Cakes that are good for freezing

Buttercream cupcakes in a tea shop or cafe can cost up to £2 each.

50p for a buttercream cupcake!! Bloody hell! You can get a giant Smartie chocolate bean cookie for that in Waitrose, probably equal in calorific value, not to mention taste, to at least two of those buns.

Please excuse my Eeking!! It's just... shocking

PS I'm not keen on buttercream. Don't know why as I love butter on bread and tatties and oatcakes and...

At our last cake sale the best sellers were plates with 4 buttercreamed cupcakes which we sold for £2.

I'd just like to add to jings recipe that gf flour can be used in the all in one sponges in place of normal flour. Gf cakes go really well.

I bake every month for fundraising and freeze most cakes. The sponge cakes of all flavours are frozen separately in their two halves. They are assembled and filled while they are still frozen which makes them much easier to work with. Buttercream also freezes well, so sometimes I make double the quantity that I need and freeze the remainder in a plastic tub.

is spite of all I read in books about freezing which we had when it all started I have found that all cakes can be frozen, even cheese cake.

I make mincemeat flapjacks which are much quicker to prepare than mince pies and use up any left over mincemeat.

I organise the refreshments for our May Day celebrations and ask people to send tray bakes uncut so that we can cut them to the appropriate size as we will be charging 60p a portion. We sometimes get very small buns/fairy cakes sent in which we can't charge 60p for and once we get going it is too frantic to be charging different prices.

You can't eat cash ! I agree with jings. You can usually make a bit of profit out of a cake if you're cutting it up to sell, rather than selling the whole cake. I regularly make iced cupcakes for bake sales and they sell for 50p a time. It doesn't cost me six pounds to make a dozen.

A good cake stall does draw the punters in.

Right, I am going to try some sponges !! They were OK in my previous electric oven so I must have been doing it right, just lost confidence.
A bit o/t but I have been googling recipes and came across a site that actually prices the ingredients for the recipe. I was quite shocked at the cost for a (fairly simple I thought) cake recipe was £4.50.
Extortionate price and far above what someone would pay I think. After years of providing home baked goods I begin to wonder if it is more effective to just give cash ??

Or 2 eggs with 4 oz of other things for a smaller cake.

All in one cakes are: 3 eggs, 6 oz sugar, 6 oz marg, 6 oz self raising flour, 1 and a half teasps baking powder, a little milk to bring it to soft consistency. All in bowl and whisk with hand mixer for about five minutes. Add about 2 tablespoons cocoa for chocolate cake. Place in two sandwich tins. Bake about 25 mins medium hot oven.

Mary Berry's Lemon Drizzle - the traybake version - can be pre-portioned and freezes really well.

I don't mean that you're a fool baking-wise (or any other wise!)

I think most people use the all-in-one recipe for Victoria sponges these days. It really is pretty foolproof. The same mixture makes small cakes too. With a blob of buttercream or a bit of water icing and some sprinkles, they all go quickly.

jinglesbf I'm not a great cook and a bit afraid of Victoria sponges.
I agree chocolate cakes go well so am keen to get good freezeable recipes for those.
Will add I have an oil fired cooker (not an Aga but similar) and delicate temperature differences can make difficulties (my excuse).

We find the filled and iced Victoria sponges and chocolate cakes sell the best.

Coolgran Thank you !! I have never considered freezing ripe bananas - what a brilliant tip.
I do freeze any windfalls I'm given and use them in baking, but to freeze ripe bananas is so useful.

I think all cakes freeze. Icing, not so. Buttercream freezes fine.

Banana bread/cake freezes really well.
Great for using up the over ripe ones that lie about the fruit bowl. I also buy them in the reduced fruit section, often about 10 for 30p. I freeze the ripe bananas until they are needed. When defrosted they are a bit jelly-like but perfect for baking.

The basic banana bread can be dressed up with chocolate chips, sultanas, etc.