Giant Wedding Cake: A Step-By-Step Guide To Baking Success

Making a giant wedding cake is no easy feat, but with the right tools, ingredients, and recipe, it can be done. A giant wedding cake typically consists of multiple tiers, so it's important to have the right-sized cake pans for each tier. The cake should also be sturdy enough to support the weight of the tiers above it, so a recipe specifically designed for wedding cakes is ideal.

When preparing to make a giant wedding cake, it's crucial to plan and manage your time effectively. Simple, rustic decorations are more achievable for beginners, and it's a good idea to make a test cake beforehand to ensure the recipe and decorations work. Clear a large space in the refrigerator for the finished cake, and arrange for safe transport to the wedding venue.

In terms of tools and ingredients, here's a basic list to get you started:

- Ingredients for baking and icing (butter, sugar, eggs, flour, baking powder, etc.)

- Multiple cake pans in different sizes (12, 9, 6, etc.)

- Parchment paper

- Large serrated knife

- Cardboard cake boards

- Non-flexible straws or cake dowels for support

- Platter or cake stand to serve the cake

- Pastry bag and round tip for piping

- Fresh flowers, cake toppers, or other decorations

- Lazy Susan for decorating

Choosing a flavour

If you want to be more adventurous, there are plenty of other cake flavour options to consider. Carrot cake is a great choice for the bottom tier of a wedding cake, and you can make a half batch of the batter for the top tier. Red velvet cake is another option for the bottom tier, and you can use a red velvet cupcake batter for the top tier. Lemon cake is a good choice if you are looking for something a little more zesty, and you can use a lemon cupcake batter for the top tier. If you can't decide on one flavour, you could go for a marble cake, or even a chocolate chip cake.

If you are making a filled sponge cake, it is best to bake it as close to the day of the wedding as possible. However, if you are short on time, a traditional fruit cake could be a better option as it can be made in advance.

Creating a sturdy base

Choose the Right Recipe:

Select a recipe specifically designed for wedding cakes, as these cakes need to be sturdy enough to support multiple tiers and the weight of decorations. The recipe should also yield the right amount of batter and icing for a large cake.

Use the Appropriate Pans:

Invest in good-quality cake pans in the required sizes. For a three-tier cake, you'll typically need 12", 9", and 6" pans, each about 3" tall. These can be found at craft stores and baking supply stores. Don't skimp on pan quality, as it will affect your cake's structure.

Prepare Your Workspace:

Before you start baking, assemble all the tools and ingredients you'll need. In addition to the usual baking essentials, you'll want to have parchment paper to line your pans, a large serrated knife for levelling the cakes, and cardboard cake boards in various sizes to support each tier.

Plan Your Structure:

For a tiered cake, you'll need to insert dowels into the bottom tier(s) to support the weight of the upper tiers. For a three-tier cake, use five dowels for each tier—one in the centre and four arranged in a cross around it. Insert the dowels, mark where they protrude from the icing, then trim them to size and reinsert. Check that the surface is level by placing a board or card on top; if it wobbles, trim or sand down the dowels as needed.

Allow Adequate Drying Time:

Once your cakes are baked, levelled, and filled, give them ample time to set before stacking the tiers. This will ensure that the icing is firm enough to support the weight of the upper tiers without cracking or collapsing. Ideally, leave the cakes to set overnight before final assembly and decoration.

Practice and Plan:

If you're a beginner, opt for simple, rustic decorations that you can practice ahead of time. Fresh flowers, silk flowers, and sugar flowers are all popular choices for wedding cakes. If you're using fresh flowers, be sure to order them from a florist in advance. Practice your piping or icing techniques on test cakes or silicone mats, and secure any decorative items well before the wedding day.

Making the batter

Gather Your Ingredients:

Firstly, you'll need to gather all the necessary ingredients for your cake batter. The specific ingredients may vary depending on the type of cake you choose to make (vanilla, chocolate, carrot, etc.) Common ingredients include flour, sugar, butter, eggs, baking powder, and milk. Make sure you have the right quantities for each ingredient to ensure a consistent and delicious batter.

Prepare Your Workspace:

Before you start mixing, it's essential to prepare your workspace. Line your cake pans with parchment paper to ensure easy removal later. Gather all the tools you'll need, such as mixing bowls, a hand mixer or stand mixer, spatulas, and measuring cups/spoons. Ensure your oven is preheated to the appropriate temperature, usually around 325-350°F (165-177°C).

Mix the Dry Ingredients:

In a large mixing bowl, combine the dry ingredients, such as flour, baking powder, and baking soda. Use a whisk to mix them together thoroughly, ensuring there are no lumps. Set this mixture aside while you prepare the wet ingredients.

Cream the Butter and Sugar:

In another large mixing bowl, cream together the butter and sugar until they are light and fluffy. This step is crucial for incorporating air into the batter, ensuring a light and airy cake. Use your hand mixer or stand mixer on medium to high speed for best results.

Add Eggs and Vanilla:

One at a time, beat the eggs into the butter-sugar mixture, ensuring each egg is fully incorporated before adding the next. This step helps create a smooth and emulsified batter. Then, add in the vanilla extract and mix until combined.

Alternate Dry and Wet Ingredients:

With your mixer on low speed, slowly add the dry ingredients to the wet ingredients in increments, mixing after each addition. Begin and end with the dry ingredients. This method ensures that you don't overmix the batter, which can lead to a tough and dense cake.

Add Liquids and Mix:

Finally, add any remaining liquids, such as sour cream or milk, and mix until everything is combined. Mix for an additional 1-2 minutes to ensure there are no lumps in the batter. At this point, you should have a smooth and creamy batter.

Pour and Bake:

Pour the batter into your prepared cake pans, being careful not to fill them more than two-thirds full. Use a spatula to smooth the tops, and then tap the pans gently on the counter to remove any air bubbles. Place the pans in the preheated oven and bake according to your recipe's instructions.

Remember, the key to making a successful giant wedding cake batter is to follow the recipe precisely, measure your ingredients accurately, and take your time during the mixing process. Happy baking!

Baking and assembling the cake

Baking a giant wedding cake is no small feat, but with careful planning and attention to detail, it can be done. Here are some detailed instructions for baking and assembling a giant wedding cake:

Baking the Cake:

Before you begin baking, it is important to gather all the necessary ingredients and tools. For a giant wedding cake, you will likely need multiple batches of cake batter and icing. Plan accordingly and make sure you have enough of everything. Prepare your cake pans by greasing them and lining them with parchment paper. Follow your chosen recipe's instructions for mixing and baking the cake batter. For a giant cake, you may need to bake the cake in multiple pans to ensure even cooking. Bake the cakes according to the recipe's instructions, making sure to allow enough time for them to cool completely before assembling.

Assembling the Cake:

Once your cakes are baked and cooled, you can begin assembling your giant wedding cake. If you are making a tiered cake, you will need to use cake dowels or straws to provide support for the upper tiers. Cut the dowels to the height of the lower tier and insert them into the cake, forming a square or other stable shape. You can also use a posy pick, which is a small plastic tube that holds flower stems and prevents them from being pushed into the cake.

Place the lower tier on a cake board or serving platter. If desired, you can add a layer of frosting or filling on top of the lower tier before placing the next tier on top. Carefully place the next tier on top of the dowels or posy pick, centring it over the lower tier. Repeat this process for any additional tiers.

Once all the tiers are stacked, you can begin decorating the cake. A crumb coat, a thin layer of frosting, can be applied to the entire cake to create a smooth surface and prevent crumbs from showing in the final decoration. Refrigerate the cake to set the crumb coat. After the crumb coat is set, you can add the final layer of frosting and any desired decorations, such as flowers, toppers, or piped designs. Practice your decorating techniques in advance to ensure the best results.

Transporting and storing a giant wedding cake can be a challenge, so plan accordingly. Clear a large space in your refrigerator, and if necessary, remove a shelf to accommodate the cake's height. Arrange for careful transport to the wedding venue, and speak to the caterer or venue manager about cake storage and display details.

Decorating and storing the cake

Decorating a giant wedding cake is a fun yet challenging task. Here are some tips to help you decorate and store your cake:

Decorating:

Think ahead about how you want to decorate your cake. Practice piping or icing techniques beforehand, and secure any decorations such as flowers or cake toppers well in advance. Fresh flowers should be ordered from a florist, and silk flowers can be purchased from cake or craft stores. Sugar flowers are another option, but they take time and skill to create. Plan your decorations according to the colour, theme, and flowers of the wedding.

For a simple and rustic look, a crumb coat on both tiers is necessary to protect the outer layer of frosting from crumbs. A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. Refrigerate the cakes after applying the crumb coat to help it set.

Use a bench scraper to achieve a textured look for the exterior frosting. Pipe dots of frosting with a round piping tip between the tiers and around the bottom of the whole cake to resemble pretty pearls. Smooth any peaks on these dots with a fingertip moistened with water.

Storing:

Clear a large space in the refrigerator, possibly removing a shelf to accommodate the cake. Arrange transport for the cake to the wedding venue, and speak to the caterer or venue manager about cake transport and refrigeration details.

The cake is best enjoyed within 3-4 days of preparation. It can be refrigerated until ready to serve. After a few hours, the frosting will set, and you can lightly cover the cake with plastic wrap.

Cover any leftover cake tightly and refrigerate for up to a week. For longer storage, assembled cakes can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before serving.

Frequently asked questions