Wedding Cake Batter: Making 36 Cups With Ease

Making a wedding cake is no easy feat, but with the right tools and a good recipe, it can be done. The first step is to decide on the size of the tiers, and then calculate how much batter you will need. A simple calculation with cups can help you figure out how many cups of batter you require for different-sized cake layers. It's important to note that the amount of batter needed will vary depending on the recipe used. Once you have your batter amounts, you can start baking! But remember to test your recipe beforehand to ensure the perfect rise and height for your cake layers.

Scaling the recipe to fit the pans

Scaling a cake recipe to fit a different pan size can be challenging, but with a bit of practice and intuition, it is possible to adapt almost any cake to the desired pan. Here are some detailed instructions on how to scale the recipe to fit the pans for a 36-cup wedding cake batter:

Understanding Pan Sizes and Batter Amounts:

• The first step is to determine the size of the pans you will be using for the wedding cake. Common pan sizes for layered cakes include 6-inch, 8-inch, 9-inch, 10-inch, and 14-inch rounds. You will also need to consider the depth of the pans, as this will impact the amount of batter needed.
• Next, you need to calculate the amount of batter required for each pan. As a general rule, cake pans should be filled between one-half and two-thirds full. However, the exact amount of batter will depend on the size and shape of the pan. For round and square pans at least 2 inches deep, you can use the formula: Area x 0.45 = approximate weight of batter (in ounces). So, for a 10-inch round pan with a radius of 5 inches, you would calculate π x 5^2 x 0.45, which equals approximately 35 ounces of batter needed.
• For rectangular pans at least 2 inches deep, use the formula: Area x 0.37 = approximate weight of batter. For a 9 x 13-inch brownie pan, the area is 9 x 13 = 117, so you would need approximately 43 ounces of batter.
• If using shallow rectangular pans, such as half-sheet pans, use the formula: Area x 0.3 = approximate weight of batter. A half-sheet pan would require about 54 ounces of batter.
• To adapt the recipe for Bundt pans, use the formula: Volume (cups) x 4.2 = approximate weight of batter. A classic 10-cup Bundt pan would need about 42 ounces of batter.
• Keep in mind that these formulas provide estimates, and the actual amount of batter needed may vary slightly depending on personal preference and the specific cake recipe.

Scaling the Recipe:

• Once you have determined the amount of batter needed for each pan, you can scale the recipe accordingly. To do this, divide the total weight of ingredients in the original recipe by the total weight of batter needed for each pan. This will give you a multiplier to adjust the ingredient quantities.
• For example, if your original recipe yields 70 ounces of batter, and you need 35 ounces for a 10-inch round pan, you would divide 35 by 70, resulting in a multiplier of 0.5. This means you would make a half batch of the original recipe for the 10-inch pan.
• When scaling the recipe, pay close attention to the measurements and avoid making mental calculations, as this can lead to errors. Always write down the new ingredient quantities before starting to bake.
• Additionally, be mindful of the capacity of your mixer when scaling the recipe. Doubling or tripling a recipe may overwhelm a small mixer, leading to inadequate aeration and homogenization of the batter. In such cases, it may be better to make multiple individual batches of batter rather than a single large batch.

Baking Tips:

• When baking the cake layers, it is important to fill the pans with the appropriate amount of batter. Under-filling the pans may result in low-volume, crusty, or dry cakes, while over-filling can cause the cakes to become dense, sunken, or warped.
• Maintain the oven temperature as specified in the original recipe. Do not adjust the temperature when scaling the recipe to different pan sizes.
• The baking time will depend on the amount of batter and the pan style. As a general rule, an 8-inch round cake bakes for approximately 1.29 minutes per ounce of batter. Larger pans will bake faster, while smaller pans may take longer. Tube or Bundt pans may only need about a minute per ounce of batter.
• Always keep a close watch on the cake as it bakes, and use physical cues such as color, texture, and aroma to determine doneness. Inserting a toothpick into the center of the cake is a reliable way to check if it is done.

Filling the pans

Before you start filling your pans, it's important to prepare them properly. Lightly spray the bottoms and sides of each pan with non-stick spray or grease them with butter. This will ensure that your cake batter doesn't stick to the pans and will help create a smooth release later on.

Now, let's talk about how much batter you should put in each pan. The general rule of thumb is to fill your pans between one-half and two-thirds full. This will ensure that your cake has room to rise and expand during baking. If you're using 3-inch deep pans, it's best to fill them only halfway full. For a 6-inch pan, you'll need about 3 cups of batter, an 8-inch pan will need about 5 cups, and a 10-inch pan will need around 8 cups.

When filling your pans, it's important to use a liquid measuring cup for accuracy. Pour the batter evenly into each pan, taking care not to overfill them. You can weigh the pans to ensure that you have an equal amount of batter in each pan, which will help your cake layers bake evenly.

Once your pans are filled, it's time to bake your cake! Place the pans in the preheated oven and follow the baking instructions for your specific cake recipe. Different pan sizes will have different baking times, so keep an eye on your cake and use a toothpick to test for doneness.

Remember, it's always better to fill your pans slightly less than overfilling them. This will help prevent your cake from sinking in the middle or having a warped crust. If you're unsure about the amount of batter, it's a good idea to do a test run before filling your actual wedding cake pans.

By following these instructions, you'll be well on your way to creating beautiful and evenly baked cake layers for your wedding cake!

Baking times and temperatures

Baking Temperatures:

It is important to maintain a consistent baking temperature for your wedding cake. Unless specified in a particular recipe, the standard baking temperature for cakes is 350°F (177°C). Do not adjust this temperature, as it can affect the even baking of your cake layers.

Baking Times:

Baking times will vary depending on the size and number of your cake layers. Here are some general guidelines for different pan sizes:

• For 6-inch round pans: Bake for approximately 35 to 40 minutes.
• For 8-inch round pans: Bake for approximately 55 to 60 minutes.
• For 10-inch round pans: Bake for approximately 65 to 75 minutes.
• For 2-inch cupcakes: Bake for approximately 18 to 20 minutes.

Remember to always test for doneness using a toothpick inserted into the centre of the cake. The cake is done when the toothpick comes out clean or with a few crumbs, but no wet batter.

Additional Tips:

• For large cakes: Always check for doneness after they have baked for one hour.
• For pans 11 inches and larger: Use a heating core to ensure even baking.
• Fill pans appropriately: Fill pans 1/2 to 2/3 full. For 3-inch deep pans, fill only 1/2 full.
• Prevent overfilling: Avoid filling your pans more than the recommended amount, as this can result in dense cakes that are sunken in the middle or have a warped crust.
• Prevent underfilling: Ensure you fill your pans with enough batter to prevent low-volume cakes that may turn out crusty, tough, or dry.
• Adjustments for deep pans: If using deeper pans, you may need to bake at a slightly lower temperature to prevent the cake from rising too quickly and falling in the centre.
• Oven calibration: Keep in mind that baking times may vary due to oven calibration. Always keep a close watch on your cakes and use physical cues such as colour, texture, and aroma to determine doneness.

Cooling and levelling the cakes

Once your cakes are baked, it's important to cool them before levelling and adding any icing or glaze. Leaving them to cool will ensure that your cakes hold up better and don't crumble when you level them.

First, allow the cakes to sit in their pans for a few minutes. This will prevent them from cracking and falling apart when you remove them. The pans should be cool enough to handle without oven mitts. Then, remove the cakes from the pans by placing a cooling rack on top of each pan and carefully flipping them over. The cakes should fall neatly from the pans and onto the wire rack.

Let the cakes cool on the rack for 20 minutes. To speed up the process, you can place them in front of a fan. Then, place them in the refrigerator for 30 minutes. If they're not completely cool after this time, leave them in the fridge for another 10 minutes.

It's best to leave the cakes uncovered while they cool. If they're covered, the hot air will become trapped, making the cakes soggy. Also, the tops of the cakes may peel off when you remove the covering. Leaving the cakes uncovered allows the moisture and heat to evaporate, ensuring the cakes cool properly.

When your cakes are completely cool, it's time to level them. For the most impressive cakes, it's important to ensure that the layers are even. Most cakes will dome slightly in the oven, so levelling will give you a nice flat surface to work with. It will also remove the comparatively thick and dry top crust, allowing the soft interior of the cake to absorb moisture and aroma from the filling.

To level your cakes, use a 9- or 10-inch serrated knife. Position the blade where the cake's dome begins to rise. With a gentle horizontal sawing motion, cut about one inch into the cake, then rotate the cake 45 degrees and repeat. Keep turning and cutting shallow incisions until there's a loose flap around the entire cake. Then, simply saw through the middle.

Now you're ready to start assembling your wedding cake!

Making the frosting

Firstly, decide on the type of frosting you want to make. There are several options, including Italian Meringue, American Buttercream, French Buttercream, and a simple buttercream frosting. Italian Meringue is a great choice for weddings as it has a smooth texture, is less sweet, and holds up well in humid conditions. If you want more stability for intricate decorations, American Buttercream is firmer and better for piping roses and other designs.

For an Italian Meringue frosting, you will need to make a meringue base. This involves whisking egg whites until frothy, then gradually adding in sugar until you form stiff peaks. Be sure to use a heatproof bowl over a pot of simmering water to create a stable and safe environment for your meringue. Once your meringue is ready, set it aside to cool.

In a separate bowl, cream together butter and shortening until smooth. You can adjust the ratio of butter to shortening to your preference, but a common ratio is 2:1. For a simple buttercream, you can gradually add sugar, milk, and vanilla extract to this mixture. For an Italian Meringue frosting, slowly incorporate the cooled meringue into the butter mixture until you have a smooth and creamy frosting.

Be sure to taste your frosting as you go, and adjust the sweetness or flavouring as needed. If you're making a large batch, it's easy to divide the frosting and experiment with different flavours or colours. Remember to always use a clean spatula when tasting, and keep your frosting bowl covered to prevent it from drying out.

Finally, if you anticipate travelling with your cake or displaying it in warm conditions, consider adding a little extra powdered sugar to make the frosting thicker, or using vegetable shortening instead of butter for stability. You can also add a small amount of cornstarch to your frosting to help it withstand humidity.

Frequently asked questions