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Original message sent by luro81
Hi,
I want to use my wedding cake as my daughters christening cake.
It has been frozen for 5yrs, firstly do you think it will be ok to serve? If so should I 'feed' it and then decorate it?
Thanks for your help
X
For me personally, I have always been a little wigged out by the whole "freeze the cake" tradition.
I think it is better for absolutely everyone involved to just hit up a local bakery in your area and have them recreate your cake.
AHave to say tasted my friends brothers wedding cake which was fruit cake, marzipan and royal icing and its was that delicious we were fighting over it! It had been wrapped and plonked in the deep freeze seven years previously and basically left there. We remembered it had been thrown in years ago and pulled it out as an experiment after a call from a customer asking about keeping fruitcake. Not sure I would advocate re icing and serving to the masses,but def one of the best cakes I've tasted and still here to tell the tale!
Have to say tasted my friends brothers wedding cake which was fruit cake, marzipan and royal icing and its was that delicious we were fighting over it! It had been wrapped and plonked in the deep freeze seven years previously and basically left there. We remembered it had been thrown in years ago and pulled it out as an experiment after a call from a customer asking about keeping fruitcake. Not sure I would advocate re icing and serving to the masses,but def one of the best cakes I've tasted and still here to tell the tale!
I never tasted aged fruit cake but I have tasted Jamaican "Black" cake which is similar except you soak the fruit in wine and rum for a year. My eyes rolled to the back of my head while eating it because it was so good!
fruit cake can be frozen for a few years. If its frozen with the fondant and marzipan intact, let it thaw. Then remove the icing completely. Test a small portion from the bottom to check if its ok. You can then drizzle some brandy over it and then decorate it. I would be sure to test a portion first. I've heard of fruit cakes that's gone sour in the freezer before.
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Original message sent by TheNerdyBaker
For me personally, I have always been a little wigged out by the whole "freeze the cake" tradition.
I think it is better for absolutely everyone involved to just hit up a local bakery in your area and have them recreate your cake.
Yep!
I have redecorated a three year wedding cake before - you have to remove all the icing and fondant before storage though. The cake was fine. It is the tradition to keep the top tier to use for the Christening but that doesn't happen so often any more. I have not got a clue if 5 years is OK but I personally think it could be a little long. It's also not going to be easy to check either. Feeding a fruit cake is normal and I would definitely feed it after defrosting - however, it might be a good idea to have something on standby in case it has degraded in storage.
luro81, I would go on to the Brits thread and ask this question. They are more likely to know as they make fruit cakes regularly and have for years. From what I can gather the Yanks have very little experience in this type of cake, shown by the fact that they don't even know what 'feeding a cake' means. And before you all get on your high horses, this is not meant to be insulting, just pointing to where more experienced answers might come from.
In theory as it's been frozen the whole time it is still safe to eat, not sure how the quality will have been affected by the long period of freezing though!
I agree with DaysCakes that it should be fed after defrosting and I would definitely also have stand by option!
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