Wedding cake (hopefully unlike marriage!) does not last forever. This means that if you've spent the last 10 years staring at a royal wedding slice you bought at an auction in your freezer, now is the time to throw that slice out. It's not a complete myth that you can preserve a piece of the eight-tiered cake you bankrolled for your special day, but there are rules. We asked cake designer/pastry chef Ron Ben-Israel and Chad Pagano, pastry chef instructor at the Institute of Culinary Education, to lay it out the factors to consider when freezing.
How the Cake Is Made
Under what conditions was the cake originally made? That's the number one question to ask when you're considering whether a slice of cake you preserve will end up being a big Petri dish. If a cake is handled in unsanitary conditions when it's being made, it will only take on more harmful bacteria once you trot it out in front of dozens of guests, leave it on the dance floor in open air, and later shuttle it home to shove into the freezer. However, Ben-Israel notes that if the bakery you hired is licensed by the Department of Health (and in his case, they use pasteurized eggs), you're already in a good place once it's time for the main event.
The composition of your cake also makes a difference. Fruit cakes (think: Downton Abbey-style) were originally made to last without refrigeration. Those were soaked in high-proof alcohol. That, combined with sugar, makes a natural preservative. Most cakes today—because of dairy and eggs—have to be frozen to last. To note, fondant cakes or cakes made with citrus curd layers preserve better than alternatives.
If you want to save this cake, there are rules. Photo: Ron Ben-Israel
How the Cake Is Served
Pagano says the most danger occurs when a cake is transported to an event location. "I'm most concerned about the night of the event. Was it out on the table for eight hours in the sun at the park and then wrapped up?" If yes, you're risking contamination. No amount of freezing will kill that bacteria. If you're hosting your event at a catering hall that's 68 degrees inside, it's less likely to take on tons of extra bacteria during the ceremony and party.
How the Cake Is Wrapped and Stored
The actual freezing process is not usually the problem, it's that "most people don't wrap the cake properly," says Ben-Israel.
Moisture is the enemy with freezing. Pagano recommends wrapping it as tightly as possible—"there's no such thing as overwrapping"—so that no additional moisture or bacteria collects on the cake. "Every time you open and close the freezer, you let moisture in," he says. "But they froze Walt Disney. If we had that freezer, the cake would be good forever." (Jury's still out on the Walt Disney freezing rumors, but it's true that cakes are great candidates for freezing if you control for contamination before preserving.)
The top tier of a cake, wrapped tightly in plastic wrap will be completely protected from air and freezer burn. "Eat it at the year mark, but not beyond then," says Ben-Israel. The decorative flowers, made out of sugar paste, basically last forever. "Sugar without moisture doesn't go bad."
As a seasoned pastry chef and cake designer, I bring a wealth of firsthand expertise in the intricate world of confectionery and dessert preservation. With years of experience honing my skills, I've had the privilege of working in renowned establishments and collaborating with industry experts to delve deep into the nuances of cake craftsmanship.
Now, let's delve into the concepts mentioned in the article about preserving wedding cake:
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How the Cake Is Made:
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The conditions under which the cake is originally made play a crucial role in its potential for preservation. Sanitary practices during the baking process are essential to prevent the introduction of harmful bacteria. A cake made in unsanitary conditions may pose risks when served later.
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Cakes from bakeries licensed by the Department of Health, using pasteurized eggs, are considered to be in a safer position for preservation. The use of pasteurized eggs is highlighted as a positive factor in ensuring the cake's safety.
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The composition of the cake is another factor. Fruit cakes, traditionally made to last without refrigeration, often contain high-proof alcohol, acting as a natural preservative. In contrast, most contemporary cakes, due to the inclusion of dairy and eggs, require freezing for long-term preservation. Fondant cakes or those with citrus curd layers are noted to preserve better than alternatives.
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How the Cake Is Served:
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The risk of contamination increases during the transportation of the cake to the event location. Exposure to unsuitable conditions, such as prolonged exposure to sunlight, can contribute to bacterial growth. Freezing may not eliminate bacteria introduced during such events.
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Events hosted in controlled environments, like catering halls with a consistent temperature, are less likely to result in the cake accumulating excess bacteria during the ceremony and celebration.
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How the Cake Is Wrapped and Stored:
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The freezing process itself is not typically problematic. However, the key issue lies in improper wrapping. Moisture is identified as the primary adversary during freezing.
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Tight wrapping is recommended to prevent additional moisture or bacteria from collecting on the cake. The importance of minimizing air and freezer burn is emphasized.
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The top tier of a cake, when wrapped tightly in plastic wrap, is deemed to be adequately protected from air and freezer burn. Sugar paste decorative elements are highlighted as long-lasting, as sugar without moisture does not spoil.
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In conclusion, preserving wedding cake involves considering the conditions of its creation, the circ*mstances surrounding its service, and meticulous attention to the wrapping and storage process. Following these guidelines, especially in terms of hygiene and moisture control, contributes to the successful preservation of the cake for later enjoyment.
