The Challenge Of Crafting A Wedding Cake

Making a wedding cake is a complex and time-consuming process that requires careful planning and execution. While it may seem like a daunting task, it is not as difficult as one might think, especially for those with some baking experience. The level of difficulty can vary depending on the desired complexity of the design, the number of tiers, and the type of decorations used. Creating a wedding cake typically involves baking multiple cakes of different sizes, preparing fillings and frostings, assembling the tiers, and adding intricate decorations such as fondant, sugar flowers, or piping.

One of the critical aspects of making a wedding cake is ensuring structural stability, especially when creating a multi-tiered cake. This requires the use of cake dowels, cardboard cake rounds, and proper assembly techniques to prevent the cake from collapsing. In addition, the baker must consider the flavour, texture, and appearance of the cake to create a dessert that not only tastes delicious but also looks stunning.

Overall, the process of making a wedding cake can be challenging and time-consuming, but with careful planning, attention to detail, and practice, it is certainly achievable for those with a passion for baking and cake decorating.

Planning and effort

Time Commitment

Give yourself plenty of time to plan, practice, and prepare. Start by researching what professional wedding cake bakers do and create a timeline for yourself. Baking and decorating a wedding cake can take several days or even months, depending on the complexity of the design.

Recipe and Ingredients

Use a recipe specifically designed for a wedding cake to ensure it is sturdy enough and makes the right amount of batter and icing. Consider the flavour and any dietary requirements of the couple. Order or purchase all the ingredients in advance, including any decorations you plan to use.

Tools and Equipment

Assemble all the tools and equipment you will need, such as cake pans, parchment paper, mixing bowls, spatulas, piping tips, and cake boxes. If you don't have all the necessary items, create a list and order them early.

Practice

Practice making the cake and decorations ahead of time. This will help you refine your techniques and build your confidence. You can also use this opportunity to perfect the recipes and adjust them to fit the wedding cake pan size. If you're making a traditional white cake, freeze your egg whites in advance.

Cost

If you're baking the cake as a gift, consider the cost of ingredients and tools. Call local bakeries to find out the cost per slice and delivery fees. Factor in the time you'll spend testing, baking, decorating, and setting up the cake.

Transport and Storage

Plan how you will transport the cake to the wedding venue and arrange any necessary refrigeration. Clear a large space in the refrigerator, and speak to the caterer or venue manager about cake transport and storage details.

Baking equipment

The baking equipment you will need to make a wedding cake will depend on the type of cake you are making, the number of tiers, and the complexity of the decorations. Here is a list of equipment you may need:

• Oven: You will need an oven to bake the cake layers. If you are making a large or tiered cake, ensure your oven is big enough to accommodate multiple cake pans at once.
• Mixing equipment: A stand mixer or handheld mixer will be useful for combining the ingredients and making the batter. You can also use a large mixing bowl and a whisk or wooden spoon if you prefer to mix by hand.
• Measuring tools: Accurate measuring cups and spoons are essential for measuring the ingredients. You may also need a kitchen scale for weighing the batter or the cake layers.
• Cake pans: You will need cake pans in the appropriate sizes for your desired cake. For a three-tier cake, you will typically need pans in 12", 9", and 6" sizes. If you are making a tall cake, you may need two pans of each size to bake all the layers.
• Parchment paper: Parchment paper is used to line the cake pans before adding the batter. This helps the baked cakes to release from the pans easily.
• Cooling racks: Cooling racks are used to cool the cake layers after baking.
• Large serrated knife: A large serrated knife is useful for levelling the cake layers by cutting off the domed tops to create a flat surface.
• Cake boards: Cardboard cake boards are placed under each tier of the cake for support and stability. You will need boards in the same sizes as your cake pans (12", 9", and 6").
• Cake dowels: Plastic or wooden dowels are inserted into the cake layers to provide additional support, especially when stacking multiple tiers.
• Platter or cake stand: A platter or cake stand is used to serve the finished wedding cake. Choose one that is large enough to accommodate the size of your cake.
• Pastry bag and piping tips: A pastry bag with different piping tips (such as a round tip between size 3 and 7) can be used for decorating the cake with buttercream or royal icing.
• Decorations: Fresh flowers, artificial flowers, cake toppers, ribbons, or other decorative items can be used to enhance the appearance of your wedding cake.
• Lazy Susan: A lazy Susan can be helpful when decorating the cake, as it allows you to easily spin the cake and access all sides.
• Refrigerator space: Clear enough space in your refrigerator to store the cake while it is cooling and setting. You may need to remove a shelf to accommodate the height of the cake.
• Transportation: If you are transporting the cake to the wedding venue, you will need a vehicle with enough space to safely carry the cake.

It is important to plan ahead and gather all the necessary equipment before you begin baking your wedding cake. Additionally, practising your cake-making and decorating skills in advance will help ensure a successful outcome.

Ingredients and recipe

Making a wedding cake is not as difficult as one might think, but it does require significant planning and effort. It is important to use a recipe specifically designed to be a wedding cake to ensure it is sturdy enough and that it makes the right amount of batter and icing.

Ingredients:

• 150g/5.5oz, 250g/9oz and 375g/13oz butter, plus extra for greasing
• 90g/3.25oz, 150g/5.5oz and 225g/8oz dark brown sugar
• 60g/2.25oz, 100g/3.5oz and 150g/5.5oz caster sugar
• 2 tsp, 3 tsp and 4 tsp vanilla essence
• 340g/12.5oz, 565g/1lb 4oz and 410g/1lb 14.5oz sultanas
• 1/2 orange, zest only (for the 15cm/6in and 30cm/12in tiers)
• 1 and a half oranges, zest only (for the 23cm/9in tier)
• 1 tbsp, 2 tbsp and 3 tbsp black treacle
• 1/2 tsp, 3/4 tsp and 3/4 tsp bicarbonate of soda
• 185g/6.5oz, 310g/11oz and 450g/1lb self-raising flour
• 1/2 tsp, 3/4 tsp and 3/4 tsp ground cloves
• 1/2 tsp, 3/4 tsp and 1 tsp ground cinnamon
• 3.5kg/7lb 11oz marzipan
• 5.15kg/11lb 6oz ready-to-roll white icing
• 1 x 340g/12oz jar apricot jam
• Icing sugar, for dusting
• 8 dowelling rods
• 8 cake pillars
• 5m/16ft 5in x 1.5cm/0.6in pink satin ribbon

Recipe:

• Preheat the oven to 160C/325F/Gas 3. Grease and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin.
• Cream the butter, sugar and vanilla together in a bowl until well combined. Gradually beat in the eggs, one at a time, until well combined.
• Stir in the dried fruit, orange zest and treacle, then fold in the bicarbonate of soda, flour and spices until well combined.
• Spoon the mixture into the cake tin and bake in the oven for about two hours, or until a skewer inserted into the middle comes out clean.
• Repeat this process for the 23cm/9in and 30cm/12in tiers, increasing the baking time to three hours and 4.5 hours respectively.
• When the cakes are cooked, remove them from the oven and set aside to cool for 15 minutes. Then, remove them from the tin and set them on a wire rack to cool completely.
• Warm the apricot jam in a saucepan, then pass it through a sieve.
• Level the top of the 15cm/6in fruit cake, paint the top with a little apricot jam, then turn it upside down onto the 15cm/6in thin cake board.
• Measure the top and sides of the fruit cake with a piece of string (this will be used to roll the marzipan and icing out to the right size).
• Paint the fruit cake all over with the apricot jam.
• Dust a work surface with icing sugar and roll out the marzipan until it is large enough to cover the top and sides of the fruit cake. Carefully lift the marzipan onto the cake and smooth it on with your hands. Trim off any excess marzipan, ensuring the cake board is also covered.
• Paint the cake with cooled, boiled water. Knead the white icing until soft and pliable and roll it out until it is 5mm/0.25in thick and large enough to cover the top and sides of the fruit cake. Carefully lift the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Leave the cakes overnight so that the icing can dry (do not store the cakes in the fridge).
• Repeat the process of covering the cakes with marzipan and icing for the 23cm/9in and 30cm/12in tiers, using 1kg/2lb 4oz and 2kg/4lb 8oz of marzipan and icing respectively.
• Once the icing has dried, apply a thin line of edible glue around the bottom edge of each cake and carefully stick some ribbon around the cake, securing the join with a little extra glue.
• To insert the dowelling rods, hold a rod at the side of the 23cm/9in cake and mark with a pencil where the icing comes to. Cut the rod and three others to the same length. Push the rods into the cake about 5cm/2in away from the sides, forming the four corners of a square in the centre. Measure, cut and insert the rods in the same way for the 30cm/12in cake.
• To cover the 20cm/8in thick cake board, knead 400g/14oz of the icing until soft and pliable and roll it out until it is 5mm/0.25in thick and large enough to cover the cake board. Spread a little glue over the board, then carefully lift the icing onto the cake board, smoothing it until flat. Trim the edges. Apply a thin line of glue around the edge of the cake board and carefully stick the ribbon around the cake, securing the join with a little extra glue.
• Repeat the process of covering the cake boards for the 28cm/11in and 35cm/14in boards, using 500g/1lb 2oz and 750g/1lb 10oz of icing respectively.
• If transporting the cakes to a venue, it is best to transport them separately and assemble the cake on-site.

Cake assembly

Before assembling the cake, it is important to have all the necessary tools and ingredients ready. This includes ingredients for baking and icing, cake pans of different sizes (12", 9", and 6"), parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, a platter, and decorations such as fresh flowers or cake toppers.

Start by baking the cakes according to your chosen recipe. Allow the cakes to cool completely before assembling. It is recommended to level off the cakes by using a large serrated knife to slice a thin layer off the tops to create a flat surface.

For a three-tier cake, you will need to assemble each tier separately. Place one cake layer on a cardboard cake board. Cover the top of the cake layer with a generous amount of frosting, ensuring it is evenly distributed. Repeat this process, stacking and frosting each layer until you have three layers for each tier.

Once you have assembled each tier, it is time to stack them on top of each other. Place the smallest tier on top of the largest tier, and then place the middle-sized tier on top. To ensure stability, it is recommended to use cake dowels to support the weight of the upper tiers. Insert four dowels into the bottom tier, spacing them evenly apart to form the corners of a square. Cut the dowels to match the height of the bottom cake and push them straight down until they touch the bottom cake board.

After placing the dowels, add a parchment paper round on top of the bottom tier before placing the next tier on top. This will prevent the buttercream from sticking to the layer above. Carefully stack the middle-sized tier on top of the bottom tier, centering it carefully.

Repeat the process of adding dowels and a parchment paper round before placing the smallest tier on top. Once all three tiers are stacked, you can pipe frosting around the bottom of each tier to cover any gaps or imperfections. Decorate the cake as desired, adding fresh flowers, cake toppers, or other embellishments.

It is important to note that wedding cakes should be refrigerated to help set the frosting and maintain freshness. Transporting a wedding cake can be a delicate process, so it is recommended to have a helper to assist with the delivery and ensure the cake arrives safely to its final destination.

Transport and refrigeration

Transporting a wedding cake is a complex process that requires careful planning and execution. Here are some key considerations for the transport and refrigeration of a wedding cake:

Vehicle Preparation:

First, choose a suitable vehicle with a flat and spacious loading area, such as an SUV or a van. Ensure the vehicle has ample space to accommodate the cake's size and tiers. The vehicle should be well-ventilated and air-conditioned to maintain a cool environment, especially during warm weather, to prevent the icing from melting. Pre-cool the vehicle before placing the cake inside, and consider using sun shields or positioning the cake away from direct sunlight.

Packaging and Placement:

Select sturdy cake boxes designed for travel to protect the cake during transport. Ideally, each tier should be packed separately in boxes matching the size of each tier to prevent movement inside the box. Chill the cake thoroughly before transport, as a cold cake is firmer and less prone to damage. Use non-slip mats inside the vehicle to prevent the cake boxes from sliding, especially during turns or sudden stops. Place the cake on a flat surface, such as the floor or trunk of the vehicle, and secure it safely to prevent movement.

Driving and Monitoring:

Drive smoothly and cautiously, avoiding sudden accelerations or brakes to minimise the risk of cake damage. If possible, have a second person accompany the cake to monitor and support it during the journey, especially through less stable road conditions or longer trips.

Refrigeration and Temperature Control:

Maintain optimal temperatures during transport to prevent the cake from becoming unstable. Use insulated covers or portable refrigeration units, especially when travelling through warm climates or during hot weather. Monitor the internal temperature of the vehicle and avoid opening the windows to prevent dust and fluctuating temperatures that might compromise the cake's quality.

Final Inspection and Touch-ups:

Upon arrival at the venue, conduct a final inspection to ensure the cake hasn't shifted or been damaged during transport. Have a repair kit with extra icing, decorations, and tools to fix any minor imperfections.

Communication and Coordination:

Communicate with the baker, venue, and relevant staff to understand essential details such as cake size, weight, and refrigeration requirements. Confirm setup details, including table location, stability, and setup time.

Frequently asked questions