Creating A Wedding Cake Box: A Simple Guide

Making a simple wedding cake box is a great way to display your baked goods without breaking the bank. Shani's Sweet Art provides a tutorial on how to make inexpensive and professional-looking custom cake boxes. The cost per box is approximately $1.72 to $2.23, depending on the size. The tutorial recommends using craft-coloured boxes as they are more affordable than white boxes. You can also add your personal touch by customising the boxes to match your business or event theme.

Choosing the right cake box

Size

Firstly, you need to ensure that your cake fits comfortably inside the box. Consider the size of your cake, including any decorations or toppings that may increase its height. The box should be slightly larger than your cake to provide some breathing space and prevent the cake from sticking to the lid.

Sturdiness

Opt for a sturdy and durable cake box, especially if you plan to transport your wedding cake over a long distance. A flimsy box may not provide adequate support and could result in a cake collapse. Look for boxes made from thick cardboard or reinforced materials.

Visibility

If you want to showcase your cake's beauty, consider a box with a clear window. This way, your cake can be admired even when the box is closed. A window also allows for easy inspection during transport to ensure your cake hasn't toppled or been damaged.

Assembly

Some cake boxes come in a flat-pack format and require assembly. Ensure you understand how to put the box together and have the necessary tools to do so. You don't want to be struggling with a complicated assembly process when you have a freshly baked cake ready for packaging!

Colour and Decorations

Cake boxes come in various colours and designs, allowing you to choose one that aligns with your wedding theme. You can also decorate a plain box yourself with ribbons, flowers, or other embellishments. If you're feeling creative, you can even make your own custom cake box from a plain shipping box.

Food Safety

Finally, consider the food safety aspects of the cake box. Opt for food-grade materials that won't affect the taste or quality of your cake. Ensure the box is clean and free from any strong odours that could be absorbed by the cake.

By considering these factors, you can choose the perfect cake box for your wedding cake, ensuring both a secure transport and a stunning presentation.

Preparing the cake batter

Before you begin, it's important to gather all the necessary ingredients and tools. For a simple wedding cake, you'll typically need cake flour, sugar, eggs, vanilla extract, milk or water, butter or oil, and baking powder or baking soda. You will also need measuring cups and spoons, mixing bowls, a hand or stand mixer, and cake pans in the desired size.

Once you have everything ready, follow these steps:

• Preheat your oven to the temperature specified in your recipe. This is usually around 325°F to 350°F.
• Grease and flour your cake pans or line them with parchment paper. This step ensures that your cake doesn't stick to the pan and helps with easy removal after baking.
• In a large mixing bowl, combine the dry ingredients. This includes the cake flour, sugar, baking powder or soda, and any other dry ingredients your recipe calls for. Whisk them together until they are well combined and there are no lumps.
• Add the wet ingredients to the dry mixture. This includes eggs, vanilla extract, milk or water, and melted butter or oil. Mix everything together on low speed until the batter is smooth and well combined. Be careful not to overmix the batter.
• Pour the batter into your prepared cake pans, filling them about halfway or as directed in your recipe. Be sure to distribute the batter evenly among the pans to ensure consistent baking.
• Bake the cakes according to the instructions in your recipe. The baking time will depend on the size and number of tiers you are making. For a simple wedding cake, you'll typically bake the cakes for around 30 to 45 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool before removing them from the pans. This is an important step to ensure that your cakes don't crumble or break. Let the cakes cool in the pans on a wire rack for about 10 minutes, then turn them out onto wire racks to cool completely.

Remember to refer to your specific recipe for exact ingredient measurements and baking instructions, as they may vary depending on the type of cake you are making.

Baking the cake

Baking a wedding cake can be a daunting task, but with careful planning and the right tools, you can achieve impressive results. Here are some detailed instructions for baking a simple wedding cake:

Choose a Recipe:

Start by selecting a recipe specifically designed for wedding cakes. This will ensure that your cake is sturdy enough to support multiple tiers and that you have enough batter and icing. Consider a simple, rustic style that is more achievable for beginners.

Gather Ingredients and Tools:

Make a list of all the ingredients and tools you will need, including cake pans in different sizes (e.g., 12", 9", and 6"), parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws or cake dowels for support, and a platter or stand for serving.

Practice and Preparation:

Before the big day, give yourself plenty of time to practice. Bake a test cake, take careful notes, and make any necessary adjustments. This will help you refine your technique and identify any potential issues.

Oven Temperature and Pan Preparation:

Preheat your oven to the temperature specified in your recipe, typically around 325°F to 350°F. Grease your cake pans with butter or non-stick spray, and line them with parchment paper rounds. This will ensure the cakes release easily from the pans.

Mixing the Batter:

In a large mixing bowl, combine the dry ingredients such as flour, sugar, baking powder, and baking soda. In a separate bowl, mix the wet ingredients, including eggs, milk or water, oil or butter, and extracts like vanilla or almond. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to over-mix, as this can affect the texture of your cake.

Filling the Pans and Baking:

Distribute the batter evenly among your prepared pans, filling them about halfway or ¾ full. Avoid overfilling to prevent overflow or uneven baking. Place the pans in the oven and bake according to your recipe's instructions. The baking time will depend on the size of your pans and your oven's temperature, but it typically ranges from 18 to 45 minutes.

Cooling the Cakes:

Once the cakes are baked, remove them from the oven and allow them to cool in the pans for a few minutes. Then, turn them out onto wire racks to cool completely before decorating or assembling. This step is crucial, as it ensures your cakes are stable and less likely to crumble when handled.

By following these steps, you'll be well on your way to creating a delicious and impressive wedding cake. Remember to allow yourself enough time, practice beforehand, and don't be afraid to add your own creative touches to make it unique.

Making the frosting

Ingredients:

For a simple wedding cake, a basic buttercream frosting is a great option. The ingredients you will need are:

• Unsalted butter (softened to room temperature)
• Confectioners' sugar (also known as powdered or icing sugar)
• Milk or heavy cream (whole milk is recommended)
• Pure vanilla extract

Optional Ingredients:

You can also add a small pinch of salt to enhance the flavour and balance the sweetness. Additionally, if you want a slightly thinner consistency for the frosting, you can include:

• Vegetable or canola oil
• Water

Equipment:

• Large bowl
• Handheld or stand mixer with a paddle or whisk attachment
• Large icing spatula
• Small icing spatula (optional)
• Bench scraper (optional)

Instructions:

• In a large bowl, start by beating the softened butter until it is creamy and smooth. This will take around 2 minutes using a mixer.
• Add the confectioners' sugar, milk or cream, vanilla extract, and optional salt to the bowl with the mixer running on low speed.
• Increase the mixer speed to high and beat the mixture for about 2 minutes.
• If the frosting is too thin, add a little more confectioners' sugar. Likewise, if it is too thick, add a small amount of milk or cream.
• Taste the frosting and adjust the sweetness or flavour to your preference.

Frosting the Cake:

• Place your cake layers on cake boards or a serving platter/cake stand.
• Using a large icing spatula, spread a generous amount of frosting on the top of the first layer.
• Add the second cake layer on top and repeat the frosting process.
• Place the third cake layer on top and use the remaining frosting to cover the top and sides of the cake in a thin layer, known as a crumb coat. This will help to seal in any crumbs and create a smooth base for the final layer of frosting.
• At this point, you can chill the cake in the refrigerator to allow the crumb coat to set.
• Once the crumb coat is set, apply the final layer of frosting to the cake, using a large icing spatula and/or a bench scraper for a smooth finish.
• You can decorate the cake further by piping additional frosting details, adding fresh flowers, or using cake toppers.

Remember, it is important to work with room temperature ingredients and to not over-mix the frosting, as this can affect the final texture and consistency. This simple buttercream frosting will provide a delicious and elegant finish to your wedding cake.

Assembling the cake

Now that you've baked your cakes, it's time to assemble them into a beautiful wedding cake. Here are the steps to follow:

Prepare the Cake Pans

Lining your round pans with parchment paper is crucial before adding the batter. Start by lightly spraying the bottoms and sides of each pan with non-stick spray or greasing them with butter. Cut out parchment paper rounds and place them inside the pans, then grease the parchment paper as well. This guarantees that the cakes will come out of the pans easily.

Make the Cake Batter

Using a handheld or stand mixer, combine the butter and sugar until smooth and creamy. Scrape down the sides of the bowl as needed. Next, beat in the eggs and vanilla extract, followed by the sour cream. With the mixer on low speed, gradually add the dry ingredients, followed by the milk, until everything is well combined.

Bake the Cakes

Pour the batter evenly into the prepared cake pans, making sure not to fill them more than halfway. Bake the cakes according to the recipe instructions, usually around 20-25 minutes for the smaller pans and 25-30 minutes for the larger pans. The cakes are done when a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before assembling and decorating.

Create a Flat Surface

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. This step is called "levelling" the cakes and ensures that your finished cake will have a straight and stable structure.

Make the Frosting

In a large bowl, beat the butter until creamy, then add the confectioners' sugar, milk, vanilla extract, and a pinch of salt. Increase the mixer speed to high and beat until the frosting is light and fluffy. If needed, adjust the consistency by adding more confectioners' sugar or milk.

Assemble the Tiers

Now it's time to stack your cakes! Start with the bottom tier by placing one layer on a cake board or serving platter. Spread a generous amount of frosting on top, then add the second layer. Repeat this process, adding a thin layer of frosting between each layer of cake. Finally, place the third layer on top.

Apply the Crumb Coat

Using a large icing spatula and a bench scraper, spread a thin layer of frosting over the entire surface of the cake. This is called the crumb coat, and it helps to trap any loose crumbs and create a smooth base for the final layer of frosting. Refrigerate the cake for a while to let the crumb coat set.

Decorate the Cake

For a simple and elegant look, use a small icing spatula to create a textured effect by running it around the cake while spinning it on a cake turner. You can also pipe frosting dots or borders to cover any imperfections. Fresh flowers or artificial flowers can be added for a romantic touch.

Insert Cake Dowels

For added support, especially if you're transporting the cake, insert four cake dowels into the bottom tier. Measure the height of the bottom cake and cut the dowels to match. Place them in a square formation in the centre of the cake, pushing them straight down until they touch the bottom cake board.

Stack the Tiers

Carefully place the smaller tier on top of the larger one, centring it carefully. You can pipe additional frosting around the bottom of the top tier to cover any imperfections or gaps.

Final Touches

Add any final decorations, such as fresh flowers or cake toppers. Refrigerate the cake until it's time to serve, and enjoy the fruits of your labour!

Frequently asked questions