I have a strange question -- a few years ago, a friend sent me some chocolate lava cake mix from Williams-Sonoma for my birthday. However, since you had to use the whole box in one go, I didn't get a chance to use it, and then three months later saw that it had an expiration date on the box. I called williams-sonoma, asking if it could be frozen, and -- at what POINT could it be frozen. Should I freeze the mix? Should I bake all six and freeze all six cakes? Should I make the batter and freeze that?

The person I called was baffled, and finally just said to freeze the whole mix. But I still can't shake the feeling that she's wrong (and I'm still stuck with the same problem of having to make the whole box at once). So -- is there a way to mix up the batter, or make all six cakes, and freeze them, and only eat them one at a time as I wish?

thanks -- this was something for my 38th birthday, and I am now 41, so I'd like to finally have them!

@empresscallipygos - just cut your losses and toss the cake mix... its been 4 years!

I'm much more likely to freeze leftover desserts to help with portion control. I make a flourless dark chocolate torte with dried fruit and nuts that freezes very well and sometimes I'll make an extra fruit crisp for the freezer. I tend to forget that I can stash cookie dough for baking later. Thanks for the reminder!

Cookie dough, yes, that's an obvious one. I know you CAN freeze pie filling and cakes, and when I see those posts I go Ooooo Good Idea! But I never seem to think of it again.

@alllebasii: no way, i want to try it! I just don't want to eat six all by myself is all.

@empress, I've bought frozen lava cakes before and reheated them no problem. I bet you could make the whole box, eat one, and freeze 5 (flash freeze them on a baking sheet and then toss 'em in a ziplock), and reheat them in the oven at a slightly lower temp when the next craving hits. At this point, what do you have to lose?

I love these make ahead posts. I just got a chest freezer, and am filling it with each and every post that has good make ahead recipes.

@mbalavage: that's exactly what I had in mind; so you suggest freezing the COOKED cakes as opposed to the uncooked batter? That's really what I wanted to know; I wanted to mix them up and freeze them (because I can definitely eat them myself one at a time over the next couple weeks or so), I just didn't know whether to freeze them before or after baking.

Cakes freeze amazingly well. My mother always had a carrot cake and a tub of cream cheese frosting in the freezer for last minute desserts.

I would also say after baking. I worked at a restaurant that had chocolate lava cakes on the menu. When an order was put in, the cook just popped a frozen already baked cake into the microwave.

Cheese cake freezes well, too, with no loss of flavor or texture.

Learn to make crepes. They're great for freezing (separated by sheets of cling wrap or waxed paper then put in a ziplock bag). You can defrost them easily then fill them with chocolate chips, fold them in quarters and microwave or warm in the oven. Drizzle the top with caramel sauce, ice cream toppings or plop on whipped cream and they're GREAT! So impressive, too.

It's been YEARS since you bought the mix. Throw it away.

I always do semifreddos - epicurious has some great recipes such as the Meyer Lemon one. Do a week ahead, freeze - and you're all set for dessert no matter what happens the rest of the week. With two small kids that's a lifesaver for me.