Creating A Beautiful Layered Wedding Cake: A Step-By-Step Guide

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

Planning and Preparation:

- Decide on the cake size: The number of guests will determine the size of the cake. For a small wedding of 30-35 people, a 2-tier cake would suffice, while a larger wedding may require additional tiers or larger cake sizes.

- Choose the cake flavour: Vanilla is a classic choice, but feel free to experiment with other flavours like carrot, red velvet, lemon, or chocolate chip.

- Gather the right tools: Ensure you have the necessary cake pans, parchment paper, cake boards, dowels or straws for support, a cake leveler, turntable, spatulas, and piping tips.

- Plan ahead: Calculate the amount of batter and frosting needed, and gather all the ingredients. Consider making the cake layers and frosting in advance and freezing them to save time and ensure freshness.

Baking the Cake Layers:

- Prepare the pans: Grease and flour the pans, line them with parchment paper or silicone mats, and optionally wrap them with bake-even strips to prevent doming.

- Bake the cakes: Follow the recipe's baking instructions, checking for doneness with a toothpick. Allow the cakes to cool completely before levelling or torting.

Assembling and Decorating the Cake:

- Level the cake layers: Use a cake level or serrated knife to trim the domes and create even layers.

- Apply a crumb coat: Pipe frosting between the layers and around the sides to fill any gaps and create a thin base coat to catch crumbs. Chill the cake for 15-30 minutes.

- Frost the cake: Use a piping bag or angled spatula to spread a thick, even layer of frosting over the sides and top of the cake. Smooth the frosting with a cake scraper or spatula.

- Add final decorations: Pipe swirls, rosettes, or other decorative touches. Fresh flowers, sprinkles, edible decorations, or fruit can also be added for an elegant finish.

Transporting and Storing the Cake:

- Use a sturdy cake box or cake carrier to transport the cake safely.

- Store the assembled and frosted cake at room temperature, covered airtight, for up to 2-3 days.

- Alternatively, freeze individual cake layers before assembly, wrapping them tightly in plastic and storing them frozen for up to a month.

Choosing the Right Size Cake Pan

• Standard Cake Pan Sizes: The most common cake pan sizes used in bakeries are 6-, 8-, 10-, or 12-inch rounds. For this tutorial, I recommend using two 8-inch pans for a double-layer cake, as it is a good height for handling and provides taller layers.
• Pan Height: It is best to use pans that are two to three inches high. This extra height allows enough space for the batter to rise and prevents overflow.
• Adapting Recipes: While most cake recipes can be adjusted to different pan sizes, always refer to the specific recipe for the best results. The baking time and batter quantity may need to be adjusted accordingly.
• Number of Pans: For a layer wedding cake, you will typically need multiple pans of the same size to bake all the layers. For example, a four-layer cake would require two pans of the same size, baked in two batches.
• Even Baking: To ensure even baking, it is recommended to use bake-even strips or a double layer of foil wrapped around the outside of the pans. This helps insulate the edges and prevents the cakes from doming too much.
• Lining the Pans: To prevent the cakes from sticking, line the pans with parchment paper or silicone mats. Cut parchment circles to fit the bottom of the pans, or use pre-cut liners. This makes removing the cakes easier and reduces the chance of sticking.
• Greasing the Pans: Generously grease the pans with cooking spray, shortening, or butter, and flour the bottoms and sides. This, along with lining the pans, will help ensure the cakes release easily.
• Batter Quantity: The amount of batter needed will depend on the size and number of layers you are making. As a guide, a 6-inch cake typically requires about 4 cups of batter, an 8-inch cake needs around 8-9 cups, a 10-inch cake uses 12 cups, and a 12-inch cake calls for 16 cups of batter.
• Oven Temperature: Set your oven to 350°F (177°C) for baking the cakes. This temperature ensures even baking and prevents the edges from browning too quickly.
• Baking Time: The baking time will vary depending on the size of the layers and the type of pans used. As a reference, 6-inch cakes may take 25-30 minutes, 8-inch cakes around 35-40 minutes, and 10-inch cakes about 55-60 minutes. Always check for doneness by inserting a toothpick into the centre of the cake.

By following these guidelines and choosing the right size cake pan, you'll be well on your way to creating a beautiful and successful layer wedding cake.

Preparing the Pans for Baking

Step 1: Grease and Flour Your Pans

Generously grease the bottoms and sides of your cake pans with cooking spray, shortening, or butter. This creates a barrier that prevents the cake batter from sticking to the pan. Don't skimp on this step, as insufficient greasing may result in your cake layers tearing or crumbling when removed.

Step 2: Line the Pans

Place parchment paper circles or round silicone baking mats at the bottom of each cake pan. This step provides extra insurance against sticking and makes it easier to remove the baked cakes from the pans. You can either cut your own parchment circles by tracing the pan's width on parchment paper or purchase pre-cut liners online.

Step 3: Wrap with Bake-Even Strips (Optional)

This step is optional but can help your cake layers bake more evenly and minimize doming (when the center of the cake rises into a dome due to faster-baking edges). Use cake strips designed for this purpose, such as Wilton's bake-even strips, or line the outside of the cake pans with a double layer of foil. Remember to wet the cake strips before applying them to the pan.

By following these steps, you'll be well on your way to preparing your pans for baking a layer wedding cake. Now, you're ready to fill your pans with batter and pop them into the oven!

Baking the Cakes

Prepare the Pans:

• Grease the bottoms and sides of your round cake pans with cooking spray, shortening, or butter.
• Line the pans with parchment paper or silicone baking mats. Cut the parchment paper to fit the bottom of the pans perfectly, or use pre-cut parchment circles.
• Optionally, you can wrap the outside of the pans with bake-even strips or a double layer of foil to help the cakes bake more evenly and prevent doming.

Make the Cake Batter:

• Use a trusted cake recipe or a boxed cake mix to make your cake batter.
• You can flavour your cake batter with vanilla, chocolate, lemon, or any other flavour of your choice.

Fill the Pans:

Use a measuring cup to evenly distribute the batter among your prepared pans. This ensures that your cake layers will bake evenly.

Bake the Cakes:

• Refer to your recipe for baking times, but keep in mind that baking times will vary based on the type of pans used and your oven's performance.
• Darker pans tend to bake faster than lighter metal pans, affecting how the cakes brown.
• Ovens may also have hot spots, so consider rotating the pans halfway through baking for even results.
• Set a timer for the minimum suggested baking time and check your cakes. Add additional time as needed, testing with a toothpick to see if the cakes are done.

Cool the Cakes:

Allow the cakes to cool completely before attempting to level or decorate them.

Level the Cakes (Optional):

• If your cake layers have formed domes during baking, you can level them by slicing off the domed tops. This step is optional but will result in a more even and stable layer cake.
• Use a cake leveller or a serrated knife to gently cut into the cake horizontally, about 1 inch from the edge. Rotate the cake and continue cutting until you've worked your way around the entire cake.
• Finally, saw through the middle to remove the dome.

Torting (Optional):

• Torting refers to slicing each cake layer in half horizontally to create thinner layers. This step is optional but will give you more layers to fill and frost.
• Use a cake leveller or a serrated knife, positioning it where the dome begins to rise. Cut through the cake and carefully separate the layers.

Freeze or Refrigerate (Optional):

• At this point, you can optionally wrap the cake layers and place them in the freezer or refrigerator to firm them up before assembly and decorating.
• Working with chilled cake layers will make it easier to apply the crumb coat and final frosting.

Leveling the Cake Layers

Firstly, ensure your cake layers have cooled completely after baking. This is crucial, as it will be much easier to handle and level the cakes when they are at room temperature.

Next, you will need to trim the domes from the tops of the cakes. Most cake layers will have a slightly raised centre, or a "dome", due to the edges baking faster than the middle. To level the cakes, you can use either a serrated knife or a cake leveller. Position the knife or leveller where the dome begins to rise from the cake. Gently cut into the cake horizontally, working your way towards the centre. Rotate the cake as you go, until the dome is loose. Then, saw through the middle to remove the dome.

If you are not assembling the cake right away, it is a good idea to leave the loose dome in place or wrap the cake layers in plastic wrap to retain moisture. This will ensure your cakes stay fresh until you are ready to decorate.

For particularly moist cakes, or those with berries or other add-ins, torting can be a little tricky. Be patient, and work carefully to achieve level cake layers.

Assembling and Frosting a Layer Cake

Step 1: Prepare Your Cake Layers

Before assembling your cake, ensure that your cake layers are completely cooled. If necessary, level your cake layers by trimming the domes with a serrated knife or a cake leveller to create a flat surface. This step is crucial to ensure that your cake layers stack evenly and prevent them from sliding or wobbling.

Step 2: Choose Your Cake Board

Select a cake board that is 1-2 inches wider than your cake. This will make it easier to move the cake during assembly and provide a stable base.

Step 3: Apply the Crumb Coat

Place a dollop of frosting in the centre of your cake board to act as "glue" and keep the cake from sliding. Place your first cake layer over the frosting. Pipe frosting from the outside edge of the cake towards the middle, creating an even layer. Smooth out the top with an angled spatula. Repeat this process for each layer, gently stacking them on top of each other.

Step 4: Fill and Smooth the Gaps

Once all your layers are stacked, use your piping tip to fill any gaps between the layers with frosting. This step ensures a neat and seamless finish. Use your angled spatula to wipe away excess frosting, leaving just enough to coat the outside of the cake lightly. This is called the crumb coat, which will prevent crumbs from mixing into the final layer of frosting.

Step 5: Chill the Cake

Chill your cake in the refrigerator for 5-10 minutes to allow the crumb coat to set. This step is important to ensure that your final layer of frosting adheres well.

Step 6: Final Layer of Frosting

Add a thick, even layer of frosting to the sides of the cake. Use a cake scraper or angled spatula to smooth out the frosting, holding it perpendicular to the cake. Rotate the cake while keeping the scraper still, or use some elbow grease if you don't have a turntable. Frost the top of the cake with the remaining frosting, removing any excess and smoothing it out.

Step 7: Decorate Your Cake

The final step is to decorate your cake! You can pipe swirls of frosting, add sprinkles, fresh berries, edible flowers, or any other decorations of your choice. Get creative and make your cake look stunning!

Additional Tips:

• It is recommended to use a cake turntable to make the frosting process easier and more efficient.
• If your cake layers are particularly moist or uneven, torting (slicing the cake horizontally to create thinner layers) can be challenging. Be patient and work slowly to achieve level layers.
• To stabilise a layer cake, especially if it has four or more layers, you can use a plastic drinking straw or dowel to hold the layers in place. Cut the straw a bit shorter than the height of the cake and press it into the centre.

Frequently asked questions