Creating A Firm Wedding Cake: Techniques For Stability

Making a wedding cake can be a daunting task, but with careful planning and the right tools, it is achievable. Here are the steps to make a firm wedding cake:

Planning:

First, decide on the flavour and type of cake. Filled sponge cakes are best baked close to the wedding day, while traditional fruit cakes can be made in advance and fed with alcohol for a moist and flavourful cake. The number of tiers and servings needed will determine the amount of batter and icing required.

Ingredients and Tools:

Gather all the ingredients for the cake batter and icing. You will also need cake pans in the desired sizes (typically 12, 9, and 6 for a three-tier cake), parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, and a platter to serve the cake.

Baking:

Follow the recipe instructions for mixing the batter. Preheat the oven to the recommended temperature and prepare the cake pans by greasing and flouring them or using parchment paper. Pour the batter into the pans and bake according to the recipe's guidelines. Allow the cakes to cool completely before assembling and decorating.

Assembly and Decoration:

Level the cakes using a cake leveler or serrated knife to ensure flat and even layers. If using a fondant or sugarpaste covering, first cover the cake with a layer of marzipan. Roll out the fondant or sugarpaste, brush the cake with water, and carefully drape and smooth the covering over the cake. Trim any excess and smooth out bumps. For a semi-naked cake, fill and frost each layer, then stack the tiers, using dowels for support.

Transport and Storage:

Clear a large space in the refrigerator for storing the finished cake. Arrange for transport to the wedding venue, ensuring a stable and secure journey.

By following these steps and allowing ample time for preparation, you can create a firm and delicious wedding cake.

Prepare the ingredients: sugar, flour, eggs, butter, milk, etc

Preparing the ingredients is the first step in making a wedding cake. The ingredients you will need are:

• Sugar: Granulated sugar is used to sweeten the cake.
• Flour: Cake flour is preferred over all-purpose flour as it makes the cake lighter and fluffier.
• Eggs: Use whole eggs and separate egg whites. The egg whites help bind the cake together and give it structure.
• Butter: Unsalted butter is preferred, and it should be at room temperature for easy mixing.
• Milk: Whole milk adds richness and moisture to the cake.
• Baking Powder and Baking Soda: These leavening agents help the cake rise and give it a light and fluffy texture.
• Vanilla Extract: This adds flavour and enhances the taste of the cake.
• Sour Cream: Sour cream also contributes to the moisture and tenderness of the cake.

Make sure all your ingredients are at room temperature before starting. This ensures that they mix together easily and evenly. Measure the ingredients accurately, especially the flour, as too much flour can result in a dry and dense cake.

Once you have gathered and measured all the ingredients, you can start mixing and preparing the batter. Follow the recipe instructions carefully, and remember to not overmix the batter to avoid a dense cake.

Bake the cakes: preheat the oven, prepare the pans, and bake

Now that you have your ingredients ready, it's time to bake the cakes. Here's a step-by-step guide:

• Preheat your oven: Most cake recipes will specify the temperature at which you should preheat your oven. For instance, in Sally McKenney's vanilla wedding cake recipe, the oven should be preheated to 350°F (177°C).
• Prepare your pans: Grease your pans with butter or non-stick spray. Line the bottoms of the pans with parchment paper rounds. This step is crucial, as it ensures that your cakes will release seamlessly from the pans. You can either buy pre-cut parchment paper rounds or make your own by tracing the bottom of your cake pan onto parchment paper and cutting out the rounds.
• Make the batter: Follow your chosen recipe to prepare the batter. It's essential to measure your ingredients accurately, especially when baking a large cake like a wedding cake. Consider investing in a kitchen scale to ensure precise measurements.
• Fill the pans: Pour the batter into the prepared pans. Use a scale to weigh the pans and ensure equal amounts of batter in each pan for uniform cake layers.
• Bake the cakes: Place the pans in the preheated oven and bake according to the recipe's instructions. The baking time will vary depending on the size and number of layers you are making. For instance, in McKenney's recipe, the 9-inch cake layers bake for around 23-26 minutes, while the 6-inch layers bake for 18-22 minutes.
• Test for doneness: Insert a toothpick into the center of the cake. If it comes out clean, your cake is done.
• Cool the cakes: Allow the cakes to cool completely before removing them from the pans. This step is crucial, as it prevents the cakes from continuing to bake and drying out. Place the pans on a wire cooling rack to ensure even cooling.
• Level the cakes (optional): If you want perfectly flat and level cake layers, use a cake leveler or a serrated knife to slice off the domed tops of the cakes. This step is optional but will make assembling and decorating your wedding cake easier.

Once your cakes are baked and cooled, you're ready to move on to the next steps of assembling and decorating your wedding cake.

Cool the cakes: let them cool completely before assembling

Cooling your cakes before assembling is a crucial step in the cake-making process, especially when creating a wedding cake. Here are some reasons why you should let your cakes cool completely before assembling:

• Cakes are very delicate when hot, and attempting to decorate them too soon can lead to breakage and crumbs, spoiling the smooth finish you desire.
• If the cake is too hot, your icing or buttercream won't stay put and will melt into the cake, resulting in a runny mess.
• Cold cakes are easier to handle and less likely to break or crumble during assembly.
• Allowing the cakes to cool gives you an opportunity to level the cakes, creating a flat surface for stacking.
• Refrigerating the cakes after a crumb coat helps the crumb coat set, ensuring it doesn't slide around when you apply the final layer of frosting.
• Proper cooling helps to retain moisture in the cake, resulting in a softer, more tender crumb.

To ensure your cakes are sufficiently cooled, it is recommended to let them sit at room temperature for 2-3 hours and then chill them in the refrigerator for at least a couple of hours or even overnight. This will give you the best results when assembling and decorating your wedding cake.

Assemble the tiers: use dowels for support and a crumb coat to protect the outer layer

To assemble the tiers of a wedding cake, you will need to use cake dowels for support. These are rods or tubes, usually made of plastic or wood, that are inserted into the cake to distribute the weight of the tiers above. For a small cake, you will need 3-4 dowels, while a medium cake will require 4-6.

To insert the dowels, first, decide where they are going to be placed by arranging them in a shape with the number of dowels you need for the corners. For example, if you are using four dowels, arrange them in a square. Push one of the dowels into the cake, down to the board, and mark the dowel at the level of the top of the cake with a pencil. Remove the dowel and cut all the dowels to this length. Then, push each of the dowels into the cake, making sure they are equidistantly spaced under the tier they are supporting.

In addition to dowels, you will also need to use a crumb coat to protect the outer layer of the cake. A crumb coat is a thin layer of frosting spread around the entire surface of the cake, locking in any loose crumbs and creating a smooth surface for the final layer of frosting. To crumb coat a cake, you will need a bench scraper or a large offset spatula, and frosting that is slightly thinner than the frosting used between the cake layers.

First, add a small amount of icing to the sides and top of the cake, spreading it evenly with your bench scraper or offset spatula. You only need to use a small amount of frosting for the crumb coat, as its purpose is simply to seal in the crumbs. Once you have covered the cake, hold your bench scraper flat against it, applying slight pressure, and peel away any excess frosting. Put the excess frosting into a separate bowl, as it will be full of crumbs.

After crumb coating, place the cake in the fridge for 15 minutes to 2 hours to allow the crumb coat to set. Then, you can add the final layer of frosting.

Transport and decorate: add flowers, toppers, or other decorations

Once the cake is ready, it is time to transport and decorate it. Here are some tips to keep in mind:

• Transporting a cake can be stressful, but with proper planning, you can safely transport cakes of all sizes, even in a small car.
• It is best to transport cakes in a box or a cake carrier, depending on the size of the cake. The box should be the same size as the cake base to prevent sliding.
• Transport cakes on a flat surface, such as a clean floorboard, and not on a car seat or someone's lap, especially if it is a tiered cake.
• Chill the cake to firm it up, especially if it is a buttercream cake.
• Give yourself plenty of time and drive slowly, taking corners and bumps carefully.
• Use something to cushion the cake, such as a yoga mat or a towel, and something to keep it from sliding, such as a non-slip shelf liner.
• Do not transport a cake on a cake stand. Instead, decorate the cake on a cake base and bring the stand separately.
• If transporting a tiered cake, use supports, such as wooden dowels or plastic bubble tea straws, to hold the tiers together.
• Bring an emergency kit with tools and supplies to repair any damage or add final touches to the cake.
• If transporting a wedding cake or a large tiered cake, figure out how much room you have in your vehicle. You may need to transport the cake in sections, stacking the bottom tiers and bringing the other tiers separately to assemble at the venue.
• Make your own box if the cake is large and doesn't fit in a standard cake box. You can use a taller box and cut a slit down the side to slide the cake in.
• Don't transport a stacked or tiered cake on a car seat or in someone's lap.
• Use a fancy cake transport box designed specifically for tiered cakes if you have an SUV, van, or hatchback.
• If transporting a cake in a car trunk, determine the temperature and the height of the cake. You may need to transport the bottom tiers separately and stack them at the venue.
• Use padding and non-slip materials to absorb shock and prevent sliding.
• If transporting a cake without a box, use cellophane or ensure your car is clean.
• When transporting a cake long-distance, plan the route, and consider chilling the cake with dry ice or ice packs. It is generally best to transport the tiers separately and stack them at the destination.
• When transporting a cake in hot weather, blast the air conditioner in your car beforehand and chill the cake for about 30 minutes.
• If using fresh flowers to decorate the cake, choose non-toxic flowers and make them food-safe by wrapping the stems with floral tape and placing them inside drinking straws before inserting them into the cake.
• If you don't want to put the flowers directly into the cake, you can place a cake board on top of the frosted cake and add the flowers to it. This way, you can easily remove the flowers and cake board before cutting and serving the cake.
• Other cake toppers, such as butterflies, artificial flowers, and acrylic decorations, can also be purchased to decorate the cake.

Frequently asked questions