Deborah Chan
Building a wedding cake is a complex process that requires careful planning and attention to detail. From kneading marzipan to creating intricate decorations, there are many steps involved in crafting a beautiful and delicious wedding cake. The process begins with selecting the right cake flavour and structure, such as a filled sponge cake or a fruit cake, and then progresses to mixing, baking, and cooling the tiers. Decorations, such as flowers and toppers, can be prepared in advance to reduce stress, while the final touches, including icing and assembly, are typically completed in the week leading up to the wedding.
| Characteristics | Values |
|---|---|
| Step 1 | Work out how much time you realistically have in the week leading up to the wedding and plan things accordingly |
| Step 2 | Make decorations such as flowers, toppers and some royal icing shapes in advance |
| Step 3 | Bake the cake as close to the day as possible |
| Step 4 | Apply the final coat of buttercream to the cakes and store them in the refrigerator |
| Step 5 | Make buttercream flowers and put them into the freezer |
| Step 6 | Assemble and decorate the cake |
| Step 7 | If making a fruit cake, cover it in a layer of marzipan |
| Step 8 | Cover the cake in fondant |
| Step 9 | Stick the cake to the cake board with a small ball of marzipan |
| Step 10 | Ice the cake |
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What You'll Learn
How to ice a wedding cake
To ice a wedding cake, you will need to work out how much time you have in the week leading up to the wedding and plan accordingly. For example, decorations such as flowers, toppers and royal icing shapes can be made in advance to reduce stress. If you are making a filled sponge cake, it is best to bake it as close to the day as possible.
On the Friday before the wedding, apply the final coat of buttercream to the cakes and store them in the refrigerator. You can also make buttercream flowers and put them in the freezer.
If you are making a fruit cake, the first step is to cover it in a layer of marzipan, which will add some almond flavour and smooth out bumps. If you are making a sponge cake, you can skip this step. Covering a cake in marzipan is the same method as covering it in fondant. Stick the cake to the cake board with a small ball of marzipan, and then cover the cake with enough marzipan. Knead the marzipan until it is smooth and pliable, and then roll it out into a rough circular shape, about half a centimetre thick. Melt some marmalade in the microwave or on the stove until it is runny, and brush it over the cake to make the marzipan stick.
On the Saturday, assemble and decorate the cake, and then deliver it.
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How to decorate a wedding cake
Decorating a wedding cake is a fun but time-consuming process. It's important to plan your time accordingly, as this can affect everything about your cake, right down to the flavour. For example, filled sponge cakes are best baked as close to the day as possible, and baking enough for a couple of tiers can take a lot of hours in mixing, baking and cooling.
Decorations such as flowers, toppers and some royal icing shapes can be made quite a while beforehand to remove the stress in the immediate lead up to the big day. You can also make buttercream flowers and put them in the freezer.
When it comes to the week of the wedding, you are ready to ice your cake. For a fruit cake, the cake is first covered in a layer of marzipan, to add some almondy goodness and also to smooth out some of the bumps. If you are making a sponge cake, skip this step, unless you really love marzipan. Covering a cake in marzipan uses exactly the same method as covering it in fondant. Stick the cake to the cake board with a small ball of marzipan. Now, take roughly enough marzipan to cover your cake. This can be hard to judge and is a matter of practice, so if in doubt always use more. Knead the marzipan a little, until it is smooth and pliable. Roll it out into a rough circular shape, about half a centimetre thick. Melt a little marmalade in the microwave or on the stove, until it is runny. Brush this over the cake, it will stick the marzipan to the cake.
Finally, assemble and decorate the cake with your flowers, toppers and icing shapes.
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How to cut a wedding cake
Building a wedding cake is a complex task that requires careful planning and preparation. Here is a step-by-step guide on how to cut a wedding cake:
- When cutting a tall wedding cake, be mindful of the dowels used for stability. Cutting the cake from top to bottom is not recommended due to these structural elements.
- For a round wedding cake, imagine a dartboard with circular sections and slices radiating from the centre. Cut the cake into a large bullseye grid, creating slices approximately 1 inch thick.
- Alternatively, for a square or sheet cake, cut the cake into a large grid to create uniform square slices. This method ensures even portions but may not be as visually appealing for a round cake.
- Before the wedding week, prepare decorations such as flowers, toppers, and royal icing shapes to reduce last-minute stress.
- On Friday, apply the final coat of buttercream to the cakes and store them in the refrigerator. Make buttercream flowers and freeze them.
- Assemble and decorate the cake on Saturday, the day before the wedding. If the wedding is on a different day, adjust your timeline accordingly.
- For a fruit cake, cover it with a layer of marzipan to add flavour and smooth out bumps. If making a sponge cake, you can skip this step unless you particularly like marzipan.
- Use a small ball of marzipan to stick the cake to the cake board. Cover the cake with enough marzipan, practising in advance to perfect the technique.
- Melt some marmalade and brush it over the cake to help the marzipan adhere. Knead the marzipan until smooth and pliable, then roll it out into a rough circle about 0.5 cm thick.
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How to make a wedding cake ahead of time
Wedding cakes can be time-consuming to make, so it's important to plan ahead. Here are some steps to help you make a wedding cake in advance:
Firstly, work out how much time you have in the week leading up to the wedding and plan accordingly. You can make decorations such as flowers, toppers and royal icing shapes well in advance to reduce stress as the big day approaches.
If you're making a fruit cake, you'll need to cover it in a layer of marzipan before icing it. Roll out the marzipan into a rough circle, about half a centimetre thick. Melt some marmalade and brush it over the cake to help the marzipan stick. If you're making a sponge cake, you can skip this step unless you're a big fan of marzipan.
On the Friday before the wedding, apply the final coat of buttercream to the cakes and store them in the refrigerator. Make any buttercream flowers and put them in the freezer.
On the Saturday, assemble and decorate the cake before delivering it. If your cake is due on a different day, simply adjust this timeline. Remember, filled sponge cakes are best baked as close to the day as possible, so you may need to set aside a lot of time for mixing, baking and cooling.
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How to use marzipan on a wedding cake
Building a wedding cake can be a time-consuming process, so it's important to plan ahead. Decorations such as flowers, toppers and some royal icing shapes can be made in advance to reduce stress. Sponge cakes are best baked as close to the wedding day as possible, so you may want to leave this until the week of the wedding. This is also when you should ice your cake.
If you are making a fruit cake, you should cover it in a layer of marzipan before icing it. This adds flavour and smooths out bumps. To use marzipan, first knead it until it is smooth and pliable, then roll it out into a rough circular shape about half a centimetre thick. Thin some jam with a little water and bring it to the boil, then brush this over the cake so the marzipan will stick. If your cake has peaked in the middle, slice it flat before adding the marzipan. You can also use marzipan to make decorations and toppers.
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