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How do i store a wedding cake

post #1 of 21
Thread Starter 

My aunt has a wedding in June and she asked me to make a matured fruit cake for her wedding. I am planning on baking the cake next week but my question is how do i store the wedding cake until June?

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post #2 of 21
That's such a long time from now to try and keep it fresh..I am not sure. If possible, I would wait until 2 weeks before to bake and then freeze the cake until it's decorating time
post #3 of 21
Quote:
Originally Posted by morganchampagne View Post

That's such a long time from now to try and keep it fresh..I am not sure. If possible, I would wait until 2 weeks before to bake and then freeze the cake until it's decorating time


Proper fruit cakes are made weeks, sometimes months in advance so they can ripen, nothing like a sponge :)
My nan would make them on new years, for the next Christmas!

I keep mine wrapped in a brandy soaked cheesecloth, then in a big ziplock bag, inside a tupperware in the garage. Overkill I'm sure, but it works :)
 

post #4 of 21
Oooooohhhhhhhh ok...I stand corrected. I never knew that about fruitcake! Very interesting! It makes sense now that you point it out. This is def going on my list of interesting facts lol
post #5 of 21
Love the tip about the cheese cloth. I made a fruit cake wedding cake last June. The bride brought some around a few days ago for coffee having just cut the top tier still beautiful and moist.
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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post #6 of 21
Also try soaking the fruit in brandy/alcohol/fresh squeezed juice before the baking for a day or 2 as this gives it a head start icon_smile.gif

I always double wrap my rich fruits in greaseproof paper and then foil. Then place in a tin, and then keep in my pantry for between 3 weeks and a year. My grandmother kept hers under the bed, but she had no central heating in the house. My Mother always says NOT to wrap with the foil directly in contact with the cake. My cakes seem to taste better once left for at least 8-9 weeks. Also I Baste (feed) them at least once in that first 6 weeks.

I've never tried the cheesecloth...is it not affected by being sealed in plastic??
post #7 of 21
Also try soaking the fruit in brandy/alcohol/fresh squeezed juice before the baking for a day or 2 as this gives it a head start icon_smile.gif

I always double wrap my rich fruits in greaseproof paper and then foil. Then place in a tin, and then keep in my pantry for between 3 weeks and a year. My grandmother kept hers under the bed, but she had no central heating in the house. My Mother always says NOT to wrap with the foil directly in contact with the cake. My cakes seem to taste better once left for at least 8-9 weeks. Also I Baste (feed) them at least once in that first 6 weeks.

I've never tried the cheesecloth...is it not affected by being sealed in plastic??
post #8 of 21

Depending on how hot and/or humid it is in Zimbabwe at the moment, it may be an idea to store it in your coolest place possible. While the weather is hot, keep it in a cool pantry, or the refridgerator if necessary, whilst checking it regularly for any problems. Once the weather begins to cool down, it should be alright.

post #9 of 21
Thread Starter 

Thank you guys for your contributions, there are quite helpful. How often should i sprinkle the cake with brandy whilst the cake is in storage? Which is the best material to wrap the cake in: cling wrap or grease proof paper

Cakes, cakes, cakes......that's what it's all about!!!!!
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Cakes, cakes, cakes......that's what it's all about!!!!!
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post #10 of 21
I think fruit cakes are fed up to the age of 3 months....apparently it makes no difference once the 3 months is up......and I do it as often as I remember......which is generally 2, maybe 3 times about 3 weeks apart each time......(.sometimes my cakes only get it once though if I am really busy!)
post #11 of 21
Quote:
Originally Posted by Spireite View Post

I think fruit cakes are fed up to the age of 3 months....apparently it makes no difference once the 3 months is up......and I do it as often as I remember......which is generally 2, maybe 3 times about 3 weeks apart each time......(.sometimes my cakes only get it once though if I am really busy!)

Good old English fruit cake. The top tier used to be saved and re-iced for a christening cake. Leaving it to mature really improves the favour too
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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post #12 of 21
I would avoid any plastic - I always use parchment and foil. Not sure if plastic wrap would make it sweat and cause mold. But I am just guessing about the plastic
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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post #13 of 21
Quote:
Originally Posted by auzzi View Post

Depending on how hot and/or humid it is in Zimbabwe at the moment, it may be an idea to store it in your coolest place possible. While the weather is hot, keep it in a cool pantry, or the refridgerator if necessary, whilst checking it regularly for any problems. Once the weather begins to cool down, it should be alright.
I agree with this
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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post #14 of 21
My Maw-Maw loves fruitcake and is always disappointed because every year it becomes harder and harder to find traditional good quality store bought fruit cakes. Every year I think about making one for her but can't find a good recipe. Does anyone have a great old fruitcake recipe they'd be willing to share? icon_smile.gif
post #15 of 21
Most traditional English rich fruit cakes are based on the same basic recipe http://britishfood.about.com/od/christmasrecipes/r/xmascake.htm
I change it slightly by candying my own peel and soaking the fruit in brandy. The maturing process is a must in my opinion as I feed it with dark rum.
Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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Striving for perfection causes disappointment while doing all things to the best of your ability ensures satisfaction.
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