Our NYC Holiday Market is open—this weekend only! Come see us »
🔕 🔔
Loading…

My Basket ()

All questions

Help! Looking for Christmas desserts that can be baked in advance!

I'm in charge of the desserts for Christmas in my family, but I'm working overtime from here until two days before the big date. I need ideas of desserts that can be frozen and then just thawed before dinner. My family will eat pretty much anything, so fire away :) Thank you in advance for the help!

asked by Anna about 2 years ago
20 answers 1867 views
23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added about 2 years ago

Unbaked double-crust fruit pies freeze very well. You just need to add more baking time to defrost them when you finally put them in the oven. You can also freeze unfrosted layer cakes, defrost later, then frost, glaze or add toppings the day before or day of. Same with "loaf" dessert breads or bundt cake. Trifles are easy to assemble (fun for kids as they don't need much precision) and could be made quickly the day before or day of. Nigella Lawson has a very tasty chocolate cherry trifle - check her web site.

1d6bb673 5888 4638 8d38 f6f0a0c9da4e  img 0280
added about 2 years ago

Thanks for the tips - will definitely check Nigella's recipe!

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 2 years ago

Many types of cookies, plus brownies, blondies, etc. freeze well. Cheesecakes generally freeze well too (though if you're topping it with fruit, do that after defrosting.) I've frozen flourless (or near flourless) chocolate cakes and they were fine - just serve 'as is' with whipped or vanilla ice cream.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added about 2 years ago

Just saw this great recipe for rugelach (delicious - more of a pastry than cookie)
https://food52.com/blog...

You could also bake and fill little tartlets with lemon curd, jam or conserves, then freeze. Defrost and add a dollop of whipped cream before serving.

1d6bb673 5888 4638 8d38 f6f0a0c9da4e  img 0280
added about 2 years ago

Thanks for the rugelach suggestion - looks tasty!

8e1a20a7 1500 40f0 ad58 818107a4b9ad  540434 3765129049943 1219987725 n
added about 2 years ago

Cake! Cake! Any (unfrosted) cake!

1d6bb673 5888 4638 8d38 f6f0a0c9da4e  img 0280
added about 2 years ago

Any particulars as for the freezing in this case, or just wrap it tight in clingfoil and tupperware and it's ok to go?

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

wrap each layer in saran wrap, then in foil, and then place in a freezer bag.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

Fruit cake (I know, I know) should be made at least a month in advance. If you think you hate fruit cake, you could try this recipe - http://chowhound.chow.com.... It is really not what you would expect fruit cake to be and it is very, very good.

1d6bb673 5888 4638 8d38 f6f0a0c9da4e  img 0280
added about 2 years ago

I'm actually fond of fruit cake (go figure), so I'll definitely give this a go. Thanks for the tip!

Dcca139f 78d5 41a3 b57b 6d6c96424a1c  img 7818
added about 2 years ago

This Date, Apricot and Walnut Loaf Cake that was recently featured on the site is SO good. It's a sophisticated version of fruit cake, and it gets better with age so you could bake it three or four days in advance with no need to freeze it. https://food52.com/blog...

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added about 2 years ago

I love fruit cake too (but without the green cherries). Nannydeb's "Holiday Fruit & Nut Cake" is very good: https://food52.com/recipes...

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

Most of the do-ahead desserts have been covered here, but I have to add a couple. Frozen mousses are very festive, easy and you MUST do them ahead and freeze them. Also chocolate truffles can be frozen successfully. Just make sure you thaw them completely before boxing them with candy papers, as the moisture would make the little cups soggy.

1097a5b5 1775 4eec a8ea 7421137b65dc  image 2 apples claire sullivan 2
amysarah

amysarah is a trusted home cook.

added about 2 years ago

That reminds me - how could I forget Semifreddo (much like a frozen mousse)? A chocolate one is on our standard Christmas rotation, because my daughter demands it and it's a great make ahead.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
added about 2 years ago

I always have chocolate mousse and lemon curd in my freezer. Get a variety of berries, whipped cream, chocolate syrup and people can made their own!

1565f479 4f6b 4904 9d5b 69a558c4c4ce  img 3032
added about 2 years ago

Fudge!!

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Pegeen

Pegeen is a trusted home cook.

added about 2 years ago

Just saw this article on freezing pies and noticed two things: fruit pies OK to freeze but it doesn't recommend freezing custard or pumpkin pies. And Pyrex or glass pie dishes are not recommended (use tin or ceramic like Emile Henry) because of the sudden temperature shift from frozen to hot - the Pyrex or glass can crack.
http://www.thekitchn.com...

4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added about 2 years ago

Interesting. I've frozen banana cream pie for short periods (like a week) with no noticeable degradation. And although I don't make pumpkin pies, I frequently freeze sweet potato pies (already baked) with no problem whatsoever. As for freezing in Pyrex -- I guess that article is assuming (always a dangerous thing to do) that the pie is going straight to the oven from the freezer. I generally freeze already baked pies, so that's not an issue.

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 2 years ago

Consider a steamed pudding, which will hold beautifully for several months, and indeed, will improve with time if tightly wrapped. Here is my recipe, which can be made in a full pudding mold instead of smaller portions steamed in Mason jars or ramekins. https://food52.com/recipes...

If you don't have a pudding mold, see this marvelous video from the BBC, on how to make do with a bowl, foil, parchment and string: http://www.bbcgoodfood...

To serve on a festive occasion, don't forget a good brandy or sherry sauce! Here is my recipe for the latter. If you don't have sherry, or are not terribly fond of it, substitute brandy, of course. https://food52.com/recipes...

I'll be posting several other recipes for holiday dessert sauces in the next few weeks, too.

Keep in mind that any of the sauces can be used over a simple pound cake, which most people love, and which freezes beautifully. Cheers! ;o)

B3038408 42c1 4c18 b002 8441bee13ed3  new years kitchen hlc only
AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

added about 2 years ago

Here's a link to a photo of my steamed pudding - can be made to taste much like a fruitcake or not, as you wish. http://instagram.com/p...