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In an attempt to experiment with food (and an attempt to find excuses to bake without having to eat everything I make or give it all away), I’m trying to freeze different things.  This week, it’s the left-over lemon cake.  Apparently, 4 not-very-hungry people can eat about a quarter of it, and Mark and I ate about a quarter of it over the next couple of days, but there it wasn’t going to be eaten quickly.  I’ve divided the remainder up into 4 pieces and am freezing them individually.  I’m not sure how the whipped cream will survive, but since it has mascarpone in it, I think it may hold up a bit better than ordinary whipping cream.  I’ll keep you posted on how it thaws.

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