The Make-Ahead

Baking Guide

| by tessa arias
 The Make-Ahead
Baking Guide
Hi there! It’s Tessa from Handle the Heat. With hundreds of baking recipes on my site, a
question I get asked often is how to make something ahead of time, or how to store it so
it doesn’t go bad.

I’ve compiled all my best tips, tricks, and general guidelines for making common baked
goods ahead of time. They’re organized below by recipe type and by storage method. I
hope you find this guide your little secret to stress-free baking!

Be sure to join the community by tagging #handletheheat whenever you post your
baking creations so we can all see. Happy baking!

TIPS FOR MAKE-AHEAD BAKING

• If you’re working with something baked

or cooked, let it cool to room temperature
completely before storing.

• Use high quality containers and freezer

bags to maintain the storage life of your
treats. It truly makes a difference!

• Always label your containers with what’s

inside, the date, and baking or reheating
instructions.

• Consider keeping a list of what’s inside

your freezer so you don’t forget. If you’re
anything like me, the freezer tends to
become a black hole! I like to use a small
whiteboard in the kitchen so I can add and
erase things as needed.

• Got leftover ingredients? Egg whites,

butter, and overripe peeled bananas freeze
surprisingly well. You can also freeze nuts
and whole grain flours to extend their life!
 Bread
Most yeast-based doughs can be refrigerated, which slows the activity of the yeast without
stopping it completely. Most doughs are best used within 48 hours of refrigerating.
ROOM TEMPERATURE
Cooled baked breads or rolls can be stored in an
airtight container for up to 3 days. Unfortunately
nothing quite compares to the freshness of bread
the day it was baked.
FRIDGE
OPTION 1 Refrigerate the dough after kneading in
a container wrapped in plastic wrap or in a ziptop
bag. Leave room for the dough to rise (it will still
happen even in the colder environment).
In this case, the overnight refrigeration is the first
rise. Once you’re ready to proceed with the recipe,
remove the dough from the fridge, punch it down,
and allow it to rest and warm to room temperature
before shaping, about 30 minutes. The final rise
may be longer than directed by the recipe because
the dough is still cool.
FREEZER
OPTION 1 (UNBAKED) Freeze the dough after it
has risen for the first time and been shaped. Cover
the loaves or rolls tightly with plastic wrap and
freeze for up to 2 months. Loosen the plastic wrap
and defrost to room temperature. Let rise until an
indentation made with your finger into the dough
remains. Proceed with the recipe as written.
OPTION 2 (PARBAKE) Bake for half the specified
baking time, or until the bread begins to hold
its own shape. Remove from the oven, cool
completely, then wrap well in plastic wrap and tin
To re-crisp and refresh stored baked bread, try
sprinkling it lightly with water then bake at 350°F
for about 5 minutes, or until warmed. The water
creates steam which helps bring back crispness to
the crust.
OPTION 2 Refrigerate the dough after it has
risen for the first time and been shaped. Cover
the loaves or rolls loosely with plastic wrap and
refrigerate for up to 24 hours. Loosen the plastic
wrap and let rise at room temperature until an
indentation made with your finger into the dough
remains. Proceed with the recipe as written.
foil. Refrigerate overnight or store in the freezer
for up to 1 month. Bring to room temperature then
bake for the remaining time from the recipe in the
oven (label the time and temperature on the bread
before storing). Feel free to wrap and freeze bread
rolls individually to bake off as many as needed.
OPTION 3 (ALREADY BAKED) Completely baked
and cooled whole loaves can be frozen in airtight
containers for up to 3 months. Defrost at room
temperature, then refresh in a 350°F oven for 5 to
10 minutes.
 Biscuits & Scones
FREEZER
Place unbaked rounds of biscuit or scone dough on a parchment linked baking sheet and
freeze until solid. Remove them to an airtight container and freeze for up to 2 months.
Bake from the freezer, adding about an additional 5 minutes to the recipe’s baking time,
or until golden brown.

Muffins
FREEZER
Place cooled muffins on a baking sheet and freeze until solid. Remove them to an airtight
container and freeze for up to 3 months. You can reheat in the microwave directly from
the freezer (about 15 to 20 seconds) or thaw overnight in the fridge and reheat in the
oven.
 Cookies
ROOM TEMPERATURE
In general, cooled cookies can be stored in an airtight container at room temperature for
about 5 days. To keep the cookies soft, add an apple wedge or piece of bread to the container.
To refresh them, place in a 350°F oven for 3 to 5 minutes, or until warmed through.

I prefer to refrigerate or freeze my dough and bake cookies as I want them because nothing
beats fresh, still-warm cookies.

FRIDGE
Cookie dough can be stored in the fridge, covered, for up to 3 days. Let sit at room temperature
until warm enough to scoop. The flavors will actually intensify similar to a marinating period.

FREEZER
Practically all unfrosted, unglazed cookies can be frozen. Cut-out cookies (like sugar cookies)
freeze particularly well in airtight containers for up to 1 month. Defrost to room temperature
before decorating or serving.

Balls of raw cookie dough can be placed on a cookie sheet then placed in the freezer until frozen.
Remove the frozen balls to an airtight container and store in the freezer for up to 6 weeks.

Bake from frozen, adding an additional minute or two to

the cooking time, or bring to room temperature and
bake as directed by the recipe. In general, the colder
the dough the thicker the cookies will be.
Pies - Pie Dough
FRIDGE
Pastry dough can be shaped into a disc and refrigerated for
up to 3 days, as long as it’s well wrapped in plastic.

Unbaked pie shells can also be refrigerated for up to 3

days. This works perfectly for single-crust pies like pumpkin
or sweet potato. Simply roll out your dough, lay it into your
pie tin, crimp the edges, and cover loosely with plastic wrap.
When ready, simply remove from the fridge, fill, and bake.

FREEZER
Pastry dough can be shaped into a disc and frozen for up
to 2 months, well wrapped in plastic. Defrost in the fridge
overnight.

You can also freeze already rolled out dough if you have
room in your freezer. You can use it straight from the freezer;
just let it sit at room temperature briefly so it becomes easier
to press into the pie tin.

Unbaked pie shells can also be covered and frozen for up to

2 months. No thawing necessary.

Pie Fillings
FREEZER
Fruit fillings are perfect for freezing, especially if your fruit
is at peak ripeness. The easiest way this is done is to make
your filling according to the directions. If cooking is involved,
let cool completely. Cover a pie tin with foil. Scoop pie filling
into pie tin, cover, and freeze until very firm.

Remove filling and peel off foil. Place frozen block of filling in
an airtight container and freeze for up to 3 weeks. To serve,
place the filling into the same pie tin with the crust and follow
the recipe to bake.
Whole Pie - Unbaked
FRIDGE
Completely assembled pies should only be refrigerated for a few hours before baking, otherwise you
may end up with a soggy crust.

FREEZER
If the unbaked pie filling contains eggs (custard, pumpkin, pecan, etc.) it can’t be frozen. Follow the
directions below for freezing the baked pie.

Fruit pies freeze better unbaked. Assemble the pie fully, double wrap in plastic, and then freeze for up
to 1 month. Let the pie partially thaw at room temperature for about 1 hour, then bake as directed by
the recipe, adding about 10 minutes to the baking time.

Whole Pie - Baked

ROOM TEMPERATURE
Fruit pies keep at a cool room temperature, loosely covered, for up to 2 days.

FRIDGE
Pies containing eggs (pumpkin, custard, cream pies, etc.) should be refrigerated. Cover and refrigerate
for up to 3 days. Note that the crust will become increasingly soggy the longer it’s stored.

FREEZER
Bake and cool your pie completely, then wrap tightly in plastic wrap and freeze for up to 1 month.
Defrost in the fridge overnight, then re-fresh in a 350°F oven for about 12 to 15 minutes.
Cake - Cake Layers
ROOM TEMPERATURE
Wrap unfrosted, un-cut, cooled cake layers completely in several layers of plastic wrap. Place inside a
freezer bag. Store at room temperature for up to 3 days, or longer for oil-based cakes.

FRIDGE
Wrap unfrosted, un-cut, cooled cake layers completely in several layers of plastic wrap. Place inside a
freezer bag and refrigerate for up to 1 week. Cooled cake layers are actually easier to assemble and
frost!

FREEZER
Wrap unfrosted, un-cut, cooled cake layers completely in several layers of plastic wrap. Place inside
a freezer bag and freeze for up to 2 months. Defrost overnight in the fridge (do not defrost at room
temperature or you will end up with mushy cake).

Frosted Cakes
ROOM TEMPERATURE
Since frosting acts as a protective seal that keeps the cake moist and fresh, frosted cakes can
be stored at a cool and dry room temperature for 2 to 3 days. Cover with a cake keeper to keep
the frosting intact. Don’t use plastic wrap, which will not only ruin your frosting but also create
condensation that can cause the frosting to separate.
Cupcakes - Unfrosted
ROOM TEMPERATURE
Store in an airtight container at a cool room temperature for up to 2 days. Airtight plastic or glass
containers work better than ziptop bags.

If your cupcakes develop a sticky top (which is more likely to happen in a ziptop bag), that is okay. They
will still taste good and can be covered with piped frosting.

If the cupcakes are so sticky it’s preventing you from frosting, then allow the cupcakes to sit at room
temperature uncovered for about 30 minutes to 1 hour, or until they’ve dried up enough to frost.

FREEZER
If storing for longer than a week, wrap
cupcakes individually in plastic wrap
(this prevents freezer burn and taste
transference). Place cupcakes inside
a freezer bag on a shelf in your freezer
where they won’t get smashed. Freeze
for up to 3 months.

Unwrap the cupcakes and allow to

defrost at room temperature for about 1
to 2 hours.

Frosted
ROOM TEMPERATURE
Frosted cupcakes are best stored in a
tall (at least 3-inches) sturdy airtight
container to protect the frosting. They
will keep for about 3 days at room
temperature.
Frosting
ROOM TEMPERATURE
Although buttercream frostings usually contain
ingredients that spoil (butter, cream, cream cheese,
etc.), the sugar in the frosting can actually act as
a preservative.

If you plan on serving frosted cake or cupcakes

outside in a warm, humid, or sunny environment,
store in the fridge just until you set up for the party
or picnic. By the time everyone is ready for cake, it
should be the perfect temperature without running
the risk of melting.

Note: If your cake contains any perishable fillings

or toppings (custard, whipped cream, etc.) then it
should be refrigerated.

FRIDGE
Any buttercream on its own can be stored in an
airtight container in the fridge for up to 1 week.
Let come to room temperature and re-whip in the
stand mixer until light and fluffy again.

Royal icing can be refrigerated in an airtight

container with plastic wrap pressed against the
surface for up to 3 days. Stir vigorously to remix
and remove any lumps before using.

FREEZER
Freeze for up to 3 months. Defrost in the fridge
overnight and re-whip in the stand mixer until light
and fluffy again. Add a tablespoon or 2 of powdered
sugar if it needs to thicken.
Cheesecake
FRIDGE
Store the cheesecake uncovered to avoid creating condensation, which will create a mushy texture. In
general, cheesecakes can be stored in the fridge for up to 3 days.

FREEZER
You can place a whole cheesecake or individual slices on a baking sheet inside the freezer until firm.
Wrap the cheesecake or each individual slice in plastic wrap and place in a freezer bag. Freeze for up to
2 months.

To serve, defrost a whole cheesecake in the fridge overnight. You can also defrost individual slices in
the fridge overnight, or at room temperature for 30 minutes.

Pancakes & Waffles

FREEZER
Cook the pancakes or waffles lightly so they don’t become overcooked when reheating. Cool
completely on a wire rack then wrap desired servings in plastic wrap. Place the wrapped pancakes or
waffles in a freezer bag and freeze for up to 6 weeks.

Reheat in the microwave or toaster oven until warmed through.

Here are some more resources to help you
along in the kitchen! The real secret to baked
perfection is in the science, so I think you'll
love learning about how and why your favorite
recipes work. I also included some of my most
popular how-tos, many including videos and
tons of photos so you can see how every step is
supposed to look. Enjoy! -Tessa

Baking Science
Oven 101: What You NEED to Know
Baking Soda vs. Baking Powder
Salted vs. Unsalted Butter
Butter vs. Shortening
Natural Cocoa vs. Dutch Process Cocoa Powder

How To’s
How to Make the Best Buttercream
How to Make Perfect Cupcakes
How to Make Pie Dough
How to Make Ice Cream WITHOUT a Machine
How to Make Chocolate Ganache
How to Make Crepes
How to Make Caramel Sauce