Assembling A Wedding Cake: Buttercream Basics

Buttercream is a versatile and classic frosting that is a popular choice for wedding cakes. It is made by mixing powdered sugar, butter, milk, and vanilla, and can be customised to fit any couple's preferences. This guide will take you through the process of assembling a buttercream wedding cake, from preparing the cake pans to stacking the tiers and adding the final decorations.

Choosing a flavour

Classic Flavours

Vanilla and chocolate are classic flavours that are sure to please a variety of wedding guests. Vanilla buttercream is a popular choice for wedding cakes as it is not too sweet and complements many different types of desserts. Chocolate buttercream, on the other hand, offers a rich and indulgent option that is perfect for chocolate lovers. These classic flavours can be enhanced with additional ingredients such as mini chocolate chips or a hint of caramel.

Fruit Flavours

If you're looking for something a little more unique, consider incorporating fruit flavours into your buttercream. Fresh fruits such as apricots, figs, and berries can also be used as decorations on your cake. Some interesting fruit flavour combinations include:

• Lemon drop-flavoured cake with lemon buttercream
• Orange blossom cake with candied pistachios and orange buttercream
• Cardamom cake with fresh raspberries
• Carrot cake with cream cheese frosting

Creative Combinations

For a truly unique wedding cake, you can experiment with creative flavour combinations. Some ideas include:

• Red velvet cake with cream cheese frosting
• Marble cake
• Almond cake with textured vanilla buttercream
• Semi-naked vanilla-almond cake with a thin layer of buttercream
• Funfetti cake

Customising Your Flavour

When choosing a flavour for your buttercream wedding cake, don't be afraid to get creative and make it your own. You can add extracts to the frosting such as almond, lemon, orange, or coconut. You can also mix in a few tablespoons of raspberry jam or use a different type of milk such as buttermilk or heavy cream to adjust the flavour. If you're feeling adventurous, you can even combine multiple flavours for a unique taste experience.

Preparing the cake pans

Start by gathering the necessary supplies, including round cake pans in the desired sizes (typically 9-inch and 6-inch pans for a two-tier cake) , parchment paper, non-stick spray or butter for greasing, cake boards, and cake dowels.

Begin by lightly greasing the bottoms and sides of your cake pans with non-stick spray or butter. This will create a barrier that prevents the cake from sticking to the pan.

Next, take your parchment paper and cut out rounds that fit the bottom of your cake pans. Place these parchment paper rounds inside each pan, on top of the greasing. This step is essential as it guarantees that your cakes will release seamlessly from the pans later.

At this point, you can also prepare your cake boards. Cut out circles that match the size of your cake pans—one cake board for each tier of your cake. These cake boards provide stability and make it easier to transport and handle the tiers during assembly.

Now, it's time to mix your cake batter. It's important to follow a trusted recipe and measure your ingredients accurately. For a two-tier cake, you will need enough batter to fill your cake pans appropriately. Typically, a 9-inch cake requires 8-9 cups of batter, while a 6-inch cake needs about 4 cups.

Once your batter is ready, carefully pour it into the prepared cake pans. To ensure even baking, try to distribute the batter evenly among the pans. You can use a kitchen scale to weigh the pans and adjust the batter quantity as needed.

Place your filled cake pans in the oven and bake according to your recipe's instructions. The baking time will depend on the size of your cakes and your oven's temperature, but a general guideline is around 20-25 minutes for a 9-inch cake and 15-20 minutes for a 6-inch cake.

When the cakes are baked through, remove them from the oven and allow them to cool completely in the pans. This step is crucial, as it helps the cakes set and makes them easier to handle during assembly.

Once your cakes are cooled, it's time to level them. Use a large serrated knife or a cake leveler to slice off the domed tops of the cakes, creating a flat surface. This step ensures that your tiers will stack evenly.

With your cake pans prepared, you are now ready to move on to the next steps of assembling your buttercream wedding cake!

Stacking the cake tiers

Stacking a tiered buttercream wedding cake can be a daunting task, but with the right tools and techniques, you can achieve a beautiful and stable cake. Here are some detailed instructions for stacking the cake tiers:

Supplies:

First, gather all the necessary supplies for stacking your cake tiers:

• Baked and prepared cake layers: Each tier of your wedding cake will consist of multiple cake layers with filling between them. For a sturdier cake, it is recommended to use three layers of cake and two layers of filling for each tier.
• Cake base: Choose a sturdy cake base that is at least two inches larger than your largest cake tier. Foam core board is a good option, but you can also glue together several cardboard cake rounds. Avoid using premade cake drums or thin cake bases as they may not be strong enough.
• Cake boards: Use foam core or cardboard cake boards that are the same size as each cake tier. These will go directly under each tier to provide support.
• Dowels: Plastic dowels, wooden dowels, or bubble tea straws can be used to provide structural support. Avoid using regular straws as they are not sturdy enough.
• Cake leveler or large knife: This is necessary to level each cake layer before stacking.
• Icing spatulas and smoothers: These tools will help you fill and frost your cake layers smoothly.
• Candy melts or hot glue: These will be used to attach the cake board of the bottom tier to the cake base.
• Edible marker: Use this to mark the dowels for cutting.
• Scissors or wire cutters: You will need these to cut the dowels or straws.

• Prepare your cake layers: Level each cake layer and fill them with your chosen filling, such as buttercream, fruit, or curd. Chill the filled cake layers to allow them to firm up, making them easier to handle during stacking.
• Create a cake base: Cover your cake base with foil, fondant, or wrapping paper. Cut out a circle in the centre of the wrapping, exposing the base itself. This will ensure that the bottom cake tier attaches securely to the base.
• Attach the bottom tier: Use melted candy melts or hot glue to attach the cake board of the bottom tier to the centre of the cake base. Carefully lift the bottom tier and place it on the cake base, using an icing spatula to centre it.
• Insert the dowels: Place a cake board of the same size as the next tier on top of the bottom tier and use a toothpick to trace a guide for the dowels. Insert the first dowel and mark it at the top of the cake. Remove the dowel, cut it, and use it as a template to cut the remaining dowels. Insert the cut dowels back into the cake, ensuring they are flush with the surface.
• Check for level: Place a cake board on top of the dowels and use a small level to check if the surface is level. Adjust the height of the dowels if needed.
• Repeat for additional tiers: If you have more than two tiers, add dowels to each tier (except the top one) before stacking.
• Stack the next tier: Apply a small amount of melted candy melts or buttercream on top of the bottom tier. Carefully lift the next tier and place it on top of the dowels. Use an icing spatula to centre it and adjust its position as needed.
• Add final touches: Once all the tiers are stacked, you can add a border to each tier, pipe additional buttercream, or decorate with flowers, fruits, or other embellishments.

By following these steps and paying attention to the details, you can confidently stack your buttercream wedding cake tiers, creating a stable and beautiful centerpiece for your special day.

Adding decorations

Before you start decorating, it's important to prepare your cake layers. Use a cake leveler or a large knife to ensure that each layer is level and flat. This step is crucial to ensure that your cake tiers are stable and don't tilt or collapse. Once your layers are level, you can start assembling your cake. Place a small amount of melted candy melts or buttercream on a cake board, and then add your first cake layer. Repeat this process, adding two layers of filling for every three layers of cake.

Now, apply a thin crumb coat of buttercream around the entire cake. This will help catch any crumbs and create a smooth surface for your final coat of buttercream. At this point, you can chill your cake to help the crumb coat set, or you can loosely wrap it in plastic wrap and set it aside for a few hours to let the layers settle.

Once your crumb coat is set, you can add the final coat of buttercream. You can use a bench scraper or an icing spatula to achieve a smooth finish. If you're using fondant, you might want to chill the cake again to firm up the buttercream before adding the fondant.

Now for the fun part—adding the decorations! Fresh flowers and greenery are a popular choice for buttercream wedding cakes. You can use blooms like peonies, roses, dahlias, and hydrangeas to add a romantic and elegant touch. If you want to add some colour, consider using bright bougainvillea, garden roses, or orchids. You can also incorporate fresh fruit like apricots, figs, berries, or citrus slices for a rustic or tropical vibe.

If you're feeling creative, you can try your hand at piping designs on your cake. You can use different piping tips to create ruffles, rosettes, or dots. You can even pipe a hanger or a monogram on your cake for a personalised touch. Another option is to add some texture to your buttercream by using a small icing spatula and running it around the cake while spinning it on a cake turner, creating beautiful ruffles.

Don't forget the cake topper! A simple topper with the couple's initials or a romantic phrase can be a lovely finishing touch.

Remember, the key to successful buttercream wedding cake decorations is to have fun and be creative. You can mix and match different elements to create a cake that reflects your unique style and taste.

Storing the cake

Storing a buttercream wedding cake is a delicate task. Here are some tips to ensure your cake stays in good condition:

• Keeping the cake in a refrigerator overnight is an option, but it is not necessary. Buttercream is stable at room temperature, and a cool room should be sufficient to store the cake.
• If you choose to refrigerate the cake, it is recommended to use a corrugated cardboard box, with one side cut out as a door, to easily slide the cake in and out.
• Alternatively, you can store the cake in an airtight cake box or container to protect it from dust and accidents.
• If you live in a hot climate, it is advisable to store the cake in an air-conditioned room or refrigerator to prevent melting.
• For transportation, it is beneficial to use non-slip mats and padding to secure the cake and prevent any damage during the journey.
• If the cake is not going to be served for at least three days, it is best to freeze it. Wrap the cake layers or the entire cake in plastic wrap, followed by foil, and then place it in the freezer.
• For cakes with fruit, it is recommended to store them in the refrigerator, well-wrapped in plastic wrap, to prevent drying out.
• When ready to serve, allow the cake to sit at room temperature for around 20 minutes to enhance the flavor and texture.
• If your cake has perishable ingredients, such as Swiss meringue buttercream, cream cheese buttercream, or fruit fillings, it is essential to store it in the refrigerator, covered in a cake box or container, to maintain food safety.
• When removing the cake from the refrigerator, avoid touching it until the condensation evaporates to prevent any weirdness or stickiness, especially if you have used dark-colored buttercream.

Additional Tips:

• It is not necessary to store fondant-covered cakes in the refrigerator unless they have perishable fillings. Condensation and fondant bubbles may occur, but this is a matter of personal preference.
• If you prefer to work with chilled cakes, it is perfectly acceptable to do so. Combining storage methods, such as chilling before transportation, is also an option.

Remember, these are general guidelines, and you can adjust them based on your specific circumstances and preferences.

Frequently asked questions