Defrosting Wedding Cake: A Step-By-Step Guide

Wedding cakes can be frozen to be enjoyed at a later date, but it's important to prepare them properly to avoid freezer burn and to keep the cake tasting great. The first step is to remove any decorations like sugar flowers or other adornments. Then, chill the cake in the refrigerator so the icing hardens. Once the icing is frozen, wrap the cake in several layers of plastic wrap, making sure to cover every inch of the cake. Finally, seal the wrapped cake in a freezer-safe airtight container and place it in the freezer.

Removing decorations

The first step to preparing a frozen wedding cake is to remove any decorations, such as sugar flowers or other adornments. This is because they can get in the way of the freezing process and cause the plastic wrap to tear. If you don't want to remove them, you can carefully box up the cake and transport it to your freezer, but it's best to take them off.

When removing decorations, be gentle so as not to damage the cake. Use a small knife or offset spatula to carefully lift the decorations off the cake. If the decorations are stuck to the icing, you can gently twist the knife or spatula to loosen them. Place the removed decorations on a plate or in a small container to keep them safe.

It's important to note that some decorations, such as fresh flowers, are not suitable for freezing and should be removed and discarded. If you're unsure whether a decoration is freezer-safe, it's best to err on the side of caution and remove it.

Once all the decorations have been removed, you can proceed to the next step of preparing your wedding cake for freezing.

Wrapping the cake

The first step is to chill the cake in the refrigerator to allow the icing to harden. This process can take at least three hours or even overnight. By setting the cake in the refrigerator, you can properly wrap it without the plastic wrap tearing.

Once the icing has hardened, remove the cake from the refrigerator and proceed to wrap it loosely in several layers of plastic wrap. Ensure that every inch of the cake is tightly wrapped, leaving no air bubbles. This step is essential to prevent the cake from drying out during freezing.

After the cake is securely wrapped, seal it in a freezer-safe airtight container. Place the container in a stable location within your freezer, where it can remain undisturbed.

Choosing the right container

To prepare a frozen wedding cake, you'll need to choose the right container. This is essential to prevent freezer burn and to keep the cake from drying out.

The best containers for freezing wedding cakes are freezer-safe, airtight, and large enough to fit the entire cake without squashing it. Plastic containers are a good option, as they are usually freezer-safe and airtight. If using a plastic container, ensure it is made of food-grade plastic and is BPA-free. Glass containers are another option, but make sure they are rated for freezer use, as some glass can crack at low temperatures.

Avoid using aluminium foil, as it can cause freezer burn. If you must use foil, ensure it is heavy-duty and use it in combination with plastic wrap to create an airtight seal.

Once you've chosen the right container, follow these steps: remove any decorations from the cake, chill the cake in the refrigerator until the icing hardens, then wrap the cake tightly in plastic wrap, ensuring no air bubbles are present. Finally, seal the wrapped cake in the container and place it in the freezer, undisturbed.

Chilling the cake

Once you have removed any decorations, place the cake in the refrigerator to chill. This will allow the icing to harden, which usually takes at least three hours or overnight. If your cake has buttercream frosting, it may be a good idea to let the cake solidify in the fridge before freezing, as this type of frosting softens quickly.

Once the icing has hardened, you can remove the cake from the refrigerator and wrap it. It is important to wrap the cake tightly, covering every inch, to prevent air bubbles and stop the cake from drying out. Do not use aluminium foil, as this can cause freezer burn. Instead, use several layers of plastic wrap to loosely wrap the cake.

Freezing the cake

Before you start, make sure you have a "cake captain" – a friend or family member who will be responsible for taking the cake home after the wedding. If your cake is decorated with sugar flowers or other adornments, remove them before freezing.

Once you have the cake, place it in the fridge for at least three hours or overnight to allow the icing to harden. Then, remove the cake from the fridge and wrap it loosely in several layers of plastic wrap. Make sure to cover every inch of the cake, leaving no air bubbles, to prevent the cake from drying out. Finally, seal the wrapped cake in a freezer-safe airtight container and place it in the freezer.

It is best to avoid using aluminium foil, as this can cause freezer burn. If your cake has buttercream frosting, be aware that this softens quickly, so it is important to let the cake solidify in the fridge before freezing. Oil-based cakes tend to last longer than butter-based ones, and chocolate cakes fare better than vanilla. Fruit-based fillings are not recommended, as freezing and thawing changes the texture of the fruit.

Frequently asked questions