Can the ice cream cone cakes be frozen?

by Becky
(Wauseon (Northwest), Ohio)

Hello!
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:

Hi Becky,

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.

Simple.

Regards,
Michelle (editor)