Calling all engaged couples or cake lovers!
If you’re in the wedding planning process, chances are you’ve been thinking about what kind of dessert you will serve on the Big Day. While some couples serve a variety of desserts (pies, macarons, candy bars, cupcakes), wedding cakes still reign supreme! A lot of thought will go into the design, flavors, and cost, but don’t forget to come up with a plan for your cake after your magical night is over!
Brent and I had a bridal cake and a groom’s cake at our wedding. The bridal cake was so beautiful and alternated with two flavors: white cake and Italian Cream. The groom’s cake was peanut butter and chocolate (and completely gone by the end of the evening). We had always planned on saving the top tier of our wedding cake to enjoy on our first anniversary. Luckily, I came across some excellent cake preserving advice that I’m sharing with all of you.
I have to give a special shout out to my dad and step mom, Lena. Remember, that post-wedding Cake Plan I mentioned earlier? My dad and Lena graciously took responsibility for the cake and wrapped it up (instructions below). They ALSO stored it in their freezer for many months before we moved into our new house. If it wasn’t for them, we would have had no cake. So, brides and grooms, you will have many things to focus on that weekend. Don’t let the cake be a stressful situation. Find a family member or a friend and give them these instructions and you’re good to go.
You might be wondering if the cake is actually going to taste good after a year in the freezer. I was definitely skeptical going in and prepared for mediocre cake. Brent and I defrosted our cake for about three days in the fridge. Our top tier was rather large and had thick fondant icing and I just felt like it needed more time. We put it in Saturday morning and dove into it on Tuesday night. The result was fantastic. The cake was totally intact and you could hardly tell it had been a frozen rock for so long. It was soft, moist, delicious and tasted and smelled fresh.
Cake Freezing Instructions by Chad Fitzgerald, co-owner of “The Cake Guys’ and adapted by IDOPT
1. The night of your wedding, or the next day at the latest, freeze the top layer of your cake for one day.
2. After it’s frozen, wrap it in plastic (saran wrap) over and over and over and over. Be generous and keep wrapping. The plastic wrap will help keep it from absorbing orders from other food items and help prevent freezer burn.
3. Then, completely wrap it in a thick aluminum foil and place it back in the freezer until the day before your one-year anniversary. (Depending on the size of your cake, you may need some more time.)
4. When you are ready to thaw out your cake, put it on a plate, remove the foil and wrap while it’s still frozen, and put in the fridge. Don’t worry if the wrapping still smells like the freezer, the cake will taste fresh. (I will say that we left our saran wrap on and it turned out just fine!)
5. Thaw the cake in the refrigerator overnight (or longer if necessary). Remember to take it out 2-4 hours before consumption so that it can be served at room temperature. You can see if the cake is ready by gently touching the fondant or buttercream icing. If it’s soft, the wedding cake is ready to serve. Enjoy!
Tip: Do not defrost your cake at room temperature immediately after removing it from the freezer. Defrosting your cake too quickly will cause a lot of condensation to form on it.