There are only a few days left until Easter, and there is a lot to do – clean up, paint eggs, and prepare for the holiday. However, you can complete one task in advance – bake Easter cakes, freeze them, and take out the finished treat on Easter Sunday.
How to freeze correctly
Freeze cakes without glaze, since the “cap” after defrosting cracks, becomes damp and crumbles. When the cakes are completely thawed, you can start decorating.
Also, place only completely cooled cakes in the freezer. Wrap each Easter cake in 2 tight bags and tie it so that there is no air left inside.
Place an open pack of soda in the freezer drawer with the cakes. It will absorb any extraneous aromas, and the cake will retain its natural smell of vanilla, zest or cardamom.
Defrosting and shelf life
It is best to use Easter cakes within 1 month. During this time, they are preserved perfectly: both in taste and in structure. You can leave them in the freezer until summer, but in this case, make sure that there are no products with a strong smell nearby.
The cake should be defrosted at room temperature, directly in the bag. Do not place it on a radiator, heat it in the microwave, or put it in a hot oven.
Remove the packaging only after complete thawing, in this case the cake will not dry out and will remain soft, reports “Kitchen Inside Out” (18+).
