Wrap unfrosted items in heavy-duty aluminum foil, plastic wrap or plastic bags. Label, date and freeze for up to 4 months. Thaw at room temperature for 1 hour. Reheat your muffins and breads for just-baked flavor.
Freeze frosted cakes on a piece of heavy cardboard or a cookie sheet. When firm, wrap in heavy-duty aluminum foil, plastic wrap or plastic bag. Label, date and freeze for up to 3 months.
Remove the wrapping while your cake is still frozen, so the frosting doesn't smear. Thaw at room temperature for 2 hours.
Glaze breads and muffins only after they have thawed.
FREEZING COOKIES
Both cookie dough and baked cookies can be frozen and stored for 9 to 12 months.
Baked cookies should be frozen in a strong box lined with plastic wrap ot foil. Separate each layer with more wrap or foil; thaw the cookies at room temperature for 10 minutes.
Cookie dough may be frozen in foil or plastic wrap.
Drop-cookie dough should be thawed until just soft enough to use.
Refrigerator-cookie rolls should be thawed just enough to slice.
Rolled cookies can be frozen already shaped. Place them, still frozen, on cookie sheets.
Freeze bar-cookie dough in the pan in which it is to be baked. Cover with plastic wrap, then foil.
