Crafting The Perfect Italian Wedding Cake: Tips And Tricks

Italian wedding cake, also known as Italian cream cake, is a traditional Southern dessert. The cake is rich and moist, with shredded coconut and buttermilk used in the batter. To keep the cake light and fluffy, whipped egg whites are folded into the mixture. The cake is then spread with a decadent cream cheese frosting and garnished with additional shredded coconut.

- Butter

- Eggs

- Sugar

- Flour

- Baking soda

- Salt

- Buttermilk

- Vanilla extract

- Almond extract

- Coconut milk

- Coconut extract

- Coconut milk fat solids

- Mascarpone or cream cheese

- Heavy cream

- Shredded coconut

How to make the cake layers

To make the cake layers, you'll need to follow a few simple steps. First, preheat your oven to 350°F (175-177°C). Grease and flour two or three 8-9 inch round cake pans or line them with parchment paper. Set them aside.

In a large bowl, cream together softened butter and sugar until light and fluffy. You can use a hand mixer for this step. Then, add in the egg yolks, vanilla extract, and almond extract. Beat well to combine.

In a separate bowl, combine the dry ingredients: flour, baking soda or powder, and salt. Alternately add the buttermilk and flour mixture to the butter mixture, mixing until well combined. Stir in shredded coconut and, if desired, crushed pineapple and chopped pecans or walnuts.

Pour the batter into the prepared cake pans, dividing it evenly between them. Bake for 25-35 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cake layers to cool completely on a wire rack before removing them from the pans.

Once the layers are cool, you can split them in half horizontally to create four layers, if desired. You can also lightly soak each layer with coconut milk to add extra moisture and flavour.

How to make the frosting

To make the frosting for an Italian wedding cake, you'll need butter, cream cheese, confectioners' sugar, and vanilla extract. Some recipes also call for pecans, coconut milk, coconut extract, mascarpone, heavy cream, and/or toasted coconut.

First, cream together the butter, cream cheese, and sugar until blended. Next, stir in the vanilla extract and, if using, the pecans. If the frosting is too stiff to spread, stir in milk a teaspoon at a time until it reaches the desired consistency.

For a coconut whipped cream frosting, start by softening the mascarpone cheese at room temperature for about 30 minutes. Then, cream together the cheese and coconut milk until smooth. In a separate bowl, whisk the heavy cream and sugar until stiff peaks form before adding the cheese mixture. Once you add the cheese mixture to the whipped cream, mix just until the cheese is combined and the frosting is fluffy—be careful not to overmix!

How to assemble the cake

Firstly, allow the cake layers to cool completely. This is important, otherwise, the frosting will melt. Take a long, serrated knife and carefully split the layers in half.

Next, soak each cake layer lightly with coconut milk. This will make the cake more moist and add more coconut flavour.

Now, spread a generous amount of the prepared frosting onto each cake layer, then frost the top and sides.

Finally, garnish the cake with dollops of whipped cream and toasted coconut.

This cake can be enjoyed right away or stored in the refrigerator for up to three days.

How to decorate the cake

Once you've baked your Italian wedding cake, it's time to decorate it! Here is a step-by-step guide to achieving a beautiful and elegant finish:

Step 1: Prepare the Cake Layers

Before you begin decorating, ensure that your cake layers are completely cool. If your cakes have a domed top, use a long serrated knife to carefully split the layers in half to create a flat surface. This will ensure your cake has a professional, neat finish.

Step 2: Soak the Cake Layers

For an extra moist cake, you can lightly soak each layer with coconut milk. This will not only add moisture but also enhance the coconut flavour.

Step 3: Assemble the Cake

Place one cake layer on your serving platter or cake stand. If you want to make moving the cake easier, you can line the edge of the plate with wax paper strips or parchment paper.

Step 4: Frost the Cake Layers

Spread a generous amount of frosting onto each cake layer. You can use a simple cream cheese frosting, or for a tropical twist, try a coconut whipped cream frosting. Repeat this process until all layers are stacked, then frost the top and sides of the entire cake.

Step 5: Garnish the Cake

For a classic Italian wedding cake, press lightly shredded or flaked coconut onto the sides of the cake and sprinkle some on top. You can also pipe dollops of whipped cream on top and press toasted coconut into them. For a more indulgent touch, you can add chopped pecans to the frosting or press them into the sides of the cake.

Step 6: Chill and Serve

Chill the cake in the refrigerator until ready to serve. This cake tastes even better the next day, so it's an ideal make-ahead dessert. Enjoy!

How to store the cake

Once your Italian wedding cake is assembled, it's important to store it correctly to maintain its freshness and flavour. Here are some detailed instructions on how to store your cake:

Storing Italian Wedding Cake:

• Chilling the Cake: It is recommended to chill the cake in the refrigerator, especially if it is a cream-based cake. Place the cake in an airtight container or cover it securely with plastic wrap. The cake can be stored in the fridge for up to three days.
• Optimal Temperature: An Italian wedding cake with cream cheese frosting is best stored in the refrigerator. It can be kept at room temperature for up to 48 hours if stored in an airtight container, but for longer periods, refrigeration is necessary.
• Freezing the Cake: If you want to make the cake in advance, you can freeze the baked cake layers. Wrap the layers securely in plastic wrap and heavy-duty foil before placing them in the freezer. Thaw the frozen layers in the refrigerator before assembling and frosting the cake.
• Maintaining Freshness: To keep the cake moist, you can lightly soak the cake layers with coconut milk before assembling. This adds extra moisture and enhances the coconut flavour.
• Storage Time: The storage time for an Italian wedding cake varies. At room temperature, it can last up to 48 hours in an airtight container. In the refrigerator, it can be stored for up to one week. For longer storage, freezing the cake layers is an option.
• Storing Leftovers: If you have leftover cake, wrap the slices or remaining portion in plastic wrap or store them in an airtight container. Consume the leftovers within three days of refrigeration.

Frequently asked questions