Creating A Sparkling Diamond Wedding Cake

A diamond wedding cake is an elegant and detailed choice for a wedding anniversary. There are many ways to make a diamond wedding cake, from using a diamond-patterned impression mat to adding a smooth layer of ganache. You can also use a cutter to create a diamond pattern on the cake or add gold details.

Layering the cakes

Layering a diamond wedding cake is an intermediate-level cake-making skill that takes around four hours to complete. To begin, cut out the desired size from a slab of sweet success lemon cake. Then, layer the cakes with a white chocolate ganache. You can also add a smooth layer of ganache to the sides and top of the cake. Before moving on to covering the cake, ensure that the ganache is smooth.

There are a few different ways to layer a cake. One way is to use a cake leveller or a serrated knife to cut the cake horizontally into two or more even layers. This will ensure that the cake is the same height throughout and will create a flat surface for stacking. Another way to layer a cake is to use the "damming method", which involves building up the layers of cake with a "dam" of buttercream or frosting to hold them together. This method is often used for cakes with multiple layers or for cakes that need to be transported.

When layering a diamond wedding cake, it is important to consider the overall design and theme of the cake. The layers should be evenly spaced and level, with a generous amount of ganache or frosting between each layer. The cake should also be chilled after assembly to help set the layers and make it easier to decorate.

Additionally, it is important to choose the right type of cake for the diamond shape. A firm and sturdy cake, such as a pound cake or a dense chocolate cake, will hold up better than a light and fluffy cake. The cake should also be chilled or frozen before cutting and layering, as this will help to prevent crumbling and make it easier to handle.

Adding a smooth layer of ganache to the sides

To add a smooth layer of ganache to the sides of your diamond wedding cake, you'll need to follow these steps:

First, ensure that your cake is stable and securely assembled. This provides a solid foundation for the ganache layer. If your cake is unstable, it may collapse under the weight of the ganache, so it's important to take the time to properly stack and secure your layers.

Next, prepare your ganache. For a wedding cake, a white chocolate ganache is an elegant choice, as demonstrated by Paul Bradford in his tutorial. Melt your chosen chocolate and combine it with heavy cream, mixing until you achieve a smooth and creamy consistency. Allow the ganache to cool slightly so it thickens, making it easier to work with.

Now, it's time to apply the ganache to the sides of your cake. Start by spreading a thin layer of ganache onto the sides using a spatula or palette knife. Work quickly but carefully, ensuring that you cover all areas evenly. This initial layer should be thin enough to allow the cake shape to remain visible. Once you have a smooth, even layer, let it set.

After the first layer has set, you can apply a second, thicker layer. This layer will give your cake a luxurious, smooth finish. Take your time with this step, as it is crucial for achieving a flawless look. Use long, smooth strokes with your spatula or palette knife, ensuring that the ganache is distributed evenly and that there are no air bubbles or gaps.

Finally, let the second layer of ganache set completely. This may take several hours, so it's best to leave the cake undisturbed during this time. Once the ganache has set, you can move on to the next step of covering your diamond wedding cake with fondant or any other desired decorations.

Adding ganache to the top

To add ganache to the top of the cake, you will need a spatula or scraper. Start by applying a generous amount of ganache to the top of the cake, using your spatula to spread it evenly. Begin at the centre of the cake and work your way outwards, ensuring that the ganache is evenly distributed and level. It is important to create a smooth surface, so take your time with this step and use a gentle touch.

Once the ganache is evenly spread, you can use your spatula or a cake scraper to create a smooth, flat surface. Hold the spatula or scraper firmly and use a gentle, steady hand to create a smooth finish. You can also use a cake turntable to help achieve a flawless result. Rotate the cake as you work, ensuring that the top is level and free of any imperfections.

After ganaching the top, the next step is to ensure that the ganache is nice and smooth all over the cake. This will create a perfect base for the next steps, which include covering the cake and stacking the layers. It is important to work carefully and take your time during this stage, as a smooth and even ganache layer is essential for a professional-looking finish.

Smoothing the ganache

Step 1: Level the cake

Use a serrated knife to trim the top of each cake layer, creating a flat and even surface. This step ensures that your cake has a stable base and facilitates a neater overall appearance.

Step 2: Flip the cake upside down

By flipping the cake, you create a nice level surface to work on. This step is especially helpful if your cake has a slight dome or uneven top.

Step 3: Pipe on the ganache

Using a piping bag, apply the ganache in a swirl pattern on top of the first cake layer. This method ensures an even distribution of ganache and makes it easier to fill any gaps.

Step 4: Spread the ganache

Use a small offset spatula or palette knife to gently spread the ganache, filling any gaps and creating a smooth surface. Don't worry about making it perfect, as this is just the filling layer.

Step 5: Add the next cake layer

Place the next cake layer on top, centering it carefully. Repeat the process of piping and spreading the ganache. Continue until all your cake layers are stacked and filled with ganache.

Step 6: Pipe ganache on the sides

Pipe ganache from the base of the cake to the top edge, covering the sides completely. This step ensures that the entire cake is coated evenly.

Step 7: Smooth the ganache roughly

Using a small palette knife or offset spatula, gently smooth out the ganache on the top and sides of the cake. Don't worry about making it perfectly smooth at this stage, as we will refine it later.

Step 8: Refrigerate the cake

Place the cake in the refrigerator for about an hour to allow the ganache to firm up. This step is crucial, as it makes the ganache easier to work with and helps create a smooth finish.

Step 9: Smooth the surface

Remove the cake from the refrigerator. If it has been chilled for a long time, let it sit at room temperature for 5-10 minutes to soften slightly. Use a combination of large and small palette knives to level out the surface, creating a smooth and even finish.

Step 10: Smooth and straighten the sides

To achieve smooth and straight sides, use a cake scraper or any straight-edged tool, such as a ruler. Gently glide the tool along the sides of the cake, removing any excess ganache and creating sharp, defined edges.

Step 11: Tidy the corners

Using a small palette knife, lightly run it around the rim of the cake at a 45-degree angle. Then, smooth out the ganache on the corners, ensuring a seamless finish. This step also helps ensure the cake is perfectly round when viewed from above.

Step 12: Check your work

The best way to assess the smoothness and evenness of your ganache is to view the cake from the side. Adjust as needed, paying attention to any areas that may require additional smoothing or straightening.

Remember, it's easier to create a smooth finish when the ganache is slightly firmer, so if it starts to soften, simply pop it back in the refrigerator for a brief period.

Covering the cake

Now that the ganache is nice and smooth, it's time to cover the cake. Paul Bradford, in his Diamond Wedding Cake tutorial, uses a textured mould from Karen Davies to cover the cake. You can also use fondant to cover your cake, as seen in some of the other sources. If you want to add a diamond pattern to your cake, there are a few methods you can use. One method is to use a diamond impression mat or a ruler to create the pattern. Another method is to use a skewer to make tiny marks evenly spaced around the top and bottom of the cake, and then use a ruler to connect the marks and create the diamond pattern. If you're using fondant, you can also try using a diamond cutter to create the pattern. However, keep in mind that the buttercream or fondant needs to be well crusted for the diamond cutter to work effectively.

For a more intricate design, you can pipe pearls at the intersection of the diamonds to make the pattern appear more cohesive. This technique is demonstrated by Two Sweet Sisters, who also published a book of their fabulous cakes. You can also add silver cachous or dragees to the corners of the diamonds for a touch of elegance. Remember to allow enough time for the decorations to set before adding any final touches.

Additionally, you can create a stitched quilted look by using a wheel cutter to trace over the diamond pattern. This technique is mentioned by a user named "tonicake" in the Cake Central forum, who also suggests using a diamond template to create a soft line in the fondant before tracing over it.

Frequently asked questions