Storing Your Wedding Cake: Freezer Tips And Tricks

Freezing a wedding cake is a time-honoured tradition, but it's not as simple as sticking it in the freezer and hoping for the best. The cake will need to be carefully prepared, wrapped, and stored to ensure it doesn't spoil. The type of cake will also determine how well it will fare in the freezer, with delicate cakes like angel food cake or those with fresh fruit fillings more likely to become stale. Here's how to store your wedding cake in the freezer to ensure it's still delicious when you come to eat it.

Timing: Freeze the cake as soon as possible after the wedding

Timing is everything when it comes to freezing your wedding cake. The sooner you can get it in the freezer, the better. Ideally, you should aim to prep your cake for freezing on the same day as your wedding, or the morning after at the latest.

If you're planning on freezing the top tier of your wedding cake, make sure you don't cut into it at the reception. Instead, have the bottom tiers sliced and served to your guests, while the top tier is boxed up and ready to be frozen.

Before you freeze your cake, it's important to remove any decorations, such as real flowers, sugar flowers, or a cake topper. If your cake is on a cardboard base, you'll need to transfer it to a foil-covered cardboard or a plastic plate, to prevent any cardboard smell or taste from transferring to the cake.

Once your cake is ready, place it in the freezer for an hour or so to harden the icing. This will prevent the icing from sticking to the plastic wrap when you wrap it up.

After the icing has hardened, it's time to wrap the cake. Gather your supplies: you'll need plastic wrap, aluminium foil, and a zippered plastic freezer bag. Wrap the cake tightly, pushing the plastic wrap against the cake itself, not the box. Make sure there are no tiny open holes or folds, as you want to ensure the wrapping is airtight. Then, cover the cake with a few layers of aluminium foil, followed by the plastic bag, pushing out as much air as possible.

Now, your wedding cake is ready to be placed in the freezer, where it will keep for up to a year.

Remove decorations

Removing decorations is an important step in preparing your wedding cake for the freezer. This is primarily a rule for fresh flowers on cakes, but even sugar or fondant flowers will spoil quickly, so it's best to remove them all. Smaller decorations, especially those made from icing, can be left on.

If you have a cake topper, now is the time to remove it. You should also take off any ribbons or other large adornments. By removing these items, you can properly wrap your cake without the plastic wrap tearing.

If you're planning to freeze your cake, it's best to avoid using sugar or fondant flowers as decorations, as they will get in the way of the freezing process and will be more challenging to remove without damaging your cake.

If you want to keep your decorations, you can carefully detach them from the cake and store them separately. However, keep in mind that even if you store them properly, they may not maintain their original texture and could become stale.

Chill the cake

Chilling the cake is an important step in the process of storing your wedding cake in the freezer. It is recommended that you chill the cake in the refrigerator before wrapping it up, as this will allow the icing to harden. This process will take at least three hours or up to overnight. Chilling the cake prevents the frosting from sticking to the plastic wrap and creating a mess.

It is also recommended that you clear out any foods with strong odours from your refrigerator before chilling the cake, to prevent the cake from absorbing any unwanted smells.

Once the icing has hardened, you can wrap the cake in plastic wrap. It is important to note that you should not use aluminium foil at this stage, as this could lead to freezer burn. Instead, wrap the cake loosely in several layers of plastic wrap, ensuring that the icing does not stick to the plastic.

If you are storing your cake in a box, it is advisable to wrap the box in several layers of plastic wrap as well. Alternatively, you can place the wrapped cake in an airtight container.

Wrap the cake

Wrapping the cake is an important step in storing your wedding cake. Here is a detailed, step-by-step guide:

Firstly, it is important to remove any decorations such as sugar flowers, cake toppers, or ribbons from the cake. Smaller decorations made from icing can be left on. This step will ensure that the plastic wrap doesn't tear when you start wrapping the cake.

If your cake is placed on a cardboard bottom, transfer it onto a foil-covered cardboard or a plastic plate. This step is crucial to prevent the cake from absorbing any cardboard smell or taste during its time in the freezer.

Next, place the cake in the freezer for about an hour to allow the icing to harden. This way, when you wrap the cake, the icing won't stick to the plastic wrap.

Now, it's time to wrap the cake. Gather your supplies: you will need plastic wrap, aluminium foil, and a zippered plastic freezer bag. Wrap the cake tightly with two to three layers of plastic wrap, pushing the wrap against the cake to ensure a snug fit. Then, cover it with two to three layers of aluminium foil. Make sure there are no tiny open holes or folds, and that the cake is thoroughly covered from top to bottom and on all sides.

Finally, place the wrapped cake in a plastic bag, pushing out as much air as possible. If you have a vacuum sealer, even better! This bag will provide an additional layer of protection to prevent air from reaching the cake.

Now that your cake is wrapped, it's time to place it in the freezer. Put it in the back of the freezer, where it's the coldest and least exposed to warm air when the freezer door is opened.

Remember, the key to successfully freezing a wedding cake is to ensure that air cannot reach the cake during its time in the freezer. By following these steps, you will be able to enjoy your wedding cake on your first anniversary!

Defrosting: Allow 24-48 hours to defrost

Defrosting a wedding cake is a delicate process that requires careful planning and execution. Here are some detailed instructions to ensure your cake is properly defrosted and ready to be enjoyed:

Begin the defrosting process 24-48 hours before you intend to eat the cake. This timing is crucial to ensure the cake has enough time to thaw gradually and safely. Remove the cake from the freezer and take off all the plastic wrappings. Be sure to keep the cake in its airtight container as it defrosts.

Place the wrapped cake in the refrigerator for a couple of hours or overnight. This will allow the cake to defrost slowly and help maintain its texture and taste. The refrigerator's cool temperature will also prevent the growth of bacteria, keeping your cake safe to consume.

On the day you plan to enjoy the cake, take it out of the refrigerator and remove it from the container. Let the cake sit at room temperature for about 2-3 hours before serving. This step is essential, as it ensures the cake is soft and returns to its original texture.

The defrosting process is a delicate balance, and condensation can form as the cake thaws, potentially leaving marks on the icing. To avoid this, slowly bring the cake to room temperature, and any marks on the icing will likely go unnoticed, especially if serving small slices.

Additionally, if you are concerned about the cake drying out during the defrosting process, you can cover it with a damp paper towel while it sits at room temperature. This will help retain moisture and prevent the cake from drying out.

By following these steps, your wedding cake will be properly defrosted and ready to be enjoyed on your special day.

Frequently asked questions