Tradition of Keeping the Top Tier of a Wedding Cake

Barnett Wedding

Since Michael and I met in England, we tried to build some British tradition into our wedding day. After attending over a hundred of weddings in England, I knew that one of the traditions I wanted for my wedding day was to keep the top tier of my wedding cake to eat on our first anniversary. Some eat the cake at the first child’s christening, but we decided that it would be something special for our first anniversary.

I baked the cake with that in mind and told the venue not to cut the top tier of the cake. When our first anniversary came around last week, we sliced the thawed cake and tried it. It was quite dry after being frozen for a full year, but we were happy to have tried this British tradition!

However, after realising how dry our cake was, we figured that it probably worked well in England since most wedding cakes are at least part fruit cake which would freeze nicely for a year and would stay moist after thawing!

So my advice to you if you also want this British tradition to celebrate your first wedding anniversary, is to wrap the cake really well, put it in a deep freezer and chose a cake that is most to start from. But don’t expect it will be as good as it was on your wedding day!

VENDOR CREDITS

Photographer: Marie-P photographe
Venue: Ivy Lea Club
Dress designer: Lis Simon
Dress store: Christianne Brunelle Couture
Shoes: Nine West
Bridesmaids dresses: 1861
Bridesmaids and Best man gifts: Nordstrom
Groom suit, tie and shoes: Moores
Flowers: Michael’s cousin, Samantha Taylor
Cake: myself! Charlie Barnett
Hair and Makeup: Fossa Hair Studio
DJ: Sound On Sound Productions
Bridal pearl necklaces, bracelet and earrings: heirloom from grandmother