Assembling A Small Wedding Cake: Easy Step-By-Step Guide

A wedding cake is a beautiful centrepiece for any wedding, and assembling a small wedding cake is a manageable task for any home baker. Here are some tips and tricks to help you create a stunning and stable wedding cake.

Firstly, it is important to plan ahead. The cake layers can be baked and frozen in advance, and you should also allow enough time for the cakes to cool completely before assembling and decorating. In addition, you will need to gather the necessary tools and ingredients, such as cake boards, dowels, and icing.

When you are ready to assemble the cake, start by placing the largest layer on a cake board and securing it with a dollop of batter or icing. Then, coat the top of this layer with a layer of filling, leaving a small gap at the edge. Repeat this process with the remaining layers, placing the smallest layer on top.

To ensure the stability of the cake, it is crucial to use dowels. Mark and cut the dowels to the correct length, and insert them into the largest tier, starting with one in the centre. Then, add additional dowels around the circumference of the next tier. Repeat this process for any remaining layers.

Finally, you can decorate the cake with icing, flowers, or other embellishments. It is recommended to add fresh flowers to the cake about an hour before the wedding to ensure they look their best.

Choosing a cake flavour and recipe

• Classic flavours: Vanilla and chocolate are classic flavours that are always a popular choice for wedding cakes. Vanilla, in particular, is a foolproof option that works well with almost any type of frosting and filling, allowing you to stick with a classic combination or get creative.
• Seasonal and fruity flavours: Consider the season when choosing a fruity flavour. Summer is perfect for flavours like strawberry, cherry, blueberry, and lemon, while fall is all about pumpkin spice. For a winter wedding, you might opt for more indulgent flavours like tiramisu or chocolate.
• Exotic and unique flavours: If you want to make a statement, go for exotic flavours like passionfruit, or unique combinations like cardamom pistachio orange or almond cake with salted caramel and caramel buttercream. These flavours offer a modern twist on traditional options.
• Complimentary flavours: When choosing a multi-tiered cake, consider selecting multiple flavours that complement each other. For example, you could pair a vanilla sponge cake with raspberry jam filling and marzipan frosting, or a chocolate cake with chocolate mousse filling and chocolate buttercream.
• Personal favourites: Ultimately, it's your wedding, so choose flavours that you and your partner love! Don't worry about pleasing everyone—focus on finding flavours that are meaningful and enjoyable for both of you.
• Research and testing: Look into emerging cake flavours and consult with different bakers to schedule tastings. This will help you discover new options and narrow down your choices to find the perfect flavour for your special day.

Preparing the icing and filling

Making the Icing:

Start by gathering your ingredients. A simple wedding cake icing can be made using shortening, water, clear imitation vanilla extract, almond extract, powdered sugar, and salt. Combine the shortening, water, vanilla extract, salt, and almond extract in the bowl of a stand mixer. It is essential to use a stand mixer with a paddle attachment to ensure proper mixing. Beat the mixture until it is smooth and creamy, ensuring that all the ingredients are well combined.

Once you have a smooth base, gradually mix in half of the powdered sugar. It is important to take your time during this step to avoid any lumps. Continue mixing for at least 5 minutes, or up to 10 minutes if you want a really smooth and creamy icing. Then, mix in the remaining powdered sugar, but only until it is combined. Do not overmix at this stage. Finally, adjust the consistency by adding a little water if needed. The amount of water you add will depend on whether you want a thinner icing for coating the cake or a thicker consistency for decorations.

Making the Filling:

For a simple and classic filling, you can use lemon curd. Prepare 2-3 batches of lemon curd, depending on how much filling you want between the cake layers. You can also get creative and experiment with other filling options, such as different flavoured buttercreams or even fresh fruit fillings. If you opt for a buttercream filling, you can make it the same way as the icing, adding food colouring or extracts to flavour and colour the buttercream.

Assembling the Cake:

Now that you have your icing and filling ready, it's time to assemble your small wedding cake. Start by levelling off your cakes. Use a large serrated knife to cut a thin layer off the tops of all the cakes to create a flat surface. This will ensure that your cake layers stack evenly.

Place one cake layer on a cake board or a serving platter. If you are using a cardboard cake round, ensure it is under the first layer. Spread a generous amount of your chosen filling onto the cake layer, ensuring it is evenly distributed. Top it with another cake layer, and repeat this process until you have filled and stacked all your cake layers.

Once your cake is stacked, it's time to crumb coat. Use a large icing spatula to spread a thin layer of icing all over the top and sides of the cake. This crumb coat will seal in any crumbs and create a smooth base for your final coat of icing. Refrigerate the cake for a while to let the crumb coat set.

Finally, apply the final coat of icing to your small wedding cake. Use a large icing spatula and a bench scraper to achieve a smooth and even finish. Decorate the cake as desired, and your small wedding cake will be ready to serve!

Using cake boards and dowels for stability

Using cake boards and dowels is essential for the stability of your small wedding cake. Cake boards help to stabilise the cake and make it easier to place each tier onto the cake. Purchase or cut the cake boards so they are the same size as the cake layer. For smaller layers (6 inches or less), you can stack two cakes on one board.

Before placing the cake layer(s) onto the board, lightly place the next cake board on top of the previous cake layer to make an outline. This way, you will know where to place the dowels, ensuring they are directly under the next layer.

A good rule of thumb is to use one dowel for every two inches of cake. For example, a 16-inch or 18-inch cake will require at least eight dowels, and a 10-inch cake will need at least six. You should wash and dry the dowels before inserting them into the cake, and cut them to the same length. They should be inserted straight and not at an angle. It may be easier to place the dowels in the cake if it has been chilled first.

When inserting the dowels into the largest tier, start by putting one in the centre of the cake, and then place additional dowels slightly inside the circumference where the next tier will sit, so the dowels are below the second tier. Repeat this process with the remaining layers, except for the top one, centring them exactly using a palette knife to move them without ruining the icing.

After the cake is stacked completely, you can further stabilise it by running a long wooden dowel with a sharpened end through all the cake tiers from the top. The sharpened end should penetrate through each cake board and then embed itself into the base cake board. This will prevent any shifting. If your dowels are not long enough to go through the entire cake, stabilise the first two tiers on the bottom using this method, and then repeat it with the top two or three tiers.

Stacking the cake layers

Prepare the Cake Layers and Dowels:

• Before stacking, ensure that your cake layers are completely level and evenly coated with frosting or icing.
• For the bottom tier, use a thicker cake board, such as plywood, that is either the same diameter as the cake or at least 2 inches bigger, depending on your desired design.
• Wash and dry the dowels before inserting them into the cake. You can use wooden or plastic dowels, but plastic dowels tend to be wider, so you may need fewer of them.
• Cut all the dowels for each layer to the same length before placing any into the cake. They should be inserted straight down and not at an angle.

Stacking the Layers:

• Using icing, "glue" the bottom tier of the cake onto the prepared cake board.
• Insert dowels into the bottom layer. Start by placing one dowel in the center, then add additional dowels a little inside the circumference where the next tier will sit.
• Use the cake board for the next layer to gently imprint an outline in the center of the icing on the bottom layer. Remove the cake board, and use this guideline to insert the dowels.
• Insert one dowel into the next tier within the marked circle, ensuring it goes straight down to the cake board below. Use a knife to score the dowel at the exact height of the top of the cake, then pull the dowel out and cut it to the correct length.
• Cut the remaining dowels for that tier to match the first one. Insert them into the cake tier, spacing them evenly about 1 inch in from the cake board outline. Push them straight down until they touch the bottom cake board.
• Repeat this process with the remaining layers, except for the top one. Center each layer precisely using a palette knife to avoid damaging the icing.
• For the top layer, use icing to glue it onto a cake board of the same size. Ice it evenly, and then place it on top of the cake.

Additional Stabilization:

• For added stability, you can run a long wooden dowel with a sharpened end through all the cake tiers from the top. This will prevent any shifting.
• If your dowels are not long enough to go through the entire cake, you can stabilize the first two tiers together and then repeat the process with the top tiers.
• To hide any spaces or smears between the tiers, you can pipe frosting or dots of frosting around the base of each layer.

Remember to work carefully and slowly when stacking the layers to avoid any accidents. By following these steps, you'll be able to create a beautiful and stable small wedding cake.

Decorating the cake

Decorating a small wedding cake is a fun and creative process. Here are some tips and instructions to help you achieve a beautiful and elegant result:

Preparing the Cake Layers:

Before you begin decorating, ensure that your cake layers are completely cooled. You can even chill the cakes in the refrigerator to make them easier to handle. If you're working with multiple tiers, it's essential to use cake boards for stability and ease of placement.

Creating a Crumb Coat:

Start by preparing a crumb coat, which is a thin layer of frosting applied to the cake. This step seals in any crumbs, creating a smooth base for your final layer of frosting. Refrigerate the cake after applying the crumb coat to let it set.

Applying the Final Layer of Frosting:

Now, it's time to apply the main event—the final layer of frosting! You can use a variety of tools like a bench scraper, icing spatula, or piping bag to create different textures and designs. For a simple yet elegant look, use a bench scraper to create beautiful ruffles on the cake.

Adding the Finishing Touches:

Once you're happy with the frosting, it's time for the finishing touches. You can pipe frosting dots or beads between the tiers and around the base of the cake to cover any imperfections or seams. Fresh flowers, artificial blooms, or piped cream can also be added for decoration.

Transporting and Storing the Cake:

If you're transporting the cake to the wedding venue, do so with extreme care. Place the cake in a sturdy box or container and transport it as little as possible to avoid accidents. Refrigerate the cake until it's ready to be served, and enjoy the delicious and beautiful result!

Frequently asked questions