How To Freeze Wedding Cake? (Best solution)

How long can I freeze a fully decorated cake?

  • Keep your cake in the freezer within certain time limits. A cake will generally freeze well for a few months, but not more than that. Whilst freezing initially retains the moisture of a pre-baked cake, cakes will tend to dry out after two months of freezing and you can expect the flavor to change at around four months.


Can you put wedding cake in the freezer?

Assuming you take the appropriate steps to properly preserve your wedding cake, you should be able to keep it fresh in the freezer for over 365 days. (When in doubt, use extra plastic wrap.)

How do you freeze a wedding cake?

Don’t use aluminum foil — it could lead to freezer burn. Seal it. If you’re storing your cake in a box, wrap the box in several layers of plastic wrap for the best chance of preserving the cake’s taste and texture. Or better yet, place the cake in an airtight container.

How do you freeze a wedding cake for one year?

Hollander advises first chilling the cake in the refrigerator or freezer until it hardens. Then, wrap the cake (and its cake board, if available) in plastic wrap six times, as tight as possible. Next, place the wrapped cake within a zipped plastic bag, and take the air out of it.

Why does a wedding cake have 3 tiers?

A traditional wedding cake has three tiers and each tier of a wedding cake has its own significance. Tradition has it that the bottom tier is for eating at the ceremony, the middle tier for distributing after the event, and the top tier was saved.

How do you store a wedding cake before the wedding?

To preserve your icing’s structure, allow it to harden before prepping the cake for storage. Buttercream icing is very soft, and you don’t want to have a mess on your hands! Stick your leftovers in the fridge until everything feels sturdy, which will allow you to wrap the cake more easily and tightly.

How long can you freeze wedding cake?

Freeze for up to 3 months. For best taste and texture, don’t freeze cakes for longer than 3 months. You could stretch it to 4 or 5 months, but the sooner you serve it, the fresher it tastes. When ready to thaw: Transfer the wrapped cakes from the freezer to the refrigerator one day before decorating/serving.

What is the significance of cutting a wedding cake?

Cutting the Wedding Cake The symbolism is that the hand of the groom is placed over that of the bride’s, to show his support and as a promise to take care of her and their future. The couple was encouraged to cut from the bottom tier, as a reminder of the relationship’s longevity.

Why do you eat wedding cake a year later?

Preserving the top tier of your wedding cake and eating it a year later is known as an omen for good luck. You’ll get to celebrate your first anniversary together by reliving one of the most special moments you’ve shared.

Can you freeze wedding cake in Tupperware?

Put the cake in freezer -safe, air-tight Tupperware and place it in a part of the freezer where it can sit undisturbed for a year. 6. A day before your first anniversary, transfer the cake (still wrapped and in the container) from your freezer to the refrigerator.

How do you defrost a wedding cake in the microwave?

you can defrost in the microwave but you have to be careful or the cake will start to melt. If you want to try the microwave start with 5 seconds of defrost and add time a little bit at a time as needed.

Can you freeze cake with buttercream?

When cool, frost with buttercream icing–other icings like cooked or boiled frosting don’t freeze well. After about six hours, the buttercream will be frozen. Remove the cake or cupcakes from the freezer and wrap with plastic wrap. You can keep a frosted cake or cupcakes in the freezer for up to three months.

How big of a wedding cake do I need for 100 guests?

For 100 guests, you will need about 80-90 servings of your wedding cake.

This Is the Proper Way to Freeze a Wedding Cake

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This step-by-step guide for how to freeze wedding cake will help you celebrate your first anniversary with the tradition of eating the top tier.

We wrapped the top tier of our wedding cake in aluminum foil and placed it in the back of our freezer after we were married last summer. We had no idea what we were getting ourselves into! Over the course of the year, as we put frozen bags of shrimp and boxes of veggie burgers on top of it, we speculated about how the cake would taste on our one-year wedding anniversary. Surprisingly, it turned out to be wonderful (and miraculously devoid of freezer burn!). It was the bits of creamy vanilla buttercream that we savored with celebratory glasses of champagne that helped bring back memories of our beautiful wedding day.

In retrospect, we should have done a better job of freezing our wedding cake to ensure its long-term preservation.

How to Freeze Wedding Cake

Frozen wedding cake is not very different from frozen cake in general, with the exception that wedding cakes are more emotive and may have more ornate embellishments. Here’s how to keep the top tier of your wedding cake in good condition so that you may eat it on your one-year anniversary:

1. Check with your baker

There are several bakeries that provide anniversary cakes, which are copies of the top layer of your wedding cake that allow you to bypass the freezing procedure and enjoy a fresh cake a year after your wedding day. Your baker, on the other hand, may have specific instructions or suggestions for freezing your particular cake if you’re determined to keep the original top layer intact. For example, according to our Test Kitchen, buttercream and ganache freeze well, however meringue-based frosting will not keep up in the freezer.

Test Kitchen tip: After your reception, a cake carrier will be ideal for taking your cake home, but for freezing, you may use any sealed plastic container that will fit in your freezer.

2. Set the frosting

To ensure that your cake stays as fresh as possible, freeze it as soon as possible—ideally the night before or the day following your wedding. Due to the fact that you will want to relax and enjoy your wedding night, consider appointing a friend or family member to take care of this task ahead of time. Remove any decorations off the cake, such as flowers and the topper, and set it on a serving tray or baking sheet. Allow for at least three hours (or overnight) of freezing time uncovered to allow the frosting and icing embellishments to solidify.

Tip from the Test Kitchen: Make sure the cake isn’t too close to anything in your freezer that has an overpowering odour. (For example, don’t place it next to the chili you just prepared that hasn’t been frozen completely!)

3. Cover and freeze

Remove the cake from the freezer and wrap it tightly in plastic wrap until the icing is set again. In order to keep air and moisture from seeping into the cake, the plastic should hug the cake, but it should not be too tight. Place the cake in an airtight container and place it in the freezer.

How to Defrost Wedding Cake

Allow 24 to 48 hours before you plan on serving the cake to allow the cake to come to room temperature. Remove the plastic wrap and place the cake in a container with a tight-fitting lid, such as a cake carrier. To defrost the container, place it in a deodorized refrigerator for a few hours. Move the cake to your counter top a few hours before you plan to serve it to enable it to get to room temperature before cutting into it. However, if the top layer of your cake was lost during the freezing process, or if the freezing procedure went horribly wrong, there are still ways to commemorate your anniversary with heartfelt baked products.

Try this White Cake, this Frosted Chocolate Cake, or this StrawberryMascarpone Cake.

Sandy’s Chocolate Cake

Years ago, I traveled 4-and-a-half hours to enter a cake contest, the entire while carrying my submission in my lap. But it was worth it. You’ll understand why this silky beauty was called the greatest chocolate cake recipe and earned first place after just one mouthful! Sandra Johnson, of Tioga, Pennsylvania, sent in this message. Recipes may be obtained by clicking here.

Majestic Pecan Cake

This dish is a true testament to its title. The three-layer cake with pecan dots is topped with homemade frosting, which is baked from scratch and decorated with edible flowers. Karen R. Jones of Claypool, Indiana, sent in this letter.

Malted ChocolateStout Layer Cake

Looking for a St. Patrick’s Day dessert that will blow everyone away? Look no further! With a great malt taste and a juicy texture, this decadent chocolate cake is well matched by the creamy Irish cream icing. Jennifer Wayland, of Morris Plains, New Jersey, contributed to this article.

Best Red Velvet Cake

When this festive dessert doesn’t materialize, it’s just not Christmas in our household. The frosting on this cake is unlike any other red velvet cake recipe I’ve tried before; it’s as light as snow. —Kathryn Davison from the city of Charlotte, North Carolina

Chocolate Spice Cake with Caramel Icing

I discovered this recipe in the late 1980s and immediately recognized it as a remarkable cake. Due to the fact that you must work fast, the caramel frosting might be a bit challenging, but it is well worth it! Marion James of Ferguson, Missouri sent in this message.

Chocolate Hazelnut Torte

The majority of cake recipes serve a large number of people. As a result, we created this lovely small cake that feeds six people. Just enough for two people, with just the proper amount of leftovers! — Test Kitchen for Taste of Home

Black Walnut Layer Cake

The recipe for this exquisite cake was given to me by my sister many years ago.

The thin coating of icing applied on the exterior of the cake gives it a sleek, contemporary appearance. The following is a letter from Lynn Glaze of Warren, Ohio

Moist Chocolate Cake

Because it was one of my grandmother’s specialties, this chocolate cake recipe with coffee brings back fond memories of her. I make it for family gatherings on a regular basis, and it always brings back pleasant memories. The cake is light and fluffy, with a delightful chocolate flavor that will leave you wanting more. This is a keeper of a recipe! —Patricia Kreitz from Richland, Pennsylvania.

Butter Pecan Layer Cake

Using pecans and butter, you may create a cake that has the same enticing flavor as the popularbutter pecan ice cream. • Becky Miller, from Tallahassee, Florida

Cherry Nut Cake

This is a recipe that my grandma created for her children. She came up with a recipe that everyone enjoyed, using cherries and walnuts from the Ozarks. Granny usually used cream from a dairy farm near her home, but half-and-half works just as well and is much more convenient to get by these days. Dianna Jennings lives in Lebanon, Missouri and writes:

Favorite Coconut Cake

Whenever I’m looking for a show-stopping dessert for a big event, this is the recipe I reach for. My guests are grateful that I do! Edna Hoffman of Hebron, Indiana, sent this message.

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Strawberry Mascarpone Cake

Please don’t be deceived by the amount of stages in this recipe; it is simple to put together. While baking, the cake rises to a high and fluffy level, and the berries impart a fresh fruity flavor. If you don’t have any mascarpone cheese on hand, cream cheese may be used as an alternative. Carol Witczak, of Tinley Park, Illinois, contributed to this article.

Marvelous Marble Cake

The greatest marble cake is made using pound cake and chocolate. The following is from Birmingham, Alabama resident Ellen Riley:

Chocolate Bavarian Torte

Whenever I bring this visually appealing torte to a potluck, I receive a flurry of requests for the recipe. —Edith Holmstrom, a resident of Madison, Wisconsin

Pink Lemonade Stand Cake

If you enjoy a delicious and creamy cake, this is the recipe for you. With the tart flavors of lemon juice and lemonade, and the lovely cream cheese icing with sprinkles, this cake is a must-have for every lemon lover. The following is a letter from Lauren Knoelke, of Milwaukee, Wisconsin

Carrot Cake with Pecan Frosting

My husband is a huge fan of this easy, old-fashioned carrot cake recipe that I make every week. Even without the nuts, the icing is still rather delicious. A. Badon, of Denham Springs, Louisiana

Chocolate Cake with Chocolate Frosting

I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second cake. (After all, who eats an entire cake?) Springville, New York resident Megan Moelbert sent in this message

Lemon Ricotta Cake

I once delivered this decadent chocolate cake to my children’s teachers, and it was promptly devoured, necessitating the creation of a second batch. (Is it really necessary to eat an entire cake?) • Megan Moelbert, from Springville, New York

Rich Chocolate Peanut Butter Cake

The combination of mocha and peanut butter will satisfy the sweet taste of every guest at your dinner party. The garnish requires a little additional effort, but that’s what special occasions are for, right? Tammy Bollman of Minatare, Nebraska, provided this statement.

Coconut Italian Cream Cake

Before arriving to Colorado, I’d never had the pleasure of tasting an Italian cream cake.

Now that I live in the region, I bake for others, and this cake is one of the most frequently requested sweets. • Ann Bush from Colorado City, Colorado.

Frosted Chocolate Cake

This is my mother’s oldest and most popular chocolate cake recipe, which she has passed down through the generations. Despite the fact that I always believed it should have a more creative name, this is what she named it. Mom would remark that giving anything a fancy name does not make it taste any better. —Beth Bristow et al. West Plains, Missouri is a city in Missouri.

Pineapple Carrot Cake

This fluffy cake with cream cheese icing is the most delicious thing I’ve ever eaten in my life. It’s also incredibly simple to make because it calls for only two jars of baby food rather than fresh carrots that must be shredded. Vero Beach, Florida resident Jeanette McKenna wrote in to say

Cranberry Layer Cake

This layer cake was created using an adaptation of a Bundt cake recipe. Because to the addition of cranberries, walnuts, and homemade frosting, it tastes so fantastic that you’d never believe it started with a boxed cake mix. Sandy Burkett of Galena, Ohio, contributed to this article.

Mama’s Spice Cake

This cake is something I prepare whenever I have a yearning for a nice old-fashioned delicacy. The recipe has been passed down through generations of great cooks in my family, and their families have enjoyed the lovely spice taste and creamy icing for years. —Nancy Duty, a resident of Jacksonville, Florida.

Come-Home-to-Mama Chocolate Cake

You’ll spend less than a half hour putting together this one-pot wonder cake, which starts with a box mix. The sour cream and chocolate pudding make it rich and moist, while the chocolate, chocolate, and more chocolate make it decadentcomfort food at its most best. —Taste of Home Cooking Demonstration Kitchen

Lemon Layer Cake

An abundance of acclaim is guaranteed for this citrus-flavored cake with a rich cream cheese icing. The flavor, which is a duet of sweet and acidic undertones, is really delicious. — Summer Goddard lives in Springfield, Virginia with her family.

Hummingbird Cake

My father’s favorite cake is this amazing hummingbird cake, which is why I usually prepare it on his birthday. It makes a wonderful dessert for any occasion and is especially delicious with a summer dinner. — Nancy Zimmerman, Cape May Court House, Cape May County, New Jersey

Spiced Devil’s Food Cake

This recipe was given to my mother by one of her friends when I was a youngster, and it has remained a family favorite ever since. When your “chocolate sweet tooth” gets the best of you, this is the perfect remedy! — Linda Yeamans, who lives in Ashland, Oregon

Pumpkin Pie Cake

The fact that this show-stopping dessert with delectable cinnamon icing is made from a mix will surprise no one! Throughout the year, it is a favorite. —Linda Murray from Allenstown, New Hampshire

Three-Layer Chocolate Ganache Cake

This delectable triple-layer confection is the epitome of chocolate decadence. Cake layers can be frozen before final assembly; in fact, they are simpler to deal with when they are thawed and defrosted. Kathleen Smith, of Overland, Missouri, contributed to this article.

Southern Lane Cake

This southern-style dessert is a personal favorite of mine, and it’s a hit with dinner guests as well.

This variation of fruitcake, made with nuts, cherries, and raisins in the filling and topping, reminds me of a fruitcake—only much better! —Mabel Parvi of Ridgefield, Washington, U.S.A.

Blue Ribbon Red Velvet Cake

The interior of this two-layer beauty is a vibrant shade of crimson. It asks for more baking cocoa than typical red velvet cakes, which results in a cake that is very chocolatey. Feel free to experiment with different colors of food coloring to fit the occasion. It gives me great pleasure to announce that this recipe was awarded a blue ribbon in the holiday cake category at the 2006 Alaska State Fair. I’m confident that this award-winning red velvet cake recipe will be a hit at your home as well as mine!

Contest-Winning Chocolate Potato Cake

This luscious chocolate cake took first place in a potato festival baking competition, and I was awarded grand champion honors. If you have a sweet craving, you may easily double the icing recipe. I’ve worked on the farm for more than 85 years as a great-grandmother.

Maple Walnut Cake

In honor of my grandfather, who used to produce maple syrup, I made a maple-flavored cake with candied walnuts. — The author, Lori Fee, of Middlesex County, New York

Cherry Cola Cake

When combined with cherry cola and marshmallows, a zingy chocolate treat is created that is delicious when topped with vanilla ice cream. The author, Cheri Mason, of Harmony, North Carolina

Pumpkin Cake with Whipped Cinnamon Frosting

This dish was prepared for me by my mother, and just one taste transports me back to my youth. You can simply transform it into a delicious carrot cake recipe by substituting shredded carrots for the pumpkin and adding raisins. Waleska, Georgia resident Melissa Pelkey Hass

Butterscotch Cake

Each and every time I create this eye-catching cake, I receive a flood of praises and recipe requests. The filling is comparable to the filling found in German chocolate cake. — Judy Lamon of Louisville, Tennessee, is a writer.

Cookies-and-Cream Cake

If you enjoy cookies-and-cream ice cream, you’ll enjoy this cake as much as I do. Sandwich cookies made with chocolate are incorporated into the dough and pushed into the sweet and creamy icing to create a festive appearance. • Pat Habiger, from Spearville, Kansas

Coconut Chiffon Cake

The addition of toasted coconut to this towering and stunning cake enhances its aesthetic appeal. With an airy texture and a delectable coconut-ginger taste, it’s a delightful way to round off any meal at any time of year.

Brooklyn Blackout Cake

This cake will be a hit with chocolate lovers everywhere. When I was looking for a special cake to prepare for my chocolate-loving daughter-in-birthday, law’s I came upon this recipe. Make careful to allow enough time for the pudding and cake to cool before serving, otherwise the ultimate product will be unsatisfactory. Howell, Michigan resident Donna Bardocz shared her thoughts on the subject:

Everything to Know About Preserving the Top of Your Wedding Cake

Who would have thought that something so simple (and tasty) as a wedding cake could be so deeply anchored in history and superstition? Everyone from your baker to your parents is likely to have advised you to conserve the top tier of your wedding cake, but has anybody ever explained why? It is a practice in many cultures to save wedding cake until your first anniversary, since it represents good luck and wealth for newlyweds. A portion of the cake’s top layer will be frozen before being devoured on the couple’s first wedding anniversary.

We spoke with cake designer Moriah Michelle and chef Loria Stern to discover more about the wedding cake tradition and how it is carried out in today’s modern world. Continue reading to find out more about its origins and significance. Meet the Subject Matter Expert

  • Moriah Michelle is the founder and proprietor of Wildflower Cakes, a cake business in Denver that specializes in custom wedding cakes. Loria Stern is a chef and caterer located in Santa Barbara, California, who specializes in flower-pressed cakes and cookies. She studied at the Institute of Culinary Education in New York City and specializes in wedding cake design
  • She trained at the Institute of Culinary Education in New York City. Her work has appeared in Harper’s Bazaar, Vogue, and the New York Times, among other publications.

Brides by Alison Czinkota/Brides

The History and Meaning of Wedding Cake Preservation

In the traditional sense, the top tier of a wedding cake is commonly maintained and preserved so that it can be enjoyed again on one of two occasions: your one-year wedding anniversary or the baptism of your firstborn child (which often was within that first year of marriage). You may wonder why this is the case. Moriah In this article, Michelle of Wildflower Cakes provides insight into the origins of this post-wedding tradition. “The idea of saving the top tier of the cake originates from the United Kingdom, where fruit cakes were typically produced for weddings there.

  1. There are a variety of factors that might explain this practice.
  2. Instead, there is feeling and superstition around good fortune and wealth, which is said to occur when couples share a slice of their cake one year later.
  3. While it is no longer customary for newlyweds to keep fruit cakes (at least not in our experience!
  4. It’s true that it’s becoming less popular, with many people choosing instead for fresh one-year anniversary cakes.
  5. Many newlyweds are confronted with the difficult problem of properly preserving their wedding cakes, regardless of their religious or philosophical beliefs.

Wedding Cake Preservation FAQs

If you follow the necessary preservation procedures for your wedding cake, you should be able to store it in the freezer for up to 365 days without losing its freshness. (If in doubt, apply an extra layer of plastic wrap.)

What’s the best method for preserving the top layer of your wedding cake?

As soon as it’s time to seal the top tier, double-check that you’re following the instructions exactly. Loria Stern, a professional chef and caterer, had this to say about her profession: “Wrap the package in plastic wrap and then place it into a Ziploc bag. Don’t allow your freezer to become defrosted.” Avoid cutting into the top tier of your wedding cake throughout your reception in order to keep it in good condition. Instead, cut into the bottom tier of your cake and have your catering company package (and refrigerate) the top tier to prevent it from going bad.

Are there alternative wedding cake preservation traditions?

Don’t be concerned!

You can call your original bakery and ask them to build you a little cake with the same flavor selections as your original wedding cake if the notion of eating a year-old cake doesn’t appeal to you (or if your freezing methods fail). After that, commemorate your one-year milestone and go to work.

What types of cake hold up the best?

It is true that certain cakes are more resistant to deterioration than others. “Dense desserts, such as an English fruit cake or a chocolate cake, will keep best if they are stored frozen for an extended period of time. Cakes made with curds and fresh fruits are not as good as they could be since they deteriorate more quickly and do not hold up as well “Michelle expresses herself.

How do you preserve your wedding cake if you plan on moving?

Are you planning to relocate within the year? Asking your parents or in-laws to keep your cake secure for you may be the wisest course of action. You’ll be able to avoid being in a stressful situation at the last minute if you do so. Keep in mind that on your wedding day or the day following, you may not be thinking about the correct storage and preservation of your wedding cake. Moving is difficult enough on its own, believe us. Make sure you plan ahead of time by designating a dependable family member or friend to collect the top of the cake and place it in the refrigerator as soon as possible.

How To Preserve the Top of Your Wedding Cake

The top tier of your wedding cake may be preserved if you’ve always wanted to do so, so go ahead and do it. Follow these instructions to the letter to ensure that the tradition continues. If you follow these instructions, your cake will taste just as delicious the second time around. Your happy one-year anniversary will be approaching, and you and your husband will be able to toast to yet another year filled with pleasure and good fortune.

  1. The top tier of the cake should be placed in the freezer for a few hours immediately following the wedding (or have someone else do so) to prevent the outer layer of frosting from becoming too soft. Wrap the entire cake in plastic wrap that is suitable to be placed in the freezer. Every inch of the cake should be wrapped in plastic wrap to ensure that no portion is exposed. If you follow these instructions, you will avoid getting the terrible freezer burn. Place the wrapped tier into a cake box (you can either purchase one from a local craft store or ask your baker to give you with one in advance.) Wrap the cake box in the same plastic wrap to keep moisture, air, and other contaminants out. Finally, store the box at the back of the freezer to keep it secure until needed.

How to Freeze Your Wedding Cake so It Lasts a Year (and Still Tastes Great!)

Elizabeth Burgi took the photograph. Most newlyweds believe that they can just wrap their wedding cake topper in aluminum foil and place it in their freezer, and a year later they will have a lovely (and delicious) memento of their wedding day. This is not the case. Since the christening of the first child, which was expected to take place within the first year, couples have been saving a piece of their wedding cake (usually fruit cake, which is MUCH easier to save because it is already practically preserved) for the christening of their second child, which is expected to take place within the first year.

  1. ), if it is not carried out properly, you may find yourself with a clumsily frozen wedding cake on your first anniversary, biting into it and thinking, “Oh my goodness, this is AWFUL.” Yup.
  2. So take this counsel to heart!
  3. The top tier of your wedding cake should be saved, or if your wedding cake doesn’t have tiers (or you want to utilize it during your real wedding), just keep a piece that’s large enough to serve two people.
  4. 1.Take away any non-edible embellishments from the dish (such as thewedding cake topper).
  5. 2.
  6. 3.Using saran wrap, carefully wrap the entire piece or tier around itself, ensuring sure not to miss any locations or create any air bubbles.
  7. 4.After that, cover the cake in aluminum foil two or three times.
  8. 6.Transfer the cake (still wrapped and in the container) from your freezer to your refrigerator one day before your first anniversary.
  9. 8.
  10. Remember that most bakeries will be happy to give you a modest, fresh replica of your wedding cake without the design if the notion of freezing and eating your wedding cake makes you feel uncomfortable (which is completely acceptable).
  11. Do you intend to freeze your wedding cake before cutting it?

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Listen to the Woman Getting Married Podcast

It is customary for some newlyweds to share a piece of their preserved wedding cake on the occasion of their first anniversary. The tradition of freezing a cake dates back to a 19th-century custom in which couples kept the top tier of their wedding cake for their first child’s baptism (with some believing it to be an omen of good luck). According to a 2019 study based on data from the 2020 WeddingWire Newlywed Report, which included interviews with more than 25,000 couples in the United States who were married in 2019, nearly 46 percent of brides and grooms who married in 2019 saved or planned to save the top tier of their wedding cake for their one-year anniversary.

  1. “I was really looking forward to it,” said Ms.
  2. Unfortunately, the piece of their four-tier vanilla cake with vanilla frosting that had been saved turned out to be inedible.
  3. “It was thrown out with the rubbish.” Ms.
  4. Her parents had followed the custom for many years before her birth.
  5. Her mother took the initiative to wrap, freeze, and keep the couple’s wedding cake for a year in order to bring back fond memories, she added.
  6. Many bakeries also provide freshly recreated top tiers and other baked delicacies, which are ideal for couples who want a nostalgic dessert without losing shelf space or flavor.
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How to Freeze A Wedding Cake

It’s ideal to notify the baker of your desire to freeze your cake well before the ingredients are combined together, as this may have an impact on the design components. When you have extraordinary fondant, décor and bows on your cake, as well as layers and ruffles, and other such details, more air could get in, according to Leslie Hollander, a pastry specialist atSugar Up, Sugar! in Great Falls, Va. “If you’ve got extraordinary fondant,” she added, “more air could get in.” The most crucial thing to remember is that air circulation must be eliminated.

Hollander recommends cooling the cake in the refrigerator or freezer until it hardens before cutting into it.

After that, seal the cake in a plastic bag with a zipper and squeeze out all of the air from inside.

Keep the bundle out of the way of the appliance’s door. According to Ms. Hollander, “if your cake has been frozen for a year, it is likely to have been moved and smooshed.” “The more you can do to safeguard and insulate your cake, the better off you’ll be.”

Defrosting Directions

A year after their wedding, when couples are anxious to delve into their frozen memories, they will have to be patient for a little longer. Ms. Hollander suggests taking the dessert from the freezer, as well as the Tupperware and plastic wrap, from the refrigerator. In addition to reusing the cake board and Tupperware, you may also arrange the cake inside an upside-down container. Place the cake in the refrigerator to defrost, keeping it away from strong-smelling items such as fish. After the cake has defrosted in the fridge for a couple of hours, remove it from the Tupperware and place it on the counter for another couple of hours.


“I wouldn’t go any farther than a year.”

A Shift in Saving Cake

According to Marc Coolrect, the chief executive of City Cakes in Manhattan, who makes three to five wedding cakes per week for clients in Connecticut, New Jersey, and New York, most couples in New York don’t inquire about freezing procedures because of their small apartments and limited financial resources. “People don’t really have the space to store the top tier of a wedding cake in the city,” he explained. But what if you only want to save one slice? While the effort to freeze a single slice of cake may be feasible for certain couples who are limited in space, it becomes extremely difficult for newlyweds who are planning a destination wedding.

Frances Goss, the hotel’s director of events, estimates that just 10% of the couples who attend the event take cake home with them.

When Christina Burton Babb, also known as Christy, began planning weddings 12 years ago, she would travel with a three-pound makeshift cake wrapping kit, which included plastic wrap, aluminum foil, wax paper, to-go containers, and tape, all contained in a light pink waxy square bag with a zipper closure.

Babb (31), the owner of Christina Burton Events in Indianapolis, Lexington, and Louisville, Ky.

Since local merchants began producing fresh, one-layer copies of wedding cakes for couples to enjoy on their one-year wedding anniversaries, she has discontinued her cake freezing kit five years ago.

The New Cake

A wedding cake that has been sitting around for a year isn’t exactly the same (even with the best wrapping protocol). “People are getting wedding cakes from bakeries they’re lovers of,” says Melanie Moss, the founder and pastry chef of Mini Melanie, a dessert boutique in Brooklyn. “People are getting wedding cakes from bakeries they’re fans of,” she adds. The couple is “a huge gourmet.” Every year, Mini Melanie creates 30 unique wedding cakes.

The bakery offers returning clients same-flavored four-inch-by-four-inch tiny cakes (beginning at $60), which can be picked up and delivered in Brooklyn and Manhattan, as well as bite-size cake truffles (12 for $35 to $40), which can be shipped anywhere in the United States.

No Cake

Some couples prefer not to serve cake on their first wedding anniversary to save money. On September 1, 2018, Jill Lydon, a nurse in South Portland, Maine, married her husband, John Lydon, a practice manager at an accounting company in Portland, Maine. “I enjoyed the custom of cutting the cake but wanted to handle things a bit differently,” Jill Lydon said. The couple’s reception included a little cake for slicing as well as ice cream sandwiches for the 120 people in their party. On the occasion of their one-year wedding anniversary, the couple celebrated with cocktails and shared appetizers at the Garden Café, a restaurant within the Portland Regency Hotel & Spa.

“To be quite honest, that didn’t even cross my mind,” Ms.

“John doesn’t even like cake,” says the author.

How to Preserve Wedding Cake

Keeping your wedding cake in appropriate storage will prevent the pleasant ritual of sharing the top tier of your wedding cake on your 1st anniversary from becoming a bitter memory. It doesn’t matter how fresh your romance is, having a stale wedding cake is not the best way to remember your special day. Simply follow these easy instructions to ensure that your cake remains as moist and tasty as possible. Remove any ornaments or large breakable decorations from the room first. To keep the beauty of your original design, you may choose to leave some of the smaller icing embellishments on the cake.

  • This will prevent a cardboard flavor from permeating into the cake batter.
  • After that, put the cake in the freezer for about 20 minutes to firm up.
  • You’re now ready to put the cake in its box.
  • After that, cover the entire thing in at least two layers of heavy-duty aluminum foil.
  • You may also store the cake in an airtight container if you so wish.
  • Remove the cake from its packaging and allow it to continue to thaw for another 2 hours.

How to Freeze Cakes – Success Tips

We’ve frozen a lot of cakes and made a lot of mistakes to know what works and what doesn’t in this situation. Let’s have a look at how to freeze cakes so that they taste as fresh as possible! Making desserts for a gathering or party ahead of time may be a great way to reduce stress, which is the last thing you need before an event.We well understand how hectic life can be and how impromptu ideas might crop up. As a result, let’s speak about freezing cakes ahead of time. The best and simplest approach to prepare a cake ahead of time is to freeze the layers that have not yet been assembled or decorated.

When I was preparing and practicing cakes for my daughter’s birthday last year, I discovered the most effective way.

Today, I’m going to teach you how to freeze cakes so that they taste as fresh as possible. I’ve frozen a lot of cakes– of various shapes and sizes– and I’m extremely thrilled to share with you the most successful freezing procedure I’ve found.

How to Freeze Cakes

Step 1: Bake and let a cake or cake layers to cool fully. Round cakes are shown in these step-by-step images, but you can also freeze square, rectangular, Bundt, and other types of cakes. Best techniques for baking and cooling cakes may be found in 10 Cake Baking Tips. Step 2: After the cake(s) has been allowed to cool fully, wrap it with PressSeal. A baker to another has stated that this product is the best available for covering cakes. Perhaps it is just me, but thin plastic/saran wrap is really clinging and unpleasant to work with.

  1. It’s certainly effective, but PressSeal is so much easier to use, and I’ve personally noticed that it keeps my food fresher for longer periods of time.
  2. Cakes should not be frozen for more than 3 months to ensure the greatest flavor and texture.
  3. I write on the aluminum foil before covering the cake, just in case any ink leaks through during the process.
  4. Step 5: Place the cake (or cakes) in a container that can be frozen.
  5. Of course, make sure that the foil with the date on it is the one that is on the exterior of the container.
  6. A double layer of PressSeal is applied to the cakes, followed by aluminum foil.
  7. Also, I use this method for wrapping banana bread and other fast breads.
  8. Don’t be afraid to apply additional layer of PressSeal or aluminum foil if necessary to protect against moisture.

How to Thaw Cakes

It is simple to thaw cakes. One day before decorating or serving, remove the wrapped cakes from the freezer and place them in the refrigerator. I normally remove them from the freezer container to allow them to defrost. In the refrigerator, it takes at least 8 hours for the cakes to completely defrost. Occasionally, I forget and simply let the cake(s) to defrost at ambient temperature, but it is preferable for them to thaw at a more gradual rate in the refrigerator. It is critical to note the following: Make sure you thaw the cakes while they’re still in their packaging to avoid wasting time.

The condensation will build on the covering rather than on the cake in this manner.

Best Cakes to Freeze

If you allow your cake to cool fully before freezing it, it will keep for several months. Cakes with intense flavors, such as banana cake, chocolate cake, carrot cake, and pumpkin cake, freeze and defrost wonderfully when wrapped in a couple of layers, as described above. After the freezing and thawing procedure, I’ve discovered that the flavor is much better! It’s also possible to freeze bundt cakes and pound cakes; just make sure they’re thoroughly cooled and wrapped firmly before putting them in the freezer.

These are best when served immediately after preparation, even if they may be frozen (the recipes provide instructions on how to do so). All of our cake recipes contain directions for making them ahead of time and/or freezing them.

1 Success Tip

Decorated Cake Shouldn’t Be Freezed: To ensure that the cake has the finest flavor and texture possible, construct and decorate it as near to serving time as feasible. As a result, I recommend simply freezing the cake or cake layers themselves. During the freezing and thawing process, a thoroughly adorned cake will compress and expand, resulting in some of your hard work being ruined. Although you may make the frosting ahead of time and store it in the refrigerator for up to 1 day, fresh frosting is always the best.

(Due to the fact that it is only leftover and does not need to impress anyone anymore!) Vanilla Cake Print (as shown)


Make use of this instructions to freeze your cakes in order to ensure that they taste as fresh as possible.

  • Cake(s) that has been baked and cooled
  • PressSeal wrap or plastic wrap
  • Aluminum foil
  1. Bake and let a cake or cake layers to cool fully. Round cakes are shown in these step-by-step images, but you can also freeze square, rectangular, Bundt, and other types of cakes. Best techniques for baking and cooling cakes may be found in 10 Cake Baking Tips. After the cake(s) has been allowed to cool fully, wrap it with PressSeal. For enclosing cakes, this is the ideal thing to use. A thin piece of plastic or saran wrap may be extremely sticky and annoying. Regular plastic wrap does the job, but PressSeal is so much easier to apply, and I’ve honestly discovered that it keeps my food fresher for longer than regular plastic wrap. (I am not affiliated with this company
  2. I simply adore it.)
  3. On a huge sheet of aluminum foil, write the name of the cake and the date it should be eaten by. I write on the aluminum foil before covering the cake, just in case any ink leaks through during the process. It has done so in the past
  4. Wrap the cake in aluminum foil and place it (and any additional cakes) in a freezer-safe container. Alternatively, if you don’t have a large enough container, cover the contents in another sheet of aluminum foil instead. (Make certain that the foil with the date printed on it is the one that is on the outside.)
  5. Freeze for up to 3 months before using. Cakes should not be frozen for more than 3 months to ensure the greatest flavor and texture. Even if you were to keep it for 4 or 5 months, the taste will be much better if you serve it right away. When you’re ready to defrost the cakes, transfer them from the freezer to the refrigerator one day before you want to decorate or serve them. Remove them from the frozen container to allow them to defrost, but keep them covered with PressSeal/aluminum foil as they thaw. In the refrigerator, it takes at least 8 hours for the cakes to completely defrost. Make sure you thaw the cakes while they’re still in their packaging to avoid wasting time. As frozen meals thaw, condensation accumulates on the surface of the food. The condensation will build on the covering rather than on the cake in this manner. Cake assembly, decoration, and presentation
You might be interested:  How Much Is Open Bar At A Wedding?


Decorated Cake Shouldn’t Be Freezed: To ensure the greatest flavor and texture, construct and decorate the cake as near to serving time as feasible. During the freezing and thawing process, a thoroughly adorned cake will compress and expand, resulting in some of your hard work being ruined. Although you may make the frosting ahead of time and store it in the refrigerator for up to 1 day, fresh frosting is always the best. Cake, vanilla cake, and other related terms

How to Freeze and Store Your Wedding Cake

This guide will show you how to properly freeze and preserve your wedding cake if you wish to follow tradition and save the top layer of your wedding cake. Third-party items have been incorporated to assist you in navigating and enjoying life’s most important moments. If you make a purchase after clicking on one of our affiliate links, we may receive a commission. Tradition has it that the top tier of the wedding cake is saved and served during the christening of the couple’s first child. However, because most newlyweds do not want to start a family soon after their wedding, they have decided to utilize the top layer of their wedding cake to commemorate their first anniversary.

Storing the Wedding Cake

Make sure to take the cake topper and any other large decorations off the top tier of the wedding cake before cutting it. Smaller decorations, particularly those made of icing, can be left on the cake. It is necessary to shift the cake onto a foil-covered cardboard bottom or onto a plastic plate if it is set on a cake base that has not been coated in foil. Using this method, you can avoid your cake from acquiring any sort of cardboard smell or flavor. Place the cake in the freezer for an hour to firm up.

After an hour, take the cake out of the freezer and begin to wrap it in plastic wrap.

There should be no gaps or openings in the covering.

The use of enough covering will guarantee that the cake does not have a flavor of freezer burn.

Leave the container and the cake in the freezer for the following year to prevent spoilage. The techniques outlined above for keeping your wedding cake will ensure that it remains as fresh as the day it was created!

Freezing Cake

Contributed by Chris (Edmonton, Alberta) This is a state of emergency. The wedding couple does not have any money, so I offered to create a cake for them. However, I will not be there at the wedding. If so, is there an iced/decorated wedding cake that can be frozen and then used for the wedding without risk, or rather that will hold up (not crack or run or come apart) when frozen and then utilized for the wedding? Fondant is out of the question. Favorite icings include butter frosting and gananche.

  • Hello, Chris.
  • When the cool surface of the buttercream meets the warmer air, it is quite possible that some breaking and maybe some droplets of water will occur.
  • On the cake decorating frosting page, you may find the recipe for that particular icing.
  • Has a trusted buddy who will be at the wedding agreed to provide a hand with this?
  • Someone will have to take the cake out of the freezer the day before or the night before to allow it enough time to defrost before serving the dessert.
  • If there were any cracks that needed to be concealed, this might be used as a mask to conceal them.
  • My favorite carrot cake recipe, as well as this buttermilk chocolate cake recipe, both freeze very well.

Due to the fact that cream cheese icing is more translucent than buttercream, I recommend crumb coating your cake first using the cake decorating frosting recipe shown above.

I used the cake decorating frosting to create my very first buttercream flowers, which I then placed on a baking sheet and frozen to use later.

I hope that any of these suggestions might be of use to you in this situation.

Would appreciate hearing from you to see if any of these recommendations were helpful or if you had any other thoughts to add.

Return to Wedding Cake Questions and Answers page.

Freezing a cake.

Contribution from Chris (Edmonton, Alberta) Now we’re in trouble. There is no money for the wedding, so I offered to prepare a cake for them in exchange for my presence at the reception. If so, is there an iced/decorated wedding cake that can be frozen and then used for the wedding without risk, or rather that will hold up (not crack or run or come apart) when frozen and then utilized after the ceremony? Fondant is not an option in this situation. Some of my favorite frostings include butter icing and ganache.

  1. Thank you for your message.
  2. This is true unless you use frosting made from shortening.
  3. No, I have not frozen a cake that has been frosted with ganache, but I assume it would sweat and maybe shatter.
  4. In order for the cake to defrost properly, it will need to be taken out of the freezer the day or night before the event takes place.
  5. If there were any cracks that needed to be concealed, this would serve as a mask.
  6. In addition, this buttermilk chocolate cake recipe, which is my favorite, freezes beautifully.
  7. Because cream cheese icing tends to be more translucent than buttercream, I would crumb coat the cake first using the cake decorating frosting recipe above.
  8. I used the cake decorating icing to create my very first buttercream roses, which I then placed on a baking sheet and frozen until I could use them.
  9. This is a difficult situation, and I hope that some of these suggestions will assist you out.

Whether any of these recommendations were useful or whether you came up with another idea, we would appreciate hearing back from you! Wishing you the best of luck. Make your comments by clicking here. You can get back to Wedding Cake Questions by clicking here.

Do I have to freeze my cake before hand?

Submitted by Sarah (Mississauga, ON. Canada) Greetings, and welcome. I couldn’t say no when my sister asked me to bake her wedding cake, and I couldn’t say no to that! I’m baking a white cake with custard and strawberries inside, which will be coated with white fondant on top. Nevertheless, the difficulty is that she has requested that I do not freeze the cake before decorating it (instead, she wants me to make it one or two days before the wedding, which would be quite chaotic for me: (). So I’m not sure, but I personally would like to freeze it in order to better balance my time.

  1. How long would it take to thaw if I do decide to freeze it?
  2. I’m looking forward to hearing back from you!
  3. Almost all of my cakes are stored in the freezer.
  4. Make the cakes at the start of the week, wrap them up, and put them in the freezer.
  5. It is preferable to refrigerate the cakes in this situation since the strawberries and custard will taste better without refreezing.
  6. You will need to make a dam of buttercream around the edges of the cake before filling it with strawberries and custard.
  7. I’ve experienced a few occasions when the custard has started to leak through the crust.

Nobody has ever expressed dissatisfaction with my cakes for being out of date.

Contrary to popular belief, I believe the contrary to be true.

Your work is already difficult enough as it is.

As far as defrosting the cake is concerned.

This will help to keep it moist and tasty while also giving the flavors time to truly open out and become more complex.


I’m overjoyed:-) written by: Lorelie I’m overjoyed that my counsel was of assistance. I can’t wait to see the completed cake with all of the decorations. Sarah expresses her gratitude. Thank you very much for your extremely useful suggestions. I will most certainly upload it:)

Freezing Wedding Cake Ahead of Time?

Elizabeth Labare contributed to this article (Killeen Texas) Hello, my name is Mary and I am the mother of the bride who is preparing the wedding cake. How long in advance can I create the cake and still have it taste excellent is what I’m wanting to learn. They have requested a four-tiered double-layered cake. One layer of chocolate and one layer of strawberry are sandwiched together. Even if they would like Fondant icing, I am capable of making Butter cream. The wedding is scheduled on June 12, 2011.

  1. The cake will not be stacked, as is common with most wedding cakes; instead, it will stand on its own.
  2. Oh, and I’m also in charge of preparing all of the meals (with help from her Aunts).
  3. Please assist this stressed-out mother in order for me to be able to organize as much as possible ahead of time.
  4. Hello, Elizabeth.
  5. They may be made up to four months ahead of time and stored in the freezer once they have been filled and crumb coated with buttercream.
  6. Remove as much air as possible from the cans before placing them in the freezer.
  7. The final buttercream coat on the cakes, as well as any decorations, can be applied up to 5 days in advance of the event.
  8. The butter cream can be lightly covered with plastic wrap once it has hardened in the refrigerator to keep odors from developing (make sure you have no strong odors in the fridge).
  9. (optional) However, this will only work if you wait until no more than two days prior to the wedding day to complete your fondanttoo project.
  10. Buttercream will help to alleviate some of the stress associated with your work.
  11. Please send in a picture of the finished cake to show off your efforts.

Working with food is almost always more work than you anticipate it to be at first. Get as much assistance as you can. Wishing you the best of luck! To leave a comment, please visit this page. Return to Wedding Cake Questions and Answers page.

Freezing cake then applying fondant?

Meagan Jones contributed to this article (Firth, ID) Hello, I’ve created a few wedding cakes and I always seem to run into the same small issue with each one of them. I bake the cake, wrap it in plastic wrap, and freeze it until I am ready to cover it with fondant. When I am ready to cover it with fondant, I take it out of the freezer and cover it with buttercream before covering it with fondant. The issue that I appear to be having is that the cake sweats and becomes quite sticky on the top, as the moisture from the frozen cake is seeping through to the inside.

  • What can I do to avoid this?
  • I find it simpler to cover a frozen cake since it is a little more firm, but if defrosting is the trick, I would rather that my finished product appear nicer.
  • Thank you very much.
  • Yes, I believe it is better to allow the cake to defrost a little before applying the fondant.
  • When dealing with the cake, it can still be chilly, but it will not be frozen solid.
  • I hope this has been of assistance!
  • Return to Wedding Cake Questions and Answers page.

Freezing, frosting, filling steps?

Submitted by Meghan (Seattle, WA) Making a wedding cake for the first time! I simply want to double-check that I’m following the proper procedure. I want to bake, level, split, and freeze the cake this weekend (Saturday, July 23rd, 2011). I intend to take them out of the freezer the following Saturday (7/30/11), the day before the wedding, then fill and frost them. I’m making a mousse-like filling using lemon curd, whipped cream, and white chocolate to go inside the cake. The icing is little more than a buttercream.

  1. Please assist me in making certain that everything turns out properly.
  2. Thank you very much for your assistance!
  3. Here’s a decent overview of the full procedure.
  4. I have them arranged in a table of contents manner for your convenience.
  5. I normally freeze the cakes for a few hours or overnight, then fill and crumb coat them before wrapping them and putting them back in the freezer until a day or two before the reception.
  6. It is possible that they will press down on the filling.
  7. Prior to filling, apply a thick coating of buttercream around all of the sides of the cake to hold the filling and layers in place.

I hope this information is useful in deciding on your freezing, icing, and filling procedures. To leave a comment, please visit this page. Return to Wedding Cake Questions and Answers page.

How can I separate a frozen cake?

Submitted by Brenda (Illinois) Hello, Lorelie. I really apologize for being such a nuisance, but I’m having another difficulty that I’m hoping you can assist me with. I used 3 inch pans because I had purchased them before seeing your website, and when the cakes had finished baking and cooled, I divided them into two layers rather than preparing two cakes to be stacked on top of each other. They don’t come apart even after being divided and reassembled (with nothing between the layers). Is there a way to isolate them from one another?

Will they separate again?

Oh my goodness, I’m such an idiot!

Brenda ANSWER Hello, Brenda.

To do this, first allow the cakes get to room temperature (you may not need to let them come to room temperature all the way), then take a long knife, or a cake knife if you have one, and run it between the two layers.

You have the option to refreeze them.

I normally follow the following procedure.

Alternatively, wrap each layer individually in plastic wrap without the cardboard rounds and freeze them separately in the freezer.

That is the approach I like.

There is nothing wrong with asking a lot of questions; after all, that is what Wedding Cakes For You is about.

Return to Wedding Cake Questions and Answers page.

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