Freezing Wedding Cake: How Long Does It Stay Fresh?

It is possible to freeze a wedding cake and eat it a year later, but it's not recommended. While it's safe to eat, it won't taste as good as it did on the wedding day. Freezing a wedding cake is a long-honoured tradition, but it's one that some couples are choosing to skip.

Wedding cake freezing tradition

The tradition of freezing the wedding cake is believed to have originated in England, where wedding cakes were often fruit cakes laced with liqueur. Sugar and alcohol are natural preservatives, so these cakes could be saved and eaten at the christening of the couple's first child or on their first anniversary, bringing good luck and prosperity.

Today, the tradition persists, but the cakes are less likely to be fruit cakes. Freezing a wedding cake is mostly safe, but it's not a risk-free process. The cake must be frozen correctly to avoid freezer burn and condensation when defrosting. It's recommended to wrap the cake in two layers of plastic wrap and double bag it in freezer bags. Some sources suggest wrapping the cake in tin foil as well. It should be placed in the freezer as soon as possible after the wedding to avoid spoilage.

When it comes time to defrost the cake, it's best to do so slowly over a couple of hours in the fridge and then bring it to room temperature. While it's safe to eat a frozen wedding cake a year later, it won't taste as good as it did on the wedding day. The quality of the cake will suffer, and it may become stale or dry.

Some bakers offer a modern twist on this tradition by providing couples with a gift certificate for a free replica of their top tier to be redeemed on their first anniversary. This ensures that the cake is fresh and delicious, rather than stale and frozen.

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 freeze your wedding cake:

Know Your Cake

Different cakes have varying abilities to withstand freezing. Delicate cakes like angel food cake are more prone to becoming stale, while heartier cakes like chocolate, carrot, hazelnut, and almond fare better in the freezer. It's important to set realistic expectations as freezing a cake for a year will likely affect its taste and texture.

Pre-freeze Preparation

Before wrapping the cake, it's crucial to remove any large decorations, such as sugar flowers or cake toppers. If the cake is on a cardboard base, transfer it to a foil-covered cardboard or a plastic plate to prevent any cardboard smell or taste from seeping into the cake. Chill the cake in the refrigerator for at least three hours or overnight to allow the icing to harden, preventing it from sticking to the wrapping.

Wrapping the Cake

Remove the cake from the refrigerator and wrap it loosely in several layers of plastic wrap. Ensure that the wrapping is tight and covers every inch of the cake, leaving no air bubbles. Do not use aluminium foil as it can cause freezer burn.

Sealing and Freezing

Place the wrapped cake in a freezer-safe airtight container or box. If using a box, wrap it in several layers of plastic wrap before placing it in the freezer. Mark the cake with a ribbon or label so you don't accidentally throw it away.

Defrosting

Take the cake out of the freezer 24 to 48 hours before you plan to eat it. Remove the wrapping and place the cake back into the airtight container or a sealed bag. Put the cake in the refrigerator to defrost completely, which may take a couple of hours or overnight. On the day you plan to eat the cake, take it out of the refrigerator and let it sit at room temperature for about two hours before serving.

Alternative Approach

As an alternative, you can slice the cake into individual servings, wrap them tightly, and place them in freezer bags. After a week or two, remove the wrappings and vacuum seal each slice before returning them to the freezer. This method allows for easier defrosting and serving.

How to defrost a wedding cake

The time has come to finally enjoy your wedding cake! But how do you defrost it without ruining it? Here is a step-by-step guide to help you:

• Remove from the freezer: Take the cake out of the freezer and unwrap it, removing any plastic wrap or foil. Keep it on a plate or a stand so that any condensation forms on the surface and not on your cake.
• Refrigerate: Place the cake in the refrigerator for at least 24 hours, and up to 48 hours, to allow it to thaw gradually. This slow process helps to prevent condensation from forming and ruining the icing.
• Bring to room temperature: About 2 to 3 hours before serving, take the cake out of the fridge and let it come to room temperature. This ensures that your cake is enjoyed as it should be—delicious and not frozen!

Some things to keep in mind:

• It is best to consume the cake within a few days of defrosting, as you cannot refreeze it.
• The cake may not taste exactly as it did on your wedding day. It might be a little dry or stale, but it should still bring back sweet memories!
• If you are concerned about the quality of your frozen cake, consider ordering a replica from your baker for your anniversary. This way, you can enjoy a fresh and delicious cake while still honouring the tradition.

Best cakes to freeze

Freezing a cake is a great way to preserve it for later. While you can freeze most cakes, some cakes are better suited to freezing than others.

The best cakes to freeze are those with more moisture. Oil-based cakes tend to last longer than butter-based ones, and chocolate cakes fare better than vanilla. Fruit-based fillings are not ideal for freezing as they can change the texture of the fruit.

Bundt cakes and pound cakes freeze well, as do banana cake, chocolate cake, carrot cake, and pumpkin cake.

When freezing a cake, it's important to wrap it tightly to prevent condensation and freezer burn. It's also best to freeze unassembled/undecorated cakes, as a decorated cake will contract and expand during the freezing/thawing process, which can ruin your hard work.

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

To thaw a frozen cake, transfer the wrapped cake from the freezer to the refrigerator one day before decorating/serving. The cake will take at least 8 hours to thaw completely in the refrigerator.

Now you know the best cakes to freeze and how to do it!

How long to freeze wedding cake

Freezing a wedding cake is a great way to preserve it for later, whether that be for your first wedding anniversary or the christening of your first child. However, it's important to note that the taste and texture of the cake will not be the same as when it was first baked.

The length of time that you can freeze a wedding cake depends on the type of cake. A traditional fruit cake can be preserved for longer than a year, while a sponge cake (especially one with fruit and cream) will not hold up as well. Erica and Charlie from Bluebell Kitchen recommend freezing a sponge cake for no longer than one month, while Deborah from Red Robin Pantry suggests sticking to the three-month rule to avoid freezer burn.

• Do not cut into the top tier of the cake at the reception. Instead, have the bottom tiers sliced and pop the top tier into a box so that it doesn't spoil.
• Remove all ribbon, cake toppers, and any other big decorations from the cake before freezing. Smaller decorations, especially those made from icing, can be left on.
• If the cake is on a cardboard bottom that is not wrapped in foil, transfer it to a foil-covered cardboard or a plastic plate to prevent any cardboard smell or taste from getting into the cake.
• Freeze the cake for an hour to harden the icing and prevent it from sticking to the paper when wrapped.
• Wrap the cake tightly in two layers of cling film and tin foil. Ensure that it is thoroughly covered on all sides and that the wrapping is airtight to prevent freezer burn.
• Place the cake in a clean freezer drawer until it has fully hardened.

When it comes time to defrost the cake, condensation may form and leave permanent marks on the icing. To minimise this, slowly defrost the cake in the fridge for at least a couple of hours and then bring it to room temperature.

It is important to note that the cake should be preserved properly to ensure food safety. Moisture and bacteria are the enemies when it comes to freezing, so be sure to wrap the cake tightly and minimise exposure to moisture when opening and closing the freezer.

Frequently asked questions