Freezing the Cake

1. Remove the top layer of cake after you've taken photos with the cake, but before it's sliced and served. Instruct the caterer or server in charge of dishing up slices that the top layer is to remain intact.

2. Remove any non-edible decorations. Save your cake topper and any other non-perishable decorations to dress up the tier on your anniversary. Wash away any bits of icing and dry it well before storing.

3. Place a sheet of plastic wrap on top of a cookie sheet. Set the cake tier on the sheet and freeze it until the frosting is hard to the touch, or about one hour. This prevents the frosting from smudging and smearing once it's wrapped.

4. Wrap the plastic wrap around the cake. Add more plastic if necessary to completely seal the cake.

5. Wrap the cake in heavy-duty aluminum foil, or set it in an airtight plastic food storage container and wrap that container with foil. Label the cake with masking tape and store it in the back of your freezer, where it will stay as cold as possible.

Thawing and Serving

1. Pull the foil-wrapped cake out of the freezer about two days before you plan to eat it. Place the cake in the refrigerator to slowly thaw.

2. Take the cake out of the freezer about three hours before the meal. Carefully remove the cake from its wrappings and set it on a cake plate.

3. Let the tier sit at room temperature until the frosting is soft and a knife goes into the cake without resistance. Add your cake topper, if desired. Serve the dessert on your wedding china.