Crafting A Multi-Layered Wedding Cake: A Step-By-Step Guide

Making a multi-layered wedding cake is a complex process that requires careful planning and execution. Here is a step-by-step guide to help you create a stunning and delicious wedding cake:

Plan the Cake Design:

Before you start baking, decide on the number of tiers, the size of each tier, and the desired flavour and decoration. This will help you determine the amount of batter and frosting needed, as well as the baking time and temperature.

Gather the Right Tools and Ingredients:

Ensure you have all the necessary tools and ingredients, including cake pans of different sizes, a rotating turntable, cardboard or foam core cake rounds, a serrated cake knife, a pastry bag with tips, and a cake smoother/scraper.

Prepare the Cake Pans:

Line your cake pans with parchment paper and grease them with butter, flour, or non-stick baking spray. This will ensure that your cake layers don't stick to the pans and come out smoothly.

Bake the Cake Layers:

Follow your chosen recipe and distribute the batter evenly among the prepared cake pans. Adjust the baking temperature and time as needed to ensure flat and even cake layers. Bake the layers in batches if necessary to avoid overfilling your oven.

Cool and Store the Cake Layers:

Allow the cake layers to cool completely before handling. You can store them in the fridge for up to 3-5 days or freeze them for up to a month. Chilling the layers will make them easier to handle and decorate.

Assemble the Cake Tiers:

Place a cooled cake layer on a cardboard round or directly on your cake stand. Spread a layer of frosting or filling, creating a dam to prevent leakage if using a soft filling. Repeat with the remaining layers, chilling the cake after adding each layer.

Apply the Crumb Coat:

This is a thin coating of frosting that seals in crumbs and creates a smooth base for the final coat. Apply the crumb coat to the entire cake and chill it for about 30 minutes.

Frost and Decorate the Cake:

Apply a thicker coat of frosting to the chilled cake, using a turntable and long gentle strokes for a smooth finish. You can also use a cake scraper for a sharp finish. Decorate the cake with fresh flowers, edible decorations, or any other desired embellishments.

Transport and Store the Cake:

Chill the assembled cake for at least an hour before transporting it. Consider using a cake box or cake keeper for protection. For larger cakes, you may also insert dowels to provide additional support during transport.

Prep cake pans with parchment paper and grease with butter/flour or nonstick spray

To prepare your cake pans, you'll want to line the pans with parchment paper. This ensures that the bottom of the cake will not stick to the pan and that it will come out in one piece. You can trace and cut full sheets of parchment paper to fit your cake pans, or you can buy pre-cut parchment paper rounds.

Once you've got your parchment paper in place, it's time to grease your pans. You can use butter or non-stick baking spray. If you're using butter, you'll want to dust the pans with flour after greasing to create a barrier between the batter and the pans. This will ensure that your cake doesn't stick.

Greasing your pans is an important step to ensure your cake comes out of the pan easily and keeps its shape. By taking the time to prepare your pans, you'll be well on your way to creating a beautiful and delicious multi-layered wedding cake!

Bake flat, even cake layers

Baking flat, even cake layers is essential for a multi-layered wedding cake. Here are some tips to achieve that:

Prepare your cake pans

Lining your cake pans with parchment paper is crucial to ensure the cake layers don't stick to the pan and come out in one piece. Cut parchment paper rounds to fit your cake pans, or purchase pre-cut rounds. Additionally, create a barrier between the cake batter and the pans by greasing the parchment paper with butter or non-stick baking spray.

Distribute your cake batter evenly

To ensure that all your cake layers are the same size and have flat tops, use a digital scale to measure and distribute your cake batter evenly among the pans. This simple trick will make assembling your cake much easier.

Adjust your baking temperature

Baking your cake at a lower temperature can help prevent a dome from forming and promote a flat top. Reduce the temperature by 25 degrees Fahrenheit and increase the baking time by half. For example, if a recipe calls for baking at 350 degrees Fahrenheit for 30 minutes, bake at 325 degrees Fahrenheit for 45 minutes instead. Keep in mind that this adjustment may vary depending on your oven and the cake recipe, so it's always a good idea to check your cake's doneness with a toothpick.

Chill your cake layers

Chilling your cake layers in the fridge overnight before assembling the cake is a great way to ensure they are cold and firm, making them less likely to move around or crack during the assembly process. Chilled cake layers are also easier to work with and decorate.

By following these tips, you'll be well on your way to creating beautiful, flat, and even cake layers for your multi-layered wedding cake.

Prep and store cake layers in advance

Preparing and storing cake layers in advance is an important step in making a multi-layered wedding cake. Here is a detailed guide:

Baking the Cake Layers:

• Use parchment paper to line the cake pans. This ensures the cake layers don't stick to the pan and come out in one piece.
• Grease the parchment paper with butter, margarine, or shortening, and dust with flour, or use a non-stick baking spray. This creates a barrier so the cake doesn't stick.
• Weigh your cake pans as you fill them with batter to ensure each layer is the same size.
• To achieve flat-topped cake layers, reduce the baking temperature by 25°F and increase the baking time by half. For example, if a recipe says to bake at 350°F for 30 minutes, instead bake at 325°F for 45 minutes.
• Allow the cakes to cool completely before assembling and decorating.

Storing Cake Layers:

• Cake layers can be stored in the refrigerator, covered with plastic wrap, for 3-5 days.
• For longer storage, cake layers can be frozen. Double-wrap them in plastic wrap and freeze for up to 1 month, or possibly longer.
• To thaw frozen cake layers, let them sit at room temperature, still wrapped, for several hours or overnight.

Assembling the Cake:

• Place a cooled/chilled cake layer, top side down, on a cardboard round or a cake stand/plate.
• Add a layer of frosting or filling (about 1 cup for an 8 or 9-inch cake). If using a soft filling, create a "dam" of frosting around the perimeter to prevent leakage.
• Repeat with the remaining layers.
• Apply a crumb coat: a thin coating of frosting to smooth out the shape and seal in crumbs. Chill the cake for about 30 minutes to set the crumb coat.
• Finish the cake with a thicker coat of frosting, starting at the top and working your way down. Use a turntable and long, gentle strokes for a smooth finish.
• Chill the assembled cake for at least 30 minutes to set the frosting.

By following these steps, you can successfully prepare and store cake layers in advance, ensuring a smooth process when assembling and decorating your multi-layered wedding cake.

Use a turntable and cardboard cake rounds for assembly

Using a turntable and cardboard cake rounds is a great way to assemble a multi-layered wedding cake. Here's a detailed, step-by-step guide:

Step 1: Prepare the Cake Turntable and Cardboard Cake Rounds

Firstly, ensure you have a rotating cake turntable and cardboard or foam core cake rounds. The turntable will make frosting the cake much easier, while the cardboard rounds provide a sturdy base for each layer of the cake. For the bottom tier, use a 12-inch cake drum, which is wider than the diameter of the cake, allowing for easy lifting. For the middle and top tiers, use cardboard rounds that are the same size or slightly larger than the cake layers.

Step 2: Assemble the Cake Layers

Place a cooled or chilled cake layer, top side down, on a cardboard round or directly onto your cake stand or plate. This creates a smooth surface to work with. If your cake layers are chilled, they will be firmer and less likely to move around or crack during assembly.

Step 3: Add Frosting or Filling

Add a layer of frosting or filling, such as buttercream, lemon curd, or preserves, on top of the first cake layer. Use about 1 cup of frosting for an 8 or 9-inch cake. If using a softer filling, create a "dam" of frosting around the perimeter of the cake round to prevent leakage.

Step 4: Repeat with Remaining Layers

Repeat the process with the remaining layers. If you want to create more layers by splitting the cake layers horizontally, use a knife to score the cake layer all the way around, then use a large serrated knife to cut it in half.

Step 5: Apply the Crumb Coat

The crumb coat is a thin layer of frosting that seals in crumbs and smooths out the shape of the cake. Apply it to the entire cake, filling in any gaps or uneven surfaces. If your frosting is thick, thin it out with a tablespoon or two of milk. Then, chill the cake in the fridge for about 30 minutes to set the crumb coat.

Step 6: Apply the Final Coat of Frosting

After the crumb coat has set, finish the cake with a thicker coat of frosting. Start at the top and work your way down, using an offset spatula or bench scraper to even out the sides and top. Using long, gentle strokes while rotating the turntable will help you achieve a smooth finish. Chill the cake in the fridge for at least 30 minutes to set the frosting.

By following these steps and using a turntable and cardboard cake rounds, you can assemble a beautiful and stable multi-layered wedding cake.

Apply crumb coat and finish with a thicker coat of frosting

Now that you've assembled your cake, it's time to apply the crumb coat and finish with a thicker coat of frosting. This will ensure your cake has a smooth, professional finish.

First, make sure your cake layers are entirely cool. Frosting a warm cake will cause the frosting to melt and result in a messy finish. Use a pastry brush to brush off any crumbs from the top and sides of each layer. Place your filled and stacked cake on a turntable.

Next, add a thin layer of frosting to the top of your cake and smooth it down with an angled spatula. Then, add a thin layer of frosting to the sides of the cake, using an icing smoother to get the sides smooth and level. Hold the icing smoother at a 45-degree angle towards you while you rotate the turntable and scrape off the excess frosting into a bowl. Fill in any patchy areas and repeat the process until you have a thin, level crumb coat.

At this point, you'll notice a "frosting crown" around the top edges of your cake. Use a clean angled spatula to swipe the edges towards the centre of the cake to create sharp edges.

Chilling your cake will make the buttercream firm, gluing down crumbs and creating a stable foundation for your next layer of frosting. Place the whole cake, turntable and all, into the refrigerator to chill for at least 30 minutes.

After refrigerating, you're ready to apply the final layer of frosting. You can spread the frosting all over the cake and then craft it into a look, or apply it haphazardly first and then smooth it out.

Frequently asked questions