(102)
Posted: 4/12/2018
If you're considering to freeze some of your cake for your first anniversary, personally I wouldnt recommend it. I have been making cakes for over 30 years and this was generally done when fruit cake was the norm for wedding cakes. They were well preserved with alcohol, a layer of marzipan and sugar fondant on top which sealed the cake well and it didnt even need to be frozen, just stored somewhere dry in a sealed cake tin.
If you still would like to freeze it for a little while, and I would assume that its a small tier, keep it whole, don't cut it up as it will keep more moist longer as one whole cake. If the cake is covered with fondant, wrap your cake well with 4 layers of cling wrap and place in a zip lock bag or wrapped again in foil well. If it's buttercream you will need to refrigerate it for at least 30 minutes to firm up the buttercream then cling wrap, so the cling wrap doesnt stick to it. When you want to take it out of the freezer, with the fondant cake leave it on the bench all wrapped up as is until it has completely thawed, usually overnight, then take off the cling wrap. This will prevent the cake from going sticky as the condensation will occur on the outside of the plastic rather than on the fondant. If its a buttercream cake, it is wise to take the cling wrap off while its frozen so as it doesn't pull of the buttercream when its become soft.
Unfortunately not all cakes can be frozen for the same length of time as it depends on the type of cake it is. Mud cakes will keep frozen longer but I wouldn't freeze it for longer than 6 months. It will not go mouldy but the quality will not be the same if you freeze it for longer than that and it will be drier. Other lighter cakes butter or pound cake may be frozen up to 3-4 months, any longer and they start to break down and will be dry without much flavour.
You may also like to ask your cake decorator if they have also frozen your cake prior to decorating it for you as many do freeze their cakes depending on their workload and this will decrease some of the time you can freeze it for. If this has occured it's not an issue and the quality of your cake won't be affected for your wedding but you will not be able to freeze for the full length of time.
Good luck!