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

Baking a wedding cake is a complex process that requires careful planning and execution. From designing the cake and making a shopping list, to baking, assembling, and decorating, there are many steps involved in creating a beautiful and delicious wedding cake. It's important to allow the cakes to cool completely before frosting and assembling, and to test for doneness by inserting a toothpick into the centre of the cake. Wedding cakes can also be soaked in liquor to keep them moist, but this must be done carefully to avoid drying them out.

Characteristics	Values
Preparation	Review cake design and make a shopping list
	Buy supplies and make frosting and fondant
Baking	Bake cakes and chill them in the freezer
	Fill cakes and crumb-coat
Assembly	Apply final coat of buttercream
	Make buttercream flowers and put them in the freezer
	Decorate and assemble the cake
Storage	Store in the refrigerator
	Drizzle with liquor and wrap tightly in parchment and clingfilm or foil
	Feed the cake with liquor every few days

Choosing a recipe and buying ingredients

It's important to plan ahead when baking a wedding cake, as some cakes need to be baked in advance to allow for drying out and feeding with liquor. For example, if you are making a sponge cake, it is recommended to bake it a maximum of three days before the wedding. You can then cut the cake into layers, fill it with buttercream, ganache, jam, or curd, and stack the layers.

When it comes to baking the cake, follow your chosen recipe carefully. Make sure to weigh your ingredients accurately and mix them well, but be careful not to over-mix. The batter should be slightly thick, and you'll typically need around 8-9 cups for a wedding cake. Pour the batter evenly into cake pans, weighing them if desired, and bake according to the recipe's instructions.

After baking, allow the cakes to cool completely before frosting and assembling. This is important to prevent melting or smearing of the frosting. You can speed up the cooling process by letting the cakes cool for 10-15 minutes in the pan before flipping them out onto a cooling rack. Once they are completely cool, wrap them in plastic wrap and chill overnight in the fridge or flash freeze for an hour before applying the crumb coat.

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Baking the cake

Next, you will need to make your cake batter. With the mixer on low speed, add the dry ingredients until they are just incorporated. Then, slowly pour in the milk until combined. Be careful not to over-mix the batter. You should whisk the mixture by hand a few times to ensure there are no lumps at the bottom of the bowl. The batter will be slightly thick, and you should have 8-9 cups. Pour the batter evenly into your cake pans, weighing them if you want to be precise. Bake the cakes for around 23-26 minutes, or until a toothpick inserted into the centre comes out clean.

Once the cakes are baked, let them cool for 10-15 minutes in the pans before flipping them out onto a wire cooling rack to cool completely. The cakes must be completely cool before you can frost and assemble them. If you are making a sponge cake, you should bake it a maximum of three days before the wedding, as it will begin to dry out.

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Cooling the cake

After baking your cakes, it is important to let them cool completely before you begin to frost and assemble them. Leave the cakes in their pans and place them on a wire cooling rack for 10-15 minutes. Then, flip them out onto a cooling rack to cool all the way. Once they are completely cool, wrap them in plastic wrap and chill them overnight in the fridge or flash freeze for one hour before applying the crumb coat.

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Applying the crumbcoat

Once your cakes are completely cool, it's time to apply the crumbcoat. This is a thin layer of frosting that will seal in the crumbs and help the final coat of buttercream to go on smoothly. First, chill your cakes overnight in the fridge or flash freeze for an hour. Then, apply a thin layer of frosting all over the cake, making sure to get into all the nooks and crannies. Use a spatula or palette knife to smooth out the frosting, working from the centre of the cake outwards. Once the crumbcoat is applied, return the cakes to the refrigerator to rest until you are ready to apply the final coat of buttercream.

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Decorating the cake

Once your cake is baked and cooled, it's time to decorate! First, make your frosting and fondant. You can use buttercream, ganache, jam, or curd as a filling and stack the layers. Then, apply a crumb coat to the entire cake and let it set in the refrigerator. This will help create a smooth surface for the final coat of frosting.

For a classic wedding cake look, use sugarpaste or fondant to ice the cake. Start by rolling out the sugarpaste to a thickness of about 1/4 inch. Carefully lift and drape the sugarpaste over the cake, smoothing it down with your hands or a fondant smoother. Cut away any excess sugarpaste around the base of the cake.

To add some colour and flavour, you can use food colouring and flavour extracts in your frosting or fondant. Be sure to use gel or paste food colouring, as liquid colouring can change the consistency of your frosting.

Finally, it's time to add any decorations or toppings. Fresh flowers, sugar flowers, or buttercream flowers can be used to decorate the cake. You can also add sprinkles, edible glitter, or other toppings to give the cake a festive touch.