If you’re planning on keeping your top tier and freezing it to eat on your first wedding anniversary, then you’re going to need to know exactly how to go about it! We asked the experts how to freeze the top tier to ensure the best tasting cake.
“I would suggest serving it with a bit of berry sauce or some sort of yummy saucy side like caramel to add some moisture to the cake if it’s like a lighter cake or sponge consistency. The more dense kinds of mudcakes and cheesecakes freeze better, because of their texture but you can still totally freeze other types of cakes successfully to enjoy further down the track 😉 ”
“Make sure you remove any decorations like flowers, figurines etc and Triple wrap the cake with plastic wrap and then double wrap tightly with foil. This prevents freezer burn and any freezer smell getting into the cake. Make sure you put the date and what is in the wrapped foil so you don’t forget what it is.”
“keep it whole, don’t cut it up as it will keep moister 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 doesn’t 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 it’s a buttercream cake, it is wise to take the cling wrap off while it’s frozen so as it doesn’t pull off the buttercream when it becomes 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.”
“The proper way to do it, to ensure your cake doesn’t get freezer burn, is to (first take any toppers/flowers or decorations off of course) wrap the cake tightly in cling wrap, do 3-4 layers of this, and then you can wrap in a layer or two of aluminum foil.
When thawing it out, leave it out on the bench overnight to come to room temperature, and the next day; enjoy!”