Creating A Multi-Tier Sponge Wedding Cake

A wedding cake is a centrepiece for any nuptial celebration, and a 10-inch sponge cake is a great option for those seeking a traditional, elegant dessert. Sponge cakes are a classic choice, offering a light and fluffy texture that is perfect for stacking and carving. This guide will outline the key steps and ingredients to create a delicious 10-inch sponge wedding cake. From preparing the batter to baking and decorating, we will cover everything you need to know to make your special day even sweeter.

Ingredients

• Flour – Use all-purpose flour for your cake. You will need 4.5 cups (540g) of flour for a 10-inch cake. If you want a super-fine crumb, you can use cake flour instead.
• Fat – You will need both oil and butter for your cake. For a 10-inch cake, use 1/2 cup (118g) of unsalted butter and 1 cup (237ml) of vegetable oil.
• Eggs – Use whole eggs at room temperature. You will need 6 large eggs for a 10-inch cake.
• Sugar – You will need 3 cups (600g) of granulated sugar for your cake. If you want to make a brown sugar cake, you can simply swap the granulated sugar for brown sugar.
• Liquid – Use a combination of milk and sour cream or Greek yogurt. For a 10-inch cake, you will need 1 1/2 cups (355ml) of milk and 1 1/2 cups (340g) of sour cream.
• Flavouring – To make a wedding cake, add 2 teaspoons of almond extract to your vanilla sponge.

Additional Ingredients for Frosting:

• Butter – You will need 2 cups (454g) of unsalted butter at room temperature.
• Sugar – Use powdered sugar for your frosting. You will need 8 cups (960g) for a 10-inch cake.
• Cream – Add 1/2 cup (118ml) of heavy whipping cream at room temperature.
• Flavouring – For a vanilla buttercream, you will need 1 1/2 tablespoons of vanilla extract or vanilla bean paste.

Tips:

• Use a digital scale to measure your flour to avoid over-measuring.
• Make sure your eggs are at room temperature to prevent the batter from curdling.
• If you don't have sour cream, you can substitute it with an equal amount of Greek yogurt.
• You can decorate your cake with additional toppings such as fruit, flowers, or edible glitter.

Mixing

To make a 10-inch sponge wedding cake, you'll need to mix the following ingredients:

• Flour: Use all-purpose flour for your cake, as most people have it at home. Remember to use a digital scale to measure your flour accurately, as over-measuring is a common mistake.
• Fat: For a 10-inch cake, use a combination of oil and butter. Butter gives a great flavour, while oil creates a spongy texture.
• Eggs: Use whole eggs at room temperature to ensure the batter doesn't curdle. Room-temperature eggs will also ensure your batter mixes smoothly.
• Sugar: Sugar provides moisture, flavour, and structure to your cake. You can use granulated sugar, or brown sugar for a richer flavour.
• Liquid: Milk and sour cream (or Greek yoghurt) add moisture and flavour to your cake.
• Flavouring: For a wedding cake, add almond extract to your vanilla sponge.

Step 1: Prepare your dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt until they are evenly distributed. Set this mixture aside.

Step 2: Cream the butter and sugar

Place the room-temperature butter and granulated sugar in a large bowl. Use an electric mixer with a whisk attachment to beat the butter and sugar for 1-2 minutes. This process is called "creaming" and it is essential to capture air and give your cake a lighter texture. The mixture should be pale yellow in colour.

Step 3: Add the eggs

Add your room-temperature eggs to the mixture one at a time, beating on medium speed for about a minute after each addition, until all the eggs are fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is well combined.

Step 4: Add the remaining wet ingredients

Now, add your sour cream and vanilla extract (and almond extract, if using) to the mixture and beat just until everything is combined.

Step 5: Combine the dry and wet ingredients

Add half of your dry ingredients to the wet ingredients, then turn your mixer on low speed. Slowly pour in the milk, followed by the rest of the dry ingredients. Be careful not to overmix at this stage!

Your batter is now ready to be poured into your prepared cake pans and baked! Remember to distribute the batter evenly between the pans and to check that your cakes are fully baked before removing them from the oven.

Baking

To make a 10-inch sponge wedding cake, you'll need to prepare your baking pans, mix your batter, and bake your cakes. Here's a step-by-step guide:

Prepare your baking pans:

• Grease three 10-inch cake pans with butter or non-stick spray.
• Line the bottoms of the pans with parchment paper.
• If your pans are only 2 inches high, you can add a strip of parchment paper around the sides to increase the height.

Mix your batter:

• In a medium bowl, whisk together 4 1/2 cups of all-purpose flour, 1 tablespoon and 2 teaspoons of baking powder, and a pinch of salt until evenly distributed.
• In a large bowl or the bowl of a stand mixer, beat 1/2 cup of unsalted butter and 3 cups of granulated sugar at full speed for 1-2 minutes until well combined.
• Add 1 cup of vegetable oil and beat at full speed for another minute.
• Add 6 large eggs, one at a time, beating at medium speed for about a minute after each addition.
• Add 1 1/2 cups of sour cream and 2 tablespoons of vanilla extract, and beat just until combined.
• Add half of the dry ingredients to the wet ingredients, then pour in 1 1/2 cups of milk, followed by the rest of the dry ingredients. Mix until just combined.

Bake your cakes:

• Preheat your oven to 350°F/177°C (325°F/163°C for a conventional oven).
• Distribute the batter evenly among the three prepared cake pans, filling each pan with about 28 ounces of batter.
• Bake the cakes for 30-35 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cakes to cool completely before removing them from the pans and frosting.

Cooling

After removing your cake from the oven, let it cool in the pan for a brief period. For a 10-inch cake, 5 minutes should be sufficient. This initial cooling period allows the cake to settle and makes it easier to handle.

Next, invert the cake onto a cooling rack. You can use a kitchen towel to handle the hot pan safely. If you used a flower nail or a heating core during baking, remember to remove it at this stage.

Allow the cake to cool to lukewarm. This typically takes around 30 minutes to 1 hour, depending on the ambient temperature. During this time, the cake will be cooling from the outside in, so it's important to let it cool completely before wrapping it.

Once the cake is lukewarm, wrap it in plastic food wrap. This helps to retain moisture and prevents the cake from drying out. Place the wrapped cake on a kitchen counter and let it cool completely to room temperature.

If you need to freeze the cake layers, it's best to let them cool almost to room temperature first. Then, wrap the layers in plastic wrap and place them in a freezer bag, removing as much air as possible. Frozen cake layers can be frosted directly after removing them from the freezer, or you can let them thaw to room temperature first.

Remember, proper cooling is essential for a well-structured 10-inch sponge wedding cake. It ensures that your cake is stable and easy to work with when it comes time to assemble and decorate.

Decorating

Once your cake is baked and cooled, it's time to decorate! Here are some tips and ideas for decorating your 10-inch sponge wedding cake:

Frosting

Start by levelling your cake layers. Using a long serrated knife, carefully trim the tops of the cakes to create a flat surface. This will ensure that your cake layers stack evenly and help achieve a neater finish.

Choose a frosting that complements your sponge cake. Some popular options include American buttercream, Swiss meringue buttercream, or German buttercream. You will need a substantial amount of frosting to fill and cover your cake, so make sure you have enough on hand. A simple buttercream frosting can be made by beating together butter, icing sugar, and a touch of milk until light and fluffy. For a 10-inch cake, you will likely need at least two batches of frosting.

Assembly

Place a small amount of frosting on your cake board or serving plate and top with the first cake layer. This will help secure the cake in place. Spread a layer of frosting on top of the cake, then repeat with the remaining layers. Apply a thin coat of frosting all over the cake to create a crumb coat. This will seal in any crumbs and create a smooth base for your final coat of frosting. Chill the cake for about 15-30 minutes to let the crumb coat set.

Once the crumb coat is set, apply the final coat of frosting. Use an offset spatula to achieve a smooth finish. You can also create different textures by using a fork or a piping tip to create patterns in the frosting.

Decorations

Now for the fun part—adding the final decorations! Fresh flowers, edible pearls, and piped buttercream details are all popular choices for wedding cakes. You can also add a cake topper, such as the couple's initials or a simple "Mr & Mrs" topper. Another idea is to decorate with fresh fruit, such as berries or figs, for a touch of colour and elegance.

For a more rustic look, try a semi-naked cake effect by scraping back the final layer of frosting to reveal the cake layers underneath. Alternatively, you can create a textured finish by using a cake comb or a bench scraper to create stripes or ridges in the frosting.

Remember, the key to successful cake decorating is to take your time and not rush the process. Enjoy the creative process, and your beautiful 10-inch sponge wedding cake will be sure to impress!

Frequently asked questions