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  • Writer's pictureFuchsia Blooms

Looking after your Wedding or Celebration Cake

Transporting your cake

If you are collecting your cake from us then it is essential that you transport it securely. All of our cakes are provided with a box for transportation…….. They must be transported in the box and be on a flat surface. Do not place cakes on the seats of your car as they are not flat. If you need to slam on your brakes then your dashboard will be covered in buttercream!

The best place for your cake if it will fit is in the front passenger footwell of the car so that you can have the air con on and keep it cool for transit. If your cake is too tall for this then the boot is a better option. Just ensure that on a hot sunny day that your air con is on an that it can reach the boot of your car.

To stop it from sliding around we recommend using a grip mat or even a yoga mat to absorb some if the shock and a few empty boxes to stop sliding. We transport cakes with the boxes placed in heavy wooden crates to stop sliding around.

Serving your cakes

We think fresh baking tastes best, so we recommend eating your cakes within 24 hours of delivery or collection. Cakes are perishable and should be eaten as soon as possible as they contain wet ingredients like fresh fruit, cream, milk, cream cheese or mascarpone. Italian buttercream, ganache and fondant do not require refrigeration for the first day or so as long as you can keep them cool.

Wrapping your cakes

Always wrap sponges, cupcakes or cake slices well in cling film. This is to create a protective barrier and to prevent them from drying out. Ensure all cut sides are completely covered to prevent the sponge from going dry.

Refrigerating your cakes

Kept in the fridge, cakes with buttercream or ganache topping will last for 2-3 days. If your cake has cream cheese frosting, we don’t recommend this is kept at room temperature, refrigerate for 1-2 days at most.

Avoid refrigerating cakes with sugarpaste or fondant as they will sweat. Keep your cakes cool or at room temperature. Heat will cause frosting to melt and slide and it dries out the sponge.

Cake Décor + Dowelling

We make cake with edible and non edible parts and of our cakes come with a guide to which these are. Please ensure that you read this carefully and remove all necessary parts before serving to guests.

How to Cut a Cake for Serving

Knowing how to cut a tiered cake with dowels to serve to the guests makes the difference between running out and having plenty for all invited. Our cake servings are all measured in 1x1” finger servings as our cakes are all quite tall. If there are shorter tiers then we will allow for a 1x2” serving.

Round Cake Cutting Using Ring Method Round cakes can be divided into concentric rings..... this is good for large round cake tiers.

Start by unstacking your tiers and removing the decorations and dowels. Then cut downwards the first ring 2" inside the outer edge. Then cut this ring into 1" sections

Repeat with each layer as desired and finall cut the central piece.

Cut a Round Cake Into Rectangular Slices

Another method for cutting round cakes is to cut them into small square or rectangular slices. This produces a neat and uniform look for all slices and is much easier than the ring method.

Start by unstacking your tiers and removing the decorations and dowels. Then cut the first slice 2" in from the edge. Lie this piece on its side and cut it into 1" sections. Repeat as desired.

Read all about Choosing your Bridal Bouquet


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