Tuesday, April 21, 2009

Our First Anniversary!

Mr. ValleyWriter and I celebrated our first wedding anniversary yesterday (April 20). We were married at sunset on the beach in Key West - the most romantic experience of my life (so far!). Since we only had our parents there with us, we had a reception for our families when we got back home. Luck for us - this meant 2 wedding cakes!

The first was a small cake that we shared with our parents following our ceremony. It was an incredibly moist white cake filled with raspberry buttercream and fresh raspberries, covered with a deliciously decadent white chocolate ganache. As you can see - I couldn't wait to cut into it!

Since we were over 1000 miles from home, it wasn't realistic to save that cake for our anniversary. (In fact - we ate it for breakfast the next morning!)

So, lucky us then, that we had another chance with our second cake that we had at our reception. This was a tradition 3 tiered cake with several different layers - marble cake with vanilla pudding, vanilla cake with strawberry preserves and lemon cake with raspberry preserves. All were covered in classic buttercream and decorated with fresh orchids.

We saved the top layer - white cake with strawberry filling - to have on our first anniversary. I dutifully wrapped the cake in layers of cling wrap and foil, managed its move to our new house in the middle of July and protected it from any midnight cake cravings. But to be honest, I was a little worried about whether it was taste any good an entire year later.

So last night, after a wonderful, romantic dinner date, Mr. ValleyWriter and I unveiled the cake. Much to my surprise, it survived the year in pretty good condition - the frosting was nearly perfect!

But how about taste? It was great! The cake was still moist, the filling was perfectly intact and the flavors were surprisingly fresh.

So to the naysayers who said there was no point in saving the top - take that! And for the brides-to-be out there, here's how I kept our cake in great shape:

Step 1: Remove all non-edible decorations (flowers, toppers, etc.)

Step 2: Place cake uncovered in the freezer for 1-2 hours to help set the buttercream.

Step 3: Remove cake from freezer and wrap in a layer of plastic wrap. Press the plastic wrap to the sides of the cake to help remove any air. Repeat 4-5 times with crisscrossing layers of plastic wrap.

Step 4: Cover plastic-wrapped cake in 3 layers of aluminum foil. Again, press the foil toward the sides of the cake to help keep air out.

Step 5: Place wrapped cake in a cake box (to protect it from things falling on it in the freezer) and place in the freezer (kept at 0 degrees).

Step 6: The day before your anniversary, place the cake in the refrigerator to thaw.

Step 7: On your anniversary, unwrap and enjoy!

7 comments:

Jenn said...

Happy Anniversary to you and Mr. ValleyWriter.

Those are good tips to know. Though, I'm not married, yet, I'll definitely keep this in mind.

LK- Healthy Delicious said...

Happy Anniversary!!
Our cake kept fairly well too. The cookies got soggy and the frosting was little freezer burnt, but it still tasted good!

Teresa Cordero Cordell said...

ValleyWriter, what a joy. Congratulations on your first anniversary. I must say you made an absolutely lovely bride. May you and Mr. ValleyWriter be happy for many more years to come. Cheers!

Sharon said...

Happy anniversary! Our cake was in my parents freezer for our 1 year so we didn't get to partake in this tradition! I've always been curious.

Tangled Noodle said...

Happy Anniversary! I'm impressed - our cake barely lasted a month! No willpower whatsoever. 8-) But in our defense, we're still going strong after 15 yrs. May you and Mr. ValleyWriter enjoy many more years of sweet love and sweet treats!

Kelly said...

WE tried to save our cake, but it was not great on the 1st anniversary. My mom, however, bought us a new top layer to have. :) Happy Anniversary!!!

JennDZ - The Leftover Queen said...

Love this post! Happy Anniversary to you guys! :)