Making larger batches of things can be very useful, especially in the pastry shop as things tend to take a long time to put together. Freezing items can be an effective way of saving time and money, so knowing at which stage to freeze them is important.
Breads and other yeast products – can be frozen at any stage, but portioned dough is better than a big lump. Be sure to wrap well or the un-baked items may crust, and the baked items may get freezer burn. Par baked items (like you can often get at grocery stores) also freeze well.
Quick breads that are made from batters rather than dough (banana bread, cakes…) – are best frozen once baked, or they will lose their leavening ability.
Items with whipped eggs (sponge cakes…) are again best frozen once baked, for the same reason as above.
Cookies - portioned dough is best.
Buttercream icings can be frozen, but they will need to be warmed and re-whipped before using.
Ganaches can also be frozen.
