Tasty Treat Or Icy Trick? Wedding Cake One Year On

It is a long-held tradition for newlyweds to freeze the top layer of their wedding cake to eat on their first anniversary for good luck. But is it tasty? While it is generally safe to eat, most people agree that it won't taste as good as it did on the wedding day.

Freezing wedding cake is safe but not risk-free

Freezing wedding cake may be a long-honored tradition, but it's one that many couples are choosing to skip. The idea is that couples save the top layer of their wedding cake and eat it on their first anniversary for good luck. However, this tradition dates back to a time when weddings were celebrated with liqueur-soaked fruitcakes, which have natural preservatives in the form of sugar and alcohol. Modern sponge cakes and buttercream recipes are not made to be frozen for any period of time, and the flavor and texture of the cake will be impacted.

That being said, it is safe to eat a wedding cake that has been frozen for a year, as long as it has been preserved properly. Richard Miscovitch, department chair of Johnson & Wales University’s International Baking and Pastry Institute, assures us that "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." Similarly, Dean Lavornia, another professor at JWU’s Baking and Pastry Institute, agrees that the quality of frozen cakes will suffer over time, but it is unlikely that anything harmful can grow on a frozen cake as long as it is prepared and stored correctly.

To preserve a wedding cake correctly, newlyweds should wrap the top layer of their cake in plastic shrink wrap and tin foil, seal it inside an airtight container, and put it in the refrigerator as soon as possible. It is also important to let the cake solidify in the fridge before freezing it, as frosting will melt slightly even at room temperature. Cakes with more moisture tend to do better in the freezer; oil-based cakes last longer than butter-based ones, and chocolate cakes fare better than vanilla. Fruit-based fillings are not ideal as freezing and thawing change the texture of the fruit.

When you are ready to eat your frozen wedding cake, let it thaw in the fridge for around 24 hours and then another hour or so at room temperature. Be aware that the cake may not taste as good as you remember, and it may be stale, dry, or have picked up off-flavors from the freezer. Some couples choose to forgo this tradition and instead order a fresh cake from their baker on their anniversary or have a miniature recreation of their wedding cake made.

Oil-based cakes last longer than butter-based ones

Oil-based cakes are thought to last longer than butter-based ones. This is because oil cakes tend to retain their moisture and stay tender for longer than butter cakes. The fat in oil coats the flour proteins, preventing gluten formation and creating a tender crumb. This results in cakes that remain soft and moist for longer periods.

Oil cakes also have a more neutral flavour compared to butter cakes, allowing other ingredients like chocolate or fruit to shine through. The type of oil used can also enhance specific flavours while maintaining the cake's overall balance. For example, coconut oil adds a subtle sweetness, while olive oil provides a fruity note.

In addition, oil cakes are lighter than butter cakes due to oil being lighter than butter. Oil is also 100% fat, while most butter is only 80% fat, with the remaining 20% made up of milk solids and water. The water in butter creates steam during baking, which helps with leavening and creates a lighter texture. However, it can also cause the cake to dry out more quickly.

Oil cakes are also more versatile than butter cakes. They can be ideal for everyday desserts or gatherings and events, as they tend to have a longer shelf life. They are also a good choice for cakes that need to be refrigerated, such as those with cream cheese frosting or fruit fillings, as they don't need to be brought to room temperature like butter cakes.

While butter cakes may be preferred for special occasions like birthdays and weddings due to their rich, creamy taste and denser texture, oil cakes are a great option for those who want a lighter, fluffier, and more moist cake that will last longer.

Chocolate cakes fare better than vanilla

The tradition of freezing the top tier of a wedding cake to be eaten on a couple's first anniversary is a long-honoured one. However, it is generally agreed that frozen wedding cake is unlikely to taste as good as it did on the wedding day. That being said, it is mostly safe to eat, provided it has been preserved properly and stored at a constant food-safe temperature.

Chocolate cakes are thought to fare better in the freezer than vanilla cakes. This is because chocolate cakes tend to be oil-based, and oil-based cakes are thought to last longer than butter-based ones. One person who ate their wedding cake a year after freezing it noted that the chocolate fudge cake they had frozen tasted better than the white sponge cake they had also frozen.

Fruit-based fillings are not recommended for freezing as freezing and thawing change the texture of the fruit. It is also worth noting that cakes with more moisture generally do better in the freezer.

If you are planning to freeze your wedding cake, it is important to wrap the cake in plastic shrink wrap and tin foil and seal it inside an airtight container in the refrigerator as soon as possible after the wedding. When you are ready to eat the cake, let it thaw in the fridge for around 24 hours and then let it sit at room temperature for another hour or so.

Fruit-based fillings won't freeze well

The tradition of freezing the top layer of a wedding cake to eat on a couple's first anniversary is believed to have originated from 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.

Nowadays, wedding cakes are not usually fruitcakes, and freezing a modern wedding cake for a year is not recommended. Fruit-based fillings won't freeze well, as freezing and thawing changes the texture of the fruit. The cake will likely be stale, dry, and have an unappealing taste and texture.

Some people who have tried year-old frozen wedding cake have reported that it was "fine", "absolutely delicious", and "perfectly delicious". However, others have said it was "nasty", "inedible", and that they got food poisoning.

If you want to honour the tradition but don't want to eat year-old frozen cake, some bakers offer to recreate a miniature version of the wedding cake for the couple's first anniversary. This way, you can enjoy a fresh cake that tastes like it did on your wedding day.

Thawing the cake in the fridge is recommended

Firstly, it's worth noting that the tradition of freezing the top tier of a wedding cake originates from a time when weddings were celebrated with liqueur-soaked fruitcakes. Sugar and alcohol are natural preservatives, and these cakes would often be eaten at the christening of the couple's first child. Nowadays, wedding cakes are typically made with ingredients that are not as well-suited to freezing.

To ensure your cake is preserved properly, it's important to wrap the top layer securely in plastic shrink wrap and tin foil, seal it inside an airtight container, and place it in the refrigerator as soon as possible after the wedding. This will help to prevent the cake from absorbing moisture and developing freezer burn.

When you're ready to eat the cake, it's best to let it thaw gradually in the fridge for around 24 hours, and then for another hour or so at room temperature. This slow thawing process will help to preserve the texture and flavour of the cake as much as possible.

While it may not taste exactly as it did on your wedding day, thawing your wedding cake in the fridge is the best way to ensure it's safe to eat and minimise the risk of foodborne illness. It's also a great way to honour the tradition and create a memorable experience on your first anniversary.

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