The Perfect Depth For A Sponge Wedding Cake

Sponge wedding cakes are a modern alternative to traditional fruit cakes. They can be made in a variety of flavours, such as vanilla, lemon, and chocolate. When preparing a sponge wedding cake, it is important to ensure the cake is flat and has a nice, firm texture. This can be achieved by slicing off the domed top of the cake after it has cooled and leaving it overnight before decorating. In terms of depth, a Victoria sponge cake is typically baked in a 7 x 3 inch cake tin, while a three-tier wedding cake will require larger cake tins, such as 15cm, 23cm, and 30cm for the different tiers.

Sponge cake baking time and temperature

Sponge cakes are a popular choice for weddings, with many couples choosing modern flavours such as vanilla, lemon, and chocolate. Preparing a sponge cake properly is extremely important, especially for a special event like a wedding. Here are some tips for baking and preparing your sponge cake, ensuring perfect results every time.

Baking Time and Temperature

The baking time for a sponge cake will depend on the size of the cake. For a three-tier sponge wedding cake, the baking times vary for each tier. The 6" cake bakes for 25 minutes, the 9" cake for 30 minutes, and the 11" cake for 40 minutes. However, the ideal oven temperature for baking sponge cakes typically ranges from 325°F to 350°F (160°C to 175°C). Therefore, it is crucial to preheat your oven to the specified temperature in your recipe to ensure even baking and proper rising.

Other Preparation Tips

In addition to the baking time and temperature, there are several other key steps to follow when preparing a sponge cake:

• Ensure that your ingredients, especially eggs and butter, are at room temperature before mixing. This encourages proper aeration and even mixing.
• Beat the eggs until they are light and fluffy. This creates the necessary structure and volume for a light and airy sponge.
• When adding the dry ingredients to the egg mixture, use a spatula to gently fold them in without deflating the batter.
• Avoid overbaking. Keep a close eye on your cake and remove it from the oven once it is golden brown and a toothpick or skewer inserted into the centre comes out clean.
• Allow the cake to cool completely on a wire rack before filling or decorating.
• If you are making a layered cake, use a carving knife or cake wire to slice the cake into two or three layers.
• To ensure a flat surface for decorating, you can slice off the domed top of the cake that formed during baking.
• For a more intricate design, you may need to allow more than 24 hours for the cake to defrost if freezing.

How to prepare a sponge cake

Preparing a sponge cake, especially for a special event like a wedding, requires careful attention. Here is a detailed guide on how to prepare a sponge cake:

Baking the Cake

Firstly, preheat your oven to the desired temperature, usually around 180°C (160°C for a fan oven or gas mark 4). Grease your tins or baking pan with butter or another suitable fat, and line them with flour or baking paper. The size of your tin will depend on the number of tiers or layers you plan to have in your cake. For a three-tier cake, you will need three differently sized tins: 6", 9", and 11" in diameter.

To make the sponge, start by placing softened butter and sugar in a large mixing bowl. Beat the mixture together, preferably with an electric whisk, until it becomes light and fluffy. This step is crucial and can take up to 5-7 minutes, so don't rush it. Then, beat in the vanilla extract and eggs, one at a time. Add a spoonful of flour with each egg to prevent the mixture from curdling. Finally, gently fold in the remaining flour with a metal spoon until you achieve a soft, smooth cake batter.

Pour the batter into your prepared tins, and place them in the oven. The baking time will depend on the size of the cake, with the 6" cake taking around 25 minutes, the 9" cake around 30 minutes, and the 11" cake around 40 minutes. To check if your cakes are done, insert a cake skewer or sharp knife into the centre. If it comes out clean, your cake is ready.

Cooling and Assembling the Cake

Once your cakes are fully baked, remove them from the oven and let them cool in their tins. Then, transfer the cakes to a wire cooling rack. If you plan to make your cakes in advance, wrap them in clingfilm and store them in the freezer for up to three months. They can be defrosted at room temperature for 24 hours before adding the filling and icing.

To assemble your cake, use a carving knife or cake wire to slice off the domed top of each cake, ensuring they are nice and flat. You can also cut off the brown crust from the outside of the cake to prevent a brown line when it is cut. Then, turn the cakes upside down so that the base becomes the new top, providing a flat surface.

Slice each cake into two or three layers, depending on your desired height. You can mark the sides of the layers with buttercream to help guide you when reassembling. Place the base layer on a cake board, and if desired, dab a small amount of stock syrup over the cake to add moisture, especially if it won't be served immediately. Just be careful not to soak the sponge.

Filling and Icing the Cake

Spread a thin layer of buttercream over the cake, being careful not to make it too thick, especially if you plan to cover the cake with sugarpaste or fondant. Place the middle layer on top, lining up the buttercream marks, and repeat the process with the remaining layers.

To crumb coat your cake, spread a thin layer of buttercream over the sides and top to seal in any crumbs. Place the cake in the refrigerator for at least 20 minutes to let the buttercream set. After the buttercream has set, you have a few options. You can spread a second, thicker layer of buttercream and decorate as desired, or you can cover the cake with sugarpaste. If choosing the latter, spread another thin layer of buttercream to act as "glue" for the sugarpaste. The sugarpaste should be soft and tacky, so avoid refrigerating the cake again at this stage.

Building Tiers (for Multi-Tier Cakes)

If you're creating a multi-tier cake, you'll need to cut a template the same size as the second layer and place it in the position of the second tier on the bottom layer. Mark each corner with a needle. Then, push a plastic dowel into the cake and mark the height with a pencil. Trim the dowels about 1-2mm above the mark, and stick them back into the cake. Pipe some royal icing onto the centre of the bottom tier to secure the second tier in place. Repeat this process for any additional tiers.

To finish, pipe a thin line of icing along the bottom edge of each tier and smooth it out with your finger. You can also add a ribbon to hide any unevenness. Decorate the cake with ribbon, lace, sugar paste flowers, or royal icing patterns to match the wedding theme and colours.

How to store sponge cakes

Sponge wedding cakes can be anywhere from 6 to 11 inches deep, depending on the size of the cake tiers. For example, a 6-inch tier might be 6 inches deep, while an 11-inch tier could be 40 minutes in the oven.

Now, onto storing sponge cakes. Sponge cakes are best stored at room temperature in an airtight container. They can last for up to three days this way, although some sources say they can be eaten up to five days after baking. If you want to store sponge cakes for longer, it is best to freeze them.

Before freezing a sponge cake, it is important to let it cool completely. Then, wrap each layer in multiple layers of cling film to create a protective barrier. Once the layers are securely wrapped, place them in a durable, airtight plastic container and freeze. Freezing a sponge cake can preserve its moisture and flavour for up to three months.

To defrost a frozen sponge cake, transfer it from the freezer to the fridge 24 hours before serving. This will give the cake enough time to thaw without ruining its moisture or flavour. If you plan to decorate the cake with intricate details, you may need to defrost it with more than 24 hours to spare.

It is not recommended to refrigerate sponge cakes, as this can dry them out. The only exception is if the cake has decorative buttercream icing that is melting, in which case, appearance may take priority over taste.

How to decorate a sponge cake

While there is no standard depth for a sponge wedding cake, a three-tier sponge wedding cake with 6", 9", and 11" cakes would require baking times of 25 minutes, 30 minutes, and 40 minutes, respectively.

Now, onto the fun part: decorating your sponge wedding cake!

Preparation

Before you start decorating, ensure your cake is nice and flat. Most cakes will rise in the oven, so once it has cooled, slice the domed top off the cake using a carving knife or a cake wire. Leaving the cake overnight before decorating will make the sponge firmer and easier to work with.

Turn the cake upside down so that the base now forms a nice, flat top. Slice the cake into two or three layers using a carving knife or a cake wire. Making a buttercream mark on the side of the cake will help you place your layers back in the same position.

Assembly

Place the base layer on a cake board. You can dab a little stock syrup over the cake to add moisture, but be careful not to soak the sponge. Spread buttercream over the cake, but keep it thin if you plan to cover the cake with sugar paste. Place the middle layer on top, lining up the buttercream mark. Repeat the procedure with the top layer.

Crumb coat your cake to keep crumbs in check. If using stock syrup, dab a little over the top of the cake, then spread a thin coating of buttercream over the sides and top. Place the cake in the refrigerator for at least 20 minutes to let the buttercream set.

Decoration

Once the buttercream has set, you have a few options:

• If covering the cake with buttercream, spread a second, thicker coating of buttercream over the top and sides, then decorate.
• If covering the cake with sugar paste, spread another thin coating of buttercream over the cake to act as "glue" for the sugar paste. Do not refrigerate again, as the buttercream needs to stay soft and tacky.
• You can also decorate the cake with royal icing, marzipan, or fondant.

For a three-tier cake, you will need to cut a template the same size as the second layer and place it in the position of the second tier. Mark each corner with a needle. Push a plastic dowel into the cake and mark where it comes out. Lift out the dowels and trim them about 1-2mm above the mark, then stick them back into the cake. Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one and repeat the process for the top tier.

Decorate the cake with ribbon, lace, sugar paste flowers, or royal icing patterns to match the wedding theme and colours.

How to transport a sponge wedding cake

Sponge wedding cakes are a modern and popular choice for couples. They can be made in various flavours, such as vanilla, lemon, or chocolate. However, sponge cakes don't keep as long as traditional fruit cakes, so they need to be baked closer to the wedding day.

Pre-Transport Preparations:

Before transporting a wedding cake, decide whether to move the cake tiers individually or stacked. If the cake has a central dowel, it is possible to transport it stacked. For taller cakes or more complex designs, consider using a central dowel secured into an MDF board to prevent movement during delivery.

Packing the Cake for Transport:

Ensure that each tier of the cake is correctly dowelled and placed in a sturdy, secure cake box. The box should be tall enough and lined with a non-slip mat or bubble wrap to prevent movement. Use a box larger than the cake to accommodate extra space for decorations like sugar flowers. Secure the lid tightly to protect the cake from weather conditions.

Prepare an Emergency Kit:

It is essential to have an emergency kit ready in case of any last-minute issues. This kit can include smoothers, spare dowels, florist tape, cocktail sticks, spare ribbon, a glue stick, royal icing, straws/posy picks, wire cutters, scissors, a spatula, pliers, wipes, gloves, vodka, spare fondant, and decorations.

Contact the Venue:

Get in touch with the venue a couple of weeks before delivery to discuss set-up instructions and timing. This will ensure that the cake table is ready and that you are aware of any specific requirements or challenges, such as parking or tricky layouts.

Transporting the Cake:

Always place the cake on a flat and level surface, such as the boot or footwell of the vehicle, and never on a car seat. Line the surface with a non-slip mat. Refrigerate buttercream cakes before delivery, and pre-cool the car if possible. Allow extra time for delivery, and drive slowly to avoid accidents.

Arriving at the Venue:

Upon arrival, carefully check the cake for any damage or movement. If any issues arise, use your emergency kit to make necessary repairs. Set up the cake and ensure you get proof of safe delivery and set-up by taking photos, videos, or obtaining a signature from the event coordinator.

Hand-Off Sheet:

Provide a hand-off sheet to the venue, including information such as flavours, allergens, non-edible items, and any other relevant details. This ensures that the venue staff is well-informed and can handle any queries or issues that may arise.

By following these steps, you can safely transport your sponge wedding cake and ensure it arrives in perfect condition for the special day.

Frequently asked questions