Hi All. I applied syrup with rum to some cakes i will do for a wedding this weekend. then i see that you're not supposed to because when defrosted, the ice will make it too wet. BUT people freeze their top (anniversary) tier of their wedding cake all the time. whats the verdict? should i plan to bake it over again? please help

The verdict from me is those frozen wedding cake tops a year later taste awful! I can vouch for it personally. I did that for my first wedding and could not for the life of me find the thrill in it. I didn't do that for the second one. I knew I wasn't missing anything.

At the bakery I used to work at, they offer a 6" round free in the flavor they used for their wedding. Seems like a better solution all around to me. Cake that is a year old is not delicious!

Why don't you just thaw it out and see what the consistency is like. It might be okay. You never know unless you try.

I would thaw out one and see. But I was thinking why did you do that? I always do that step when assembling it. Maybe I am not understanding your recipe. I hope it turns out ok ...GOOD LUCK!

hi, i personally think you will be fine. When my daughter married some years ago, we froze her top tier. A year later, she had us at her home to share he top cake. It was delicious. It was actually better than the wedding day . so we all have different opinions on that subject. If it is a good cake to start with, it will be good a yr. later. You have to wrap it really good before freezing it , though. and i did. Hope yours will be fine too, and again, i think it really will. hth

I ate my wedding cake a year later and it was fabulous. It tasted just as fresh as the wedding night. I used A LOT of plastic wrap on it though. I put the cake in the fridge after the wedding to get it a little hard. The next morning, I wrapped it in plastic wrap. It was so thick it went from 6" to 9". I then placed it in a cake box and wrapped the cake box with plastic wrap. I used an entire roll of wrap between the cake and the box. PERFECT!!!!

I'll second that, TPACakeGirl. Some friends of ours just had their first anniversary and said their cake was as good as the day it was served. I did help them wrap it though.

i froze it because i have alot this week and wanted to get a head start. i added the syrup because the recipe calls for it and it soaks up well when it is slightly warm. thanks for feedback

It would soak up just as well cooled. If you need to add a liqueur to a cake in the future do this during assembly, the cake texture will then be perfect. you can freeze the cakes before hand no problem. Just let them come to a semi frozen state or fully defrosted state before adding the liqueur.