Preserving Your Wedding Cake
|Cake by @ronniexcakes
Preserving the top tier of your wedding cake and eating it a year later is regarded as an omen for good luck.
As I was reading on cake preservation, I stumbled on the British Royal wedding cakes and made an amazing discovery of how the cakes are being preserved for centuries. I even read that they kept their first tier of cake or as much as 3 tiers of cake for the christening of their children.
But how exactly did this fruity, liquor-filled concoction become the de facto dessert of the royal family? The answer is simple: it was preserved well.
This wedding tradition is one that has been around for ages, and it’s important you take the proper steps if you are going to preserve your wedding cake so that it’s safe to eat a whole year later.
It is not necessarily the cake baker’s fault if your cake gets bad after a few days. It may sometimes be as a result of you not knowing how to properly preserve the wedding cake.
Normally, a cake baker should know that a wedding cake should have some strong preservatives but this does not mean that the cake still does not need the proper preservation method at home.
As your favourite planner, it is my duty to know a little bit about everything so as to be able to give candid advice when needed.
That said, we have asked some bakers on how to preserve wedding cakes so that couples can get to eat them a year later and here at some of the reports we got.
1. Olamide~ The Heiress
First of all, let your cake baker know that you intend to keep your cake for a long period of time, so that they know the kind of preservatives to use while baking your cake.
After the wedding, remove the fondant icing. Cut into smaller pieces and wrap with foil. Cakes can only stay for a few days on a table or shelf; be sure to refrigerate in a constantly powered freezer.
2. Ronniex Cakes
The cake contains milk, egg and other ingredients so if it’s not properly kept in a freezer, it will definitely spoil.
Immediately after the wedding, remove the fondant icing on d cake, wrap with a foil paper, then with a light nylon or cling film nylon then keep in a good working freezer NOT fridge. The fridge dries the cake.
Now that you have a cake with frozen icing, you are ready to wrap the cake for good so that it does not go stale for another year. Cover the cake fully with plastic wrap, as tight as you possibly can. First wrap it with multiple layers of plastic wrap, and avoid foil for the bottom layers so that you do not get freezer burn on your cake! After wrapping your cake with several layers of plastic, wrap it with at least two layers of aluminum foil. We then suggest putting your cake into an airtight bag such as Ziploc. The more wrapping and protection you have over the cake, the less likely it is to get freezer burn or have any remnant smells from the freezer.
Types of cakes
It is also important to know the type of cake you are eating. Some cakes will hold up much better than others. The more delicate your cake is, the more stale, less moist and drier your cake will become. For example, angel food cake is a lighter cake that will not hold up so well. Anything with fillings such as custards, creams or puddings will also not do so well. Cakes such as chocolate and carrot are more likely to stay more moist and have a longer shelf life than cakes such as fruit cake carrot cake.
It’s time to eat!
After a year, it is finally time to eat your cake. Make sure to begin defrosting your cake a day in advance in your refrigerator. Remove the cake from its wrapping and let it continue defrosting. It will taste the best if you let it sit in room temperature for a bit before diving into your wedding anniversary cake!
I hope this helps! Let us know what worked for you in the comments below.
Your Favourite Planner
Olamide~ The Heiress