I love baking cakes for sunday brunches with the the family.?!
I love baking cakes for sunday brunches with the the family.?
I always end up with too much left over does anyone know any good recipes that can be frozen before or after baking?
Answers:
You can make parfaits for dessert on Monday or Tuesday with leftover cakes, just cube, add yogurt or pudding and layer it. Top with a dollop of whip cream. You can also make this low fat by using the sugar free pudding and skim milk to make. Or a punch bowl cake, with pudding, crushed pineapple and cherry pie filling topped with whip cream.
Pound cakes do freeze well, carrot cake freezes well, and so does banana bread. Plain vanilla or chocolate does ok, but I think that the texture isnt quite the same again after defrost.
I would try a good cake recipe, and half it. Make in one 9-inch round instead of 2. When the cake comes out and cools cut it into 2 layers, and frost. That way you are getting your same layers, but you are only really making half the cake. It will be a little thin however. You can invest in a smaller 6-inch round pan and make 2 of those instead of 1 9-inch.
I would just experiment, see what works the best. Your family are the best people to experiment on. One word of advice, DONT freeze or refridgerate cake batter, the cake will not rise, and it doesnt taste very good either. I would just try halving the recipe first.
Source(s):
Baking for 22 of my 24 years
Pound cakes...plain, lemon, chocolate, etc.. can all be frozen before or after.
break up the cake into crumbles..freeze in zip lock...when having sundas with the kids add the cake crumbles to it or blend in with a milk shake..kids love it
Hi there,
I can think of a few really easy suggestions:
1. Instead of making and frosting a 2-layer cake, only frost one of the layers, and freeze the second for later.
2. In place of a 9x13 large pan, you can make 2 smaller 8x8" pans and freeze the second one.
3. Make muffins instead of loaves (or cupcakes instead of cakes). Just divide up your favourite recipe into muffin tins, reduce the cooking time by about 30%... I find it's easier to eat up muffins (or cupcakes if you're dividing up cake batter) than it is to eat a whole loaf/cake.
4. Make lighter desserts that are lovely and that people will eat more of per serving ... things like sponge cake flan with whipped cream and fresh fruit.
5. Later, when you're looking through your freezer, and you spot one of those 9" extra cakes you froze previously, take it out and defrost it, cut into large squares, and layer with whipped cream, plain custard, and fruit for a lovely trifle... Your family will eat lots of this I'm sure :)
Thanks and bon appetit!
Shelley
www.OneRoastChicken.com
I agree with the idea of pound cake. I actually use little mini loaf pans sometimes (3-3/4 x 2-1/2 x 1 - ish), depending on how many people there are, so they each have their own loaf. This works well because then you can freeze the remainder individual loaf. That size pan usually produces 6 mini-loaves per one 5x9 recipe.
But, now that it's summer time, here is an idea for a nice, fresh and light dessert option -- lemon bread with wine-soaked strawberries. I got the lemon bread recipe from a friend of mine, and it comes with a glaze option, but I usually skip the glaze and just serve with the strawberries instead.
Old Fashioned Lemon Bread
1 ? Cup All Purpose Flour
1 Cup Sugar
1 Teaspoon Baking Powder
? Teaspoon Salt
2 Large Eggs
? Cup Milk
? Cup Vegetable Oil
1 ? Teaspoon Grated Lemon Peel
Lemon Glaze (optional)
Mix flour, sugar, baking powder, and salt in a large bowl. In a small bowl, beat eggs, milk, oil, and lemon peel until blended. Mix liquids into flour mixture until smooth.
Pour batter into a greased and floured loaf pan. Bake in a 350 degree oven until a skewer inserted into the center comes out clean (40-45 minutes). Meanwhile, prepare Lemon Glaze. Leaving loaf in pan, use a long skewer to poke numerous holes all the way to the bottom of the loaf. Slowly drizzle hot glaze over the top.
Let bread cool in pan on a rack for 10 minutes; turn out onto a rack and let cool completely. Serve at room temperature. Makes 1 loaf (10-12 servings).
Lemon Glaze
In a small pan, combine 4 ? Tablespoons Lemon Juice and 1/3 Cup Sugar. Cook over medium heat, stirring constantly, until sugar is dissolved. Remove from heat and keep warm.
Wine-Soaked Strawberries
(this is a rough estimation)
1 basket strawberries
3/4 cup orange juice
3/4 cup red wine (I like to use a zinfindel for this)
zest from half an orange (or lemon)
sugar to taste (depending on the ripeness of the berries)
Wash, hull and slice strawberries. Mix strawberries with remaining ingredients in a medium bowl. Taste, add sugar as necessary, adjusting to taste. Cover and let sit for 30 minutes or so. Serve over poundcake, ice cream, or whatever your heart desires.