After getting married last summer, my husband and I loosely covered the top tier of our wedding cake with a piece of aluminum foil and shoved it into the back of our freezer. Throughout the year, as we piled frozen bags of shrimp and boxes of veggie burgers on top of it, we wondered how the cake would taste on our first anniversary.
Surprisingly, it was delicious (and somehow free of freezer burn!). The bites of smooth vanilla buttercream that we enjoyed with celebratory glasses of champagne helped transport us back to our sunny wedding day. But admittedly, the cake wasn’t as moist as it was last August.
In hindsight, we should have taken more care to preserve our wedding cake in the freezer. After consulting the Taste of Home Test Kitchen, I learned tips for how to freeze wedding cake that I wish I’d known before we said “I do.”
How to Freeze Wedding Cake
Freezing wedding cake isn’t much different from freezing cake in general—except that wedding cake is extra sentimental and there may be more elaborate decorations. Here’s how to preserve the top tier of your wedding cake so you can enjoy it on your first anniversary.
1. Check with your baker
Many bakeries offer anniversary cakes, which are replicas of the top tier of your wedding cake that let you skip the freezing process and enjoy a fresh cake one year later.
But if you’re committed to the tradition of preserving the original top tier, your baker may have special instructions or tips for how to freeze your particular cake. For instance, buttercream and ganache freeze well, according to our Test Kitchen, while meringue-based frosting won’t hold up in the freezer.
Test Kitchen tip: Ask your baker for the dimensions of the top tier of the cake and get an appropriately sized storage container ahead of time. A cake carrier will work well for transporting your cake home after your reception, but for freezing you can use any airtight plastic container that fits.
2. Set the frosting
To preserve its freshness, freeze your cake as soon as possible—ideally the night of your wedding or the day after. Since you’ll want to relax and enjoy your wedding night, consider predesignating a friend or family member to be in charge of this step.
Remove decorations like flowers and the topper and place the cake on a tray or baking sheet. Freeze uncovered for at least three hours (or overnight) to let the frosting and iced decorations set. This will prevent smearing when you wrap the cake in plastic.
Test Kitchen tip: Make sure the cake isn’t near anything in your freezer that has a strong aroma. (For instance, don’t put it next to the chili you recently made that isn’t fully frozen yet!)
3. Cover and freeze
Once the frosting is firm, remove the cake from the freezer and cover with plastic wrap. The plastic should hug the cake to prevent air and moisture from getting in, but it shouldn’t be overly tight. Place the wrapped cake in an airtight vessel and freeze.
How to Defrost Wedding Cake
Take the cake out of the freezer 24 to 48 hours before you plan to eat it. Remove the plastic wrap and place it in a sealed container, such as a cake carrier. Place the container in a deodorized refrigerator to defrost. A few hours before you’re ready to dig in, move the cake to your countertop to allow it to get to room temperature.
If you didn’t save the top tier of your cake or if you somehow botch the freezing process, there are still ways to celebrate your anniversary with sentimental baked goods. If you’re up for a DIY approach, you can bake yourself an anniversary cake—try this White Cake, Frosted Chocolate Cake or Strawberry Mascarpone Cake.
Sandy's Chocolate Cake
Majestic Pecan Cake
This recipe truly lives up to its name. The pecan-dotted cake is stacked in three layers, and made-from-scratch frosting is the crowning touch.—Karen R. Jones, Claypool, Indiana
Malted Chocolate & Stout Layer Cake
If you want a St. Patrick's Day dessert that will take the cake, look no further! The rich chocolate cake is incredibly moist and has a nice malt flavor that's perfectly complemented by the Irish cream frosting. —Jennifer Wayland, Morris Plains, New Jersey
Grandma's Red Velvet Cake
In our family no one thinks it’s Christmas without this Red Velvet Cake recipe. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow. —Kathryn H. Davison, Charlotte, North Carolina
Chocolate Spice Cake with Caramel Icing
I found this recipe back in the late '80s and knew it was a special cake. The caramel icing can be a little tricky because you have to work quickly, but it's so worth it! —Mariann James, Ferguson, Missouri
Chocolate Hazelnut Torte
Most cake recipes feed a crowd. So we came up with this elegant little cake that serves six. That's enough for two…with just the right amount of leftovers! —Taste of Home Test Kitchen
Black Walnut Layer Cake
My sister gave me the recipe for this beautiful cake years ago. The thin layer of frosting spread on the outside gives it a chic modern look. —Lynn Glaze, Warren, Ohio
Moist Chocolate Cake
This chocolate cake recipe with coffee reminds me of my grandmother because it was one of her specialties. I bake it often for family parties, and it always brings back fond memories. The cake is light and airy with a delicious chocolate taste. This recipe is a keeper! —Patricia Kreitz, Richland, Pennsylvania
Butter Pecan Layer Cake
Pecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. —Becky Miller, Tallahassee, Florida
Cherry Nut Cake
My grandmother made up this recipe for her children. Using Ozark-grown cherries and walnuts, she invented one they all liked. Granny always used cream from the dairy farm near her home, but the half-and half works well and is easier to find. —Diana Jennings, Lebanon, Missouri
Favorite Coconut Cake
When I need an impressive dessert for a special occasion, this is the recipe I turn to. My guests are glad I do! —Edna Hoffman, Hebron, Indiana
Strawberry Mascarpone Cake
Don't let the number of steps in this recipe fool you —it's easy to assemble. The cake bakes up high and fluffy, and the berries add a fresh fruity flavor. Cream cheese is a good substitute if you don't have mascarpone cheese handy. —Carol Witczak, Tinley Park, Illinois
Marvelous Marble Cake
Pound cake and chocolate make the best marble cake. — Ellen Riley, Birmingham, Alabama
Chocolate Bavarian Torte
Whenever I take this eye-catching torte to a potluck, I get so many requests for the recipe. —Edith Holmstrom, Madison, Wisconsin
Pink Lemonade Stand Cake
If you love a moist and creamy cake, this is it. Lemon juice and lemonade give the layers a tangy touch, and the cream cheese frosting with sprinkles makes it pretty. —Lauren Knoelke, Milwaukee, Wisconsin
Carrot Cake with Pecan Frosting
My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Chocolate Cake with Chocolate Frosting
I once sent this rich chocolate cake to my kids' teachers, and it vanished, so I had to make another one. (Who swipes a whole cake?) —Megan Moelbert, Springville, NY
Lemon Ricotta Cake
This recipe is a family gem that was passed down from my grandmother and mother. Garnished with shaved lemon zest, the moist four-layer cake is the perfect dessert when you want to impress. —Nanette Slaughter, Sammamish, Washington
Rich Chocolate Peanut Butter Cake
The combination of mocha and peanut butter will satisfy every sweet tooth at your table. The garnish is a little extra work, but what are special occasions for? —Tammy Bollman, Minatare, NebraskaCoconut Italian Cream Cake
I’d never tasted an Italian cream cake before moving to Colorado. Now I bake for people in the area, and this beauty is one of my most requested treats. —Ann Bush, Colorado City, Colorado
Frosted Chocolate Cake
This recipe is my mother's oldest and most popular chocolate cake recipe. I always thought it should have a fancier name, but this is what she called it. Mom would say a fancy name would not make it taste better. —Beth Bristow West Plains, Missouri
Pineapple Carrot Cake
This moist cake with cream cheese frosting is the best I've ever eaten. It's so simple, too, because it uses two jars of baby food instead of fresh carrots that need to be grated. —Jeanette McKenna, Vero Beach, Florida
Cranberry Layer Cake
I adapted a Bundt cake recipe to create this layer cake. Cranberries, walnuts and homemade frosting make it taste so delicious that you'd never guess it starts with a convenient cake mix. —Sandy Burkett, Galena, Ohio
Mama's Spice Cake
Whenever I get a craving for a tasty old-fashioned treat, I make this cake. Great cooks in my family have been baking it for generations, and their families have been enjoying the wonderful spice flavor and rich frosting. —Nancy Duty, Jacksonville, Florida
Come-Home-to-Mama Chocolate Cake
You'll spend less than a half hour whipping up this cure-all cake that starts with a mix. Sour cream and chocolate pudding make it rich and moist, and chocolate, chocolate and more chocolate make it decadent comfort food at its finest. —Taste of Home Test Kitchen
Lemon Layer Cake
This citrusy cake with a luscious cream cheese frosting will garner plenty of applause. The flavor, a duet of sweet and tangy notes, really sings. —Summer Goddard, Springfield, Virginia
Hummingbird Cake
This impressive hummingbird cake is my dad’s favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. —Nancy Zimmerman, Cape May Court House, New Jersey
Spiced Devil's Food Cake
One of my mom's friends gave her this recipe when I was a child and it has been a family favorite ever since. When your "chocolate sweet tooth" acts up, this really hits the spot! —Linda Yeamans, Ashland, Oregon
Pumpkin Pie Cake
No one will guess this showstopper dessert with luscious cinnamon frosting starts with a mix! It's a year-round favorite. —Linda Murray, Allenstown, New Hampshire
Three-Layer Chocolate Ganache Cake
This decadent triple-layer beauty is pure chocolate indulgence. The cake layers can be frozen prior to final assembly; in fact, they're easier to work with when frozen. —Kathleen Smith, Overland, Missouri
Southern Lane Cake
I just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcake—only so much better! —Mabel Parvi, Ridgefield, Washington
Blue Ribbon Red Velvet Cake
This two-layer beauty features a striking red interior. It calls for more baking cocoa than most red velvet cakes, making it extra chocolaty. Feel free to change the color of the food coloring to suit the occasion. I'm proud to say that this recipe won a blue ribbon in the holiday cake division at the 2006 Alaska State Fair. I think this award winning red velvet cake recipe will be a winner in your house, too! —Cindi DeClue, Anchorage, Alaska
Contest-Winning Chocolate Potato Cake
I won grand champion honors in a potato festival baking contest with this moist chocolate cake. The icing recipe can be doubled for real sweet tooths. A great-grandma, I've spent over 85 years on the farm.
Maple Walnut Cake
This maple-flavored cake with candied walnuts honors my grandpa, who used to make maple syrup. —Lori Fee, Middlesex, New York
Cherry Cola Cake
Cherry cola and marshmallows make a zippy chocolate dessert that is scrumptious topped with vanilla ice cream. — Cheri Mason, Harmony, North Carolina
Pumpkin Cake with Whipped Cinnamon Frosting
My mom made this for me, and one bite can completely take me back to my childhood. You can easily convert it into a great carrot cake recipe: just use grated carrots in place of pumpkin and add raisins. —Melissa Pelkey Hass, Waleska, Georgia
Butterscotch Cake
I get lots of compliments and recipe requests whenever I make this eye-catching cake. The filling is similar to German chocolate cake. —Judy Lamon, Louisville, Tennessee
Cookies-and-Cream Cake
If you like cookies-and-cream ice cream, you'll love this cake. Chocolate sandwich cookies are mixed into the batter and pressed into the sweet and creamy frosting for a fun look. —Pat Habiger, Spearville, Kansas
Coconut Chiffon Cake
Toasted coconut adds visual appeal to this tall and impressive cake. With an airy texture and heavenly coconut-ginger flavor,it's a lovely end to meals throughout the year.
Brooklyn Blackout Cake
If you love chocolate, you will LOVE this cake. I found this recipe when looking for a special cake to make my chocolate-loving daughter-in-law's birthday. Be sure to give the pudding and the cake enough time to cool or the end results will be disappointing. —Donna Bardocz, Howell, MichiganThe post How to Freeze Wedding Cake for Your First Anniversary appeared first on Taste of Home.
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