Your freezer is not just for storing leftovers. Chef Fran Costigan, Rouxbe Director of Vegan Pastry, knows that strategic freezing can save time, while maintaining the integrity of some fully prepared desserts or components. This is good news, not only during the hot summer months, when you might prefer to heat the oven less often or in the cooler evenings, but anytime From cookie dough and cake layers, fillings, ganache and frozen desserts, knowing what freezes well and what does not, may just change the way you bake.

In this month’s Essential Vegan Desserts Live Event, you’ll learn how to prepare ahead without sacrificing quality. Discover the best ways to freeze, thaw, store, and assemble desserts so your finished desserts taste freshly made every time. You’ll also learn how temperature affects texture, structure, and consistency during warm-weather baking.