How to freeze Wedding Cake for your 1st Anniversary

Kirsten and Sean wanted to save the top-tier of their Wedding cake for their 1st Wedding Anniversary. Here is one way to freeze a cake to keep it for another occasion, such as your first anniversary.

freeze wedding cake

1. Remove any decorations from the cake. With Kirsten and Sean’s Wedding cake the roses and ribbon needed to come off the top-tier. So, work out where the decorations are attached and gently remove them.
  1. Next, carefully remove any excess icing from your decorations. The flower decorations can be put on display. Make sure they are kept away from moisture or they will soften. You also need to keep them out of the sun because the sunlight will fade the colours.
  2. Transfer the cake you want to freeze onto a clean plate and place the cake in the freezer for about 1 hour.
  3. After the cake has been in the freezer for an hour, take it out, remove the plate and cover the cake securely in two of layers of plastic wrap.
  4. Now, wrap the cake with two layers of foil.
  5. Finally place the entire wrapped cake into a container with a lid. Seal the container with the cake inside and place in the freezer until required. (see below)

When you want to eat the cake:

  1. Transfer the container with the cake in it to the fridge for two days before you need it. This will allow the cake to slowly thaw. Take the cake out of the container and remove the foil, but leave the plastic wrap until the cake to reaches room temperature. Any condensation should form on the outside of the wrapping. Remove the cling wrap and serve your cake.


Personally, I prefer fresh cake and probably wouldn’t freeze my own cake for a year. It is just as easy to make another one. However, if you follow the steps above, your cake should taste just as yummy as when it was made.

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Get hooked on Snickerdooles

Cookie Hearts

Make Snickerdoole Cookie Hearts

These cookie hearts make the whole house smell heavenly as they bake. I must warn you, if you love cinnamon, you might find these a little addictive!

Ingredients for the cookies:
1 cup of Butter, softened
2 Eggs
2 and 3/4 cups of plain flour, sift after measuring
1 teaspoon of Bi carb of soda
2 teaspoons of Cream of Tartar
1 and 1/2 cups of Sugar
1/4 teaspoon of Salt
1/2 teaspoon Nutmeg
For the coating:
1/2 cup of Sugar
1 Tablespoon Cinnamon
A couple of drops of red food colouring (The red colour is optional)
1. In a mixer, cream the butter until white and fluffy.
2. Add the eggs, one at a time and mix until smooth on low-speed. Don’t worry if it looks like it is going to split at first, if you keep mixing it will be fine.
3. Sift together in a bowl the flour, Bi carb of Soda, Cream of Tartar, Sugar, Salt and Nutmeg
4. Slowly add the combined dry ingredients to the mixer and beat on a low-speed until it start to form a ball of dough.
5. Take the dough out of the mixer and place on some glad wrap. Roll the dough into a sausage shape and cover with the glad wrap. Chill for about 15 minutes.
6. While the dough is chilling, make the coating for the cookies using: 1/2 cup sugar, 3 drops of red food colouring and 1 tablespoon of cinnamon. Mix until evenly combined.
Note: Use a spoon or gloves to mix the sugar and food colouring or you will end up with red hands.
Preheat the oven to 160c with fan.
7. Once the dough is firm cut slices about 3/4 of a centimetre thick and use a cookie cutter to make heart shapes.
8. Dip one side of the cooking heart in the sugar and place on a tray lined in baking paper.
Repeat until you have made the desired number of hearts, ensuring that each cookie has enough room to spread.
9. Bake the cookies in the oven for about 15 minutes. They are ready when the bottom of the cookie is a light shade of golden brown.
10. Cool on a rack, or if you can’t wait, eat warm!
  • This mixture can be frozen, if you do not want to bake all the cookies at once.
  • You can also roll the dough into balls and roll in plain white sugar and cinnamon before baking. Red is just an optional extra for Valentine’s Day!

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How to separate an egg

Today Dominic is going to show you an easy way for a child to separate the egg yolk from the white.
This is a great little tip to know, because children really enjoy doing things themselves.
I can’t guarantee that you will have 100% success every time, but with a little care and practice you can come close.

Step 1: You will need 2 bowls and an egg cup. Crack the egg into a bowl.

Step 2: Cover the yolk with an egg cup.
Step 3: Keep the egg cup over the yolk then gently tip the bowl, so that the egg white falls into the clean bowl below.

Transport a cake safely

What is the correct procedure to transport a cake safely?  Here are a few tips:
  • In a standard car the safest place to transport a cake is in the boot.
  • Use non slip mat under both boxes and containers for transport.
  • The container or Box must be placed on a flat surface
  • The passenger seat, or back seat are not safe places to transport your cake.
  • It is much safer for the cake to be in the boot on a non-slip mat, than held by a passenger.
  • Drive carefully, no sudden moves and take it easy on the corners.
  • Cakes need protection from both damage and contamination, so the best way to transport a cake is in a covered box or container.
  • Choose a container or box that is very close to the size of the board you have used under the cake. This will limit the movement of the cake while it is being transported.
  •  If using a deep container, use the lid as a base. (ie turn the container upside down) Then you  can simply remove the cake without damaging the sides of the cake.
  •  If using a box,there is also less risk of damaging the cake if  the cake can be slid out the side of the box, rather than lifting the cake out of the top of the box. ( You may need to alter the box, see how here)
  • Make any alterations to the box before you place the cake in it.

 Some of my adventures transporting cakes…


Jessica’s doll cake had to travel from Melbourne to Canberra by plane. I rang the airline and they said the cake would have to be placed in the overhead locker if there wasn’t a spare seat. The cake would also have to go through the x-ray machine. In the end the poor doll had to be transported without her head. It was the only way I could fit the cake in a container tall enough to fit the cake and small enough to fit the airline requirements. Luckily she looked fine once she was put back together. I learnt a lot transporting this cake. Planning is key. Ask lots of questions. Look around for different containers until you find one that can do the job.

Mum’s 60th Birthday Cake was transported to Ocean Grove. I found a container very similar to the one I used for both the Doll, and Turtle cakes pictured above.Because the car was packed for a holiday, there wasn’t room to have the cake in the boot by itself. The cake is packed with the non-slip mat under the container on a flat area on surface of the boot. Everything else just had to fit in around it. I must admit it is the first time I have tried to transport a cake in a full boot, but it made it there in perfect condition.

Transporting a cake to Darwin

Lat’s Turtle Graduation Cake had to travel to Darwin by plane. This time I found the container first and designed the cake to fit. It made it much easier and was a whole lot less stressful.

How to Make a custom designed box
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How to dismantle a tiered cake.

You will need:
  •  plate for each cake
  • a knife

To dismantle the cake, we need to start by removing the top cake. Find the board underneath the top cake, you want to inserting your knife under the board of the top cake. Push the knife in a little further and slowly move it all around the cake board, to loosen it from the cake from the cake it is resting on. Once the cake is loosened, use the blade of the knife to lift the cake off, use your hand for balance and place the cake on the plate.