Post # 1
As of right now I am not doing wedding cake at my wedding, so no cake cutting. We are doing a homemade german dessert in memory of my grandmother who passed away recently. It is a family tradition and between myself, my mom and my aunts we’ll be make 7 of those cakes to serve everyone an individual slice. It’ll be presented as part of a dessert trio, alongside a creme brulee from the caterer, and likely a fresh local strawberry dipped in chocolate.
The german cake is complex and has 13 layers, so I don’t want to use one as a prop for cake cutting as we’ll need the caterer to cut it carefully and plate it ahead of time. I wasn’t even planning on a cake cutting, but now I’m thinking maybe it would be fun. However, I don’t want it enough to spend money on a wedding cake.
I was thinking maybe I could make my own fancy bundt cake and freeze it ahead of time to be used as a prop for a cake cutting? I would do a rustic butter cream frosting, swirly-like, so I don’t have to worry tremendously about it looking homemade.
Can I make the cake ahead of time and freeze it? With icing on or without? Not even sure if it will get eaten as it won’t be part of the dessert, moreso just so I do the whole cake cutting thing.
Or…since I’m not convinced, so I just skip cake cutting altogether?
Post # 3
If you decide to do it cake can be freezed not refrigerated. I freeze cupcakes all the time and they are still moist when they thaw (carrot is even good frozen 🙂 i do cream cheese icing so I normally don’t freeze it (on the cream cheese package itbsays do not freeze, not sure if it makes a difference after adding the other ingredients though)
Post # 4
@tristianelizabeth: Thanks! That helps! I suppose I could always get store bought icing to save time and have a bridesmaid whip it on in the morning. Maybe its worth it? My latest obsession has been cute cake toppers, so while I don’t really care about the cake cutting, I’m feeling tempted.
Argh, I don’t know. I have a feeling this is one of the things I’d enjoy if it was there, but not miss if it wasn’t. So hard not to get caught up in the whole shebang!
Post # 5
@FoolsintheRain: My mom and I are contemplating DIYing a wedding cake (tiers and all). We’d bake cakes in 3 different sizes ahead of time, cut each in half, and seal the crumb layer (with a sugar or jam) then wramp and freeze each cake individually. Wedding morning, the thawed cakes will be frosted and stacked, then decorated.
Post # 6
Its a tradition here to freeze the top layer of your wedding cake. You serve it either at your first child’s baptism/christening or for your first anniversary.
Post # 7
You can definitely freeze cakes AND frostings ahead of time. I made my own cake/cakes. I froze my cakes and buttercreams several weeks ahead of time. I thawed the frostings the day before (I used swiss meringue buttercream), and I thawed the cakes a few hours before I started torting, filling, and frosting those. Your cakes can be cold, but they shouldn’t really be frozen when you’re working with them.
I’d suggest just doing a small, six inch cake. Bake 2-3 layers, wrap, and freeze. Make your buttercream and freeze that as well. Depending on the type of frosting, you can put it in the fridge, just make sure it comes to room temperature before you work with it. Also, you can store your cake in the fridge for a couple of days, but make sure it’s in some type of box or container. Air will dry your cake out quickly. I stored all of my cakes in the fridge 2 days before the wedding then let them thaw the morning of my wedding to be eaten around 8 PM and they were just as good as the day I made them.
Post # 8
@sweetie78: (totally going to try this :D)
Post # 9
@sweetie78: So helpful! thanks!
Post # 10
@FoolsintheRain: You can definitely freeze the cake and then thaw it out. I would also throw in a suggestion that you can get a 8″ cake at your local grocery store for around $12 dollars (at Safeway/Vons) and put a cake topper on it. Since you’re not concerned about the taste of it; you can definitely use it as a cake cutting prop for super cheap and not have the stress of baking/decorating.
Post # 11
Do you have any sort of upscale grocers around you? Our main dessert was a gelato bar (we don’t like cake), but we still wanted a cake cutting so we just got a plain white 8″ cake from AJ’s Fine Foods – it cost $25. It was a white cake with whipped cream frosting and real strawberry filling, and it was delicious – way better than from Safeway or something. There was no way we were paying $250 just for a prop! I just put our DIY cake topper on it. We cut it, did the picture thing, my mom ate a slice (because she is allergic to dairy so didn’t have gelato), put our topper away, and then she took the rest home. It worked great for us and I would really recommend something like that if there’s anything near. My husband picked up our cake a few hours before the wedding and just brought it straight to the venue.