. Add powdered sugar, milk, and 2 tsp. vanilla and beat well. You may need to add more milk or powdered sugar to reach the desired consistency: the frosting should be pourable. When the cake comes out of the oven, let cool for 15 minutes, then pour the frosting over. Spread if necessary, and let the cake cool.
do not frost it before freezing. Wrap and label and cake and freeze up to 3 months. To thaw and frost, let the cake stand on the counter for 2-3 hours. Then prepare the frosting as directed in the recipe and pour it over the cake. Let stand about 1 hour to cool, then slice and serve.


3/4 cup brown sugar
1/4 cup butter
1 egg
2 Tbsp. flour
1 tsp. vanilla
2 cups chopped pecans
2 cups chopped walnuts
2/3 cup butter
1/2 cup cocoa powder
2 cups sugar
4 eggs
1 tsp. vanilla
1-1/4 cups flour
1/2 tsp. baking soda
Preheat oven to 350 degrees F. Grease a 13x9" pan and set aside.
In saucepan, combine brown sugar and 1/4 cup butter. Cook and stir over low heat until butter is melted. Remove from heat and stir in 1 egg, 2 Tbsp.

flour and 1 tsp. vanilla and mix well. Stir in nuts and set aside.
In heavy saucepan, combine 2/3 cup butter with cocoa. Cook and stir over low heat until butter melts and mixture is smooth. Add sugar and beat well. Add 4 eggs and 1 tsp. vanilla and beat to combine. Stir in flour and baking powder.

Pour chocolate mixture into prepared pan. Spoon the nut topping evenly over chocolate mixture. Bake at 350 degrees F for 35-45 minutes until set. Do not overbake or the topping will get to ohard. Cool on wire rack, then cut into bars.
these bars freeze and thaw better when they are cut into squares and individually wrapped and frozen. So let them cool completely, cut into squares, then wrap, pack into a plastic freezer container, label, and freeze. Let the brownies stand, loosely covered, at room temperature for 1-2 hours before serving.

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#6 Fri 02 Mar 07 1:43pm

Michele C

From Hampshire
Member since Sun 30 Jul 06

Re: Help please - Freeze ahead cakes slices


I got this receipe from my Aunt in Australia so it is recipe based on the Lamington style. I love them as they stay moist for about a week in the fridge but freeze very well also. It is in cup measures so you will need to convert. It also has few ingredients so works well when large amounts of cake are required.


one and a half cups of self raising flour
Pinch of salt
one and half cups of coconut
6oz butter
one cup sugar ( can be white or brown both work)
2 eggs
one cup of milk
lemon rind
lemon icing

Sift flour, salt and coconut into a bowl.
Melt butter in a saucepan and stir in sugar till meted.
Add to the flour mix
Stir well then add eggs,milk and mix well.

Bake 20 to 25 minutes in a square tin at 180 celsius or gas mark 4

While still HOT ice with lemon icing. When cold sprinkle over lemon rind.

I also add lemon juice to the icing to give it a zing.

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