I only need to freeze it for a few days (less than a week).
AntoniaJames is a trusted source on Bread/Baking.
Yes, you can. Cool it thoroughly before wrapping in plastic. Defrost with the plastic still on (as the condensation will cling to the wrap, not the cake). I'd just leave it out on the counter for a three or four hours, but you could defrost in the fridge for a day or so, if you prefer. Give yourself enough time to let the top of the cake dry off a bit, after defrosting and unwrapping the plastic, before sifting icing sugar over it. (Do that immediately before serving, so that it stays pretty.) ;o)
Cynthia is a trusted source on Bread/Baking.
Double-wrap it in good-quality plastic wrap to freeze, then that at room temperature. Even thawing overnight is fine. Hint from a lesson learned the hard way: if you have animals, perhaps hide it in the oven to thaw. Hang a kitchen towel on the oven handle to remind yourself that there's something inside. That from another lesson learned the hard way.
Sheesh. "thaw," not "that" in the first line
Please enter a valid email address.
Well played. You deserve a cookie.
This is music to our ears
Do Less, Get More (Hooray!)
40 Recipes to Kick Off Your Grilling Season
The Story of Patel Brothers
What's Trending from New York Design Week
4 Whip-Smart Recipes
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)