Wedding Cake Care: Fridge Or No Fridge?

Wedding cakes are often large, multi-tiered creations that can be difficult to store. So, do you need to refrigerate a wedding cake? The answer depends on a few factors, including the type of cake, the filling, and the temperature of your kitchen.

Most cakes, including those with buttercream frosting or ganache, do not need to be refrigerated and will actually become stale more quickly in the fridge as the colder temperature causes the starch molecules to crystallize. However, there are some exceptions. Cakes with perishable ingredients, such as fresh fruit, or cheese-based frosting, or whipped cream, should be refrigerated, especially if your kitchen is warm or if the cake will not be served for several days.

If you do need to refrigerate a wedding cake, there are some steps you can take to prevent it from drying out or absorbing fridge odors. Chill the cake uncovered for 15-20 minutes to harden the frosting, then cover it loosely with plastic wrap. If you have already cut into the cake, make sure to cover the exposed part tightly with a separate piece of plastic wrap to retain moisture.

Another option for storing a wedding cake is to freeze it. Freezing a cake can help preserve its freshness, but it should be done properly to avoid unwanted changes in texture or bacterial growth. First, allow the cake to cool completely, then wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Frozen cakes can be stored for up to a year but are usually best within three to four months. To defrost, thaw the cake overnight in the refrigerator or on the counter for about eight hours.

Room temperature storage

If you're storing a wedding cake at room temperature, the most important thing is to keep it from drying out. After the cake has fully cooled, seal it in a cake keeper, under a cake dome, or wrap it with plastic wrap around its pan or platter so it's airtight. If it's already been sliced into, press plastic wrap directly against the cut sides before sealing the rest of the cake.

If you're storing a frosted cake at room temperature, the frosting will act as a protective barrier, helping the cake stay moist for longer. Most buttercream-style icings are fine to be kept at room temperature for two to three days.

If you're storing a cake that's been cut into, the exposed cake will start to get stale. If you have extra frosting, you can cover the exposed area with it. Otherwise, press a piece of plastic wrap against the exposed side of the cake.

If you're storing a cake with a perishable filling, like custard or cream, it can be kept at room temperature for a few hours.

Refrigeration

If you're making a wedding cake, it's important to know how to store it to keep it fresh. Here are some tips and guidelines for refrigeration:

When to Refrigerate

Most cakes, including those with buttercream frosting or ganache, do not need to be refrigerated. In fact, storing them in the fridge can make them stale more quickly due to the colder temperature causing starch molecules to crystallize. However, there are a few exceptions:

• Refrigeration is necessary for cakes with perishable ingredients, such as fresh fruit, or dairy products like cream cheese, whipped cream, or mascarpone.
• If your kitchen is particularly warm, or if the cake won't be served for a few days, it's best to keep it in the fridge.

How Long Cake Lasts in the Fridge

If you do choose to refrigerate your wedding cake, it's important to know how long it will stay fresh. Here are some guidelines:

• A plain cake, such as an unfrosted vanilla or chocolate cake, will last about 5-7 days in the fridge.
• Cakes with buttercream, whipped cream, or custard fillings should be consumed within 4 days, as dairy spoils quicker.
• Fruit-filled cakes can last 3-5 days, depending on the acidity and moisture content of the fruit.

Tips for Refrigerating

When refrigerating a wedding cake, there are a few things to keep in mind:

• Before placing the cake in the fridge, let it cool completely to room temperature. This prevents condensation from forming inside the storage container.
• If the cake is frosted, chill it uncovered for 15-20 minutes to harden the frosting slightly, then cover it loosely with plastic wrap to prevent it from absorbing fridge odors.
• Use toothpicks to keep the plastic wrap from touching the frosting.
• If the cake has been cut into, cover the exposed part tightly with a separate piece of plastic wrap to retain moisture.
• Place the cake in the least crowded part of the fridge, preferably where it won't absorb any strong odors.

Alternatives to Refrigeration

If you're not planning to eat the cake within a couple of days, refrigeration might not be the best option since it can speed up the staling process. Here are some alternatives:

• Freezing: Wrap the cake well to prevent freezer burn and store it in the freezer for up to a month.
• Repurposing leftovers: Turn leftover cake into something new, like cake pops, trifle, or a cake shake.

Freezing

Before Freezing:

Before freezing a wedding cake, it is crucial to let it cool down completely. This step is essential to prevent any moisture from getting trapped inside the cake, which could alter its texture or lead to bacterial growth. It is also important to ensure the cake is not placed in the freezer while it is still hot, as this can raise the internal temperature of the freezer and pose a safety risk to other food items stored within.

Wrapping the Cake:

Once the cake has cooled, it is time to wrap it securely. Individual cake layers can be wrapped in food-service-grade plastic wrap, ensuring that the wrapping is done twice for added protection. It is also recommended to use tape to label the type of cake and the date it is being frozen. This will help identify the cake and ensure it is consumed within the recommended timeframe.

Storing in the Freezer:

After wrapping, the cake can be placed directly into the freezer. It is best to consume the frozen cake within three to four months. If you are freezing cake layers, it is advisable to transfer them from the freezer to the refrigerator a day before decorating to allow for a slower thawing process, which helps maintain an even texture.

Defrosting the Cake:

When you are ready to enjoy your frozen wedding cake, it is best to defrost it slowly. Transfer the cake from the freezer to the refrigerator and let it thaw overnight or for about eight hours. This gradual process will help prevent condensation from forming and ensure the cake retains its texture and quality.

Additional Tips:

• If you plan to freeze a fully assembled and decorated cake, place it in the freezer on a cookie sheet for at least 20 minutes to let the frosting harden. Then, wrap it securely in plastic wrap and aluminium foil.
• For unfrosted cake layers or loaf cakes, consider brushing the cake with a cake soak before freezing to ensure it stays moist.
• To defrost a frosted cake, remove the wrapping and let it come to room temperature for about an hour before serving.
• For individual slices, cover both cut sides of each slice with parchment paper, then freeze. Once frozen, wrap each slice in plastic wrap and foil before storing in an airtight container. To defrost, unwrap the slice, place it on a plate, and let it thaw in the refrigerator until soft.

By following these steps and tips, you can successfully freeze and preserve your wedding cake, ensuring it retains its freshness and flavour.

Food safety

The food safety of a wedding cake depends on its ingredients and how it's stored.

Room Temperature Storage

Wedding cakes can be stored at room temperature for about four to five days. Frosting acts as a natural protective barrier, so a frosted cake can be covered with a cake dome or a large overturned bowl. Once the cake has been cut into, the exposed area will start to get stale. This can be prevented by applying extra frosting to the cut area or pressing plastic wrap against the exposed side.

Refrigerated Storage

If a cake has perishable ingredients, such as fresh fruit or dairy, it should be stored in the fridge. Refrigeration can extend the shelf life of a cake and preserve its fillings. However, the cool temperature can also speed up the staling process and cause flavour transfer from other foods in the fridge. To prevent this, the cake should be covered in plastic wrap or stored in an airtight container. It will last for about four to five days in the fridge.

Frozen Storage

Freezing is a good way to preserve the freshness of a cake. It can be stored in the freezer for up to three months. To prevent freezer burn, the cake should first be wrapped in plastic wrap and then covered in aluminium foil.

It's important to note that perishable fillings, such as cream cheese, are only safe to be left out at room temperature for a few hours. If a cake with perishable ingredients is left out for longer than four hours, it may no longer be safe to eat.

Frosting

The type of frosting you choose for your wedding cake will depend on a few factors, including your budget, the weather, and your personal taste preferences. Here are some of the most popular options:

Fondant

Fondant is a sweet sugar paste that is rolled out in large pieces to flawlessly cover a cake. It is perfect for intricate designs and can withstand warm temperatures, making it a good option for outdoor weddings. However, some people may find it too thick or sweet, and it tends to be the most expensive option.

American Buttercream

American buttercream is a classic choice for wedding cakes. It is made with butter, powdered sugar, and milk or cream, and can be finished in various ways. It is suitable for elegant or rustic designs and can be stable for up to six hours, making it a good option for indoor or outdoor weddings. It is also more affordable than fondant. However, some people may find it too sweet.

Italian or Swiss Meringue Buttercream

Italian and Swiss meringue buttercreams are made with meringue and are less sweet than American buttercream. They have a fluffy texture and are sturdy enough to hold structural cakes together. Swiss meringue buttercream is a good choice for couples who want a well-flavoured cake that is not too sweet. However, this type of frosting may not hold up well in hot weather or for extended periods.

Cream Cheese Buttercream Blend

Cream cheese buttercream is a delicious option, especially if you are pairing it with a carrot cake, red velvet cake, or lemon cake. However, it may have a yellowish tint due to the cream cheese, so it may not be suitable if you are looking for a pure white frosting.

Whipped Cream Frosting

Whipped cream frosting is a simple mixture of whipped cream and powdered sugar. It is delicious and light but can only be used for a smooth finish. It also has a short display time, so it may not be suitable for all wedding cakes.

Ganache

Ganache is a rich and decadent mixture of chocolate and cream, perfect for chocolate lovers. It has a glossy finish that looks beautiful in photos and can handle high temperatures. However, it may not be suitable for long-distance transportation or temperature changes.

Frequently asked questions