have saved the top layer of my daughters wedding cake (made by myself) for grandsons christening in 2 wks cake now aprox 3yrs old.is still nice and moist as tested with an apple corer but icing a bit yellow will it be ok and has anyone any ideas !
I think the custom is to re-ice the layer of the wedding cake for the christening. You keep the cake itself, but you take off the icing (which has been protecting and conserving the cake) and put on fresh icing. Some wedding cake makers offers a re-icing serving, especially for these situations.
Better to remove it, but can't see any add an outer layer to freshen up the appearance of the icing. Is that what you had in mind - icing over the icing?
If you mean can you eat it, even though the icing's turned yellow - I don't see why not, but it'd be best to try & remove the old layer with a palette knife, and then re-ice. I also think that making your own Royal icing is better to use than the ready-made roll out stuff, because you aren't getting additives in it, and it tastes a lot better! x
The almond paste is probably what has discoloured the icing. It will not taste very nice either as the almond paste goes "off". It would have been better to have removed all cake covering before storing.Too late to tell you this now I know.
masterchef.
It's more than likely tha the yellow colouring from the marzipan has leached out into the icing. I'd remove the icing and marzipan layer and re-do it, just to be on the safe side
Hi hornbygirl, I had a similar dilemma with a top layer that had been kept for a Christening cake, and yes it is best to remove all of the icing and almond paste, and then redo both, the cake should be fine inside, but I wouldn't risk leaving the almond on there, it really doesn't taste good after all that time.
Hope this helps, welsh