Building Wedding Cake Steps: A Simple Guide

Building a wedding cake can be a fun and exciting experience, but it also requires careful planning and effort. For those on a budget or looking for a unique touch at their wedding, making your own wedding cake can be a rewarding endeavour. It is important to manage expectations and allow extra time for preparation, as creating a professional-looking cake can be challenging. The process involves significant planning, from choosing the right recipe to gathering the necessary tools and ingredients.

A wedding cake should be sturdy, with enough batter and icing to create a stable structure. A three-tier cake, for instance, typically requires three cakes of 12, 9, and 6 in diameter, along with a generous amount of icing. It is also crucial to plan the calendar accordingly, allowing time for test cakes and practising decorations.

In addition to standard baking equipment, specific tools such as cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, and a platter for serving are essential for constructing a wedding cake. Decorations like fresh flowers, cake toppers, and piping bags can add a special touch, but they should be secured well in advance.

Overall, building a wedding cake is a detailed process that requires time and dedication. With careful planning and creativity, it is possible to create a beautiful and delicious wedding cake that will impress guests and make the day even more memorable.

Choosing a recipe

When choosing a recipe, opt for one that you are familiar with and have tested out before. This will help ensure that you are comfortable with the ingredients and baking process, and that the cake turns out as expected. If you're making a sponge cake, it's best to bake it no more than three days in advance to ensure it doesn't dry out. However, traditional fruit cakes can be made ahead of time and fed with a spoonful of brandy or sherry every few days to keep it moist.

For the cake batter, you'll typically need unsalted butter, sugar, eggs, and flour. You can also add in additional ingredients like cocoa powder, spices, and zests for extra flavour. If you're making a fruit cake, you'll need a variety of dried fruit, alcohol or fruit juice, and spices.

Once you've chosen your recipe, be sure to create a shopping list of all the ingredients you'll need and gather any necessary equipment, such as cake pans, parchment paper, and a large serrated knife.

Tools and ingredients

The tools and ingredients you will need to make a wedding cake will depend on the type of cake you choose to bake. Here is a general list to give you an idea:

• Cake pans in various sizes (6", 8", 9", 10", 12")—it is recommended to have two of each size.
• Parchment paper to line the pans.
• Cake boards in various sizes (6", 8", 9", 10", 12")—cardboard or drum type.
• Cake leveler or a serrated knife for trimming and leveling cake layers.
• Large offset spatulas and a straight metal spatula.
• Support rods, dowels, or bubble tea straws for stacking the tiers.
• A thick central wooden dowel to stabilize the cake and keep the tiers centred.
• Sandpaper to sharpen one end of the central dowel.
• A cake stand or platter to display the cake—a spinning type is ideal for assembling and decorating.
• Fresh or sugar flowers for decoration—ensure these are non-toxic and wrapped with floral tape to prevent any bitter taste from flower stem fluid.
• A cake box for transportation—a sturdy moving box from a hardware store will do.
• Ingredients for your chosen cake recipe, including flour, butter, sugar, eggs, baking powder, vanilla extract, etc.
• Frosting or icing in sufficient quantity—a rule of thumb is to have about one batch of frosting per batch of cake batter.
• Simple syrup to add moisture to the cake.
• Any additional decorations such as a cake topper, fresh fruit, etc.

It is important to plan ahead and do a test run of your cake, including the decorations, to ensure you are happy with the taste and appearance and to identify any potential issues. This will also give you a good idea of the tools and ingredients you will need and help you create a timeline for baking and assembling the cake.

Baking and cooling

Baking a wedding cake is a fun and exciting task, but it can also be a little nerve-wracking. The key to success is planning and timing. Here are the steps you need to follow for baking and cooling your wedding cake:

Firstly, choose your cake flavours and recipes. It's important to use recipes specifically designed for wedding cakes, as they will ensure the cake is sturdy enough and that you make the right amount of batter and icing. If you are using recipes you are unfamiliar with, be sure to test them out first.

Next, you need to plan your calendar accordingly. Give yourself extra time and manage your expectations – a fondant-covered confection worthy of a magazine spread may be out of reach. Consider making a test cake and keeping careful notes. For a three-tier cake, you will typically need to make three cakes of 12", 9", and 6", which will take a significant amount of time in mixing, baking, and cooling.

When you are ready to bake, first assemble all the tools and ingredients you will need. This includes cake pans of the appropriate sizes (12", 9", and 6", each 3" tall), parchment paper to line the pans, a large serrated knife, and cardboard cake boards in the same sizes as your cake pans.

Now it's time to bake your cakes. Follow your chosen recipes carefully, and be sure to allow enough time for your cakes to cool completely before moving on to the next step.

Once your cakes are baked and cooled, it's important to level them. Use a large serrated knife to carefully cut the tops of the cakes so that they are flat and even. This will ensure your cake tiers stack neatly.

Finally, wrap your cake layers tightly in plastic wrap and freeze them. Freezing the layers will help to ensure your wedding cake is sturdy and will reduce the risk of melting or sliding on the day of the wedding.

Remember to give yourself plenty of time for this process, and don't be afraid to ask for help if needed. Baking a wedding cake is a challenging but rewarding task, and with careful planning and attention to detail, you can create a beautiful and delicious cake for the big day.

Icing and assembling

Before you begin icing, ensure your cakes are completely cooled, and level the layers. Place each layer on a cake board, with the bottom tier on a coated cardboard cake board. If you are using a fruit cake, cover it first with a layer of marzipan, which will add flavour and help to smooth out any bumps.

Next, it's time to ice the cake. Knead your fondant or sugarpaste until it is smooth, then roll it out. Apply a light coat of water to the marzipan layer (or the cake, if you skipped marzipan) to help the fondant stick. Carefully press the fondant onto the cake and around the edges. Use a cake smoother or your hand to gently rub over the fondant, smoothing out any creases or bumps. Trim off any excess with a sharp knife. Repeat this process for each tier.

To cover any flaws, such as marks or cracks, take a small ball of icing, dip it in cornflour or icing sugar, and rub it over the problem area. To hide any remaining marks, brush on a little clear alcohol, such as vodka, and gently rub with a cloth.

To assemble the tiers, insert wooden dowel rods into the bottom tiers (all tiers except the top). Cut the dowels to the size of the tier and carefully insert them. This will make the cake more stable.

Now, carefully stack the tiers. To cover the line between the tiers, pipe a little frosting onto the seam and gently level it out with an offset spatula.

Finally, decorate the cake as you wish. Fresh flowers, sugar flowers, or edible gold leaf are all beautiful options. You can also add a drip of coloured chocolate or candy melts to the top layer for a colourful touch.

Transporting and storing

Packaging and Preparation:

• Choose the right packaging: Use sturdy cake boxes designed for travel, preferably separate boxes for each tier that match the size of each tier to prevent movement.
• Chill the cake: A cold cake is firmer and less prone to damage. Thoroughly chill the cake before placing it in the box.
• Use non-slip mats: Place non-slip mats inside the vehicle to prevent the cake boxes from sliding, especially during turns or sudden stops.

Vehicle Conditions and Placement:

• Select an appropriate vehicle: Choose a car with a spacious and flat loading area, such as an SUV or a van.
• Pre-cool the vehicle: Ensure the vehicle is pre-cooled with air conditioning to maintain a cool environment, especially during warm weather to prevent icing from melting.
• Shield from direct sunlight: Position the cake away from direct sunlight, using sun shields or placing it in a shaded area of the vehicle.
• Place the cake on a flat surface: Ensure the cake rests on a flat, level surface during transport. Use firm materials to create a level base if needed.
• Centre the cake: Position the cake in the centre of the vehicle where movement is minimised.
• Drive smoothly: Avoid sudden accelerations or brakes during the journey to reduce the risk of cake damage.

Long-Distance Transportation:

• Choose stable cake coverings: For long-distance travel, opt for cakes covered in fondant or buttercream as they offer more stability and are less prone to melting.
• Transport tiers separately: If your cake has intricate decorations or delicate structures, consider transporting the tiers separately and assembling them at the venue.
• Maintain temperature control: Keep the vehicle's internal temperature cool during the entire journey, especially in warm climates or hot weather. Use insulated covers or portable refrigeration units if needed.
• Avoid opening windows: Do not open the vehicle's windows as it can introduce dust and fluctuating temperatures that may compromise the cake's quality.

Final Setup at the Venue:

• Use a wheeled cart: When transferring the cake from the vehicle to the display area, use a wheeled cart to minimise handling and shaking.
• Avoid direct sunlight: Set up the cake away from direct sunlight or windows to prevent exposure to heat or humidity, which can affect its structure and appearance.
• Assemble with precision: If transporting tiers separately, assemble them at the venue carefully, starting with the largest tier at the base and working up to the smallest tier at the top.
• Have an emergency kit: Prepare an emergency kit with extra icing, decorations, and tools to fix any minor imperfections that may occur during transport or setup.

Frequently asked questions