The Ultimate Guide: Making A 12-Tier Wedding Cake

Making a wedding cake is a challenging but rewarding task. It requires significant planning and effort, but the result is a beautiful and delicious dessert that will impress your guests. To make a 12-inch wedding cake, you will need a recipe specifically designed for a wedding cake, as it will ensure the cake is sturdy enough and that you have the right amount of batter and icing. You will also need the right tools, such as a 12-inch cake pan, parchment paper, a large serrated knife, and cardboard cake boards.

The process of making a 12-inch wedding cake typically involves making the cake layers in advance, preparing the frosting, assembling the cake, and adding final decorations. It is recommended to freeze the cake layers to lock in moisture and make them easier to work with. When it comes to frosting, you will need a large amount, approximately one batch per batch of cake batter. The assembly process includes levelling the cakes, creating a crumb coat, and stacking the tiers with supports such as wooden dowels or plastic straws. Fresh flowers are a popular choice for decorations, but they should only be added on the day of the event to prevent wilting.

Overall, creating a 12-inch wedding cake is a complex but achievable task with proper planning and practice.

Choosing a flavour

If you're a chocolate lover, you could choose a chocolate wedding cake. A chocolate cake with coffee caramel, berries, or hazelnut buttercream would be a delicious choice. Or, if you're feeling adventurous, why not try a dark chocolate matcha cake?

Lemon cake is a popular choice for a late spring or summer wedding. It pairs well with many fillings and frostings, including lemon curd, raspberry filling, berry frosting, or even lavender.

Red velvet cake is another rich and decadent option. It is often served with cream cheese frosting for a classic combination.

If you're looking for something a little different, almond cake is a great alternative to vanilla or chocolate. Try it with cherry filling or, for a similar nutty flavour, go for pistachio cake with buttercream and caramelized pistachios.

For a delicious fall dessert, spice cake is an excellent choice. It is typically light and fluffy with the addition of cinnamon, nutmeg, clove, allspice, and ginger. Pair it with cream cheese frosting, dulce de leche, or maple frosting for a unique flavour profile.

Carrot cake is also a popular choice and can be paired with cream cheese frosting, whipped cream, or a fluffy vanilla frosting with a drizzle of caramel sauce.

Ultimately, the flavour of your wedding cake is a personal choice and should reflect your tastes and preferences. Don't be afraid to get creative and choose a flavour that is meaningful or representative of you and your partner.

Making the batter

Ingredients

First, gather all the ingredients you'll need for your cake batter. The exact quantities will depend on the recipe you're following and the size of your cake. For a basic vanilla cake, you'll typically need:

• Flour (all-purpose or cake flour)
• Baking powder and/or baking soda
• Salt
• Butter (unsalted, at room temperature)
• Granulated white sugar
• Eggs (large, at room temperature)
• Milk (whole/full-fat)
• Vanilla extract

Preparation

Before you start mixing your ingredients, it's essential to prepare your workspace and gather the necessary tools and equipment:

• Preheat your oven to the temperature specified in your recipe, typically around 350°F (180°C).
• Grease the bottoms of your cake pans with butter or baking spray. If using round pans, line the bottoms with parchment paper for easy removal later.
• Sift and combine your dry ingredients, including flour, baking powder, baking soda, and salt, in a separate bowl. Set this mixture aside.

Mixing

Now, it's time to make the batter! Follow these steps for a basic vanilla cake:

• Using a stand mixer or hand mixer, cream together the butter and sugar on medium speed until they are light and fluffy. This step is crucial for incorporating air into the batter, ensuring a light and fluffy texture. Mix for about 5-8 minutes.
• Add the eggs to the mixture, two at a time, blending well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
• Add your vanilla extract and mix until combined.
• Alternately add the dry mixture and milk to the batter, starting and ending with the dry ingredients. Be careful not to overmix at this stage. Simply mix until the ingredients are just incorporated.

Baking

Once your batter is ready, it's time to bake your cake:

• Pour the batter into your prepared pans, smoothing it out evenly.
• Bake according to your recipe's instructions, typically around 30-40 minutes for larger cakes and 18-22 minutes for smaller cakes. The cake is done when a toothpick inserted into the centre comes out clean.
• Allow the cakes to cool for about 10 minutes before removing them from the pans. Then, remove the parchment paper and wrap the cakes tightly in plastic wrap.
• Chill the cakes in the refrigerator for at least 30 minutes or up to 5 days. You can also store them in the freezer for up to 2 weeks if you're making them well in advance.

Remember, these are general guidelines, and specific instructions may vary depending on the recipe you're following. Always refer to your chosen recipe for precise measurements and baking instructions. Happy baking!

Baking the cake

Baking a wedding cake is a complex process, but the results are worth it! Here is a detailed, step-by-step guide to baking a 12-inch wedding cake.

Firstly, you will need to prepare your ingredients and equipment. For a 12-inch cake, you will need a substantial amount of batter—around 12 cups. You will also need a 12-inch cake pan, as well as other standard baking equipment such as a mixer, spatula, and oven.

Preheat your oven to 350°F (175°C-180°C). Grease your cake pan generously with butter, shortening, or non-stick spray. Line the bottom of the pan with a round of parchment paper, then grease the parchment and dust the pan with flour, tapping out any excess. This will ensure your cake doesn't stick.

Now, it's time to make the batter. For a classic, simple wedding cake, a vanilla batter is a good choice. Cream together softened butter and sugar until smooth and creamy. Then, beat in the eggs, one at a time, followed by the vanilla extract. In a separate bowl, whisk together the dry ingredients: flour, baking powder, and baking soda. Add the dry ingredients to the wet ingredients in increments, mixing until just incorporated. Finally, stir in the milk and sour cream. Your batter is now ready!

Pour the batter into your prepared pan and smooth the top. Place the pan in the oven and bake for around 55-60 minutes. The cake is done when a toothpick inserted into the centre comes out clean, the cake is golden brown, and the edges have pulled away from the sides of the pan.

Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely. If you are making multiple tiers, as is common for a wedding cake, repeat the baking process for each tier, adjusting the amount of batter and baking time as needed. For example, a 6-inch cake will require less batter and bake more quickly.

Once your cakes are baked and cooled, they can be wrapped and frozen if you are making them in advance. Properly wrapped cakes can be frozen for weeks and will actually taste more moist and delicious when thawed!

Making the frosting

Ingredients:

• Butter: Use unsalted butter, softened to room temperature. You will need 2 cups (452g) for the 9-inch cake and 1 cup (16 tablespoons or 226g) for the 6-inch cake.
• Confectioners' Sugar: Also known as powdered sugar or icing sugar, you will need 8 cups (960g) for the 9-inch cake and 4 to 5 cups (480-600g) for the 6-inch cake.
• Milk or Heavy Cream: Use whole milk or heavy cream. You will need 6 tablespoons (90ml) for the 9-inch cake and 1/4 cup (60ml) for the 6-inch cake.
• Vanilla Extract: Use pure vanilla extract for the best flavour. You will need 1 and 1/2 teaspoons for the 9-inch cake and 1 teaspoon for the 6-inch cake.

Optional Ingredients:

• Salt: A pinch of salt can enhance the flavour and balance the sweetness.
• Flavour Extracts: You can add extracts like almond, lemon, orange, or coconut to taste. Start with 1 teaspoon, then adjust as needed.

Instructions:

Cream the Butter:

Start with the butter at room temperature to ensure it is soft and creamy. Use a handheld or stand mixer with a paddle or whisk attachment. Beat the butter on medium speed until it is creamy and smooth, which should take around 2 minutes.

Gradually Add Sugar, Milk, and Vanilla:

With the mixer running on low speed, gradually add the confectioners' sugar, milk or heavy cream, and vanilla extract to the creamed butter. Increase the speed to high and beat for about 2 minutes.

Adjust Consistency:

If the frosting is too thin, add more confectioners' sugar. If it is too thick, add a little more milk or heavy cream. You can also add an extra pinch of salt if the frosting is too sweet.

Mix Until Smooth:

Continue mixing until you achieve a smooth and creamy frosting. This may take a few minutes. If you are making the frosting ahead of time, cover and refrigerate it until ready to use.

Assembly:

• When assembling the cake, use a large icing spatula to spread a generous amount of frosting between each layer. Apply a crumb coat by spreading a thin layer of frosting over the tops and sides of the cake.
• Refrigerate the cake for at least 30 minutes to an hour to allow the crumb coat to set before applying the final layer of frosting.

Final Decorations:

• After the crumb coat has set, apply the final layer of frosting in your desired style. You can use a large icing spatula or a bench scraper to achieve a smooth finish.
• If desired, pipe additional frosting details around the base of each tier or add fresh flowers or other decorations.

Tips:

• Make-Ahead Option: The frosting can be made ahead of time and stored in an airtight container. However, fresh buttercream is best for decorating.
• Room Temperature Ingredients: Ensure that all ingredients, especially the butter, are at room temperature before starting. This will ensure the ingredients mix together easily and create a smooth frosting.
• Scaling the Recipe: If you need more frosting, simply double or triple the recipe as needed. You can also refer to frosting charts online to estimate the amount of frosting required for different cake sizes and decorating styles.

Assembling the cake

Step 1: Prepare the Cake Tiers

Before assembling, ensure that your cake tiers are levelled and chilled. If needed, slice off a thin, even layer from the top of each cake to create a flat surface. This step is crucial for achieving a neat and stable cake structure.

Step 2: Create a Stable Base

Start by placing a dab of frosting or buttercream onto a sturdy cake board that is at least 12 inches or larger. This will help secure the first cake layer and prevent it from sliding. Choose a board that is strong enough to support the weight of your entire cake.

Step 3: Stacking the Cake Tiers

Place the largest tier, which is the 12-inch cake, in the centre of your cake board. To ensure stability, it's recommended to use a central wooden dowel as a guide when stacking the tiers. Gently slide the sharpened dowel into the centre of the 12-inch cake, making sure it reaches the cake board. This will help keep the tiers centred and stable.

Step 4: Add the Second Tier

Once the central dowel is in place, you can add the second tier. Carefully lift the next largest cake tier, which is the 10-inch cake, and lower it onto the centre of the 12-inch cake. Ensure that it is centred and secured in place.

Step 5: Repeat with the Remaining Tiers

Continue the process by adding the 8-inch and 6-inch cake tiers, placing each tier carefully on top of the one below. Make sure each tier is centred and securely stacked before adding the next one.

Step 6: Insert Additional Supports

To provide extra support and stability to your wedding cake, it's important to insert additional supports, such as bubble tea straws or wooden dowels, into each tier. Measure the height of each tier and cut the straws or dowels accordingly so that they are flush with the surface of the cake. Insert them into each tier, spacing them evenly apart.

Step 7: Apply a Crumb Coat

After stacking all the tiers, apply a thin layer of frosting or buttercream over the tops and sides of the entire cake. This is called a crumb coat, and it helps to trap any loose crumbs, creating a smooth surface for the final layer of frosting. Chill the cake in the refrigerator for at least 30 minutes to let the crumb coat set.

Step 8: Final Decorations

Once the crumb coat is set, you can apply the final layer of frosting or buttercream in your desired style. You can use a bench scraper or a spatula to achieve a smooth finish. If desired, decorate the cake with fresh flowers, edible pearls, or any other embellishments of your choice.

Step 9: Chill and Transport

After assembling and decorating your 12-inch wedding cake, it's important to chill it in the refrigerator for a few hours to let the frosting set completely. This will help the cake hold its shape during transportation. Carefully wrap the cake or place it in a cake box for safe transportation to the venue.

Frequently asked questions