Assembling A Dreamy Layered Wedding Cake: A Step-By-Step Guide

Layered cakes are perfect for special occasions like weddings. They are made by stacking multiple sheets of cake, held together by frosting or another type of filling. The first step to assembling a layered cake is to trim the cake layers to create a flat surface. Then, spread the filling or frosting on the first layer, followed by stacking another layer on top. This process is repeated until all the layers are stacked. A crumb coat, a thin layer of frosting, is then applied to the entire cake to trap crumbs. The cake is then chilled, and a thicker layer of frosting is applied to the top and sides. The cake is chilled again, and then it is ready for any final decorations.

Prepare the cake pans

Preparing the cake pans is the first step to ensuring your wedding cake turns out perfectly. Here is a detailed, step-by-step guide to preparing your cake pans for a layered wedding cake:

Firstly, decide on the size of your cake and get out the required number of cake pans. For a wedding cake, you will typically need three pans for each tier, so prepare accordingly. Cut parchment paper to fit inside each pan, ensuring the bottom of the cake does not stick to the pan and comes out in one piece. Alternatively, you can use baking or non-stick spray to grease the pans.

Next, create a barrier between the cake batter and the pans to ensure nothing sticks. You can do this by coating the parchment paper-lined pans with butter, margarine, or shortening, and then dusting them with flour. Another option is to use a non-stick spray like Baker's Joy, which is easily available at most grocery stores.

If you want to ensure your cake layers are the same size and have flat tops, use a digital scale to measure and distribute your cake batter evenly among the pans. Weighing the pans as you fill them will guarantee evenly sized layers.

Finally, to bake flat cakes, reduce the oven temperature by 25 degrees Fahrenheit and increase the baking time by half. For example, if your recipe calls for baking at 350 degrees Fahrenheit for 30 minutes, instead bake at 325 degrees Fahrenheit for a total of 45 minutes. This will slow down the oven spring, preventing a dome from forming and making assembly much easier.

Bake flat, even layers

Achieving flat, even layers is crucial when assembling a wedding cake. Here are some tips to ensure your cake layers turn out flat and even:

Prepare Your Cake Pans

Using parchment paper to line your cake pans is essential. This ensures that the cake doesn't stick to the pan and allows for easy removal. Cut the parchment paper to fit your pan perfectly, or purchase pre-cut rounds. Additionally, greasing the parchment paper and the pan itself with butter or non-stick baking spray creates a barrier that further prevents sticking.

Distribute Batter Evenly

To ensure that your cake layers are the same size, use a digital scale to measure and distribute the batter evenly among the pans. This simple trick guarantees uniform layers, making assembly much easier.

Control Baking Temperature

Baking at a lower temperature is a game-changer for achieving flat cake layers. Reduce the temperature by 25 degrees Fahrenheit and increase the baking time by half. For example, if your recipe calls for baking at 350 degrees Fahrenheit for 30 minutes, bake at 325 degrees Fahrenheit for a total of 45 minutes. This slower baking process prevents a dome from forming, resulting in beautifully flat cakes.

Cool and Chill the Cake Layers

Allow your cakes to cool completely before assembling. Chilling the layers in the refrigerator for at least an hour or even overnight will make them easier to handle and reduce the chances of cracking or moving around during assembly.

Trim the Cake Layers

If your cake layers have a domed top, use a long serrated knife to trim them and create a flat surface. This step ensures that your layers stack evenly and provides a neat finish.

Cool the cakes completely

Cooling the cakes completely before assembly is a crucial step in making a wedding cake. Here are some detailed instructions to ensure your cakes cool properly:

First, remove the cakes from the oven when they are baked through. You can check this by inserting a toothpick or cake tester into the centre of the cake—if it comes out clean, the cakes are done. Place the cakes on a wire cooling rack and allow them to cool to room temperature. This will ensure that the cakes are stable and less likely to move around or crack during assembly.

Once the cakes have reached room temperature, you can chill them in the refrigerator. Cover the cakes with plastic wrap and place them in the fridge for at least an hour, or up to five days. Chilling the cakes will make them easier to slice and frost, and it will also help set the crumb coat. If you are short on time, you can chill the cakes overnight and frost them the next day.

When you are ready to assemble the cake, use a large serrated knife to trim the tops off the cakes and create a flat surface. This step is especially important if your cakes have domed during baking. Place the cakes cut-side down as you assemble and frost them.

By following these steps, you will ensure that your wedding cake layers are completely cooled and ready for assembly. This will help you create a stable and beautiful layered wedding cake.

Assemble the layers

Assembling a wedding cake is a fun and creative process. Here is a step-by-step guide to help you create a beautiful and stable layered wedding cake:

Step 1: Prepare the Cake Layers

Before assembling, ensure your cakes are completely cooled. You can even chill them in the fridge to make them easier to work with and prevent melting frosting. If your cakes have domed during baking, use a long serrated knife to trim the tops and create a flat surface. This will ensure your cake layers stack evenly.

Step 2: Create a Stable Base

Place your first cake layer on a cardboard cake round that is the same size as your cake. You can also use a turntable to make decorating easier. If you're making a multi-tiered cake, it's essential to use a sturdy cake board between each tier for added support and stability.

Step 3: Spread the Filling

Using a small offset spatula, spread your chosen filling or frosting evenly over the first cake layer. This layer should be generous, extending slightly beyond the edges of the cake. If using a soft filling, such as lemon curd or jam, pipe a "`dam`" of frosting around the perimeter of the cake layer first to prevent leakage.

Step 4: Stack the Cake Layers

Carefully place the next cake layer on top, cut-side down. It's fine if some of the filling spills out over the sides. Repeat the process of spreading the filling and stacking the cake layers until you've added all your layers.

Step 5: Apply the Crumb Coat

This step will help you achieve a smooth and professional-looking finish. Spread a thin layer of frosting over the entire cake, including the top and sides. This crumb coat will seal in any crumbs, ensuring your final coat of frosting is neat and crumb-free.

Step 6: Chill and Finalise

Chill the assembled cake in the fridge for about 30 minutes to allow the crumb coat to set. Once set, remove the cake from the fridge and apply a thicker layer of frosting to the top and sides, using a large offset spatula. Use a bench scraper to smooth out the sides for an even finish.

Step 7: Final Touches

Return the cake to the fridge for at least another 30 minutes to set the frosting. Finally, add any desired decorations, such as piped frosting, fresh flowers, or sprinkles. Your beautiful layered wedding cake is now ready to be served and enjoyed!

Apply a crumb coat

Now that you have assembled your cake, it's time to apply a crumb coat. This is a thin layer of frosting spread over the cake to tamp down crumbs and give the finished cake a smooth and beautiful look.

Place the other cake layer, with the cut side down, on top of the filling. Gently press down to make it level. Using a small spatula, spread the cake with 1 1/2 cups more of the frosting, plus any that oozes out from between the layers. Your goal is a thin layer that seals in the crumbs. Refrigerate the cake for about 30 minutes.

The "naked cake" look that is so popular right now is often just a simple crumb coat. Starting at the top and working your way down, apply the crumb coat, filling in any gaps or uneven surfaces. If your frosting is pretty thick, you may want to thin it out with a tablespoon or two of milk. Then, chill the cake in the fridge for about 30 minutes.

After the crumb coat has set, you can finish the cake with a thicker coat of frosting.

Frequently asked questions