Take The Cake

The wedding cake was as beautiful as it was delicious - yellow cake with chocolate between the layers that were enveloped in fluffy white icing and topped with delicate sugar flowers of yellow, red, and white ~

I didn't think too much about the tradition of saving the top of the cake because there are friends and relatives of the bride in the Boston area, and I thought one of them would freeze the top portion for later consumption. Then Sunday evening my younger son got a message that asked if Ken and I would take the top of the cake home with us. Okay. We could handle that. Monday morning we were handed a cake box with the top of the cake inside. Here is Ken outside the hotel in a photo of the box on top of our luggage before we head off, on foot, in the direction of the train station ~

I carried the box several blocks and it sat on a bench while we waited for the train. The box rode securely on the luggage rack all the way to Maine. Once we got it home I had to figure out how to preserve it so it would be edible several months from now. So I googled "freezing the top of the wedding cake" and the first link had all the info I needed: freeze the cake, uncovered, for two hours to harden the icing; securely wrap the frozen cake in 3-4 layers of plastic wrap; then place the wrapped cake in a box and wrap the box in 3-4 layers of plastic wrap. It just so happened that I had the perfect box ~ it came from a winery in California and the cake would fit inside ~

The box would fit on a narrow shelf in my side-by-side freezer ~

So we have the top of the wedding cake in our freezer, the farthest place it could be from the newlyweds. My brother-in-law suggested that we ship it to California on dry ice before their first anniversary. I am sure we will figure something out. We always do.