From all the time I've spent on PW I've seen a lot of brides say they won't save the top tier of their cake because who wants to eat dry, gross year old cake. Well I'm here to tell you that is a misconception and that if done properly your cake can be amazingly moist & flavorful a year later.
Being traditional I was willing to even have a bite of "gross" cake a year later, but when we had our cake this weekend (after we returned from our anniversary trip) it was AMAZING!!! Just as delicious as it was on our wedding day ... truthfully! I also pulled out some of the wedding paraphernial we kept to help set the tone. :-)
Here are the instructions that we followed:
Basically, you are going to freeze your top cake, once it is frozen wrap it in saran and tin foil. Then place the wrapped cake in the box and freeze. When thawing you will take it out 18-24 hours before you need it, unwrap it completely when it’s frozen and leave it to thaw. You will see moisture on it as it thaws but just leave it alone. It’ll be good to go when you want to enjoy it.