Creating A Multi-Tiered Sponge Cake For Your Wedding

A sponge wedding cake is a light and airy cake that is perfect for a wedding celebration. Sponge cakes are usually made with whipped egg whites, and they don't contain much fat, resulting in a soft and fluffy texture. This type of cake can be baked and frozen up to three months in advance, making it a convenient option for those planning a wedding. To make a sponge wedding cake, you'll need to prepare the sponge cakes, fill and stack them, and then decorate them to create a beautiful and delicious showstopper.

How to bake the sponge cake layers

To bake the sponge cake layers, you'll need to start by preheating your oven. For a fan oven, the temperature should be set to 160-180°C, and for a non-fan oven, you're looking at 175-180°C. Grease your cake tins with butter or oil and line the base and sides with baking parchment, leaving about 4 cm of parchment above the sides of the tin. If you're making a larger cake, you may want to wrap the outside of the tin in newspaper and tie it with string to prevent over-cooking.

In a large mixing bowl, combine the butter, sugar, vanilla, and eggs. Beat the mixture with an electric whisk until it becomes light and fluffy. This can take up to 7 minutes, so don't rush this step! For a lighter batter, you can separate the eggs and whip the egg whites separately, folding them into the mixture later.

Next, add the flour. If you're using self-raising flour, simply fold it into the mixture with a metal spoon. If your recipe calls for plain flour, you'll also need to add baking powder, and in some cases, cornstarch. Fold in the dry ingredients gently until you have a soft, smooth batter.

Pour the batter into your prepared cake tins, smoothing the tops with a spatula. Place the tins in the oven and bake until the cakes are pale golden and a skewer or knife inserted into the centre comes out clean. Baking times will vary depending on the size of your cake, but as a guide, a 6" cake will take around 25 minutes, a 9" cake 30 minutes, and an 11" cake 40 minutes.

Once the cakes are baked, remove them from the oven and allow them to cool in the tins before transferring them to a wire rack to cool completely. If you're making your cakes in advance, wrap them in clingfilm and freeze them. They can be frozen for up to three months and should be defrosted for 24 hours before adding any marzipan or icing.

How to make buttercream

Making buttercream is a simple process, but there are a few key steps to follow to ensure it's nice and smooth. Here's a detailed guide on how to make buttercream for a sponge wedding cake:

Ingredients:

• Butter (unsalted or salted, softened)
• Icing sugar (sifted)
• Milk or heavy cream (full-fat)
• Vanilla extract

Method:

• Start by whipping the butter on its own in a stand mixer with a whisk attachment. It's important to really whip the butter before adding any other ingredients.
• Slowly add the sifted icing sugar to the whipped butter. Add it in small amounts (1/2 cup to 1 cup at a time) and whip well between each addition. Sifting the icing sugar helps to break up any clumps and ensures a smoother buttercream.
• Once all the sugar is added, whip the mixture for at least 3 minutes.
• Add the vanilla extract and continue whipping.
• Finally, add the milk or cream, but only add enough to reach your desired consistency. Whip the mixture until it's completely smooth and silky.

Tips:

• Make sure your butter is truly softened before starting. Cold or barely softened butter will not work well and can prevent the buttercream from achieving the right consistency.
• If you want to add some colour to your buttercream, use gel food colouring. Add it in small amounts and mix well until you achieve the desired shade.
• If you're making a large batch of buttercream, you may need to double or triple the recipe. It's important to increase the amounts of all ingredients proportionally to maintain the right consistency.
• If you prefer a less sweet buttercream, simply reduce the amount of icing sugar. You can adjust the amount to suit your taste, but be sure to adjust the amount of milk or cream accordingly.
• For a chocolate buttercream, simply add cocoa powder to the mixture. Start with a small amount and adjust to your taste.

How to assemble the tiers

Now that you have your cakes, it's time to assemble them! Here's a step-by-step guide to putting together a three-tier sponge wedding cake:

Prepare the cakes

Before you begin stacking, there are a few things you need to do to prepare your cakes. First, if your cakes have a domed top, use a serrated knife to level each cake so that it sits flush with the next layer. Then, use a simple syrup to brush the cut sides of each layer. This will add moisture and flavour to your cake. If you want, you can also spread a thin layer of buttercream or apricot jam over the cakes to help the tiers stick together.

Cut a template

To ensure your tiers are centred and straight, cut a template the same size as the second layer and place it in the position of the second tier on the bottom cake. Mark each corner with a needle. This will help you know exactly where to place the second tier.

Insert the dowels

For stability, you'll need to insert plastic dowels into the bottom and middle tiers. Place a plastic dowel in the centre of the cake and mark it where it comes out of the cake. Remove the dowel and cut it about 1-2mm above the mark. Repeat this process with two or three more dowels, placing them in a square or triangle shape around the centre of the cake. Insert the cut dowels back into the cake. These will act as supports for the next tier.

Stack the tiers

Carefully place the second tier on top of the bottom tier, making sure it's centred and straight using your template as a guide. You can pipe a thin line of royal icing along the bottom edge of each tier to smooth out any gaps and give a neat finish. Repeat this process with the top tier, carefully stacking it on top of the second tier.

Final touches

Once your tiers are stacked, there are a few final touches you can add. You can decorate the cake with fresh flowers, ribbon, lace, or sugar paste flowers to match the wedding theme and colours. If you want a smooth finish between the layers, use a small palette knife to add extra buttercream or icing. Your sponge wedding cake is now ready to be served and enjoyed!

How to decorate the cake

Now for the fun part: decorating your cake!

Firstly, you'll want to decide on a colour scheme. Opt for colours that complement the wedding theme and consider the season—for example, a summer wedding might call for brighter colours, while a winter wedding might suit more muted tones. You can use food colouring to tint your icing or marzipan, or opt for coloured ribbon or fresh flowers that match your chosen palette.

If you're using fresh flowers, be sure to choose a variety that is safe to use on cakes and won't wilt too quickly. Some good options include roses, peonies, and baby's breath. You can also use edible flowers, such as violas or pansies, for an extra special touch.

Once you've chosen your colour scheme and any floral elements, it's time to start assembling your cake. If you're working with a tiered cake, you'll need to stack the tiers before adding any additional decorations. Carefully place each tier on top of the one below it, using a thin layer of royal icing or buttercream to secure them in place.

Now it's time to add the finishing touches. Here are some ideas to get you started:

• Ribbon: Wrap a ribbon around the base of each tier, securing it with a small amount of icing or glue. Choose a ribbon that complements your colour scheme and perhaps add a simple bow for a delicate touch.
• Lace: For a vintage or rustic look, consider wrapping a piece of lace around each tier. You can secure it with icing or glue, just like the ribbon.
• Sugar paste flowers: If fresh flowers aren't your style, you can make your own sugar paste flowers in advance. These can be placed on the cake using a small amount of icing as adhesive.
• Royal icing patterns: Pipe simple patterns onto your cake, such as dots, swirls, or even the initials of the happy couple.
• Fresh fruit: For a summery feel, decorate your cake with fresh strawberries, raspberries, or other seasonal fruit. Just be sure to choose fruit that is clean and dry to avoid making your cake soggy.

Remember, this is your chance to get creative and really make the cake your own. So feel free to experiment and add any personal touches that you think the happy couple will appreciate!

How to store the cake

Sponge wedding cakes should not be stored in the fridge as this can cause the cake to dry out. Sponge cakes are best stored at room temperature in a cosy spot, neither too hot nor too cold. If you are saving the cakes for a few days before a special occasion, it is best to keep them in their original packaging until they need to be presented.

If you are planning to eat your wedding cake within a few days of receiving it, it can be stored outside of its packaging, but it should still be kept in a nice, cosy spot, and not in direct sunlight.

If you want to store your wedding cake for longer, it is best to freeze it. It is a tradition to store the top tier of the wedding cake to eat on a special occasion, and freezing is the best way to do this. If you order your cake in advance, you can pop it whole in its original packaging into the freezer. Alternatively, if you want to store a cake that is leftover from your wedding, you can put a whole tier in the freezer in an airtight container, or cut it into wedges and put them in individual containers. You can also wrap the cake in a couple of layers of cling film for extra protection before placing it into an airtight container. A sponge wedding cake can be stored in the freezer for up to six months.

To defrost a frozen wedding cake, take the cake out of the freezer and leave it in a nice cosy spot, out of direct sunlight, until it comes to room temperature. You will know when it is ready to eat as the buttercream will be soft to the touch.

Frequently asked questions