Pound Cake For A Wedding: A Good Idea?

Pound cake is a popular choice for wedding cakes, especially in the South. It is a dense and sturdy cake that can be stacked and decorated, making it a good option for a wedding cake. Pound cake is typically made with basic ingredients such as flour, butter, sugar, and eggs, and can be flavoured with vanilla, almond, or lemon extract. It is a versatile cake that can be served plain or with fresh fruit, whipped cream, or other toppings.

Pound cake's suitability for stacking in a wedding cake

Pound cakes are suitable for stacking in a wedding cake, but they are much heavier and denser than other cakes, so they require a good support system inside the cake. A good SPS system should be able to handle the weight of a pound cake.

Pound cakes have been used for wedding cakes in the past, especially in the Southern United States, where they are a popular choice. They can be decorated using standard techniques and equipment, such as cake pans and flower nails for the heating core in the middle.

When preparing a pound cake for a wedding cake, it is important to ensure that all of the ingredients are at room temperature. This includes the eggs, butter, milk, and flavourings such as vanilla and almond extract. The proper amount of support inside the cake is also crucial, as pound cakes can be quite heavy.

In terms of flavour, pound cakes are typically very sweet, with a buttery flavour and a light yellow colour. They can be decorated with fresh fruit, whipped cream, or other toppings of your choice.

The density and weight of pound cake

Pound cake is a dense cake with a tight grain and elastic crumb structure. Its density and weight are due to its high proportion of butter, sugar, flour, and eggs, traditionally made with one pound of each. The density of the cake is also influenced by the mixing method, where the butter and sugar are creamed together, and the eggs and other liquids are carefully folded in. This process incorporates air into the batter, helping the cake rise, but if overdone, it can cause the cake to become too dense and heavy.

The density of a pound cake can vary depending on the recipe and the ingredients used. For example, adding too much liquid can make the cake denser. The cake's density can also be affected by the baking time and temperature. A longer baking time or a higher temperature can result in a denser cake.

Pound cake is a sturdy and stable cake due to its density and weight. It is suitable for stacking and decorating, making it a popular choice for wedding cakes, especially in the Southern United States. Its density also makes it a good cake to test shortening or margarine creaming levels, as it can be baked without a chemical leavener and then measured for volume, grain, and texture.

The weight of a pound cake can vary depending on its size and ingredients used. A traditional pound cake, made with one pound each of flour, sugar, butter, and eggs, would be quite heavy. However, over time, the proportions have been altered to create smaller, lighter cakes while retaining the name "pound cake".

How to decorate a pound cake wedding cake

Pound cake is a popular choice for wedding cakes, especially in the south. It is sturdy, dense, and holds up well for stacking, so it is a good option for a multi-tiered wedding cake.

Prepare the Pound Cake:

Before you begin decorating, ensure your pound cake is completely cooled. You can bake the cake ahead of time and wrap it in plastic wrap until you are ready to decorate. If you are making a multi-tiered cake, you will need to bake multiple cakes in the appropriate pan sizes.

Level the Cakes:

Use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. This step is important to ensure your cake has a neat and level finish.

Make the Frosting:

Prepare a large batch of frosting in your chosen flavour. Buttercream is a popular choice for wedding cakes as it is sturdy and holds up well for piping and decorating. You will need enough frosting to cover both the crumb coat and the exterior layer.

Apply the Crumb Coat:

Place your cake on a cake board or turntable. Using a large icing spatula, spread a thin layer of frosting over the top and sides of the cake. This crumb coat will help to seal in any crumbs and create a smooth base for the final layer of frosting. Refrigerate the cake for a while to let the crumb coat set.

Apply the Exterior Frosting:

Remove the cake from the refrigerator and apply the final layer of frosting. Use a large icing spatula and/or a bench scraper to achieve a smooth finish. You can also create a textured look by using a small icing spatula and running it around the cake while spinning it on the turntable.

Stack the Tiers (for multi-tiered cakes):

To stack a multi-tiered pound cake, you will need to use cake dowels for support. Measure the height of the bottom cake and cut the dowels to match. Insert the dowels into the cake, spacing them evenly apart to form a stable structure. Place the cake board of the next tier on top of the dowels, and then carefully lift and place the next tier onto the cake.

Pipe Details:

You can pipe frosting around the bottom of each tier to cover any imperfections or gaps. Using a round piping tip, pipe dots of frosting between the tiers and around the bottom of the entire cake to create a pretty pearl effect. Smooth any peaks on these dots with a damp fingertip.

Add Final Decorations:

Add any additional decorative pieces such as fresh flowers, fruit, or other toppings of your choice.

Your pound cake wedding cake is now ready to be served and enjoyed!

The history of pound cake

Pound cake is believed to have originated in Northern Europe in the early 18th century. The name comes from the fact that the original recipe called for one pound each of butter, sugar, eggs, and flour. This made for a very large cake, often enough to serve multiple families. The recipe has since been adjusted to make a smaller, lighter cake, but the name has stuck.

The first known recipe for pound cake appears in The Art of Cookery by Hannah Glasse, published in 1747. The first US cookbook, American Cookery, published in 1796, also includes a recipe for pound cake. Over time, the ingredients for pound cake have continued to evolve. For example, in 1851, Eliza Leslie's recipe for Direction for Cookery used 10 eggs, mixed with the juice of two lemons or three large oranges, changing the flavour and texture of the cake.

Pound cake has traditionally been a popular dessert in the Southern United States, with many Southern weddings featuring pound cake as the wedding cake. Pound cake is also popular in other parts of the world, including France, where it is called 'quarte-quarts' or 'four quarters', referring to the equal weights of the four main ingredients. In the Caribbean, French-speaking countries add rum and mashed bananas to the cake for Christmas Eve. The Mexican version, called 'panqué', typically includes walnuts or raisins.

Pound cake is a versatile dessert that can be served in a variety of ways. It can be dusted with powdered sugar, lightly glazed, or coated with icing. It can also be served with fresh fruit or whipped cream.

Ingredients and recipe for pound cake

Pound cake is a popular choice for wedding cakes, especially in the South. It is a dense, sturdy cake that can be stacked and decorated. Here is a recipe for a traditional pound cake with some tips on how to adapt it to your taste.

Ingredients:

• 2 cups (455 g) unsalted butter, softened
• 3 ½ cups (700 g) granulated sugar
• 6 large whole eggs
• 6 large egg yolks (in addition to the whole eggs)
• 1 tablespoon vanilla extract
• 3 ½ cups (438 g) all-purpose (plain) flour

Optional Ingredients for Flavour/Moisture:

• Salt
• Milk or buttermilk
• Lemon juice
• Sour cream
• Chocolate chips
• Fresh citrus juice and zest
• Berries
• Nuts
• Frosting

Recipe:

• Preheat your oven to 350°F (175°C). Generously grease a 10-inch tube pan or 12-cup bundt pan with shortening and flour. Shake out any excess flour and set aside.
• Place the butter in a large bowl (this recipe makes a lot of batter, so a stand mixer is recommended). Use an electric mixer to beat the butter until it is creamy and smooth.
• Scrape down the sides of the bowl and add the sugar. Beat until the ingredients are well combined and light and fluffy (about 1-2 minutes).
• In a separate, medium-sized bowl, combine your eggs, additional egg yolks, vanilla extract, and salt.
• Use a fork to lightly beat the eggs and yolks until all egg yolks are broken up and salt and vanilla are incorporated.
• With the mixer on low speed, slowly pour the egg mixture into your batter, allowing it to gradually become incorporated (do not pour all the egg mixture in at once). Once all of the egg mixture is incorporated, pause to scrape down the sides and bottom of the bowl, then increase speed to medium-high and beat for another 1-2 minutes.
• Reduce mixer speed to low and gradually, about ¼ cup at a time, add flour to the batter until all has been added.
• Scrape down the sides and bottom of the bowl and stir again on medium speed until well-combined, then beat for another minute.
• Spread the batter evenly into the prepared pan, using a spatula to smooth the surface.
• Transfer to the oven and bake for 1 hour and 10 minutes to 1 hour and 15 minutes, or until a wooden skewer inserted into the centre of the cake comes out clean or with a few moist crumbs (do not over-bake).
• Allow the cake to cool for at least 20 minutes, then run a knife around the sides and centre of the pan before carefully inverting it onto a cooling rack.
• Allow to cool completely before serving or decorating.

Frequently asked questions