Preserving the Cake

We have talked a lot about business advice on Be a Planner, but have not addressed much advice for the planning itself. So, this is one that we, as wedding planners, get all the time. And, unless you want to ruin the topper for your clients you should probably be prepared with this know-how as well; you'll inevitably be asked about this.

Preserving the cake topper is simple. That is, as long as you do it right.

Case in point:

Something was seriously wrong here.

[Source.]

First, you should carefully wrap the cake in layers of baking paper, then layers of foil. Then, place the cake in a plastic container and voila! Stick it in the freezer. That easy. When you remove it [probably a year later] you should pull it out about a week before eating to give it plenty of time to slowly thaw.

The secret is in the wrapping process. Many people will just throw it in tupperware and throw it in the freezer. This is a bad idea. This wrapping process does a good job at securing in the moisture of the cake and keeping the cake from getting freezer burn. I should know, after all, we just pulled out ours a couple months ago. And, I'll admit, it was almost as delicious as ever.