Assembling Wedding Cakes: On-Site Preparation And Setup

Wedding cakes are often tiered and assembled on site. This can be a stressful process, so it's important to give yourself plenty of time to get the cake assembled, gaps filled and decorations applied. If you're making a tiered cake, you'll need to cut the layers into wedges and stack them on top of each other, using cardboard rounds to separate the layers. You can then decorate the cake with fresh flowers, piped cream or other decorations.

Give yourself plenty of time to assemble the cake

It's important to be organised when assembling a wedding cake. Before you start, make sure you have all the equipment you need, including cake rounds, a cake stand, a pastry bag, a plain tip and any decorations, such as fresh flowers or piped cream.

If you're stacking the cake layers on-site, it's a good idea to cut the top layer into wedges first. That way, you can easily remove the plastic wrap and supports when it's time to serve.

Assembling a wedding cake can be a delicate process, so take your time and be careful not to damage the cake. Start by placing the bottom half of the cake on a cake round. Then, spread both cut sides of each layer with your chosen filling. Gently stack the layers on top of each other, using cake rounds in between.

Once the cake is stacked, you can decorate it as desired. Pipe adjoining dots around the base of each layer to hide the cardboard and add fresh flowers or piped cream for a beautiful finish.

Stacking the layers

• Start by placing the bottom layer of the cake on a cardboard round. This will provide a stable base for your cake and make it easier to transport and assemble.
• If you are using a filling, such as Grand Marnier-marmalade, spread it evenly on both cut sides of each cake layer. This will help to hold the layers together and add flavour to your cake.
• Gently stack the next layer on top of the first, making sure it is centred and level. Repeat this process for any additional layers, taking care not to press down too hard and risk squashing the cake.
• Once all the layers are stacked, use a pastry bag fitted with a plain tip to pipe adjoining dots around the base of each layer. This will help to hide the cardboard and give your cake a more polished look.
• Decorate the cake as desired. Fresh flowers, orange blossoms, or piped cream can add a beautiful and elegant touch to your wedding cake.

Remember to give yourself plenty of time to assemble the cake on-site. It is recommended to allow at least an hour for stacking, filling gaps, and applying decorations. This will ensure that your wedding cake looks and tastes its best.

Decorating the cake

When it comes to decorating the cake, there are a few things to keep in mind. Firstly, give yourself plenty of time – at least an hour – to assemble the cake, fill any gaps and apply decorations. If you're using fresh flowers, it can take an hour just to prepare them.

You can decorate your cake with fresh flowers, such as orange blossoms, or dried grasses and preserved blooms for a bohemian wedding. You can also use fresh fruit, such as orange or lemon slices, to add a splash of colour and a tasty flavour.

For a rustic wedding theme, you can create a faux bois effect, which is French for "fake wood". This can be done by painting fondant with a wood grain pattern or by using buttercream and intentionally leaving it textured and rough.

If you're using fondant, roll it out flat and drape it over the cake like a cloth. You can also pipe adjoining dots around the base of each layer to hide the cardboard.

For a messier look, press Pirouette-style cookies into the sides of each tier at different heights. Or, for a neater look, trim them all to stop at the same place. You can also scatter cookie crumbs around the base and top of each tier.

Cutting the cake

When the moment arrives, the couple should place their hands on the wedding cake knife together and cut about an inch into the cake. They should then cut a connecting line and use the knife to lift the slice onto a plate. It's a good idea to practice cutting the cake beforehand, as it can be nerve-wracking to have all eyes on you.

The best way to cut a layered cake is to remove all the layers, but as this is a photo opportunity, you'll want to leave the layers intact and cut the first slice from the bottom. To do this, gently insert a serrated knife vertically into the cake, about 2 inches from the edge. Guide the knife downwards in a gentle sawing motion towards the edge. Start cutting pieces in a concentric circle. After the outer circle has been cut and served, cut another circle 2 inches from that edge and cut another circle of pieces. Eventually, you'll be left with a 6 or 4-inch round centrepiece, which you can score and then cut into wedges. Repeat this process for any smaller tiers.

If you're working with a square or rectangular cake, cut squares or rectangles instead of circles. As you cut, your knife will get messy and sticky with cake crumbs and buttercream. If you keep cutting with a messy knife, it will stick to the cake and the slices won't be even. To avoid this, have a pitcher of hot water to hand to clean the knife between slices.

Transporting the cake

Firstly, it is important to give yourself plenty of time when transporting the cake. Aim to arrive at the venue at least an hour before the cake needs to be assembled to allow for any unexpected delays. This will also give the cake time to sit at room temperature, as it should not be served straight from the refrigerator. Hard butter does not taste good, so it is essential to let the cake warm up slightly. However, be mindful of the room temperature; if it is too hot, the cake may droop and sag after sitting for several hours.

When transporting the cake, it is recommended to use cake rounds, which are cardboard circles that fit the size of your cake layers. Place each layer on a separate cake round and stack them securely in bakery boxes or large Tupperware containers. This will help to prevent the cake from shifting or sliding during transport and minimise the risk of damage.

To further protect the cake during transport, consider using additional packaging materials such as bubble wrap or foam padding. This is especially important if the cake has delicate decorations or intricate details that could be easily damaged. Secure the packaging with tape to ensure that it does not come loose during transport.

It is also a good idea to transport the cake in a vehicle that has a flat, level surface and a secure area to place the cake. Avoid placing the cake on a seat, as it may slide or tip over during transport. If possible, have someone ride with the cake to monitor its condition and ensure it arrives safely.

By following these tips, you can help ensure that your wedding cake arrives at the venue safely and securely, ready to be assembled and displayed for the special occasion.

Frequently asked questions