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So you've had a successful wedding and now you're ready to save your anniversary tier. What your caterer is going to do for you is chill that top layer. You want it to be really nice, cool, and firm to the touch before you attempt to wrap it up to be saved. Traditionally, you save it for a year, come back and defrost it the day you're going to eat it. You take it out that morning, leave it on your counter top and then enjoy it after dinner that evening.
But what I find is a lot of couples do is get back from their honeymoon and remember that there's cake in the freezer and just tuck right in. So what we're going to do is with our very cold cake, I'm essentially going to wrap it to within an inch of its life in Saran wrap. Okay, so the bow is going to suffer a little bit. When it defrosts it's going to get really soft and might droop a little bit for you, but it's not the end of the world.
So what we're trying to do is create and airtight barrier around our cake. It should look a little crazy. Saran wrap is the best option to do this with. Another thing I like to do if the cake is small enough is to fit it into a large gallon-sized Zip Lock baggie and seal it up after you've wrapped it in the Saran wrap. That's a really great way to keep it really, really and airtight. You also want to make sure you've got some open baking soda in your freezer, so that it doesn't absorb any weird smells.
And on the day you want to defrost it, you're going to unwrap it completely with the plastic so that it defrosts with just the fondant on the outside. You would do the same if it were just a butter cream cake, as well. And you would be able to wrap up a butter cream cake too, after it's firmed in the refrigerator for a while. If you can touch it and not leave a mark, not really feel any give, then it's cold enough to wrap. I'll do one more layer and that is ready to go into your freezer. That's how you wrap your anniversary tier.