Kitchen Logic

Yes, cake batter can be frozen for 1–3 months; thaw it cold, stir gently, and bake soon for best rise and crumb.

Yes, dipped cake balls freeze well when set, wrapped, and sealed; the coating protects texture while the crumb stays moist.

Yes, you can refreeze cake after defrosting if it stayed cold, though texture may dry out with each cycle.

Yes, cabbage soup for that diet freezes well; cool fast, portion small, and use within 2–3 months for best texture and safety.

Yes, cooked cabbage rolls freeze well for 2–3 months when cooled fast, wrapped tight, and reheated gently in sauce.

Yes, you can freeze butternut squash raw, but blanched cubes or cooked purée keep better texture and flavor.

No—freezing butternut squash whole traps air and causes mushy, uneven thawing; cut or cook it first for safe, reliable results.

Yes, butternut squash spaghetti freezes well when blanched, drained, and packed flat for quick cooking straight from the freezer.

Yes, butternut squash soup with cream freezes if cooled fast, packed airtight, and reheated gently to avoid curdling.

Yes, butternut squash curry freezes well for 2–3 months when cooled fast, packed airtight, and reheated gently to keep the cubes tender.