Creating A Grand Wedding Cake: A Step-By-Step Guide

Making a big wedding cake is a challenging but rewarding endeavour. It requires careful planning, practice, and attention to detail. The first step is to choose a recipe specifically designed for a wedding cake, ensuring it is sturdy and yields the right amount of batter and icing. For a large cake, multiple tiers are necessary, typically baked in pans of different sizes. It is crucial to assemble the right tools, including various-sized pans, parchment paper, cake boards, dowels or straws for support, and decorating tools like piping bags and tips.

The cake layers should be baked and frozen ahead of time to reduce stress on the day of assembly. When ready to decorate, a crumb coat is applied, followed by the final layer of frosting or buttercream. The tiers are then carefully stacked and secured with dowels to ensure stability. Fresh flowers, cake toppers, or other decorations add the finishing touches. Transporting the cake safely to the venue is a critical consideration, and it is advisable to have a backup plan in case of any mishaps. Making a wedding cake is a labour of love that requires dedication and patience, but the result is a beautiful and delicious creation that will impress wedding guests.

Choosing a flavour

Next, think about the flavours you and your partner enjoy. Do you want to stick with a classic, traditional flavour like vanilla, or go for something more unique and personalised? You could choose a flavour that holds a special meaning for you, or incorporate seasonal ingredients. If you're making a large cake, you might want to consider a simple, rustic style with two or three tiers of the same flavour, like a chocolate Guinness cake. This can be a more achievable option, and your guests won't mind having multiple servings of a flavour they love!

If you want to get creative, you could have different flavours for each tier. Some flavour options include:

• Carrot Cake: This could be a good choice for the bottom tier, with a half batch for the top tier.
• Red Velvet Cake: Use a red velvet cake recipe for the bottom tier and red velvet cupcake batter for the top tier.
• Lemon Cake: A lemon cake for the bottom tier and lemon cupcake batter for the top tier will add a nice citrusy twist.
• Marble Cake: Use a zebra cake recipe for the bottom tier and a smaller zebra cake for the top.
• Chocolate Chip: Fold mini chocolate chips into the batter for a sweet surprise.

You can also experiment with different fillings and frostings to complement your chosen flavours. For example, you could add extracts like almond, lemon, orange, or coconut to your frosting, or mix in some raspberry jam. If you're making a white cake, freezing your egg whites ahead of time is a useful tip.

Remember to do a taste test and ask for feedback from family and friends. This will help you perfect your chosen flavour and ensure it's a delicious treat for your big day!

Planning and timing

• Start by giving yourself extra time and managing your expectations. Making a wedding cake can be challenging, especially if you are not an experienced baker. It is essential to plan and allow for potential setbacks or complications.
• Use a recipe specifically designed for wedding cakes to ensure it is sturdy and yields the right amount of batter and icing. Most recipes for tiered cakes include a step-by-step schedule to guide you in baking and assembling each component.
• Gather all the necessary tools and ingredients before you begin. This includes cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws or wooden dowels, a platter, and decorations such as a pastry bag, fresh flowers, or cake toppers.
• Plan your decorations in advance and practice piping or icing techniques. You can make extra icing and practice on test cakes or silicone mats. Secure any decorative items, such as flowers, well before the wedding day.
• Clear a large space in your refrigerator to accommodate the cake. You may need to remove shelves or rearrange items to make room. Also, don't forget to arrange for transportation to the wedding venue and discuss cake transport and refrigeration options with the caterer or venue manager.
• Set aside a whole day for baking the cake. While you can time the baking process, decoration may take longer than expected. It is better to allocate more time than to rush through the process.
• Do a trial run of the entire process before the wedding. This will help you refine your techniques and identify any potential issues. It is also an opportunity to test the recipe and ensure it tastes as good as you want it to.
• Prepare the cake layers in advance if possible. Fruit cakes and biscuit cakes often have a longer shelf life, so they can be baked several days before the wedding.
• If you are making a traditional white cake, freeze your egg whites beforehand. Egg whites freeze well, so you can save them whenever a recipe calls for only the yolk.
• Practice icing and decoration techniques on styrofoam cake rounds or real cake layers if you have them available. This will help you perfect your skills and ensure a beautiful finish on the actual wedding cake.

Tools and equipment

To make a big wedding cake, you will need a variety of tools and equipment to ensure the process goes smoothly. Here is a detailed list of the essential tools and equipment you will need:

• Oven: Preheat your oven to the required temperature.
• Mixing bowls: You will need several mixing bowls of different sizes for combining ingredients and making the batter.
• Mixer: A stand mixer or a handheld mixer with beaters is essential for mixing the batter and achieving a smooth and creamy consistency.
• Spatulas: Have both offset and straight spatulas in mini and full sizes. These are useful for folding ingredients, scraping bowls, and creating a smooth finish when applying icing.
• Measuring cups and spoons: Accurate measuring tools are crucial for ensuring the right proportions in your batter.
• Serrated knife: A large serrated knife is needed for levelling and slicing the cakes.
• Parchment paper: Use parchment paper to line your cake pans and for baking the cake layers.
• Cake pans: You will need multiple cake pans in different sizes, typically 12", 9", and 6" pans, each about 3" tall.
• Cooling rack: Allow your cakes to cool completely on a cooling rack before decorating or assembling.
• Cardboard cake boards: These provide a stable base for each tier of your cake. Get them in the same sizes as your cake pans: 12", 9", and 6".
• Cake turntable: This helps you easily rotate the cake while decorating, ensuring an even finish.
• Piping bags and tips: Use these for creating decorative patterns, borders, and designs on your cake. Have a range of piping tips in different sizes and shapes.
• Dowels or straws: These provide structural support for tiered cakes. You can use wooden dowels or non-flexible straws.
• Scissors: For trimming dowels and any other necessary cutting tasks.
• Toothpicks: Useful for creating patterns in icing and checking if your cake is baked.
• Platter or cake stand: Choose a sturdy and elegant platter or cake stand to display your finished wedding cake.
• Refrigerator space: Clear out ample space in your refrigerator for storing the cake layers and the assembled cake.
• Transportation materials: Plan how you will transport the cake to the wedding venue. You may need cake boxes or other containers to keep the cake safe during transportation.
• Decorations: Fresh flowers, cake toppers, ribbons, or any other decorative elements you wish to include.

Having all the necessary tools and equipment will make the process of creating a big wedding cake much more manageable and enjoyable.

Baking and assembling

Baking a wedding cake is quite different from baking a standard party cake. It is important to use a recipe specifically designed for a wedding cake to ensure that it is sturdy enough and that you have the right amount of batter and icing. For a three-tier cake, you will need to bake three cakes of 12", 9", and 6". Most three-tier cake recipes have a step-by-step schedule for when you need to bake and assemble each part.

It is recommended to make each cake separately to avoid overwhelming your mixer with excess batter. Prepare the cake batters and bake the layer cakes one at a time, unless you have extra oven space. Cool the cakes completely before assembling and decorating.

To make the batter, whisk together flour, sugar, baking powder, and salt. On low speed, gradually add butter and mix until it resembles moist crumbs. Add the milk and egg mixture and beat on medium speed for 2-3 minutes. Scrape down the sides of the bowl, then beat the mixture for about 30 seconds more.

Divide the batter evenly between the pans and bake for approximately 20-40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Let the cakes cool for about 10 minutes before turning them out onto a cooling rack. Allow them to cool completely before removing the parchment paper from the bottoms of the cakes and wrapping them tightly in plastic wrap.

Chill the cakes in the refrigerator for at least 30 minutes or up to 5 days, or store them in the freezer for up to 2 weeks. Repeat this process two more times, each time baking one 6-inch and one 10-inch cake together. The 6-inch cakes will bake for about 20 minutes, and the 10-inch cakes will bake for about 40 minutes.

To assemble each tier, level each cake by slicing off a thin, even layer from the top to create a flat surface. Cut each cake in half so that each tier has four layers. For each tier, spread a thin layer of buttercream or frosting onto a cake board. Place the first layer of cake on top of the cake board, then spread a thin layer of jam or filling on top. Repeat this process until the tier is complete and place it in the refrigerator to chill. Repeat with each tier.

Apply a crumb coat to each tier by spreading a thin layer of buttercream or frosting over the tops and sides. Scrape and clean the spatula as you go to prevent spreading more crumbs into the buttercream or frosting. Place the tiers in the refrigerator for at least 30 minutes to firm up before proceeding.

When the tiers are firm, frost each with a final layer of buttercream or frosting in the style you prefer. Return the tiers to the refrigerator to firm up for at least an hour or up to 24 hours.

To finish the cake, place a cake board onto a cake turntable. Dollop a tablespoon of buttercream or frosting onto the board and centre the largest tier on top. Repeat this process with the remaining tiers, using a hand and an offset spatula to gently lower each tier onto the one below.

Use a piping bag to fill the seams between the tiers with tiny dots to resemble pearls or create a ribbon around the cake. Decorate with fresh flowers, cake toppers, or as desired, then transfer to a serving plate and enjoy!

Transporting and storing

Transporting:

• Enlist help: Ask a friend or family member to assist you in transporting the cake. This person can help navigate, ensure the cake is secure, and provide moral support.
• Plan the route: Choose the most direct route to the venue and avoid any roads with speed bumps or potholes that could disturb the cake.
• Vehicle preparation: Transport the cake in a spacious vehicle with a flat surface, such as an SUV or a minivan. Clear the area of any items that could shift during transport and place a non-slip mat or towel on the surface to prevent the cake from sliding.
• Packaging: Place the cake on a sturdy cake board and box it securely. Use a cake box that is slightly larger than the cake to allow for easy handling and protection during transport. Secure the box with non-slip mats or towels to prevent shifting.
• Timing: Aim to deliver the cake to the venue as close as possible to the event. This reduces the risk of damage or melting and ensures the cake is fresh for the celebration.

Storing:

• Refrigeration: Clear a large space in the refrigerator at the venue, removing any shelves if necessary. Store the cake in an airtight container or well-covered to prevent absorption of other food odours.
• Temperature control: Maintain a consistent temperature to prevent the icing from melting or the cake from drying out. Keep the venue's air conditioning or refrigeration at an optimal temperature to preserve the cake.
• Final touches: If possible, add any fresh flowers or delicate decorations to the cake just before the event. This ensures that the decorations look their best and do not wilt or disintegrate.
• Display: Use a sturdy cake stand or platter to display the cake. Choose a stable location, away from high traffic areas, to minimise the risk of accidental bumps or knocks.

Frequently asked questions