Creating A Multi-Tiered Sponge Wedding Cake

Making a sponge wedding cake requires a few key steps. First, you'll need to bake the sponge cakes themselves, which typically involves combining ingredients like flour, sugar, eggs, and a leavening agent such as baking powder. The cakes are then baked and cooled before being filled and decorated. For a wedding cake, you might want to create a tiered effect by stacking multiple cakes of different sizes, using dowels for support. You can also add decorations like icing, flowers, or ribbons to match the wedding theme. It's important to plan ahead, as some steps may need to be done in advance, and the cake should be assembled as close to the wedding as possible to ensure freshness.

Choosing your ingredients

The ingredients you choose for your wedding cake are important, as they will determine the flavour, texture, and overall appearance of the cake. Here are some tips for choosing the right ingredients for a delicious and beautiful sponge wedding cake:

Flour

Using the right type of flour is crucial for achieving the desired texture in your sponge cake. Cake flour or all-purpose flour is typically recommended for sponge cakes, as they create a lighter and more delicate texture compared to other types of flour. If you want to experiment, you can try substituting some of the flour with cornstarch, as this can help create an even softer and airier cake.

Eggs

Eggs are a key ingredient in sponge cakes, as they provide structure, leavening, and moisture. When choosing eggs, opt for those that are fresh and at room temperature, as this will make them easier to beat and incorporate more air into your batter. You will need both the egg whites and yolks, but be sure to separate them carefully, as even a small amount of yolk can affect how well your egg whites whip up.

Sugar

The type of sugar you use can impact the texture and flavour of your cake. For sponge cakes, fine granulated white sugar is typically recommended, as it dissolves easily and creates a delicate texture. When adding sugar to your batter, add it gradually, especially when mixing it with the eggs, to ensure it dissolves completely and creates a fluffy, light mixture.

Fat

The type and amount of fat you use will influence the richness and moisture of your sponge cake. Butter or flavourless oils such as canola, vegetable, or refined oil are common choices. If you opt for butter, use softened butter for easier mixing. If you prefer oil, you can substitute a small amount of the oil with a bit of batter before adding it to the rest of the mixture to help incorporate it better.

Leavening Agents

Baking powder is often added to sponge cakes to give them extra volume and lift. Make sure your baking powder is fresh and has not expired, as this can affect how well your cake rises. You can also use beaten eggs as your primary leavening agent, as they will create a fluffy and light texture.

Flavourings

Vanilla extract is a classic flavouring for sponge cakes, but you can also experiment with other extracts such as almond extract, especially if you want to mask any egg smell in the cake. Lemon zest can also be added for a citrusy note, and you can fill your cake with lemon curd for a refreshing twist.

Baking the sponge

The first step in making a sponge wedding cake is to preheat your oven. Most recipes suggest a temperature of around 180°C, but this may vary slightly depending on your oven and the type of sponge you are making, so always check the recipe you are following carefully. You will also need to grease and line your tins with baking parchment or paper.

Next, you will need to combine your dry ingredients in a bowl. This usually includes flour, cornstarch or baking powder, and a pinch of salt. Mix these together until well combined, and set aside.

In a separate bowl, add your egg whites and white vinegar, and use a hand or stand mixer to whip on a medium-high speed until foamy. Gradually add in sugar and continue mixing, adjusting the speed as necessary. You should end up with a stiff, foamy mixture. Set this aside.

Now, in a large bowl, add your remaining sugar and warm water. Mix until the sugar is coated in water, then add in the egg yolks and vanilla. Again, use a hand or stand mixer to whip on a medium-high speed, before turning the mixer down to low and mixing for a further minute. Your mixture should now be thick and ribbon-like.

Stream the vegetable oil into the egg yolk mixture while mixing on a medium speed, until well combined.

Add half of your egg whites to the egg yolk mixture, and gently fold together. Then, sift in your dry ingredients and gently fold through. Finish off by adding in the remaining egg whites and gently folding until just combined. Be careful not to overmix at this stage, as you want to avoid pushing out the air bubbles.

Distribute the batter into your prepared baking tins, then tap the tins lightly on the counter. Run a thin knife or toothpick through the batter to remove any large air bubbles.

Now you are ready to bake your sponges! Place them in the oven and bake for around 25-40 minutes, depending on the size of your tins. To check if your cakes are cooked, insert a skewer or sharp knife into the centre of the cake—if it comes out clean, your cake is baked through.

Once fully baked, remove the sponges from the oven and leave to cool in the tin. Then, transfer to a wire cooling rack. If you are making your cakes in advance, wrap them in clingfilm and place in the freezer.

Making the filling

• Choose your filling: The most common fillings for sponge wedding cakes are fruit jams, such as strawberry or apricot, paired with buttercream or fresh cream. You can also opt for lemon curd, whipped cream, or even a homemade raspberry filling. If you want to add some texture, consider adding fresh fruits like strawberries or raspberries.
• Prepare the buttercream: If you're using buttercream, prepare a basic vanilla buttercream by beating softened unsalted butter until pale. Gradually add sifted icing sugar, and then beat in vanilla seeds or paste. You can adjust the flavour by adding other extracts like almond or lemon.
• Assemble the cake layers: Start by levelling the top of your cake layers with a bread knife. Place a small amount of buttercream on the cake board, and then place the first cake layer on top. If needed, you can mark the front of the cake with toothpicks to ensure you reassemble it correctly.
• Spread the filling: Spread a layer of buttercream over the first cake layer. If using jam, add a thin layer of your chosen flavour. You can also dot the jam and spread it evenly.
• Repeat with remaining layers: Add the next cake layer, lining up the toothpick markings if you made any. Repeat the process of spreading buttercream and jam, and then top with the final cake layer.
• Dust off crumbs: Once all the layers are stacked, dust off any crumbs on or around the cake. You can use a pastry brush to gently brush away any loose crumbs.
• Apply a crumb coat: To seal in the crumbs and create a smooth surface for decorating, apply a thin layer of apricot jam or simple syrup all over the cake. This step will help you achieve a neat and professional finish.
• Chill the cake: Before proceeding to the final decorating steps, it's a good idea to chill the filled and crumb-coated cake. This will help the filling set and make it easier to handle when adding the final layer of icing.

By following these steps, you'll create a stable and delicious filling for your sponge wedding cake. Remember to take your time and work carefully, especially when assembling the layers, to ensure a beautiful and tasty result.

Layering the cake

Layering a wedding cake is a delicate process that requires careful execution to ensure a stable and beautiful final product. Here is a detailed guide on how to layer a sponge wedding cake:

Prepare the Cake Boards

Before you begin layering, it is important to prepare the cake boards that will support each tier of the wedding cake. Cut cake boards to the appropriate size for each tier, allowing for a slight overhang of the cake. Cover the boards with a thin layer of buttercream to help secure the cakes. For the bottom tier, you can use a thick, round cake board.

Level and Split the Cakes

To ensure a straight and stable stack, it is important to level the top of each cake. Use a bread knife to carefully split each cake into the desired number of layers. Mark the front of each layer with toothpicks before lifting them off so that you can reassemble them in the correct orientation.

Assemble the Layers

Place the first layer of cake on the prepared cake board. If desired, you can brush the cake layer with a simple syrup or a thin layer of apricot jam to add moisture and flavour. Spread a layer of buttercream or your chosen filling over the cake, ensuring it is evenly distributed. Carefully place the next cake layer on top, lining up the toothpick markings. Repeat this process, adding buttercream and jam (if using) between each layer.

Dust Off Crumbs and Apply a Crumb Coat

Once you have stacked all the layers for a particular tier, dust off any crumbs on and around the cake. You can use a pastry brush to gently remove crumbs from the surface. Then, apply a thin layer of buttercream or apricot jam over the entire surface of the cake. This crumb coat will help create a smooth surface for the final icing.

Repeat for Each Tier

Follow the same process for each tier of the wedding cake, using the corresponding cake boards and amounts of buttercream. The cakes are now ready to be covered with icing. You can leave them overnight, loosely covered with cling film, if needed.

Final Thoughts

When layering your sponge wedding cake, it is important to work carefully and patiently. Take your time to ensure that each layer is straight and secure before proceeding to the next one. Remember to use the appropriate amount of buttercream or filling between the layers to avoid any sliding or instability. Finally, don't be afraid to add personal touches, such as adding jam between the layers or decorating with fresh flowers or ribbon to match the wedding theme.

Decorating the cake

Decorating a wedding cake is a fun and creative process that can be tailored to the couple's preferences and wedding theme. Here are some detailed steps and tips for decorating your sponge wedding cake:

Choosing a Filling

First, decide on a filling for your cake. Traditional fillings include jam, such as strawberry or apricot, or lemon curd. You can also use buttercream, royal icing, or fresh cream. If you're feeling adventurous, you can experiment with other fillings like whipped cream, custard, or chocolate ganache.

Adding Flowers

Fresh flowers, such as hydrangeas, can be a beautiful and elegant way to decorate your wedding cake. Choose flowers that are in season and coordinate with the wedding colours. You can create a dramatic effect with a small number of blooms. Just be sure to insert a length of floristry wire into each stem to help them stay in place and keep the flowers fresh.

Using Ribbon or Lace

Ribbon or lace wrapped around each tier of the cake can add a touch of elegance and hide any imperfections. Choose a colour that complements the wedding theme, and secure the ribbon with a small amount of glue.

Creating Patterns

If you're feeling creative, you can pipe patterns onto your cake using royal icing. This could be anything from simple borders to intricate designs, such as monograms, scrollwork, or floral patterns. Practice your design beforehand, and consider using a template to ensure straight lines.

Adding the Final Touches

Once you've added your chosen decorations, it's time to put the finishing touches on your cake. Make sure to smooth out any lumps or bumps in the icing and fill in any gaps with additional flowers or icing. If desired, dust the cake with icing sugar for a delicate finish.

Remember, it's best to decorate the cake as close to the wedding as possible to ensure it looks fresh and stays stable. Enjoy the process of creating a beautiful and personalised wedding cake!

Frequently asked questions