Today's Bride

Saving the Top Tier of your Wedding Cake

As brides, you’ll have several people mention – or maybe you’ll even read several times – that you should save the top layer of your wedding cake to share with your hubby on your first anniversary. Chances are, you already know to do that … but do you know how to do that?

Follow these step-by-step instructions & you’ll be sure to have an edible cake one year later!

1. Place the cake tier in a refrigerator without any wrappings for 1 to 2 hours or until the icing is firm to the touch. If you’re unable to do so yourself (which will probably be the case), ask a parent or friend who lives in your area to be in charge of that task. Whoever is putting the cake in the fridge should keep in mind that butter absorbs odors like a sponge  – so unless you like onion-flavored buttercream, don’t place it next to your leftovers.

Wedding Cake | BCR Studios by Brad | As seen on

BCR Studios by Brad

2. The most important part of keeping the cake from drying up is sealing it from outside air and sealing the moisture in. You should wrap the cake in two layers of plastic wrap — keeping the wrap close to the cake and making sure that there are no gaps/tears that will allow air in or out.  The less air available, the less room there is for ice crystals to form.

3. Place your cake in a box and again, wrap it with plastic wrap.  The box is important because it physically protects your cake from tears, dents and smells from neighboring items.

4. Wrap the entire box in foil for extra protection and place it in your freezer for the next 363 days. (The best place is a back corner so it’s out of the way and out of view from guests who may be tempted to eat it.) Do not remove the cake from the freezer until you’re ready to eat it; partially defrosting and re-freezing anything will deteriorate its quality over time.

5. The day before your anniversary, remove the cake box from the freezer and thaw in the fridge (with box, plastic wrap and foil intact) for 24 hours.  Just before serving, unwrap all the layers and place at room temperature for about an hour. Then slice and enjoy!

Wedding Cake | LMAC Photography | As seen on

LMAC Photography

Important things to consider:

  • Try not to expect your cake to taste exactly as it did on your wedding day. Let’s face it: It’s year-old cake! But it should still come pretty close.
  • Chocolate, hazelnut, almond, and carrot cake will freeze the best.
  • Cakes with little fat (such as angel food) and cakes with cream, custard, fresh fruit or pudding fillings don’t freeze well for long periods. Avoid those flavors for the top tier if possible.
  • If you really have your heart set on one of those “bad freezing” flavors, you should know that many couples simply enjoy this “tradition” on their one-month anniversaries instead.
  • Another alternative is to order a fresh cake tier in the same flavor as your original wedding cake for your one-year anniversary.


Afraid you’ll ruin it? Ask your bakery if they offer this service!

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