Monday, October 29, 2012

Top tiers on wedding cake, dos and don'ts

Well it has been over a month since my last post. Had a lot going on with my health, but I'm back and ready to rock more cakes out!

So as a cake baker and future celebrity go to for wedding cakes, etc (got to speak it into the atmosphere), I was looking at things people need to know about cakes, especially wedding cakes, when it deals with storage (the tradition of storing the top tier to eat on your anniversary).

My advice: DON'T! The thawed caked if stored improperly will taste awful and the fond memories you had on your wedding day will be replaced with nasty cake.

It has been over four years since I had my wedding and I never cut into the anniversary tier (except at my wedding). We stored it, but improperly and here are the results. For the record, no I did not thaw it to taste it, I took pictures and threw it out.

Beautiful carrot cake with ice crystals everywhere because the cake was not wrapped properly.

Cake lumpy and distorted looking... My poor cake, at least the fondant is still the right color

Fondant mushed and cracked due to improper storage, again the ice crystals...

Close up on the dents and ice crystals...

If you do want to deep freeze your top tier though, the first thing to do is place it in regular freezer for an hour to harden. Then wrap in plastic wrap airtight, then wrap in foil airtight. Place in an undisturbed spot in the deep freezer. When you are ready to eat it, place in refrigerator to thaw properly. Once thawed, let it come to room temperature before you eat it.

My advice (again): ask your bakery if they will make you an anniversary cake (small replica of your wedding cake in design and taste). It will be better than a thawed off-tasting cake.

Well, hopefully my hiatus has not been for too long and my efforts are not in vain...

Business update!

Im officially open to sell cakes and other pastries... To contact, please email

Have a blessed one always!!!