Baking The Perfect Wedding Cake: A Step-By-Step Guide

Baking a wedding cake can be a daunting task, but with careful planning and preparation, it is achievable. The first step is to decide on the flavours and recipes, taking into account the number of guests and any dietary requirements. It is advisable to test the recipes beforehand to ensure they are suitable. The next step is to plan the cake design, considering the number of tiers and any decorations, such as fresh flowers or a chocolate drip. It is important to have the right equipment, including cake pans, parchment paper, and a stand mixer, and to allow enough time for baking, assembling, and transporting the cake. Freezing cake layers in advance can help with time management and result in a more moist cake. When it comes to assembling the tiers, it is crucial to use supports such as wooden dowels or bubble tea straws to ensure the cake is stable. Finally, adding the finishing touches, such as fresh flowers, should be done as close to the wedding as possible to ensure the cake looks its best.

Choosing a recipe: Opt for a wedding cake recipe to ensure sturdiness and sufficient batter and icing

Choosing a recipe specifically designed for wedding cakes is essential to ensure sturdiness, sufficient batter, and ample icing. Wedding cakes need to be sturdy enough to support multiple tiers and withstand transportation and handling. Here are some tips to help you choose the right recipe:

• Opt for a recipe designed for wedding cakes: Look for recipes that are specifically labelled as wedding cake recipes. These recipes will typically produce a sturdier cake that can bear the weight of multiple tiers. They will also yield a larger quantity of batter and icing, which is necessary for tall, multi-tiered cakes.
• Consider the number of tiers: The number of tiers you plan to have will dictate the amount of batter and icing you need. For example, a three-tier cake typically requires three cakes of 12", 9", and 6" in diameter. Each tier will also need a generous amount of icing, so ensure your recipe makes enough.
• Choose a flavourful and stable frosting: The type of frosting you choose will impact both the taste and stability of your wedding cake. Some popular options include American buttercream, Swiss or Italian meringue buttercream, and chocolate ganache. Consider the temperature of your venue when selecting a frosting, as some are more susceptible to melting.
• Practice and preparation: Before committing to a recipe, it's a good idea to do a test run. Practice making the cake and frosting to ensure that the recipe is manageable and meets your expectations for taste and appearance. This will also help you refine your decorating skills and identify any adjustments needed.
• Allow for ample time: Baking a wedding cake can be a time-intensive process, so plan accordingly. Give yourself enough time to bake, assemble, and decorate the cake without feeling rushed. This will help ensure a beautiful and delicious final product.

Planning and timing: Allow extra time for baking and decorating. Make a test cake and do the math to ensure you have enough ingredients

Planning and timing are crucial when it comes to baking a wedding cake. It is essential to allow extra time for baking and decorating, and here are some tips to help you do that:

Make a Test Cake

Baking a wedding cake is not the time to wing it. Make a test cake to ensure your recipe works and practice your decorating skills. This will also give you an idea of how much time the entire process will take. You can experiment with different recipes and decorations to find the perfect combination. It is also a good idea to keep careful notes so you can refer back to them when making the actual wedding cake.

Do the Math to Ensure You Have Enough Ingredients

Making a wedding cake usually involves baking a large quantity to serve a considerable number of guests. To ensure you have enough ingredients, calculate how much cake you need based on the number of guests and the size of your cake tiers. This calculation will help you determine how many batches of cake batter and frosting you need to make and, consequently, the amount of each ingredient required. It is always better to err on the side of extra cake, so consider making a more significant quantity than you think you need.

Allow Extra Time for Baking and Decorating

Baking a wedding cake can be a time-consuming process, especially if you are making multiple tiers or a large quantity of cake. Plan your time accordingly and allow for extra time to bake, assemble, and decorate the cake. This may include time for baking test cakes, freezing and thawing the cake, and practicing your decorating techniques. Consider any last-minute problems that may arise and build in some buffer time to manage them without stress.

Equipment: Gather all the necessary tools, including cake pans, parchment paper, a large serrated knife, cake boards, and a cake stand or turntable

Before you start baking your wedding cake, it's important to gather all the necessary equipment. Here's a detailed list of the tools you'll need to create a beautiful and stable wedding cake:

Cake Pans

First, you'll need to select the appropriate cake pans for your desired cake size and shape. Standard wedding cakes usually consist of multiple tiers, with each tier requiring a specific pan size. For a three-tier cake, you'll typically need pans in the following sizes: 12", 9", and 6", each about 3" tall. These pans are available at craft stores and baking supply stores. If you're making a larger cake, you may need additional or larger pans. It's a good idea to have a variety of pan sizes and depths on hand, depending on your cake design.

Parchment Paper

Parchment paper is essential for lining your cake pans. Cut the parchment paper to fit the size and shape of your pans. This step ensures that your cakes will release cleanly from the pans and helps achieve a smooth surface. It's worth mentioning that some bakers prefer to use baking or wax paper, or even reusable silicone liners, instead of parchment paper.

Large Serrated Knife

A large serrated knife is a must-have tool for levelling and splitting cake layers. After baking, you'll need to level the cakes by carefully shaving off any domed tops or uneven surfaces. This creates a flat surface for stacking and ensures your tiers are stable. A long, sharp serrated knife will help you achieve a clean, straight cut.

Cake Boards

Cake boards, also known as cake drums or cake circles, are essential for supporting and transporting your cake tiers. They provide a sturdy base for each tier and make it easier to handle and decorate the cakes. Cardboard cake boards are readily available at baking and craft stores in various sizes. For a three-tier cake, you'll typically need boards in 12", 9", and 6" sizes. If your cake has more tiers, ensure you have a board for each.

Cake Stand or Turntable

A cake stand or turntable is incredibly useful when decorating your wedding cake. It allows you to easily spin the cake as you frost and assemble it, ensuring a smooth and even finish. A turntable is especially helpful when creating intricate designs or piping patterns. Additionally, a cake stand can also serve as a beautiful presentation piece for your finished cake.

In addition to the equipment mentioned above, you may also want to invest in a stand mixer, quality aluminium pans (in various sizes), industrial-sized plastic wrap, frosting bags and tips, wooden dowels or bubble tea straws for support, and a sharp central wooden dowel to help guide the stacking process.

Baking and freezing: Bake and freeze cake layers in advance. Wrap them while slightly warm to seal in moisture

Freezing your wedding cake layers in advance is a great way to save time and stress. It's important to wrap the layers while they are still slightly warm to seal in moisture and prevent drying out. Here are some detailed steps and tips for baking and freezing your wedding cake layers:

Baking the Cake Layers:

• Start by assembling all the necessary tools and ingredients, including cake pans, parchment paper, and cardboard cake boards.
• Prepare your cake batter following a recipe specifically designed for wedding cakes, as they require sturdy layers.
• Line your cake pans with parchment paper and butter or grease the pans to ensure the cakes don't stick.
• Bake your cake layers according to the recipe instructions. You can bake them a few days in advance to give yourself enough time for frosting and decoration.

Freezing the Cake Layers:

• Once your cake layers are baked, place the warm pans directly into the freezer for about 30 minutes. This helps accelerate the cooling process.
• After the pans have cooled, gently remove the cake layers from the pans and place them on cardboard cake rounds or a flat surface.
• If you plan to freeze the layers overnight, you can leave them uncovered in the freezer.
• For longer storage, wrap each layer individually in plastic wrap or place them in a large airtight container or Tupperware. Make sure to double wrap the layers if freezing for more than a few days.
• Alternatively, you can wrap the layers in plastic wrap and then foil, or place them in a large ziplock freezer bag.
• Proper wrapping ensures that your cake layers stay moist and delicious, and prevents freezer burn.
• You can freeze cake layers for several weeks without affecting their taste or texture.

Thawing and Assembling:

• Remove the frozen cake layers from the freezer about 30 minutes before you plan to start frosting and assembling the cake.
• Unwrap each layer and let them thaw on the counter.
• Use a serrated knife to trim and level the cake layers while they are still slightly frozen, as it will be easier to cut through without crumbling.
• Chilled cake layers are easier to stack, frost, and carve, so it's best to assemble the cake while the layers are slightly chilled.
• Once the cake is assembled, you can add the final coat of frosting and any desired decorations, such as fresh flowers or cake toppers.

By baking and freezing your wedding cake layers in advance, you can focus on the decorating process and reduce the stress of last-minute preparations. Remember to wrap the layers properly to ensure they stay moist and tasty!

Assembly and decoration: Use supports like wooden dowels or bubble tea straws for stability. Add fresh flowers or other decorations on the morning of the wedding

Assembly and Decoration

Supports

Wedding cakes are heavy, especially if you're going for a multi-tiered creation. It's important to use supports to ensure your cake doesn't collapse. There are several options for supports:

• Wooden dowels
• Bubble tea straws
• Plastic dowels
• SPS (Single Plate System)
• SFS (Stress-Free Supports)
• PVC pipe
• Cardboard tubes
• Thick drinking straws

Wooden dowels are the traditional option, but some bakers worry that they are too thin and narrow to support a large cake, especially if it's moist. They can also be difficult to cut to size. Plastic dowels are wider and more stable, but some bakers find them hard to cut.

Bubble tea straws are a popular alternative to wooden dowels. They are wider in diameter, making them sturdier, and easier to cut. They are also very affordable. However, some bakers worry that they may not be strong enough to support a large, multi-tiered cake.

SPS and SFS are also recommended by bakers, but they can be more expensive.

Flowers

Fresh flowers are a popular choice for wedding cakes, but they come with risks. It's important to ensure that any flowers you use are food-safe and have not been treated with pesticides or other chemicals. You can buy food-safe flowers from specialist suppliers.

One baker shared a horror story of a cake they decorated with fresh flowers, which looked beautiful at first, but when the flowers warmed up, they released hundreds of bugs into the cake. Another baker shared a story of a cake they decorated with fresh flowers that had been chilled. When the flowers warmed up, they opened up and ruined the cake.

If you do decide to use fresh flowers, it's best to add them to the cake on the morning of the wedding. You can also do a test by putting the flowers you want to use in a cupcake overnight to see if they still look good the next day.

Some bakers recommend using plastic floral picks that hold water, or wrapping the stems in floral tape and inserting them into a small straw before putting them in the cake.

If you're worried about the risks of fresh flowers, you could use silk flowers instead. Sugar flowers are another option, but these need to be ordered in advance.

Frequently asked questions