Summertime can be tricky for bakeries since keeping baked goods fresh and intact is a bit more complicated due to the warm and humid temperatures. Freezing some of your stock can allow you to keep certain items on hand, while still offering your customers the top quality you are known for.

Here are some tips to keep in mind when it comes to freezing your baked goods:

The Huffington Post says that items like unbaked cookie dough, muffin or biscuit dough can be easily frozen right up until it’s time to bake them, so if you find yourself with lots of dough and batter on hand, tossing it in the freezer will ensure the mixture stays fresh, and your customer will still enjoy a delicious and freshly baked treat when it comes time to defrost. You can usually bake these sorts of items right from the freezer with no problems.

If you’re going to freeze items after you’ve already baked them, like cakes, it’s best to do so without the frosting. Wrap the cake layers tightly in plastic wrap and store in the freezer for a few weeks. When you remove them, defrost them slowly on the counter and add the finishing touch: icing.

If you want to freeze baked goods after you’ve iced them, store in an airtight container and remember that it’s important to defrost them slowly, so that the icing doesn’t start to sweat. Defrost frosted cakes in an airtight container in the refrigerator overnight then allow it to come to room temperature in the container on the counter for a few more hours.

Kraft Recipes says that cheesecakes will also survive nicely in the freezer. Prepare them as usual, leaving out any fruit or whipped cream topping and store in the freezer for up to two months in an airtight plastic wrap and aluminum foil. When you’re ready to serve, thaw in the fridge overnight and add the preferred topping.

View Empire Bakery’s refrigeration and freezer equipment and make sure your units are in top shape for the coming warm summer months.