My Gramma John was a tremendous baker. A farm wife and mother to eight kids, she spent her fair share of time in the kitchen. But she loved every minute of it, baking until the very day she passed away. I have great memories of spending time with her in the kitchen.
Nowadays with my own small army of children, I love to bake as well. They love it even more. I love that I can tailor my baking for food allergies as well as dietary preferences. This ensures us a safe, quality baked good that tastes great.
However, I don’t find that I have the time for daily baking. There’s just too much going on. To close the gap, I do bulk baking sessions and freeze the goodies for future meals. I’ve been doing this for almost twenty years, and it’s proven to be a great way to eat well, spend less, and save time in the kitchen.
No matter what size your freezer, you’ll find that having a small stash of home-baked goodness in your icebox will bring much appreciated comfort on a hard day. Who doesn’t want a cookie and milk when they get home?
The Best Baked Goods to Freeze
Most homebaked goods do tremendously well when frozen. We bake and freeze any number of cakes, cookies, and breads. (I’ve also known plenty of cake bakers who even freeze their decorated cakes to save time and preserve freshness.)
Avoid very delicate baked goods like meringues or cream pies; those are better freshly made.
Consider these items for baking to freeze:
- Quick breads (like banana or zucchini)
- Snack cakes
Some of our favorite recipes to bake include:
How to Bake for Freezing
- Choose your recipes.
- Bake as directed. If the recipe calls for icing or glaze, you might prefer to hold off on that step. It just makes wrapping a little easier.
- Cool completely.
- Wrap for freezing.
- Thaw, wrapped, at room temperature, before serving.
How To Wrap Baked Goods for Freezing
- Wrap single servings. Since my husband often brown bags it for work, it’s nice to have a stash of baked goods ready to slip into his lunchbox. By wrapping portion-sizes in plastic wrap and then storing them in a larger zip-top freezer bag, I can arrange a variety of options for him to choose from. Likewise my kids can grab and go whenever they want a quick snack or are packing lunches.
- Store in bulk. If I don’t have the time or inclination to wrap individual portions, I wrap the cooled cake or bread loaf in plastic wrap and add an extra layer of insulation by slipping it into a zip-top freezer bag. Cookies can be placed in an airtight container with a lid, layered between sheets of parchment paper.
Bulk-baking is a great way for me to economize as well as provide my family with healthier, home-baked treats. We make our own convenience items so that we don’t purchase pricier commercial items, and we customize the ingredients to suit food preferences and allergies. Plus, as Gramma John taught me, home-baked just tastes better.
(Image credits: Jessica Fisher)