Junior Rasmussen
Freezing the top tier of a wedding cake is a long-standing tradition, with couples saving it to eat on their first anniversary or at the christening of their first child. The custom dates back to when weddings were celebrated with liqueur-soaked fruitcakes, which had a longer shelf life. While it is safe to freeze and eat a wedding cake a year later, it may not taste as good as it did on the wedding day. The key to successfully freezing a wedding cake is proper preservation, which involves wrapping the cake tightly to prevent freezer burn and condensation and storing it at a constant food-safe temperature.
| Characteristics | Values |
|---|---|
| Safety | Experts agree that eating frozen wedding cake is safe but not risk-free. |
| Taste | The quality of the cake will suffer over time, and it will not taste as good as it did on the wedding day. |
| Storage | The cake should be wrapped in plastic wrap and tin foil, sealed inside an airtight container, and placed in the refrigerator as soon as possible. |
| Defrosting | The cake should be defrosted slowly and carefully to avoid marking the icing. It should be defrosted in the fridge for around 24 hours and then another hour or so at room temperature. |
| Tradition | The tradition of freezing the top tier of a wedding cake comes from the UK, where wedding cakes were often fruit cakes that could be preserved for a long time. |
| Alternatives | Some people choose to make a miniature recreation of the same cake on their first anniversary instead of freezing the original cake. |
What You'll Learn
Wedding cake freezing tradition
Freezing the top tier of a wedding cake is a long-honoured tradition, with couples saving it to eat on their first anniversary for good luck or at the christening of their first child. The custom dates back to a time when weddings were celebrated with liqueur-soaked fruitcakes, which acted as natural preservatives. Sugar and alcohol helped these cakes stay fresh long enough to be enjoyed at both celebrations.
Today, wedding cakes are not always fruitcakes, and the tradition has evolved. Couples now often save a couple of slices of each tier or opt for a replica of the top tier, freshly baked by the original baker, to enjoy on their first anniversary.
If you do decide to stick with the tradition of freezing the top tier of your wedding cake, it's important to know how to do it properly. The cake should be wrapped tightly in plastic wrap, with no tiny open holes or folds, and then covered in aluminium foil before being placed in a plastic bag and stored at the back of the freezer, where it is coldest. It is also important to freeze the cake as soon as possible after the wedding, preferably on the same day or the morning after.
When it comes time to defrost the cake, it should be removed from the freezer and placed in the fridge for 24 to 48 hours to avoid condensation forming and to allow it to thaw slowly and carefully.
While it is safe to eat a wedding cake that has been frozen for a year, the quality of the cake will suffer. The flavour and texture will not be the same, and it may taste stale or pick up off-flavours from the freezer.
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How to freeze a wedding cake
Freezing a wedding cake is a great way to preserve the sweet memories of your special day. Here is a detailed guide on how to properly freeze a wedding cake to ensure it stays fresh and delicious.
Prepare the Cake
Before freezing, it is important to remove any large decorations, such as ribbon, cake toppers, and sugar flowers, from the cake. Smaller icing decorations can usually remain. If the cake is on a cardboard base that is not foil-wrapped, transfer it to a foil-covered cardboard or a plastic plate to prevent any cardboard taste or smell from affecting the cake.
Wrap and Seal
Place the cake in the freezer for about an hour to harden the icing. Then, remove it from the freezer and wrap it in two layers of plastic wrap, ensuring it is tightly sealed and there are no air bubbles. Do not use aluminium foil, as it may cause freezer burn. Place the wrapped cake back into the freezer.
Storage
For long-term storage, seal the wrapped cake in an airtight container or box. If using a box, wrap it in several layers of plastic wrap first. Place it in a clean freezer drawer or compartment, ensuring it is undisturbed and does not come into contact with ice or frost buildup, which can cause freezer burn. Mark the cake with a ribbon or label so you know not to throw it out.
Defrosting
When you are ready to enjoy your cake, take it out of the freezer and remove the wrapping. Allow the cake to thaw in the refrigerator for 24 to 48 hours. Then, let it sit at room temperature for about 2 to 3 hours before serving.
Tips for a Successful Freeze
- It is best to freeze the cake as soon as possible after the wedding.
- Cakes with more moisture, such as oil-based cakes, tend to freeze better than butter-based cakes. Chocolate cakes may also fare better than vanilla.
- Avoid freezing cakes with fresh fruit or custard fillings, as these may not maintain their texture.
- If possible, turn off any defrosting settings on your freezer to prevent interruptions in the freezing process.
- If you are concerned about the cake's flavour after freezing, consider slicing and vacuum sealing individual servings before freezing.
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How to defrost a wedding cake
Preserving a wedding cake is a long-honoured tradition, with couples saving the top tier of their cake to eat on their first anniversary for good luck. While it is possible to freeze a wedding cake, it won't taste as good as it did on the wedding day.
- Remove the cake from the freezer and take off any wrapping, such as foil or plastic wrap.
- Place the cake in the fridge for at least a couple of hours, or until it has fully defrosted. This slow process will help to avoid marking the icing.
- Once defrosted, bring the cake to room temperature, leaving it out of the fridge for around an hour or two.
- Enjoy the cake! It may not taste as delicious as you remember, but it will bring back fond memories of your wedding day.
Some additional tips to consider:
- It is important to wrap the cake well before freezing to avoid any taste of freezer burn.
- If possible, place the cake in an airtight container to prevent it from drying out.
- If you are concerned about the quality of your frozen cake, you can always order a replica from your bakery to enjoy on your anniversary.
- If you have any leftover cake, it is best to throw it away after a few days as you should not refreeze it.
By following these steps, you can safely defrost and enjoy your wedding cake on your first anniversary or any other special occasion.
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Best cakes to freeze
Freezing cakes is a great way to preserve them for later, but not all cakes are suitable for this. Here is a guide to the best cakes to freeze:
- Chocolate cake
- Banana cake
- Carrot cake
- Pumpkin cake
- Bundt cakes
- Pound cake
- Chocolate pound cake
- Simple golden syrup cake
- Chocolate torte
- Fruit cake
- Sponge cake
- Apple cake
- Lemon drizzle loaf
- Chocolate orange cheesecake
- Chocolate pear pudding
- Lemon and blueberry cake
How to freeze cakes
To freeze a cake, first, bake and completely cool the cake. Once the cake is cool, wrap it tightly in plastic wrap or Press & Seal. Then, wrap the cake in foil and place it in a freezer-safe container. Alternatively, you can wrap the cake in another layer of foil. Be sure to label the cake with the type and use-by date before freezing.
Cakes can be frozen for up to three months, although this can be stretched to four or five months. For best results, thaw the cake in the refrigerator for at least eight hours before decorating and serving.
What not to freeze
It is not recommended to freeze delicate cakes such as angel food cake, vertical cake, and pavlova. It is also best to avoid freezing decorated cakes, as the freezing and thawing process can ruin the decorations.
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How long can you freeze a wedding cake?
Freezing a wedding cake is a long-honoured tradition, with the top tier of the cake saved to be eaten on a couple's first anniversary or at the christening of their first child.
The length of time you can freeze a wedding cake depends on the type of cake. A traditional fruit cake, for example, can be preserved for longer than a year. However, a sponge cake, especially one with fruit and cream, will not hold up as well. Erica and Charlie from Bluebell Kitchen recommend that sponge cakes are not frozen for longer than one month. In contrast, Deborah from Red Robin Pantry recommends sticking to the three-month rule to avoid freezer burn.
If you want to preserve your wedding cake for longer than a few months, it's important to take the appropriate steps to freeze and store it correctly. Firstly, ensure all ribbon, cake toppers, and other large decorations are removed from the cake before freezing. If the cake is placed on a cardboard bottom that is not wrapped in foil, transfer it to a foil-covered cardboard or a plastic plate to prevent the cake from tasting or smelling like cardboard. Then, freeze the cake for an hour to harden the icing and prevent it from sticking to the wrapping. After this, wrap the cake tightly in two layers of cling film and tin foil, ensuring it is thoroughly covered from top to bottom and all sides. The wrapping should be airtight to prevent freezer burn. Finally, place the cake in a clean freezer drawer until it has fully hardened.
When you are ready to eat your frozen wedding cake, slowly defrost it in the fridge for at least a couple of hours and then bring it to room temperature. Be aware that condensation may form when the cake thaws, which can leave permanent marks on the icing.
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Frequently asked questions
Freezing a wedding cake for a year is relatively harmless, as long as it is preserved properly. The quality of the cake will suffer, and it won't taste as good, but it is safe to eat.
To preserve a wedding cake, wrap the cake in plastic shrink wrap and tin foil, seal it inside an airtight container, and place it in the refrigerator. You can also wrap the cake in two layers of cling film and tin foil and place it in a freezer-safe container.
The tradition of freezing a wedding cake comes from the UK, where wedding cakes were often fruit cakes. The top tier of the cake was preserved and eaten at either the christening of the couple's first child or on their first anniversary.
The length of time a wedding cake can be frozen depends on the type of cake. A traditional fruit cake can be preserved for longer than a year, while a sponge cake will not hold up as well. For the best taste and texture, it is recommended to not freeze cakes for longer than three months.
Oil-based cakes, such as chocolate cake, banana cake, carrot cake, and pumpkin cake, freeze well. Butter-based cakes and delicate cakes, such as angel food cake, vertical cake, and pavlova, do not freeze as well.
