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Storing the Cake

Take some precautions when storing your cake and your cake will remain as nice as when it was freshly made.

Sunlight will alter icing colors. Your cake should be stored in a covered box or container out of direct sunlight.

Humidity can soften buttercream and royal icing and gum paste decorations. If you live in a climate with high humidity, prepare your buttercream or royal icing using only pure cane confectioners’ sugar (not beet sugar or dextrose), add less liquid and add 1 more teaspoon Meringue Powder to each batch of icing. Purchase only confectioners’ (powdered) sugar that contains cornstarch. Never purchase confectioners’ sugar that contains wheat starch.

Heat can melt icing and cause decorations to droop. Keep your decorated cake as cool as possible and stabilize buttercream icing by adding 2 teaspoons Meringue Powder per batch of icing. Protect your cake by placing it in a clean, covered cake box.

Avoid using foil or plastic wrap to cover a decorated cake since these materials can stick to icing and crush the delicate decorations. The icing that covers your cake determines how it should be stored. See Icing Chart for storage information for the type of icing used. If you want to store your iced cake in a different way than noted, try the method using a small test cake.

Always freeze cakes completed covered--in a box or wrapped. Thaw the cake completely before removing the cake from the box or the taking the covering off. This will prevent condensation from forming on the cake. Condensation will leave water marks on your icing, even after dried.

Cakes with thoroughly-dried royal icing decorations should be stored according to the type of icing they are covered with.

If colored decorations, including thoroughly-dried royal icing decorations, are to be put on a cake that will be frozen, place the decorations on the cake after thawing, so that the color does not bleed from condensation.

When freezing the top tier of a wedding cake for the first anniversary, remove any ornaments or breakable decorations. If the cake is on an unwrapped cake board, replace the board with one wrapped in foil. This will prevent a cardboard taste from seeping into the cake. Place the cake in the freezer for about 20 minutes to firm up the icing and prevent it from adhering to plastic wrap. Remove the cake from the freezer and completely cover the cake with plastic wrap, making sure to wrap it airtight. Now wrap the cake in 2 layers of heavy duty aluminum foil to prevent freezer taste or freezer burn. You can also place the cake in a storage container then seal the container with a couple layers of plastic wrap.

Begin defrosting the cake in your refrigerator at least one day before the anniversary. Let the cake return to room temperature before removing the wrapping. This will prevent condensation from forming on the cake.

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