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< Back to Main Blog Posted: June 2024
A Cool Baking Hack …
Cakes are where COOK began. After a less-than-stellar school career, Ed (joint-CEO) started working as a travelling salesman for his parents, who ran a small bakery. Their handmade frozen cakes were so good, Ed started wondering why no-one was making savoury meals in the same way and the idea for COOK was born.
One of the reasons the frozen cakes were so good is quite simply because cakes freeze brilliantly.
We asked Jo, one of our fab development chefs who happens to have a degree in BSc in Baking Science and Technology, to explain why…
When you bake a cake, it starts to stale as soon as it comes out of the oven. But freezing a cake stops the staling process completely by locking in all the moisture. It’s a similar principle with frozen veg which is often more nutritious as the nutrients get locked in via freezing. So, a frozen cake will always be fresher than an ambient cake, without the need for any additives.
"Freezing a cake made with whole, fresh ingredients is the easiest, most natural way to lock in all of that deliciousness!"
- Jo, one of our development chefs
To freeze a cake well, place in the freezer on a board and freeze for about 30 mins to 1hr. Once it’s just frozen, ie not sticky on the outside at all, wrap it in at least two layers of cling film (to prevent freezer burn) and put in an airtight container then pop it back in the freezer. This can be done with cakes that are iced and filled or just separate cake layers as well.
If all this talk of cakes has made you hungry, head this way …
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< Back to Main Blog Posted: June 2024