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

Baking a wedding cake from scratch is a challenging but rewarding endeavour. It is important to plan ahead, allowing time to practice the recipe and decorations, and to assemble and decorate the final cake. It is also crucial to have the right tools and ingredients, including cake pans, parchment paper, cake boards, and a variety of mixing and icing equipment. The baker should also consider the size of the cake, the number of tiers, and the desired decorations, such as fresh flowers or a simple rustic style. Most importantly, the cake should taste delicious, with popular flavours including vanilla, chocolate, carrot, and lemon.

Choosing a flavour combination

• Consider the couple's favourites: Think about the couple's favourite flavours and try to incorporate them into the cake. For instance, if they love fruity flavours, you could use a recipe like olive oil cake with layers of lemon curd and raspberry cream.
• Seasonal ingredients: Using seasonal ingredients can add a unique touch to your wedding cake. For example, a spring wedding cake could feature fresh berries, while an autumn cake could include spices like cinnamon and nutmeg.
• Classic flavours: If you want to play it safe, opt for classic flavours like vanilla, chocolate, or red velvet. These flavours are crowd-pleasers and are likely to be enjoyed by most guests.
• Unique combinations: Don't be afraid to get creative and experiment with unique flavour combinations. For instance, you could pair a chocolate cake with a tangy cream cheese frosting or add a twist to a traditional vanilla cake by infusing it with lavender or rose.
• Dietary restrictions: Keep in mind any dietary restrictions or allergies that guests may have. Offer alternatives such as gluten-free or vegan options to ensure that everyone can enjoy the cake.
• Testing and practice: It is essential to test different flavour combinations before finalising your decision. Bake sample cakes and get feedback from family and friends to ensure that your chosen flavours are well-received.

Gathering the right tools

To bake a wedding cake from scratch, you will need the following tools:

• A stand-up mixer or a handheld mixer.
• Good-quality ingredients, including vanilla extract, butter, and eggs.
• Round cake pans in various sizes, such as 12", 9", and 6", depending on the desired size of your cake.
• Parchment paper.
• Baking spray or butter for coating the pans.
• Cake strips to ensure even cooking and prevent doming in the middle of the cake.
• Cardboard cake rounds in the same sizes as your cake pans.
• A cake leveller or a large serrated knife to level the cakes.
• Icing spatulas in various sizes.
• A rotating cake stand.
• Piping bags and tips for decorating.
• Fresh flowers, cake toppers, or other decorations.
• A lazy Susan for decorating the cake.
• Dowels for supporting the cake tiers.
• A hacksaw for cutting the dowels to size.
• A refrigerator with ample space to store the cake.
• Transport boxes or containers to safely carry the cake to the wedding venue.

Decorating the cake

Decorating a wedding cake is a fun and creative process. Here is a step-by-step guide to help you achieve a beautiful and elegant finish.

Step 1: Prepare the Cake Boards and Layers

Before you begin decorating, ensure your cake layers are completely cooled. You can level off the cakes by slicing a thin layer off the tops to create a flat surface. This step is optional but will help you achieve a neater finish. Place each layer on a cardboard cake round, trimming any excess with kitchen shears.

Step 2: Apply the Crumb Coat

The crumb coat is a thin layer of frosting that seals in crumbs and protects the outer layer of frosting. Using a large icing spatula, spread a scant amount of frosting on the top and sides of each layer. Refrigerate the cakes for about 20-30 minutes to help set the crumb coat.

Step 3: Apply the Exterior Frosting

For a textured, ruffled look, use a small icing spatula and run it around the cakes while spinning them on a cake turner. This technique is simple yet creates beautiful ruffles. Repeat this process for each tier, including the tops of the cakes if desired.

Step 4: Assemble the Tiers

To assemble the tiers, start by tracing a circle on the top of the bottom tier where the smaller tier will sit. Measure and cut cake dowels to match the height of the bottom cake, and insert them into the cake, spacing them evenly to form the corners of a square. The dowels provide support and stability for the top tier.

Step 5: Add Final Details and Decorations

Carefully place the smaller tier on top of the bottom tier. You can pipe frosting around the bottom of the top tier to cover any smears or spaces. You can also pipe dots of frosting with a round piping tip between the tiers and around the bottom of the whole cake to resemble pretty pearls. Smooth any peaks on these pearls by moistening your fingertip with water and gently pressing down.

Finally, add any decorative pieces, such as artificial flowers, fresh flowers, or cake toppers.

Tips for Success:

• Practice assembling and decorating cakes before the wedding.
• Use a variety of icing spatula sizes for different tiers and ruffled edges.
• Refrigerate the cake layers before and after applying the crumb coat to ensure it sets properly.
• When assembling the tiers, use a cardboard cake round between the layers for added support and stability.
• Transport the cake with moral support! Bring a friend to help with the cake boxes and to give you an extra pair of eyes when centering the layers.

Assembling the tiers

Now that you have your cakes baked, cooled, and levelled, it's time to assemble the tiers!

If you are making a multi-tiered cake, you will need to reinforce the bottom tier(s) with dowels to support the weight of the upper tier(s). To do this, cut dowels to the height of the bottom tier and insert them into the cake, leaving about an inch from the edge of the cake. Place the dowels in a circle pattern, spacing them about 2 inches apart to form the corners of a square. You can also use a centre dowel for added stability.

Next, place a small amount of icing in the centre of the bottom tier to act as "glue" for the top tier. Carefully place the top tier onto the bottom tier, centring it on the circle you traced earlier.

If there are any gaps or smears between the tiers, you can pipe frosting around the bottom of the top tier to cover them up. You can also pipe dots of frosting between the tiers and around the bottom of the whole cake to resemble pretty pearls. Smooth down any pointy peaks on the pearls by moistening your fingertip with water and gently pressing down.

Finally, add any decorative pieces, such as artificial flowers, and your wedding cake is ready to be served!

Transporting the cake

Transporting a wedding cake is a delicate process that requires careful planning and execution. Here are some detailed instructions to ensure your cake arrives safely and in perfect condition:

Packaging and Preparation:

Choose the right packaging for your cake. Use sturdy cake boxes designed for travel, preferably with separate boxes for each tier to prevent movement. Chill the cake thoroughly before placing it in the box, as a cold cake is firmer and less prone to damage. You can also use non-slip mats inside the box and the vehicle to prevent sliding during transport.

Optimising Vehicle Conditions:

Select a vehicle with a spacious and flat loading area, such as an SUV or a van. Pre-cool the vehicle with air conditioning, especially if the cake has icing or if the weather is warm. Shield the cake from direct sunlight by using sun shields or positioning it in a shaded area of the vehicle.

Place the cake on a flat surface within the vehicle, ensuring it is stable and secure. The centre of the vehicle is ideal, as movement is minimised in this area. If travelling alone, the trunk or the floor in front of the passenger seat can work, provided the cake is secured. Drive smoothly, avoiding sudden accelerations or brakes, to reduce the risk of damage. Having a second person to monitor and hold the cake steady during the journey can provide additional security.

Long-Distance Transportation:

For long-distance transportation, consider the type of cake covering. Fondant or buttercream-covered cakes are more stable and less prone to melting than those with fresh cream or mascarpone. Transporting the tiers separately and assembling them at the venue is advisable if your cake has intricate decorations or delicate structures.

Temperature Control:

Maintain optimal temperatures during transit to prevent the cake from becoming unstable. Use insulated covers or portable refrigeration units, especially in warm climates or hot weather. Monitor the internal temperature of the vehicle and avoid opening the windows, as this can introduce dust and fluctuating temperatures that may compromise the cake's quality.

Public Transport:

If using public transport, opt for a sturdy, flat-base carrier that fits the cake box snugly, along with a thermal bag. Travel during less crowded times and keep the cake close to you to avoid bumps and shakes from other passengers.

Communication with the Venue:

Prior communication with the venue is essential. Confirm setup details, including table location, stability, and setup time. Once the cake arrives, conduct a final inspection to ensure no elements have shifted or been damaged. Have a repair kit with extra icing, decorations, and tools to fix any minor issues.

Environmental Considerations:

Be aware of the route's environment and plan accordingly. Avoid roads with rough terrain, potholes, or areas prone to traffic jams. Use real-time traffic updates to navigate unexpected delays or issues.

Final Setup at the Venue:

Use a wheeled cart to transport the cake from the vehicle to the display area, minimising handling and shaking. Check the stability of the display table and ensure it is away from high-traffic areas and direct sunlight or windows, which could affect the cake's structure and appearance.

Assembly and Final Touches:

If the cake has been transported in separate tiers, assemble it with precision, starting with the largest tier at the base and working up to the smallest. Apply any final decorations that were too delicate to transport, such as fresh flowers or intricate icing details.

Frequently asked questions