For us who write about baking, normally its, “Can that be frozen?
Since my freezer is usually so crammed with stuff I can’t imagine wedging in a multi-layer cake amongst all the rock-hard frozen madness that I call “my freezer”…except for now, because I came home from the country last weekend and found my freezer door had nudged itself open, or more likely I accidentally left it ajar in my haste to get outta town, and when I came home, my freezer looked like an Antarctic blizzard had happened in there and had to be completely cleaned out…so now there’s plenty of room and I can start jamming it full all over again. (The upside was I found and extricated a long-lost bottle of Polish vodka completely enveloped in a block of ice, which was a more than satisfactory reward for my efforts.) Anyhow, when you write a book completely devoted to frozen desserts and ice cream you can smugly think to yourself, “Ha! I’ve nipped that one in the bud.” Of course, all ice cream can be frozen. But silly me! Little did I realize something insidious had taken ahold o
