Hello all,

I was wondering what's the best way to freeze and unfreeze cakes and tarts (mostly mousse-based) for maximum retention of flavor / texture afterwards?  The backstory is that I'm going on vacation and will be eating a lot of desserts and don't want to finish them all at once - I'd like to some how freeze uneaten portions to eat later on.

You can place most any dessert in the fzr for 1-2 hrs then remove and wrap in plastic wrap (or a plastic bag).  It will keep for several weeks.  If longer fzing storage is wanted add a layer of aluminum foil over the plastic.