How To Wrap Up Your Cake Tier
Instruct catering staff to take off the top tier of the wedding cake and box it for transport. Appoint a “cake captain” (one of your family members or friends) to take it home. Once it’s home, that person should do the following:
1. Remove the sugar flowers and set them aside.
2. Chill the cake well before wrapping it up so that the icing hardens. This way it won’t stick to the plastic wrap and make a mess.
3. Wrap the (unadorned) cake in several layers of plastic wrap — not aluminum foil, which can cause freezer burn.
4. Seal the wrapped cake in an air-tight bag and place it in the freezer.
5. Snag a ribbon (from your bouquet, the centerpieces, your hair, a gift) and tie it around the cake package to mark it so that you don’t mistake it for anything else.
Know Your Cake’s Shelf Life
Some cakes freeze better than others. The more delicate the cake ingredients, the drier your cake will become in the freezer. Cakes with a longer shelf life: Chocolate, hazelnut, almond, and carrot cake. Cakes that may not last as long in the freezer: white cake, cake with fresh fruit, and cakes with whipped cream fillings.
Consider Ordering A Copycat Cake
If you have a cake that won’t hold up in the freezer, do as many couples do and order a fresh cake tier in the same flavor as your original wedding cake for your one-year anniversary. Even if you have a heartier cake, Sylvia Weinstock, of Sylvia Weinstock Cakes in New York, recommends storing cakes for no longer than two months, and forgoing the first-anniversary tradition. Like anything else, after a year in the freezer, any cake will be a bit stale. If you do decide to save your cake for the full year, focus on the nostalgia, not the flavor.
