Creating Dreamy Buttercream Wedding Cakes: A Step-By-Step Guide

Making a buttercream wedding cake is a fun and challenging project for any home baker. With the right tools and techniques, you can create a stunning and delicious wedding cake. This introduction will guide you through the process, from choosing the right ingredients to assembling and decorating your cake. You'll learn how to make a stable and beautiful buttercream wedding cake, with tips on flavour options, filling ideas, and avoiding common mistakes. Whether you're baking for a small or large wedding, this guide will help you create a cake that's both elegant and memorable.

Choosing the right cake flavour

Choosing the right flavour for your wedding cake is an important part of the planning process. It's a chance to get creative and choose something that reflects your personality and tastes. Here are some tips to help you select the perfect flavour for your big day:

Consider your options

Firstly, it's important to know what options are available to you. Wedding cakes have evolved beyond the traditional fruit cake, and sponge cakes are now the norm. Your baker will likely have a set menu of flavours and fillings that they are comfortable working with and that they know will be structurally secure. Some bakers may be more adaptable and willing to tailor their offerings to your preferences. It's worth discussing your options with your baker to see what flavours and combinations they recommend and if they can accommodate any special requests.

Think about your guests

While it's your special day, and you want a cake that reflects your tastes, it's also important to consider your guests. A good approach is to have at least one tier in a crowd-pleasing flavour—a classic option that most people will enjoy. Vanilla and chocolate are always safe bets, and you can add interesting twists with fillings and toppings. If you're having multiple tiers, you can also choose one tier in a more unusual flavour that you and your partner love, ensuring there's something for everyone.

Seasonality

Consider the time of year for your wedding. Lighter, citrus-based cakes are perfect for summer weddings, while richer, spicy cakes are ideal for autumn. For example, a lemon cake with lemon curd and fresh strawberries is a perfect choice for a summer wedding, while a spice cake with pumpkin cream cheese frosting is a great autumnal option.

Personalisation

Your wedding cake is a great opportunity to add a personal touch that reflects you and your partner's heritage or cultural background. For example, a Middle Eastern-inspired cake might feature pistachio, figs and sesame, while an Asian-inspired cake could include almond and salted caramel.

Pairing with other foods

Don't forget to consider the other food being served at your wedding. If you're having a heavy meal, a light, fruity cake might be a better choice than something rich and chocolatey. Similarly, if your venue is serving a chocolate dessert, you may want to avoid a chocolate wedding cake.

Allergies and dietary restrictions

While it's not necessary to cater to every single guest's preference, it's worth being mindful of any food allergies or dietary restrictions. For example, some guests may be vegan or gluten-intolerant. Discussing this with your baker will help you choose a flavour that everyone can enjoy.

Your own tastes

Finally, don't forget that it's your wedding day, and you should choose a flavour that you and your partner love! It's a chance to indulge and treat yourself, so go with your favourite flavours and have fun with the process.

Making the cake batter

For the bottom tier, you will need: sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room-temperature butter. You will also need baking powder and baking soda. Start by whisking together the dry ingredients, including the flour, salt, baking powder, and baking soda. Set this mixture aside.

Next, using a handheld or stand mixer with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy. This should take around 3 minutes. As needed, use a silicone spatula to scrape down the sides and up the bottom of the bowl.

Now, beat in the eggs, egg whites, and vanilla extract on high speed for about 2 minutes. The mixture will look curdled at this point due to the combination of egg liquid and solid butter. Then, beat in the sour cream, again scraping down the sides and bottom of the bowl as needed.

With the mixer on low speed, gradually add the dry ingredients until they are just incorporated. With the mixer still running on low, slowly pour in the milk and mix until combined. Be careful not to over-mix the batter. To ensure there are no lumps at the bottom of the bowl, whisk the batter by hand a few times.

The batter will be slightly thick, and you should have around 8-9 cups of it. Pour the batter evenly into three 9x2-inch round cake pans, weighing them if desired to ensure accuracy. Bake the cakes for approximately 23-26 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely in the pans, set on a wire cooling rack.

For the top tier, you will follow the same process but using different quantities of ingredients. You will need: sugar, cake flour, egg, extra egg white, vanilla extract, sour cream, and whole milk. Again, ensure that all ingredients are at room temperature.

Prepare three 6x2-inch round cake pans in the same way as the 9-inch pans. The batter for the top tier will be prepared in the same way as the bottom tier, but you will end up with about 4 cups of batter, and it will be thinner. Pour the batter evenly into the pans and bake for around 18-22 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before proceeding.

Preparing the cake pans

Start by gathering the necessary materials: cake pans in the desired sizes (typically 9-inch and 6-inch round pans for a two-tier cake), non-stick spray or butter, and parchment paper. You will also need a pencil and scissors for tracing and cutting the parchment paper rounds.

Before you begin, ensure your oven is preheated to the temperature specified in your cake recipe. This is usually around 350°F (177°C).

Now, let's prepare the cake pans:

• Lightly spray the bottoms and sides of each cake pan with non-stick spray or grease them with butter. This will create a non-stick surface, ensuring your cake doesn't stick to the pan.
• Take a sheet of parchment paper and place it over the bottom of one of the cake pans. Using a pencil, trace around the bottom of the pan to create a circle. Cut out this circle, or parchment paper round, with scissors. Repeat this step for each cake pan you are using.
• Place the parchment paper round inside the prepared cake pan. Grease the parchment paper round with non-stick spray or butter. This extra step guarantees that your cake will release seamlessly from the pan after baking.
• Repeat these steps for each cake pan you are using, ensuring they are all prepared before proceeding to the next step in your cake recipe.

By following these simple steps, you'll have perfectly prepared cake pans, ready for your batter. Remember, taking the time to prepare your pans properly is essential for a successful buttercream wedding cake.

Assembling the cake tiers

Now that you've baked and cooled your cakes, it's time to assemble them into a beautiful wedding cake. Here's a step-by-step guide to help you create a sturdy and elegant tiered cake:

• Prepare your workspace: Before you begin, gather all the necessary tools and ingredients, including your cake boards, cake dowels, frosting, and a cake turner or turntable.
• Create a sturdy base: Place your largest cake layer on a cake board. This will be the base of your tiered cake. Using a large icing spatula, spread a generous amount of frosting on top of the cake layer, creating a smooth and even surface.
• Add the second layer: Carefully place the second cake layer on top of the frosted surface. Repeat the frosting process, ensuring the layers are securely adhered.
• Apply the crumb coat: Using a thin layer of frosting, cover the top and sides of the assembled tiers. This crumb coat will help create a smooth finish and prevent any crumbs from showing in your final product. Refrigerate the cake for a while to let the crumb coat set.
• Insert cake dowels: To provide support and stability to your tiered cake, insert four cake dowels into the bottom tier. Measure the height of the bottom cake and cut the dowels to match. Space the dowels evenly apart to form the corners of a square within the cake.
• Assemble the next tier: Remove the top tier from the refrigerator and place it on a separate cake board. Decorate it separately, following the same steps as before: frost, add a crumb coat, and refrigerate. Once set, carefully place the smaller tier on top of the larger one, positioning it in the centre.
• Pipe frosting details: Use frosting to pipe decorative details around the base of the top tier, covering any imperfections or smears. You can also pipe dots or "pearls" of frosting between the tiers and around the bottom of the entire cake. Smooth any peaks on these decorations with a moistened fingertip.
• Add final touches: If desired, decorate the cake further with fresh flowers, artificial flowers, or other edible embellishments.

Remember, assembling a tiered cake takes patience and precision. Take your time and carefully follow each step to ensure a stable and stunning wedding cake.

Decorating the cake

Decorating a buttercream wedding cake is a fun and creative process that can be tailored to your personal style and preferences. Here are some detailed instructions and tips to help you achieve a beautiful and elegant finish for your wedding cake:

Before you begin decorating, it is crucial to prepare your cake layers and ensure they are completely cooled. It is recommended to level off the cakes by using a large serrated knife to slice a thin layer off the tops of all the cakes, creating a flat surface. This step provides a stable base for stacking and ensures a neat finish.

The first step in decorating is to create a crumb coat, a thin layer of frosting that seals in any crumbs and creates a smooth base for the final coat of buttercream. Apply a scant 1 and 1/2 cups of frosting to the top of each cake layer for the bottom tier and a scant 3/4 cup of frosting for the top tier. Use a large icing spatula for the bottom tier and a small icing spatula for the top tier. Refrigerate the crumb-coated cakes to help set the frosting.

For a simple and elegant design, you can use a bench scraper to apply the exterior frosting layer. Spin the cake turner as you use a small icing spatula to create beautiful ruffles in the frosting. This technique is easy to achieve and adds a stunning textured look to your cake.

Once the exterior frosting is complete, you can assemble the tiers. Place the small tier on top of the bottom tier, using a 6-inch cake board between them for added support and stability. To ensure the top tier stays in place, insert four cake dowels into the bottom tier, measuring and cutting them to match the height of the cake.

To finish the cake, you can pipe frosting around the bottom of the top tier to cover any imperfections. Using a round piping tip, create dots of frosting between the tiers and around the bottom of the entire cake to resemble pretty pearls. Smooth any peaks on these "pearls" by moistening your fingertip with water and gently pressing them down.

You can further enhance the cake's presentation by adding decorative pieces such as artificial flowers, fresh flowers, or other embellishments that match your wedding theme.

Frequently asked questions