In some cultures it is tradition to keep the top tier of a wedding cake and use it for the first child of the married couple. The best way to preserve fruit cake is to keep it sealed and air tight.
This can be done by wrapping the cake in grease proof paper and then covering it with cling film or plastic food bags.
You should use a skewer and make holes on the cake and then paint it with sherry every 6 months, if you don’t want to make holes in the cake, you can add the sherry from the base by tipping the cake upside down.
Many choose not to sherry or cover their fruit cakes; however this can cause the cake to go mouldy throughout. These methods will enable better preservation of the cake and an excellent rich taste in years to come.
Sponge is much different, and cannot be preserved for as long as fruit cake. It has a typical two week shelf life and up to just a few months if kept in the freezer so if you have big plans for your top tier it is advisable that you consider fruit.
Your cake decorator will be able to advise you of the pros and cons of each so you can make a good decision.
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Can you please tell me whether it is the amount of dried fruit in a wedding cake that will enable it to be preserved, or whether it is the adding of the alcohol?
Thank you.
P. Harris
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Hi Gillom,
thanks for the feedback
Hi Pam,
The alcohol will help to keep the cake moist as well as preserve it. A wedding cake can be successfully frozen for twelve months or more, and simply re-iced if it has discoloured when the times comes to thaw it out on the first anniversary or to use for a christening.