Remove All Flowers and Adornments from the Wedding Cake. This is primarily a rule for fresh flowers on cakes (as is the trend), but even the sugar or fondant flowers will spoil quickly. So to remove them all just to be safe! Chill the Wedding Cake in the Refrigerator. Shortly after the wedding, place the top tier of your cake in your refrigerator to chill. This will only take a few hours, but it will harden the icing and make it easier to prepare the cake for freezing, and prevent the plastic wrap from sticking. Wrap the Cake in Plastic Wrap and Place it in Your Freezer Inside an Airtight Container. After the cake is chilled, it should be simple to wrap it in several layers of the plastic wrap without the icing sticking too badly. Then, put the wrapped cake in an airtight container or freezer bag, and set it in your freezer. Make sure you mark the cake with a quick label, so you'll remember what that giant lump in your freezer is! Thaw the Cake in the Refrigerator for About 24 Hours. A day before you plan to eat the top tier of your cake, take the entire parcel from your freezer and place it directly in the refrigerator. Remove the Wedding Cake from Its Packaging, and Let it Sit Out for a Few Hours. Take the top tier out of the container or freezer bag, remove all the plastic wrap, and place it on a plate on your counter for a few hours. This will bring the cake up to room temperature, which is ideal for eating. One Year Later, Remove and Enjoy! Remember, the cake will still be stale — it is a year old, after all! But if you've taken steps to preserve it properly, it won't taste too bad to share a few bites with your spouse. Also, certain types of cake — like chocolate, almond or carrot — will last longer and taste better than a white, fruit-filled or whipped cream-topped cake.