Creating A Code-Themed Wedding Cake: A Step-By-Step Guide

Making a wedding cake is not as difficult as one might think. However, it does require some significant planning and effort. It is important to carefully weigh the expense of a cake versus the time and expectations of a homemade cake. A simple, rustic design is more achievable for beginners than a fondant-covered confection.

It is recommended to use a recipe specifically designed for a wedding cake to ensure it is sturdy enough and that it makes the right amount of batter and icing. For a three-tier cake, three cakes of 12, 9, and 6 are needed, as well as a large amount of icing. Most three-tier cake recipes provide a step-by-step schedule for baking and assembling.

When preparing to bake a wedding cake, it is essential to assemble all the required tools, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, and a platter to serve the cake. Decorations such as a pastry bag, toothpicks, fresh flowers, and cake toppers can also be used to enhance the cake's appearance.

Before decorating the cake, it is advisable to plan the design and practice piping or icing techniques. Refrigerator space should be cleared, and transport arrangements for the cake to the wedding venue should be made in advance.

Prepare the cake pans

You will need three 8-inch round cake pans for this recipe. Prepare the pans by spraying them with baker's floured cooking spray or greasing them and lining them with parchment paper.

If you are using parchment paper, cut three circles to fit the bottom of each pan. Spray the parchment paper with cooking spray as well. This will ensure that your cake layers don't stick to the pans and make it easier to remove them once they are baked.

It is important to prepare your pans properly to ensure that your cake layers bake evenly and don't stick to the pans. This will make it easier to remove them from the pans and create a smooth surface for your geode design.

You can also use a cake release product or butter and flour to prepare your pans. If you use butter and flour, be sure to coat the pans evenly and thoroughly to prevent the cake from sticking.

Once your pans are prepared, you can mix your cake batter and pour it into the pans. Be sure to divide the batter evenly between the three pans to ensure that your cake layers are the same height.

Follow the baking instructions for your chosen cake recipe, and then allow the cake layers to cool before removing them from the pans. It is important to let the cakes cool completely before attempting to remove them, as they can be more fragile when they are still warm.

Make the cake batter

To make the batter for a semi-naked wedding cake, you will need the following ingredients:

• 3 and 2/3 cups (433g) cake flour (spooned & leveled)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 3/4 cup (180ml) whole milk, at room temperature

You will also need the following equipment:

• 3 9×2 inch Round Cake Pans
• 3 6×2 inch Round Cake Pans
• Cake Boards (I use 1 6 inch and 1 10 inch. A 9-inch board works for the bottom cake, too. Or purchase this set which also includes cake dowels.)
• Cake Dowels (You need 4. You can use plastic cake dowels too. Plastic dowels are easier to cut.)
• Large Icing Spatula (for large cake)
• Small Icing Spatula (for small cake and for ruffled edge)
• Piping Bag (disposable or reusable)
• Artificial Flower Decor (I used “Cozy Blush” color. Love these!)
• Large Serving Platter or Cake Stand

First, preheat your oven to 350°F (177°C). Grease three 9×2 inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

Next, whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Whisk it all by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. You’ll have 8-9 cups of cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.

For the top tier (6-inch cake) prepare three 6×2 inch round cake pans just as you did with the 9-inch cake pans.

Prepare the 6-inch cake batter the same exact way as the bottom tier. You’ll have about 4 cups of cake batter. The batter will be thinner than the bottom tier’s cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 18-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.

Bake the cakes

To make a semi-naked wedding cake, you'll need to bake three cakes of different flavours, each with three layers. Here's a step-by-step guide to baking the cakes:

First, decide on the flavours of your cakes. For a semi-naked wedding cake, you can choose any flavour you like, such as vanilla, chocolate, pistachio and lime, or coconut and raspberry. Once you've chosen your flavours, gather your ingredients and preheat your oven to the temperature specified in your recipe.

Next, prepare your cake pans. For a semi-naked wedding cake, you'll need three cake pans in different sizes: a 12-inch pan for the bottom tier, a 9-inch pan for the middle tier, and a 6-inch pan for the top tier. Grease the pans well and line them with parchment paper to ensure the cakes release easily.

Now, it's time to make the cake batter. Follow your chosen recipe to mix the wet and dry ingredients separately or together in a large bowl. Use a handheld or stand mixer to beat the butter and sugar together until smooth and creamy, then add the eggs one at a time, followed by the vanilla extract. With the mixer on low speed, add the dry ingredients and buttermilk in alternating increments, beginning and ending with the dry ingredients. Be careful not to overmix the batter.

Once your batter is ready, divide it evenly among your prepared cake pans. Use a kitchen scale to ensure each pan has the same amount of batter, which will result in even layers. If you're worried about uneven layers, you can weigh the pans to ensure accuracy.

Bake your cakes according to the recipe instructions, typically around 25-26 minutes for a 9-inch cake, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely in the pans set on a wire rack before removing them.

Tips for success

• Use quality cake pans and grease them well to ensure the cakes release easily and don't stick.
• For even layers, ensure each pan has an equal amount of batter. Use a kitchen scale for accuracy.
• Level off the top of each cake layer so both sides are flat, adding stability to your finished cake. You can use a cake leveller or a large serrated knife.
• If you're making a true naked cake without any frosting on the outside, consider soaking the layers in simple syrup to prevent them from drying out.
• Chill your naked cake in the refrigerator for a few hours before slicing and serving to stabilise the frosting and ensure neater slices.

Make the frosting

Making the frosting is a crucial step in creating a beautiful and delicious wedding cake. Here is a detailed guide on how to make the frosting for a semi-naked or naked wedding cake:

Ingredients:

• Butter: softened to room temperature.
• Confectioners' Sugar: Sifted for a smooth texture.
• Milk or Heavy Cream: For a creamy consistency.
• Vanilla Extract: For flavour.
• Salt: A pinch to enhance the flavour.

Optional Ingredients:

• Shortening: Can be combined with butter for a less sweet and softer frosting.
• Almond Extract: For a subtle nutty flavour.
• Food Colouring: To create a desired colour for your frosting.

Method:

• Cream the Butter: Start by creaming the softened butter using a handheld or stand mixer with a paddle or whisk attachment. Mix until the butter is smooth and creamy, ensuring there are no lumps.
• Add Sugar Gradually: Gradually add the sifted confectioners' sugar to the creamed butter. Mix until well combined, scraping down the sides of the bowl as needed to ensure a homogeneous mixture.
• Incorporate Liquids: Add the milk or heavy cream and vanilla extract to the mixture. Mix until smooth, adjusting the amount of liquid to achieve your desired consistency. For a thinner consistency, add a little more liquid; for a thicker consistency, add more confectioners' sugar.
• Mixing Time: It is important to mix the frosting for a sufficient amount of time to achieve the right texture. Mix the frosting for a minimum of 5 minutes, and preferably up to 10 minutes, to ensure a light and fluffy frosting.
• Adjust and Add Flavours: At this stage, you can taste the frosting and adjust the sweetness, adding more confectioners' sugar if needed. You can also add a pinch of salt to enhance the flavour. If you want a nutty note, add a small amount of almond extract.
• Colouring (optional): If you wish to colour your frosting, add a small amount of gel or liquid food colouring and mix until you achieve the desired shade.
• Chill: Once you have achieved the desired consistency and flavour, chill the frosting in the refrigerator for about 20 minutes to allow it to set and firm up slightly. This will make it easier to work with when decorating your cake.

Your frosting is now ready to use! Remember, the key to successful frosting is taking your time and not being afraid to adjust the ingredients to suit your taste and consistency preferences.

Assemble and decorate the cake

To assemble and decorate a naked cake, you'll need to:

Prepare the cake layers:

• Ensure your cake layers are torted to an even, level height.
• Fill and stack the cake layers. For a three-tiered cake, slightly offset the middle layer so that the edge sticks out a little further in some areas. The top and bottom layers should be completely parallel for even sides.

Frost the cake:

• Start by frosting the top of the cake, placing a bit of buttercream on top and smoothing it with an offset spatula. You should have enough frosting on top that it extends about 1/4 inch beyond the top edges.
• Next, apply buttercream to the sides of the cake, starting at the bottom and working your way up. For a semi-naked cake, apply a thin layer of frosting so that the cake layers peek through.
• Smooth out the sides of the cake with a bench scraper until straight. If you have areas that need more buttercream, simply apply more and keep smoothing until you're happy with the result.
• Smooth the top edges by taking the buttercream crown that has formed and smoothing it inward, moving the excess buttercream across the top of the cake. Continue until the top is level and there is no dome in the middle.

Decorate the cake:

• You can decorate your cake with fresh flowers (ensuring they are food-safe), a ganache drip, or greenery like fresh herbs or eucalyptus.
• For a summer wedding, fresh berries can also work well.
• If you're making a wedding cake, you can assemble and decorate it on-site. Place the top and middle tiers on cake boards and the bottom tier on a cake drum. Use wooden dowels to support each tier, pushing them through the cake below and cutting them level with the top of the cake.

Frequently asked questions