I received a great tip the other day from one of the cake designers with Jacques Cakes, about great way to preserve your wedding cake top. First you freeze the cake on a cooling rack for about six hours, after that you wrap the cake about five times with plastic wrap then seal it in with press and seal wrap. Now I haven’t tried this method, however, it has been reported back by a few different clients that the cake tasted just as good a year later as it did on their wedding day. This cake was from a wedding at Atkinson Country Club.