How To Freeze And Keep The Top Tier Of Your Wedding Cake – A DIY Tutorial

by | DIY Tips & Tricks, Made

ABOUT THE AUTHOR

Jean of Bakes By Jean
Find me on Ms Polka Dot's Directory
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I must admit that I love tradition. I enjoy learning why different cultures have their own traditions and what they mean. Why do we celebrate Halloween? Why is it called “Boxing Day”? Why do we eat Chocolate Easter Eggs?

It was very common practise for my parents generation, that the top tier of the wedding cake was not eaten on the wedding day day, rather served on either their first anniversary or the christening of their first child, whichever came first! Back then, wedding cakes were a very traditional fruit cake, much like a Christmas Cake. The fruit was soaked in so much alcohol that there was no chance of it spoiling, especially as we lived in a cold country like Ireland! In any country, hot or cold, a butter cake will not last on the shelf for a week, let alone a year!

I am happy to see the tradition is not only still alive but on trend again.


Here’s my top tips on how to freeze the top tier of your wedding cake:

  1. Remove flowers, cake topper, decorations and any excess buttercream/frosting from your cake.
  2. Place the cake on a lined baking tray and place the tray into the freezer. Leave overnight.
  3. The following day, remove the cake from the freezer.
  4. Using Baking Paper, cut a circular disc the same diameter as the top of the cake. Cut a strip of baking paper the same height as the cake to place around the outside of the cake.
  5. Place the baking paper disc on top of the cake.
  6. Wrap the strip of baking paper around the outside of the cake and hold in place with a piece of sticky tape.
  7. Create enough clean bench space and place your roll of cling film at arms length away from you.
  8. Pull a long strip of cling film towards you and smooth out on the bench.
  9. Place your baking paper wrapped cake in the middle of the strip of cling film and wrap the cling film around your cake.
  10. For extra protection from freezer burn, wrap your cake in another strip of cling film.
  11. It is important to label and date your cake. Once frozen, someone in the house might mistake it for a piece of beef and defrost it to use in a casserole!
  12. When it comes time to defrost your cake, remove from the freezer and remove the cling film and baking paper.
  13. Place on a baking tray and either defrost at room temperature or in the fridge overnight.
  14. Just like butter, cakes are hard when first removed from the fridge. They are always best served at room temperature.
  15. Enjoy your cake.

Ms Zebra Says: It’s so great that you can savour the moment and keep your wedding cake for a first anniversary or child! Thanks Jean for sharing how to do it – I think it’s a wonderful idea!

About Bakes By Jean: Baking has always been Jean’s first love! Jean started baking at an early age with her Mother in their kitchen in Offaly, Ireland. Bakes by Jean was born in 2015, specialising in custom designed creations. Jean creates and bakes from her council registered kitchen in Travancore, 4km from Melbournes CBD. Jean doesn’t try to be the best cake maker but she hopes that the love and soul she puts into every creation shines through her cakes.

Polka Dot Dream Team...

The below wedding vendors made this magic happen and are an approved part of the Polka Dot Directory. Visit their portfolios to learn more and enquire about their services!

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