Beware of the following factors, which can affect the look of your decorated cake:
Sunlight and florescent lighting will alter icing colors. Keep your cake stored in a covered box and out of direct sunlight and florescent lighting.
Humidity can soften royal icing and gum paste decorations. If you live in a climate with high humidity, prepare your royal icing using only pure cane confectioners' sugar (not beet sugar or dextrose), add less liquid and add 1 more teaspoon Meringue Powder to the recipe.
Heat can melt icing and cause decorations to droop. Keep your decorated cake as cool as possible and stabilize buttercream icing by adding 2 teaspoons Meringue Powder per recipe. Protect your cake by placing it in a clean, covered cake box. Avoid using foil or plastic wrap to cover a decorated cake these materials can stick to icing and crush delicate decorations. The icing that covers your cake determines how it should be stored in the refrigerator, at cool room temperature, or frozen, if storing for longer than 3 days. If you want to store your iced cake in a different way than noted, make a small test cake.
Icing See Icing Chart for storage information for the type of icing used.
Note: Cakes with thoroughly-dried royal icing decorations should be stored according to the type of icing they are covered with. However, if royal icing decorations are to be put on a cake that will be frozen, it is recommended that icing decorations be placed on the cakes after thawing, so that colored decorations won't bleed from condensation or become soft.
Storing a Wedding Cake
The sweet tradition of celebrating your 1st anniversary by sharing the top tier of your wedding cake could turn sour if the cake isn't stored properly. No matter how fresh your romance remains, a stale cake is no way to remember that perfect wedding day. Just follow these simple tips to keep your cake as moist and delicious as possible.
First, remove any ornaments or large breakable decorations. You may choose to leave certain smaller icing decorations on the cake to retain the charm of your original design. If the cake is resting on an unwrapped cake board, replace the board with one wrapped in foil. This will prevent a cardboard taste from seeping into the cake. If the cake is resting on a plastic separator plate, it's fine to leave that on when freezing. Next, place the cake in the freezer for about 20 minutes. This will firm up the icing and prevent it from adhering to the wrap.
Now you're ready to wrap the cake. Completely cover the cake with plastic wrap, making sure to wrap airtight. Follow by wrapping with at least 2 layers of heavy duty aluminum foil. The more protection you give the cake, the less chance of freezer taste or freezer burn. If desired, you can also place the cake in a storage container.
One day before your 1st anniversary, begin defrosting the cake in your refrigerator. After about 2 hours, remove the cake from its wrapping and continue to defrost. Just before serving, let the cake rest at room temperature.