I got a lot of great feedback from my post on Wednesday showcasing mine and Morgan’s wedding cake (both on our wedding day and then one year later) – thanks so much for the kind words!
In keeping with the wedding and memories mood I have going on this week, I thought I’d take the opportunity to post about how to store the top of your wedding cake so that you can enjoy it the next year. I’m sure there are a few different ways you can do it, but I’m going to share what worked for us.
Our cake was not covered in fondant (I just can’t get in to chewy taste of it), but I’d imagine that fondant would only serve as another protective layer.
When you’ve got the top of your cake back home, transfer it to either a piece of flat plastic used for tiered cakes, or a cardboard cake round that has been wrapped in plastic before putting the cake on top (so the cardboard doesn’t absorb anything or give off cardboard taste!).
Place the cake top, uncovered, in the freezer for about 20 minutes to firm it up. Remove it from the freezer, and wrap it, cardboard or plastic round and all, tightly with lots of plastic wrap – no skimping! When done, place it safely in the freezer and leave it alone for a year!
To enjoy, move the cake from the freezer to the fridge 1-2 days before your anniversary. A few hours before serving, remove the plastic wrap and set it back in the fridge. Then right before serving, allow cake to reach room temperature before digging in by setting it out on the counter.