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October 27, 2006, Newsletter Issue #291: Freezing Cakes
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Tip of the Week
Cake cooking tips: Unfrosted cakes freeze better than frosted. Allow cakes to cool, place on cardboard, then cover with aluminum foil or plastic wrap. Can be kept up to 5 months if wrapped properly. Don't freeze cakes with custard or fruit fillings as they tend to become soggy when thawed. Cakes using whipped cream filling or topping should be thawed in the refrigerator.
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