Safety Of Eating Frozen Wedding Cake: A Quick Guide

Many couples save the top layer of their wedding cake to eat on their first anniversary for good luck. This tradition dates back to ancient Rome, when couples ate wedding cake together to bring good fortune. It is said that in Victorian times, couples saved the top tier of their wedding cake for their first child's christening.

While this custom is a sweet way to relive your wedding day, many are left wondering if it is safe to eat year-old cake. According to experts, it is safe, but not risk-free. The biggest concern is the quality of the cake, which will likely have suffered during its time in the freezer.

To ensure the cake is safe to eat, it is important to preserve it properly. Wrap the cake tightly in plastic wrap and tin foil, seal it inside an airtight container, and place it in the freezer as soon as possible.

Freezing wedding cake: how to do it properly

Freezing your wedding cake for your first anniversary is a long-honoured tradition. The custom supposedly dates back to a time when weddings were celebrated with liqueur-soaked fruitcakes, which would be preserved with sugar and alcohol and then eaten at the first child's christening.

How to freeze your wedding cake

Firstly, know your cake and set your expectations. Freezing a cake for a whole year and expecting it to taste the same is a tall order. A frost-free freezer can dry out the cake, and delicate cakes like angel food cake are more likely to become stale. Heartier cakes like chocolate, carrot, hazelnut and almond will stand up better to a year in the chill.

Before you wrap the cake, place it in the freezer until the icing hardens. Remove any decorations like sugar flowers or other adornments, as these can get in the way of the freezing process.

Next, wrap the cake in several layers of plastic wrap. Don't use aluminium foil, as this could lead to freezer burn. Seal the wrapped cake in a freezer-safe airtight container and place it in the freezer. Mark the cake with a ribbon or label so you don't accidentally throw it out.

How to defrost your wedding cake

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. Put the cake in the refrigerator for a couple of hours or overnight so it can defrost and soften. On the day you plan to eat it, take the cake out of the refrigerator and let it sit for about two hours, or until it reaches room temperature.

Alternative options

If you're concerned about the quality of your frozen wedding cake, you could order a replica from your bakery to enjoy on your anniversary. Another option is to slice the cake into servings and vacuum seal each slice individually before freezing.

Is it safe to eat?

Eating a frozen wedding cake a year later can be safe, but it is not risk-free. The safety of eating frozen wedding cake depends on how it was stored. Properly wrapped and frozen cake can last up to a year.

The tradition of saving the top tier of the wedding cake to eat on a couple's first anniversary for good luck is a long-honoured one. It supposedly dates back to a time when weddings were celebrated with liqueur-soaked fruitcakes. Sugar and alcohol are natural preservatives, and these cakes would be eaten at the christening of the couple's first child.

Richard Miscovitch, department chair of Johnson & Wales University’s International Baking and Pastry Institute, assures us that our biggest worry should be the flavour of that year-old wedding cake. “A year in the freezer impacts quality but not food safety … as long as the cake is properly frozen at a constant food-safe temperature,” he says.

Miscovitch has eaten year-old wedding cake himself and reports that "it wasn’t as good as it was on the wedding day. But I’m not dead yet!".

Dean Lavornia, another professor at JWU’s Baking and Pastry Institute, agrees that the quality of frozen cakes will suffer over time, even if it has been well wrapped and kept at a consistent frozen temperature. He adds that issues could arise if the cake needs to be transported during the first year. However, it is unlikely that anything truly harmful can grow on a frozen cake, as long as it is properly prepared for freezing.

To preserve a cake for a year, it should be wrapped in plastic shrink wrap and tin foil, sealed inside an airtight container, and placed in the refrigerator as soon as possible. Even at room temperature, frosting will melt slightly, so if you want to avoid crushing the frosting, you should let the cake solidify in the fridge before freezing it. Buttercream frosting softens even more quickly.

Cakes with more moisture will do better in the freezer. Oil-based cakes are thought to last longer than butter-based ones, and chocolate cakes will fare better than vanilla. Fruit-based fillings likely won’t freeze well, as freezing and thawing changes the texture of the fruit.

When you are ready to eat your year-old wedding cake, you should let it thaw in the fridge for around 24 hours and then another hour or so at room temperature.

Despite the fact that freezing a cake is mostly safe, some people prefer to forgo the tradition due to the risk of the cake not tasting very nice. Tiffany MacIsaac of Buttercream Bakeshop in Washington D.C. is a proponent of a new variation on the tradition: making a miniature recreation of the same cake one year later.

A lot of factors can influence the flavour and overall quality of a preserved cake, with packaging being perhaps the most important. It is safe to eat, but it might not be delicious.

How does it taste?

Well, it depends. Freezing a wedding cake is mostly safe, but it's not exactly risk-free. The taste of your frozen wedding cake will depend on how well it was preserved, the ingredients used, and how long it has been frozen.

Firstly, the preservation method is critical. The cake should be wrapped tightly in plastic wrap and tin foil, then sealed inside an airtight container and placed in the freezer as soon as possible. If the cake is not preserved properly, it is likely to be contaminated with various food odours and freezer burn, which will negatively impact its taste.

Secondly, the ingredients used in the cake will affect its ability to withstand freezing and thawing. Generally, cakes with more moisture will fare better in the freezer. Oil-based cakes tend to last longer than butter-based ones, and chocolate cakes usually fare better than vanilla. Fruit-based fillings may not freeze well, as the texture of the fruit can change.

Lastly, the length of time the cake has been frozen will impact its taste. The longer it has been frozen, the more likely it is that the flavour and texture will have deteriorated. Freezing a cake for a year will impact its quality, and it is unlikely to taste as good as it did on the wedding day. It may become dry, stale, and crumbly, with hardened or dull frosting.

So, if you're thinking of eating frozen wedding cake, be prepared for a bite that might not be gross but could be significantly less delicious than you remember. It is recommended to let the cake thaw in the fridge for around 24 hours and then another hour or so at room temperature before tasting.

Alternatives to eating year-old cake

While it is safe to eat a year-old wedding cake, it is not risk-free. The taste of the cake will not be the same as it was on the wedding day. So, if you are looking for alternatives to eating year-old wedding cake, here are some options:

Replicating the Cake

You can create a fresh version of your wedding cake by ordering a replica from your baker or making a miniature version at home. This way, you can still enjoy the same flavours but freshly baked. You can even choose different flavours for fun.

Cupcakes and Pies

Cupcakes offer a fun and individual twist on traditional wedding cakes. They can be easily customised to match your wedding theme or flavours. Pies are another great option, offering a comforting and homey feel to your celebration. Flavours like apple, berry, or pecan might remind you of cherished family moments.

Diverse Dessert Options

You can embrace a range of desserts like donuts, strudels, macarons, cookies, ice cream, and more. Donuts come in various flavours and can be displayed beautifully, creating a unique dessert bar that your guests will love. Strudels offer a delightful texture and can be filled with fruits or nuts, while macarons can be made in different flavour and colour combinations. Cookies can also be decorated to match your wedding cake.

Individual Treats

Consider cake pops, cream puffs, or Bundt cakes for each guest. These individual treats are perfect for a celebration and offer a variety of options for your guests to choose from.

Cultural Specialties

Include treats such as baklava or churros to add a personal touch to your celebration. These specialties can bring a sense of culture and tradition to your special day.

Fruit-based Desserts

Cobblers or fruit pies can be a delicious seasonal option, especially if you are looking for something sweet and refreshing.

The origins of the tradition

The tradition of eating frozen wedding cake dates back to the 19th century, when weddings were celebrated with liqueur-soaked fruitcakes. Sugar and alcohol are natural preservatives, so these cakes would be saved and eaten at the christening of the couple's first child, which was likely to happen within the first year of marriage. The practice was considered good luck, and some believed that cutting the top tier of the cake before the one-year mark brought bad luck.

Over time, the tradition evolved, and couples began to save the top tier of their wedding cake to eat on their first anniversary instead of at their child's christening. This custom is believed to have originated from the idea that the top layer of the wedding cake was the best part and should be saved for a special occasion. Today, about 50% of newlyweds still honour this tradition, although many are now opting for alternative desserts such as cupcakes, pies, and donuts.

While the practice of freezing wedding cake is steeped in superstition and cultural significance, it is not without its drawbacks. The quality of the cake will undoubtedly suffer during its time in the freezer, and it is unlikely to taste as good as it did on the wedding day. However, as long as the cake is properly preserved and stored at a constant food-safe temperature, it is safe to eat after being frozen for a year.

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