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Freezing Cake Mixture ~
From the M.D. Agent’* Office
Bake when yon have some extra time—then serve when you wish. Make up a batch of your favorite cake, and freeze it baked or unbaked. Cake batter will keep three or four months. Cake will keep four to six months.
If you want to freeze the batter, pour it into any moisturevapOr-proof container such as those used for freezing fruits. It also may be poured into greased cake pans, frozen, and then wrapped in moisture-proof cellophane and heat-sealed, or wrapped in aluminum foil. ,
If you want to freeze the baked cake, freeze it as soon after cool• ing as possible to presene fresh goodness. Angel and sponge cakes are best frozen baked.
Bake the cake in a pan covered on the bottom with greased waxed paper. The cake usually rises higher if the sides of the pan are not greased. Remove the cake from the pan and cool it to room temperature before you package it, to prevent moisture from gathering on the top crust, and to speed freezing. Package in amounts that can be used at one time. Frozen baked cakes tend to lose -freshness after thawing. Until boxes are manufactured to fit standard layers and loaves, a satisfactory
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