(Closed) Wedding Cake Preservation

posted 5 years ago in Food
Post # 2
Member
1305 posts
Bumble bee
  • Wedding: October 2015

View original reply
ositamay11 :  How big is the cake and is your fridge big enough to store it? I don’t think most bakeries bake cakes the day of for big events like weddings and they usually taste just fine so I think if you pick up the cake on a Sunday and keep it in a clean fridge (no meats, odors, as they can penetrate into the cake throwing off its scent and taste) you should be fine 🙂

Post # 3
Member
1789 posts
Buzzing bee
  • Wedding: August 2015

I think it would probably be okay. Buy a cupcake from the bakery and eat it the next day to see how it holds up. Presumably their cakes are made using a similar, if not the same, recipe as the cupcakes.

Post # 4
Member
56 posts
Worker bee

I have made wedding cakes in the past.  If you choose a cake that has icing or fondant, it will be fine, no need to even go in the fridge.  If you choose a naked, or partially naked cake that allows the actual cake to be exposed to air, it will get dry.  Check with your baker to be certain, but this is what I would tell a client.

Hope this helps!

Post # 5
Member
1746 posts
Bumble bee
  • Wedding: December 2017

I second what obiejoyful said. It depends on the cake but many will be fine even if not kept in the fridge. Your best option is to ask the bakery! 

Post # 6
Member
19 posts
Newbee
  • Wedding: June 2018

I’m a pastry chef and I do wedding cakes often. The cake will absolutely be fine if you store it In your fridge. Are you going to a venue? I always drop cakes off either the day prior or the morning of to the venue and they’ll store it in the fridge. I never have a problem with dryness because each layer of my cakes get simple syrup – this is common and your baker should do that regardless of how long it sits but if you’re worried you can ask her to do it to be safe. 

Post # 7
Member
8674 posts
Bumble Beekeeper
  • Wedding: July 2016

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courtneysokal :  I can’t speak for every bakery obviously, but many bakeries soak (misnomer–usually drizzled or brushed on) their wedding cakes in a simple syrup to keep them moist for a longer time.  Cupcakes, generally, aren’t submitted to this same treatment.

View original reply
ositamay11 :  it should be OK, but I’d make sure the bakery knows that it will be served Monday night and is on board with the plan–they may choose to do something differently with that knowledge in mind. (e.g. they may add a simple syrup soak even if they don’t usually or finish the cake on Sunday right before you pick it up rather than on Saturday so it’s ready for a Sunday pickup.)  If they say that they can’t make a cake that will taste great on Monday, find a different bakery.  They should also tell you whether you need to refrigerate it or not: it’ll depend on the icing more than anything.

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