(Closed) How to save top tier?

posted 5 years ago in Food
Post # 3
Hostess
8576 posts
Bumble Beekeeper
  • Wedding: October 2014

@nl:  Hm, I’m not entirely sure, but I know oriental trading sells a cake box specifically for it, the reviews on it were alright.

Post # 6
Member
9954 posts
Buzzing Beekeeper
  • Wedding: December 2012

For sure Tupperware (the real stuff) is a good product for food storage…

BUT… when it comes to something like Cake I think the secret is just to keep it as airtight as possible.

Our Reception was over a month ago.  I took home ALL of the leftover cake (top tier) and half of another.

The larger tier I cut down into manageable sections (aprox 3 to 6 servings).  Then wapped them tightly in saran wrap and then tightly in tin foil.  Using large pieces that were pulled snuggly around and down (so pieces overlap) and folded the ends in tightly.

I did the same thing for the top layer.  And oopped them all into the Freezer section of our Refrigerator.

About a week ago, I had a hunkering for some cake.  I took out one of the smaller sections… left it in the Fridge to defrost for a couple hours, unwrapped it, cut it and served it up with Coffee after Dinner.  It was pretty good… maybe not as Excellent as it was on the day it was made / served originally but still pretty good.

For the record, our cake was simple vanilla cake with buttercream icing.

I don’t plan on keeping ANY of this cake too long… it’ll all be gone by mid summer…. so won’t be around for our 1st Anniversary etc (if I want cake for our Anni.  I’ll just order a small one for us)

Hope this helps,

 

Post # 8
Member
973 posts
Busy bee
  • Wedding: October 2012

I did this when I was married previously.  Saran wrap as tight as possible, as @This Time Round:  said, overlapping both ways (VERY important).  Then wrap it in foil.  Worked fine then, it was as good (almost, nothing beats fresh baked!) a year later as day of the wedding.

 

When I got married this time my best friend did the same thing to our top tier.  She was keeping our leftovers and the cake for us until we came back from the honeymoon.  She didn’t know we weren’t keeping it for a year (DH was against having it take up valuable food space in the freezer and I didn’t care lol).

ETA: both times I was afraid the icing would stick to the saran wrap but it was really a non issue.

Post # 10
Member
9954 posts
Buzzing Beekeeper
  • Wedding: December 2012

Ladies,

Once upon a time (like when I was married the first time)… Wedding Cake was traditionally fruitcake (light or dark… depending upon the Bride’s preference)… and the fruit that went into the cake was marinated / soaked in alcohol (rum, whiskey, burbon, cognac or such) for WEEKS before it was ever made into a cake.

The result was a moist cake that was “self perserving” for ages (literally years) to come if it was properly wrapped up in Sarah & Tinfoil and tossed into a Freezer !!

Now that there has been a movement to regular cakes… pound cake, and cakes will filling the longevity of such delicacies is a not very long.

Cakes with fillings and those with pretty frostings… don’t last long at all (if they are stable enough to be frozen to begin with).  Not like the days with Fruitcakes that were “encased” in Royal Icing… a sort of sugar equivalent to “concrete” … that stuff could protect a Fruitcake forever !!

Nowadays, not much time in a freezer and the more delicate icings break down… and that certainly affects the flavour consistency of the cake  (many posts on WBee about Brides who have been disappointed on their Anniversarys to find a very awful cake awaiting them from the bottom of their freezers !!)

So my BEST ADVICE is…

Wrap em well… and eat em sooner than later (lol, you could celebrate every Month-iversary with some cake… it would be gone before you know it)

Hope this helps,

 

Post # 12
Member
973 posts
Busy bee
  • Wedding: October 2012

@This Time Round:  I can’t help but ask when “Once upon a time” was :)!  My first wedding cake was almost 20 years ago (and I’ve never heard of a fruit cake for a wedding cake even when I was a child it was always white cake then).  Not arguing with you at all!  I’m genuinely curiously when/where this was the norm.  I’m a information junkie and love odd details!

Post # 13
Member
9954 posts
Buzzing Beekeeper
  • Wedding: December 2012

TO @MrsTangerine:  … lol, no problem.

Canada… 1980… Scottish-English heritage.

Canada has very strong ties to the UK, so many of our traditions / customs here (like our language) has influences from our British and French ancestors / forefathers… as well as a nice smattering of things we pick up & incorporate from the USA.

My first Wedding was very much a high-brow affair (altho my family wasn’t rich) we just have a long ancestory / presence in the area I grew up in.  An area of Canada that had a strong Victorian set of values, that was going strong well into the 20th Century.

Lol, as someone said the other day to me here on WBee, they’ve started looking forward to the posts where I talk about “Etiquette” and the customs that were in place when I was married the first time.  Stuff that was once the norm in society… but has been long forgotten or only exists in small pockets of North America now.

 

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