Creating A Beautiful 3-Tier Wedding Cake

Making a wedding cake is no easy task, but with the right tools and techniques, you can create a beautiful and delicious three-tier sponge cake that will impress your guests. In this guide, we will take you through the process step-by-step, from baking the perfect sponge cake to assembling and decorating your show-stopping creation. So, get your aprons ready, and let's begin!

Baking the sponges

The first step in making a three-tier sponge wedding cake is to bake the sponges. Here is a detailed guide on how to do this:

Preheat your oven to 180°C (160°C for a fan oven or gas mark 4). Grease your tins with butter or baking spray and line them with baking parchment or greaseproof paper. If you are using sandwich tins, you can slice the cakes in half after baking to create the layers for each tier. For a three-tier cake, you will need to bake three cakes of different sizes: a 6" cake, a 9" cake, and an 11" cake.

In a large mixing bowl, add the softened butter and sugar. Beat together using an electric whisk until the mixture is light and fluffy. This should take around 5-7 minutes, so don't rush this step.

Next, beat in the vanilla extract and eggs one at a time, adding a spoonful of flour with each egg to prevent the mixture from curdling. Continue mixing until the batter is smooth and well combined.

Once your batter is ready, divide it evenly between your prepared tins. Place the tins in the oven and bake until the cakes are pale golden and a skewer or sharp knife inserted into the centre comes out clean. The baking time will depend on the size of the cake: the 6" cake will take about 25 minutes, the 9" cake will take about 30 minutes, and the 11" cake will take about 40 minutes.

When the cakes are fully baked, remove them from the oven and allow them to cool in the tins. Then, transfer the cakes to a wire cooling rack to cool completely. If you are making the cakes in advance, you can wrap them in cling film and freeze them for up to 3 months.

Once the cakes are cool, you can slice them and fill them with your choice of filling, such as strawberry or raspberry jam.

Making the buttercream

The exact quantities of buttercream you'll need will depend on the size of your cake and the number of tiers. For a 15cm cake, you'll need around 400g of buttercream, for a 23cm cake, you'll need 600g, and for a 30cm cake, you'll need approximately 1.3kg. If you're making a semi-naked cake, you'll need even more buttercream, with about 900g of butter and 1.8kg of icing sugar for the bottom tier alone.

To make the buttercream, start by beating softened butter until it's really soft, using an electric whisk. Then, add half of the icing sugar, beating it with the back of a wooden spoon to combine. Add the remaining icing sugar and vanilla extract, and beat with an electric whisk for about 3 minutes, until the mixture is light and fluffy. If the frosting is too thick, you can add a little milk to adjust the consistency. It should be thick and spreadable.

Once your buttercream is ready, set it aside, covering the surface with cling film to prevent crystallisation. It's best to make the buttercream just before you're ready to assemble the cake so that it stays soft and spreadable.

When assembling the cake, start by removing the disc of baking parchment from the cake base and placing the cake on a turntable or chopping board. If the top of your cake isn't completely flat, use a serrated knife to level it, so each layer will sit flush with the next.

With one hand firmly on top of the cake, use a serrated knife to mark the centre, indicating where you intend to cut. Hold the knife level and gently cut into the cake while turning it in front of you. Continue cutting deeper until you reach the middle, then separate the layers. Before separating, make a fine, vertical incision on the side of the cake to help you line up the layers evenly when reassembling. Repeat this process with the remaining cakes so that you have four layers for each tier.

Now you can start spreading the buttercream! Spread a little buttercream on a cake board that's the same size as your tier. Place the first cake layer on top of the buttercream. Spread buttercream on top of this layer, right to the edge. You can also add a layer of jam on top of the buttercream, leaving a small gap around the edge. Repeat this process with the remaining cake layers.

Assembling the tiers

Before assembling the tiers, you will need to prepare your cakes. Once your cakes are baked, cooled, and sliced, you can fill them with buttercream and/or strawberry or raspberry jam. You can also brush the cakes with a sugar syrup to add extra flavour and moisture.

To assemble the tiers, you will need to use dowels for support. Cut a template the same size as the second layer and place it in the position of the second tier on the bottom cake layer. Mark each corner with a needle. Insert a plastic dowel into the cake and mark the point where it comes out of the cake. Remove the dowel and cut it about 1-2mm above the mark. Repeat this process with the remaining dowels, inserting a total of 8 dowels into the bottom tier in a circle just smaller than the circumference of the middle tier.

Once the dowels are in place, pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier on top of the bottom tier. Pipe a thin line of icing along the bottom edge of the second tier and smooth it out with your finger. Repeat this process with the top tier, stacking it on top of the second tier.

To finish, decorate the cake with ribbon, lace, sugar paste flowers, or fresh flowers to match the wedding theme and colours. You can also pipe royal icing patterns onto the cake.

Adding decorations

Once you've baked your three-tier sponge wedding cake, it's time to decorate! Here are some ideas and tips to help you create a beautiful and elegant cake:

• Fresh flowers are a popular choice for wedding cake decorations. You can use flowers such as hydrangeas, roses, or daisies, and either place them directly on the cake or make your own sugar paste flowers.
• Ribbons or lace can be used to decorate the cake and hide any imperfections. Choose ribbons that match the wedding theme and colours.
• Sugar paste flowers or other sugar decorations can be made in advance and placed on the cake using a small amount of buttercream.
• Royal icing can be piped onto the cake in patterns or used to secure the tiers together.
• Fresh berries, such as raspberries or redcurrants, can be used to decorate a semi-naked or naked cake.
• Dust the outside edges of the sponge with icing sugar to create a softened effect.
• For a more traditional look, cover the cake with marzipan and white sugar paste icing.
• A simple, un-iced cake can also be a beautiful and elegant choice.

Remember to plan and make any decorations in advance, and assemble the cake on the day of the wedding.

Transporting the cake

Transporting a three-tier sponge wedding cake can be a nerve-wracking experience, but with careful preparation and these steps, you can ensure a safe and successful journey. Here are some detailed instructions and tips for transporting your cake:

Stacking and Assembly:

• It is recommended to stack and assemble the cake at the venue to reduce the risk of damage during transportation.
• If you choose to stack the cake beforehand, use a central dowel system for stability. This involves dowelling each tier (except the top one) and building them around a central dowel that holds all the tiers in place.
• For cakes with five or more tiers, consider making the upper tiers from foam and assembling them separately as a "fake cake". This reduces the weight and risk of structural failure.

Transportation Equipment:

• Use a vehicle that is large and tall enough to comfortably accommodate the assembled cake. An SUV or a car with a spacious backseat can work well.
• Ensure the base of the cake can support its weight. Use at least three layers of cardboard, and consider adding a fibreboard or wooden base for heavier cakes.
• Place the cake on a foam mat inside a sturdy cake box. The box should be tall enough to accommodate the cake and have a non-slip liner to prevent sliding.
• If the cake has separate tiers, store each tier in a separate large cake box. Transport the pillars and decorations separately and assemble them at the venue.

Driving and Delivery:

• Allow ample time for transportation and aim to deliver the cake at least two hours before the event starts. This buffer will account for potential delays or unexpected issues.
• Drive slowly and carefully, avoiding sharp turns and sudden brakes. Use your blinkers and consider displaying a "Cake Delivery in Progress" sign to warn other drivers and prevent tailgating.
• Upon arrival, do a preliminary scout of the venue. Locate the event manager and confirm the designated spot for the cake.
• Ask the venue manager for a cart or a table on wheels to move the cake. Do not attempt to carry it, even with help.

Final Touches and Documentation:

• After placing the cake in its designated spot, make any necessary last-minute touch-ups or decorations.
• Take photos of the fully assembled and set-up cake as evidence of a safe delivery.
• Provide the event manager with a "Handover Sheet" containing all relevant information, such as portion sizes, tier flavours, dietary specifications, and decorative elements that need to be removed.
• Include a signed form confirming that the cake has been received in proper condition and that any damage caused by the venue or its staff is their responsibility.

Frequently asked questions