Personally I don't like a cake that has been froizen for one year, I always let the bride know I will bake and reproduce their top tier for their first anniversary. I think after a year in the freezer a cake begins to pick up the odd taste of other foods and it isn't as moist. You also need to factor in if your power goes out for any length of time during that year, the cake begins to thaw and then when the power comes back on it re-freezes.
To save the frosting, you'd want to freeze it first and then wrap it up, frozen as best you can. I'd do plastic and then foil. If it were my cake, I'd search around for a plastic container on top of all that.
Then I'd be sure to change the baking soda in the freezer every other month, and make sure your freezer is clean and without oder. Then just keep your fingers crossed!
my MIL wrapped our cake in a few layers of plastic wrap, few more layers of reynolds release foil, taped up the whole box with packing tape, and put the box in one of those mylar bags they give you when you tent your house for termites (that keeps all the gasses out). cut it open and the cake was still pretty good! DH thought it tasted kind of old, but I think that's because it was probably a couple of days after the wedding that my MIL got around to wrapping up the cake...it didn't have any other funky freezer tastes, and wasn't freezer burned, so I guess that's the way to go!
oh, and it was a fondant cake and it was frozen before it got wrapped up...
I froze my top layer and took it out to eat on my 1 month anniversary....it was still totally yummy and I didnt have to store that darn thing for a whole year.....I think I would suggest that! Go out to dinner and get a really decadent dessert on your 1 year anniv!
Here's what I instruct my brides to do (in my bride's letter):
"If you have access to a large enough "Tupper" style container, use this for your "final" wrapping layer. I'll be glad to re-create a 6 inch layer of your topper, within 2 weeks of your first anniversary, free of charge. If, however, you still want to freeze your original cake, please follow these directions:"
1. Leave your cake attached as is to the plastic and cardboard layer immediately underneath the cake.
2. Place the cake inside your cardboard cake box provided.
3. Tape this box closed very carefully, avoiding "upsetting" the cake, or turning it sideways/upside down.
4. Wrap the box on all sides with two layers of either PressNSeal, or Saran Wrap.
5. Wrap the box, (now covered in plastic) in two to three layers of aluminum foil, folding the foil tightly against the box.
6. Using the unscented plastic garbage bag provided in your "taker package," slide the now "entombed" cake into the unscented garbage bag, as level as possible, and twist the ends of the garbage bag until secure with the provided plastic rings.
7. Place the cake in an area of a large chest or upright freezer, where it is most likely to be undisturbed for one year. Try to place the cake as far away from drafts as is practical, also.
8. Upon time to thaw the cake, remove it from freezer.
9. Allow cake to thaw at room temperature IN PACKAGING for approximately four (4) hours.
10. Remove from packaging and enjoy.
That's what's in my bride's letter. Hope it helps,
--Knox--
This is what was done for ours and it still tasted okay when we ate it on our 1 yr anniversary. It was wrapped in plastic wrap then foil. Then covered in several Walmart bags. They made sure every bit of it was fully covered and no air could get in. And it was put in the freezer. We took it all off to let it defrost and it still looked the way it did the day we were married.
I always tell the brides to first freeze the cake unwrapped. Then wrap in saran, then it foil, then in a tupperware type container, and then wrap th container, or put in zip lock bag. I have had brides tell me that their cake after one year was just as good as the day of their wedding.
I agree with ShirleyW! You shouldn't eat anything frozen for a year but especially a cake. I think it may work better if you use boxed cakes because of all the preservatives in it but still... you have no guarantee that they will follow your directions and do you really want there last memory of your work to be year old cake. Saving the top tier started in Great Britian where traditionally fruit cakes, not American butter cakes.
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