Freezing Cakes, Cookies

Most cakes and cookies freeze very well. The trick is in knowing how to go about it. Here’s how:

Let baked goods cool completely on rack.

Place cakes on a baking sheet lined with wax paper. Place in the freezer until frozen solid. Wrap the frozen cake in a plastic bag, seal tightly, then wrap and seal it in another bag to make sure it is airtight. Return to the freezer for up to three months. Thaw at room temperature while still wrapped in the plastic bag. Double-bagging may seem to be excessive, but this process effectively removes the possibility of freezer burn and off-flavors.

Place cookies in a single layer between pieces of wax paper in an airtight tin. Freeze up to three months. Alternately, freeze as the cakes. Thaw at room temperature in closed tin or while still wrapped.