Can the ice cream cone cakes be frozen?
(Wauseon (Northwest), Ohio)
I'm making your adorable ice cream cone cupcakes using your perfect white cake recipe. The batter made A TON and I'm wondering if you think it would be okay to bake and freeze more cones for another party I have next week. (I would wait to make the meringue topping until the day before serving) If so, how would I store them in the freezer?
Thanks a bunch! I cant wait to see how these turn out!
From the editor:
I wouldn't recommend freezing the cones as they will become soggy when defrosting. Here's a trick you can use:
Bake the extra white cake batter in cupcake liners, which you can freeze in ziploc freezer bags then, when it's time to make your next batch of ice-cream cone cupcakes, just peel off the paper liners, pop a cupcake in each ice-cream cone and top with the meringue.
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