Basic Storage

• A basic wedding cake made with layers of cake and buttercream can be stored at room temperature for a couple of days. Place the cake in an airtight container or cake dome, or cover tightly with plastic wrap. If your cake has perishable fillings or frostings, you’ll want to refrigerate it. You can do so by wrapping it with plastic wrap or storing it in an airtight container in the refrigerator.

Top-Tier Storage

• If you’re storing the top tier of your wedding cake for your first anniversary, you cannot refrigerate it – it must be frozen to preserve the cake. To freeze the cake, place it in the refrigerator until the exterior icing becomes hard. Wrap the top tier in alternating layers of plastic wrap and aluminum foil until you have two layers. Then finish the cake with one more wrap of aluminum foil. If you can, place the wrapped wedding cake in an airtight container or large paper sack to decrease the possibility of freezer burn.

Freezer Life

• Not all cakes can be stored long-term in the freezer. Dense cakes, such as pound, carrot and chocolate cake, last longer in the freezer. Delicate cakes such as sponge, fruit or those filled with whipped cream, fresh fruit or custard may not last for an entire year in the freezer. Discuss freezing options with your wedding cake decorator and if possible, avoid cake layers and fillings that are too delicate for long-term storage if you want to follow this tradition.

Considerations

• If you’re storing your cake at room temperature or in the refrigerator, certain elements can affect its appearance. Humidity, for example, makes royal icing, gum paste and fondant decorations soften, sag and fall apart. Heat can also make icing become too soft and cause the cake to sag or fall apart. Bright lighting or exposure to sunlight alters any food coloring used in decorations or frosting on your cake – making colors darken or lighten.