Decorating Frozen Cakes: Wedding Edition

Freezing a wedding cake is a great way to preserve the memories of your special day and relive them on your first anniversary. However, it's important to note that freezing a decorated cake may not always yield the best results in terms of taste and texture. While it is possible to freeze a decorated cake, it is generally recommended to freeze the unassembled or undecorated layers of a cake. This is because a decorated cake will undergo expansion and contraction during the freezing and thawing process, which can ruin the decorations and affect the overall presentation.

If you decide to freeze a decorated wedding cake, it is crucial to follow the proper steps to minimize potential issues. Firstly, remove any adornments like sugar flowers, and then chill the cake to allow the icing to harden. Afterward, wrap the cake in several layers of plastic wrap, ensuring that every inch is tightly covered. Finally, seal the wrapped cake in an airtight container and store it in the freezer.

Freezing a wedding cake for a year

Choosing the Right Cake

Start by choosing a suitable cake. Some cakes are more delicate and less likely to withstand freezing. For example, angel food cake is prone to becoming stale during freezing, while heartier cakes like chocolate, carrot, hazelnut, and almond cakes will stand up better to freezing.

Similarly, certain fillings may not maintain their original texture. Custards and fresh fruit fillings may not be ideal for freezing, whereas buttercream and ganache freeze well.

Wrapping and Storing the Cake

Once you have the right cake, it's important to wrap and store it properly. Remove any decorations like flowers or cake toppers before placing the cake in the freezer. Chill the cake uncovered for at least three hours or overnight to allow the frosting to harden.

Then, wrap the cake loosely in several layers of plastic wrap. Avoid using aluminum foil as it can cause freezer burn. If you're using a box, wrap it in plastic wrap as well. Alternatively, place the wrapped cake in an airtight container.

Finally, place the wrapped cake in the freezer, preferably at the back where it's colder and less exposed to warm air. You may want to mark it with a ribbon or label so you don't accidentally throw it out.

Thawing and Serving the Cake

When your first anniversary draws near, take the cake out of the freezer and allow it to thaw. Remove the wrapping and place the cake in the refrigerator for 24 to 48 hours to thaw completely. Before serving, let the cake sit at room temperature for 2 to 3 hours.

Alternative Options

If you're concerned about the quality of your cake after freezing, there are a few alternative options. Many bakeries offer anniversary cakes, which are replicas of your wedding cake's top tier. This option allows you to skip the freezing process and enjoy a fresh cake on your anniversary.

Additionally, if you're set on freezing the original cake but want to avoid the hassle of wrapping and storing it yourself, you can ask your bakery for instructions or tips specific to your cake. They may be able to provide guidance on the best way to freeze and store it.

Removing decorations before freezing

Freezing a cake before decorating it can improve the final product. It helps to spread out the labour, making the process less overwhelming. It also makes trimming and sculpting the cake easier, and frosting a chilled cake will reduce the number of crumbs that end up in the frosting.

However, it is recommended that you remove any decorations before freezing a cake. This is because a completely decorated cake will contract and expand during the freezing and thawing process, which may ruin your hard work.

If you are planning to freeze a cake, it is best to freeze the unassembled/undecorated layers. Before wrapping the cake, it is also recommended that you pre-freeze it until the icing hardens. This will make it easier to remove any decorations without damaging the cake.

When you are ready to decorate the cake, remove it from the freezer and let it defrost to refrigerator temperature. It is best to work in a cool kitchen, as the buttercream will sweat if you take the cake from cold to hot.

Wrapping the cake to prevent condensation

Wrapping a cake in plastic wrap is the best way to prevent condensation. This limits the cake's exposure to the air, ensuring that condensation forms on the plastic wrap instead of the cake's surface.

Firstly, place the cake in the freezer until the icing hardens. Then, remove the cake from the freezer and wrap it in several layers of plastic wrap. Don't use aluminium foil, as this could lead to freezer burn.

If you are storing your cake in a box, wrap the box in plastic wrap as well. Alternatively, place the cake in an airtight container.

When you are ready to remove your cake from the freezer, leave the plastic wrap on and place the cake in the fridge to gently warm up before taking it out of the fridge and unwrapping it.

If you are unable to place the cake in the fridge, put it in the coolest room available. If possible, use a fan to blow air onto the cake, and spin the cake periodically so that each side gets air as it reaches room temperature.

To minimise condensation, it is important to avoid dramatic temperature changes. Therefore, if your cake has been in the freezer, place it in the fridge for a few hours before bringing it out to room temperature.

Thawing the cake before decorating

• Timing is essential: Plan ahead and allow sufficient time for the cake to thaw gradually. Transfer the wrapped cake from the freezer to the refrigerator at least 8 hours before you intend to decorate it. This slow thawing process ensures that the cake retains its moisture and texture.
• Maintain wrapping during thawing: Keep the cake wrapped in plastic during the thawing process. This prevents condensation from forming on the cake itself, which can result in a wet and sticky surface. The condensation will form on the wrapping instead, keeping the cake dry.
• Avoid room temperature thawing: While it may be tempting to speed up the process by thawing the cake at room temperature, this is not recommended. Doing so can lead to uneven thawing, with the outside of the cake becoming soft while the inside remains frozen. Always opt for a slow thaw in the refrigerator for the best results.
• Work with chilled cake layers: If you are working with individual cake layers, it is advisable to let them thaw just enough so they are still slightly chilled when you begin decorating. Chilled cake layers are easier to handle and decorate, and the frosting will be easier to spread.
• Prevent cracking: If using buttercream frosting, be mindful that there is a risk of cracking if the cake is transported or handled before it has fully thawed. To reduce the chances of cracking, use Italian meringue buttercream, and work in a cool environment to avoid the buttercream sweating.
• Handle with care: Cakes, especially wedding cakes, can be delicate, so it is essential to handle them with care during the thawing and decorating process. Use a strong base for your cake to minimize stress and reduce the chances of cracking or damage during transport.

By following these guidelines, you can ensure that your frozen cake thaws evenly and is ready for decorating, resulting in a beautiful and stable final product.

Best cake types for freezing

Freezing a wedding cake is a great way to preserve it for your first anniversary. However, it is important to note that freezing a cake for a whole year and expecting it to taste the same is a challenge. A frost-free freezer can dry out the cake, and certain fillings, such as custard or fresh fruit, may not maintain their original texture.

• Heartier cakes such as chocolate, carrot, hazelnut, and almond cakes are better suited for freezing and will retain their texture and taste.
• Mega-flavoured cakes such as banana cake, chocolate cake, carrot cake, and pumpkin cake freeze and thaw well when wrapped in a couple of layers.
• Bundt cakes and pound cakes are also good choices for freezing, but ensure they are tightly wrapped before freezing.

What Not to Freeze:

• Delicate cakes like angel food cake, vertical cake, and pavlova are not ideal for freezing as they taste best when freshly made.
• Fresh frosting tastes better than frozen frosting, so it is recommended to freeze only the cake layers and assemble and decorate the cake close to serving.
• A fully decorated cake will expand and contract during the freezing and thawing process, which may ruin the decorations.

Steps to Freeze a Cake:

• Bake and completely cool the cake layers.
• Wrap the cake layers in plastic wrap or Press & Seal.
• Write the type of cake and use-by date on aluminium foil.
• Wrap the cake in aluminium foil.
• Place the cake in a freezer-safe container or wrap it in another layer of aluminium foil.
• Freeze for up to 3 months for the best taste and texture.

Steps to Thaw a Frozen Cake:

• Transfer the wrapped cake from the freezer to the refrigerator one day before decorating or serving.
• Allow the cake to thaw slowly in the refrigerator for at least 8 hours or at room temperature.
• Make sure to thaw the cake while it is still wrapped to prevent condensation from forming on the cake.

Frequently asked questions