How to Freeze a Wedding Cake the Right Way
How to Freeze a Wedding Cake the Right Way
Contents
I’m gonna be honest with you right from the start—freezing a wedding cake isn’t as simple as tossing it in the freezer and hoping for the best.
I’ve seen too many people pull out their top tier on their first anniversary only to find it’s covered in ice crystals, tastes like cardboard, or worse, the frosting is totally ruined.
But here’s the thing.
When you do it right, that cake can taste almost as good as it did on your wedding day.
And I’m going to walk you through exactly how to make that happen.
Why You Should Even Bother Freezing Your Wedding Cake
Look, I get it.
Some people think the whole “save the top tier” tradition is outdated or unnecessary.
But there’s something really special about sitting down with your spouse a year later and reliving that moment together.
Plus, you already paid for that cake.
Might as well enjoy it twice, right?
The tradition goes back to when couples expected to have their first baby within a year, and they’d use that top tier for the christening.
These days, it’s more about nostalgia and celebrating your first year of marriage.
Either way, it’s a sweet gesture that’s worth the effort if you ask me.
When to Actually Freeze the Thing
Timing is everything here.
You can’t wait a week after your wedding and expect great results.
The best time to freeze your top tier is within two days of your wedding.
I know that sounds impossible when you’re exhausted and probably on your honeymoon, but hear me out.
If you can get a family member or your wedding planner to handle this, it makes all the difference.
Right after the cake cutting ceremony, have someone move that top tier to a refrigerator or cooler.
Then within the next couple days, it needs to go in the freezer.
The fresher it is when it goes in, the better it’ll taste when it comes out.
Trust me on this one.
The Prep Work Before You Wrap
Before you even think about wrapping anything, you gotta chill the cake first.
Put it in the fridge for at least one to three hours.
Overnight is even better if you’ve got the time.
This step firms up the frosting so it doesn’t stick to the plastic wrap and ruin all that beautiful decoration.
Once the icing feels firm when you touch it lightly, you’re ready for the next step.
Remove any decorations that aren’t edible.
That means your cake topper, any sugar flowers that can be saved separately, ribbons, or whatever else is sitting on top.
Store those things somewhere safe if you want to keep them as keepsakes.
But they absolutely cannot go in the freezer with the cake.
They’ll either get ruined or ruin the cake itself.
The Triple-Wrap Method That Actually Works
Alright, this is where most people mess up.
You cannot just wrap your cake in one layer of plastic wrap and call it a day.
That’s how you end up with freezer burn and a dried out cake that tastes like your freezer smells.
Not cute.
Here’s what you need to do instead.
First layer: Plastic wrap
Wrap that cake completely in plastic wrap.
I’m talking every single side covered with no gaps, no air bubbles, nothing.
Pull it tight but not so tight that you’re smooshing the frosting.
Some people swear by Press & Seal because it sticks better, but regular plastic wrap works fine if you’re careful.
Make sure there’s no exposed cake anywhere.
Second layer: Aluminum foil
Once the plastic wrap is secure, add a layer of aluminum foil on top.
Don’t skip the plastic wrap and go straight to foil—that’s a rookie mistake.
Foil directly on cake can cause freezer burn even faster.
The plastic is your first line of defense, and the foil is backup.
Wrap it snugly but again, don’t crush anything.
Third layer: Freezer bag and container
Now here’s where you really seal the deal.
Put the whole wrapped cake into a freezer bag.
Squeeze out as much air as you possibly can before you seal it.
Then, if it fits, put that bagged cake into an airtight freezer container or back into your original cake box.
If you use the cake box, wrap the whole box in another layer of plastic wrap or slide it into another freezer bag.
I know this sounds like overkill.
But when you’re trying to preserve something for a whole year, you can’t be too careful.
Before you put it away, grab a marker and label everything.
Write the date, the flavor, and “DO NOT EAT UNTIL ANNIVERSARY” in big letters.
Because trust me, someone will find it and think it’s fair game otherwise.
Where to Store It in Your Freezer
Not all freezer space is created equal.
You can’t just shove your cake wherever there’s room and expect good results.
The best spot is toward the back of the freezer on a middle shelf.
Never put it in the door.
The door gets opened constantly, which means temperature changes constantly, which means your cake is gonna suffer.
If you’ve got a chest freezer (the deep kind), that’s actually ideal.
Those maintain more consistent temperatures than upright freezers.
But if you only have an upright, just make sure it’s positioned as far back as possible where nothing will fall on it or bump it.
Your freezer should be set to 0°F.
Most freezers are, but it’s worth checking to make sure.
How Long Can You Actually Keep It Frozen
Technically, a properly wrapped wedding cake can last up to a year in the freezer.
That’s the whole point of this tradition—you save it for your first anniversary.
But I’m gonna be real with you.
The flavor and texture are gonna be best within the first six months.
After that, it’s still safe to eat, but you might notice it’s a little drier or the flavors aren’t quite as strong.
Modern freezers with frost-free technology circulate air to prevent ice buildup, which is great for your frozen veggies but not so great for cake.
That circulating air slowly pulls moisture out over time.
So while your cake will still be edible at the one-year mark, don’t expect it to taste exactly like it did fresh.
It’ll be close if you’ve wrapped it well, but there’s always gonna be some quality loss.
