THE Make-Ahead Baking Guide Tessa Arias
The Make-Ahead Baking Guide Hi there! It s Tessa from Handle the Heat. With hundreds of baking recipes on my site, a question I get asked often is how to make something ahead of time, or how to store it so it doesn t go bad. I ve compiled all my best tips, tricks, and general guidelines for making common baked goods ahead of time. They re organized below by recipe type and by storage method. I hope you find this guide your little secret to stress-free baking! Be sure to join the community by tagging #handletheheat whenever you post your baking creations so we can all see. Happy baking! TIPS FOR MAKE-AHEAD BAKING If you re working with something baked or cooked, let it cool to room temperature completely before storing. Use high quality containers and freezer bags to maintain the storage life of your treats. It truly makes a difference! Always label your containers with what s inside, the date, and baking or reheating instructions. Consider keeping a list of what s inside your freezer so you don t forget. If you re anything like me, the freezer tends to become a black hole! I like to use a small whiteboard in the kitchen so I can add and erase things as needed. Got leftover ingredients? Egg whites, butter, and overripe peeled bananas freeze surprisingly well. You can also freeze nuts and whole grain flours to extend their life!
Bread Most yeast-based doughs can be refrigerated, which slows the activity of the yeast without stopping it completely. Most doughs are best used within 48 hours of refrigerating. Cooled baked breads or rolls can be stored in an airtight container for up to 3 days. Unfortunately nothing quite compares to the freshness of bread the day it was baked. option 1 Refrigerate the dough after kneading in a container wrapped in plastic wrap or in a ziptop bag. Leave room for the dough to rise (it will still happen even in the colder environment). In this case, the overnight refrigeration is the first rise. Once you re ready to proceed with the recipe, remove the dough from the fridge, punch it down, and allow it to rest and warm to room temperature before shaping, about 30 minutes. The option 1 (unbaked) Freeze the dough after it has risen for the first time and been shaped. Cover the loaves or rolls tightly with plastic wrap and freeze for up to 2 months. Loosen the plastic wrap and defrost to room temperature. Let rise until an indentation made with your finger into the dough remains. Proceed with the recipe as written. option 2 (parbake) Bake for half the specified baking time, or until the bread begins to hold its own shape. Remove from the oven, cool completely, then wrap well in plastic wrap and tin To re-crisp and refresh stored baked bread, try sprinkling it lightly with water then bake at 350 F for about 5 minutes, or until warmed. The water creates steam which helps bring back crispness to the crust. final rise may be longer than directed by the recipe because the dough is still cool. option 2 Refrigerate the dough after it has risen for the first time and been shaped. Cover the loaves or rolls loosely with plastic wrap and refrigerate for up to 24 hours. Loosen the plastic wrap and let rise at room temperature until an indentation made with your finger into the dough remains. Proceed with the recipe as written. foil. Refrigerate overnight or store in the freezer for up to 1 month. Bring to room temperature then bake for the remaining time from the recipe in the oven (label the time and temperature on the bread before storing). Feel free to wrap and freeze bread rolls individually to bake off as many as needed. option 3 (already baked) Completely baked and cooled whole loaves can be frozen in airtight containers for up to 3 months. Defrost at room temperature, then refresh in a 350 F oven for 5 to 10 minutes.
Biscuits & Scones Place unbaked rounds of biscuit or scone dough on a parchment linked baking sheet and freeze until solid. Remove them to an airtight container and freeze for up to 2 months. Bake from the freezer, adding about an additional 5 minutes to the recipe s baking time, or until golden brown. Muffins Place cooled muffins on a baking sheet and freeze until solid. Remove them to an airtight container and freeze for up to 3 months. You can reheat in the microwave directly from the freezer (about 15 to 20 seconds) or thaw overnight in the fridge and reheat in the oven.
Cookies In general, cooled cookies can be stored in an airtight container at room temperature for about 5 days. To keep the cookies soft, add an apple wedge or piece of bread to the container. To refresh them, place in a 350 F oven for 3 to 5 minutes, or until warmed through. I prefer to refrigerate or freeze my dough and bake cookies as I want them because nothing beats fresh, still-warm cookies: Cookie dough can be stored in the fridge, covered, for up to 3 days. Let sit at room temperature until warm enough to scoop. The flavors will actually intensify similar to a marinating period. Practically all unfrosted, unglazed cookies can be frozen. Cut-out cookies (like sugar cookies) freeze particularly well in airtight containers for up to 1 month. Defrost to room temperature before decorating or serving. Balls of raw cookie dough can be placed on a cookie sheet then placed in the freezer until frozen. Remove the frozen balls to an airtight container and store in the freezer for up to 6 weeks. Bake from frozen, adding an additional minute or two to the cooking time, or bring to room temperature and bake as directed by the recipe. In general, the colder the dough the thicker the cookies will be.
Pies - Pie Dough Pastry dough can be shaped into a disc and refrigerated for up to 3 days, as long as it s well wrapped in plastic. Unbaked pie shells can also be refrigerated for up to 3 days. This works perfectly for single-crust pies like pumpkin or sweet potato. Simply roll out your dough, lay it into your pie tin, crimp the edges, and cover loosely with plastic wrap. When ready, simply remove from the fridge, fill, and bake. Pastry dough can be shaped into a disc and frozen for up to 2 months, well wrapped in plastic. Defrost in the fridge overnight. You can also freeze already rolled out dough if you have room in your freezer. You can use it straight from the freezer; just let it sit at room temperature briefly so it becomes easier to press into the pie tin. Unbaked pie shells can also be covered and frozen for up to 2 months. No thawing necessary. Pie Fillings Fruit fillings are perfect for freezing, especially if your fruit is at peak ripeness. The easiest way this is done is to make your filling according to the directions. If cooking is involved, let cool completely. Cover a pie tin with foil. Scoop pie filling into pie tin, cover, and freeze until very firm. Remove filling and peel off foil. Place frozen block of filling in an airtight container and freeze for up to 3 weeks. To serve, place the filling into the same pie tin with the crust and follow the recipe to bake.
Whole Pie - Unbaked Completely assembled pies should only be refrigerated for a few hours before baking, otherwise you may end up with a soggy crust. If the unbaked pie filling contains eggs (custard, pumpkin, pecan, etc.) it can t be frozen. Follow the directions below for freezing the baked pie. Fruit pies freeze better unbaked. Assemble the pie fully, double wrap in plastic, and then freeze for up to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by the recipe, adding about 10 minutes to the baking time. Whole Pie - Baked Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days. Pies containing eggs (pumpkin, custard, cream pies, etc.) should be refrigerated. Cover and refrigerate for up to 3 days. Note that the crust will become increasingly soggy the longer it s stored. Bake and cool your pie completely, then wrap tightly in plastic wrap and freeze for up to 1 month. Defrost in the fridge overnight, then re-fresh in a 350 F oven for about 12 to 15 minutes.
Cake - Cake Layers Wrap unfrosted, un-cut, cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag. Store at room temperature for up to 3 days, or longer for oilbased cakes. Wrap unfrosted, un-cut, cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag and refrigerate for up to 1 week. Cooled cake layers are actually easier to assemble and frost! Wrap unfrosted, un-cut, cooled cake layers completely in several layers of plastic wrap. Place inside a freezer bag and freeze for up to 2 months. Defrost overnight in the fridge (do not defrost at room temperature or you will end up with mushy cake). Frosted Cakes Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can be stored at a cool and dry room temperature for 2 to 3 days. Cover with a cake keeper to keep the frosting intact. Don t use plastic wrap, which will not only ruin your frosting but also create condensation that can cause the frosting to separate.
Cupcakes - Unfrosted Store in an airtight container at a cool room temperature for up to 2 days. Airtight plastic or glass containers work better than ziptop bags. If your cupcakes develop a sticky top (which is more likely to happen in a ziptop bag), that is okay. They will still taste good and can be covered with piped frosting. If the cupcakes are so sticky it s preventing you from frosting, then allow the cupcakes to sit at room temperature uncovered for about 30 minutes to 1 hour, or until they ve dried up enough to frost. If storing for longer than a week, wrap cupcakes individually in plastic wrap (this prevents freezer burn and taste transference). Place cupcakes inside a freezer bag on a shelf in your freezer where they won t get smashed. Freeze for up to 3 months. Unwrap the cupcakes and allow to defrost at room temperature for about 1 to 2 hours. Frosted Cupcakes Frosted cupcakes are best stored in a tall (at least 3-inches) sturdy airtight container to protect the frosting. They will keep for about 3 days at room temperature.
Frosting Although buttercream frostings usually contain ingredients that spoil (butter, cream, cream cheese, etc.), the sugar in the frosting can actually act as a preservative. If you plan on serving frosted cake or cupcakes outside in a warm, humid, or sunny environment, store in the fridge just until you set up for the party or picnic. By the time everyone is ready for cake, it should be the perfect temperature without running the risk of melting. Note: If your cake contains any perishable fillings or toppings (custard, whipped cream, etc.) then it should be refrigerated. Any buttercream on its own can be stored in an airtight container in the fridge for up to 1 week. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Royal icing can be refrigerated in an airtight container with plastic wrap pressed against the surface for up to 3 days. Stir vigorously to remix and remove any lumps before using. Freeze for up to 3 months. Defrost in the fridge overnight and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.
Cheesecake Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture. In general, cheesecakes can be stored in the fridge for up to 3 days. You can place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm. Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in the fridge overnight, or at room temperature for 30 minutes. Pancakes & Waffles Cook the pancakes or waffles lightly so they don t become overcooked when reheating. Cool completely on a wire rack then wrap desired servings in plastic wrap. Place the wrapped pancakes or waffles in a freezer bag and freeze for up to 6 weeks. Reheat in the microwave or toaster oven until warmed through.
here are some more resources to help you along in the kitchen! The real secret to baked perfection is in the science, so I think you'll love learning about how and why your favorite recipes work. I also included some of my most popular how-tos, many including videos and tons of photos so you can see how every step is supposed to look. enjoy! -tessa baking science Oven 101: What You NEED to Know Baking Soda vs. Baking Powder Salted vs. Unsalted Butter Butter vs. Shortening Natural Cocoa vs. Dutch Process Cocoa Powder how tos How to Make the Best Buttercream How to Make Perfect Cupcakes How to Make Pie Dough How to Make Ice Cream WITHOUT a Machine How to Make Chocolate Ganache How to Make Crepes How to Make Caramel Sauce