(Closed) can I pre-freeze wedding cake? Cake-cutting tradition.

posted 6 years ago in Food
Post # 3
86 posts
Worker bee
  • Wedding: March 2014

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 # 5
2440 posts
Buzzing bee
  • Wedding: September 2013

@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
1612 posts
Bumble bee
  • Wedding: November 2014

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
263 posts
Helper bee
  • Wedding: September 2012

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.

Good luck!

Post # 8
2440 posts
Buzzing bee
  • Wedding: September 2013

@sweetie78:  (totally going to try this :D)

Post # 10
1427 posts
Bumble bee
  • Wedding: November 1999

@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
577 posts
Busy bee
  • Wedding: October 2012

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.

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