Ask any of your friends how their frozen wedding cake tasted on the night of their first anniversary and chances are they said…”BLECH!” I do have one friend who said it was okay but the general consensus is that it is gross! Not only that but a frozen wedding cake takes up some serious real estate in your freezer. So my first tip would be not to freeze it! Enjoy it when it tastes the best! Did you know decorated cakes are only supposed to be frozen for up to two months?!
Eat it that week, a little each night to savor it! You can always have a small cake made from the same bakery for your anniversary. Many can even recreate the look for little extra cost. Just write down the flavor, filling and frosting and keep a good picture of it. Your taste buds will thank you later.
If tradition wins over taste, here are some tips for making it the most edible it can be!:
1. Choose wisely. Buttercream and cream cheese frosting freeze well. Meringue and whipped cream frosting do not!
2. Skip the filling. When defrosting your cake, custards and fruits with syrups will get soggy and turn your cake into mush.
3. Bring an airtight container to the venue. Ask the staff to please put the topper into the airtight container immediately after it is cut. Ideally you want to freeze the cake right away outside of a container for four hours and then wrap it up for the long haul…however something tells me this won’t be convenient for you or your venue!
4. Freeze the next day for four hours on a tray not wrapped (this prevents the smush).
5. Next wrap it in layers of cellophane. Use a layer of foil for the final layer.
6. Freeze it and don’t buy any frozen pizzas for awhile!
7. To thaw it out, let it sit overnight in the cellophane to retain the moisture. If your cake had fondant, it may slide off or sweat.
8. ENJOY and keep a back up dessert…you just may need it!