Crafting A Chocolatey Dream Wedding Cake

Making a three-tier chocolate wedding cake is a complex process, but the end result is a stunning and delicious masterpiece. The process involves baking multiple cakes of different sizes, creating a sturdy structure to support the tiers, and carefully assembling and decorating the cake. Here's a step-by-step guide to creating this impressive dessert.

First, you'll need to bake the cakes. The bottom tier typically has a larger diameter, such as 10 or 12 inches, while the middle and top tiers are smaller, usually 8 and 6 inches, respectively. Each tier consists of multiple layers, usually two or three, which need to be baked separately. The cakes should be cooled completely before assembling.

Next, you'll need to create a stable structure to support the weight of the tiers. This is typically done using cake dowels, which are inserted into each tier to distribute the weight and prevent the cake from collapsing. Cardboard cake circles are also used to provide a stable base for each tier.

Now, it's time to assemble the cake. Place the largest tier on a cake board or stand. If desired, you can add a layer of frosting or filling between the layers of each tier before stacking them. Carefully stack the middle tier on top of the bottom tier, ensuring it is centred. Repeat this process for the top tier.

Finally, it's time to decorate the cake. A crumb coat, a thin layer of frosting, is often applied to the entire cake to create a smooth base and prevent crumbs from showing in the final coat. After chilling the crumb coat, the final layer of frosting is applied. The cake can then be decorated with flowers, berries, or any other desired toppings.

Creating a three-tier chocolate wedding cake requires time, patience, and attention to detail, but the end result is a stunning and delicious showstopper that will impress your guests.

Ingredients and measurements

Ingredients:

• Unrefined dark muscovado sugar
• Unsalted butter (softened)
• Allinson's Self Raising Flour
• Baking powder
• Eggs (free range) (large)
• Nielsen-Massey Vanilla Extract
• Silver Spoon Icing sugar
• Cake boards
• Cake dowels

Measurements:

For the 6-inch cake:

• 3 Eggs
• 225g Unrefined dark muscovado sugar
• 225g Unsalted butter
• 175g Allinson's Self Raising Flour
• 1/2 tsp Baking powder

For the 6-inch cake filling:

• 100g Unsalted butter
• 300g Silver Spoon Icing sugar
• 1/2 tsp Nielsen-Massey Vanilla Extract

For the 9-inch tier cake:

• 8 Eggs
• 450g Billington's Unrefined Dark Muscovado Sugar
• 450g Unsalted butter
• 400g Allinson's Self Raising Flour

For the 9-inch cake filling:

• 200g Unsalted butter
• 600g Silver Spoon Icing sugar
• 1 tsp Nielsen-Massey Vanilla Extract

For the 12-inch tier cake:

• 10 Eggs
• 680g Billington's Unrefined Dark Muscovado Sugar
• 680g Unsalted butter
• 600g Allinson's Self Raising Flour
• 1 1/2 tsp Baking powder

For the 12-inch cake filling:

• 400g Unsalted butter
• 1360g Silver Spoon Icing sugar
• 1 1/2 tsp Nielsen-Massey Vanilla Extract

For the finishing touch:

• Silver Spoon Icing sugar
• 6in / 8in / 12in Cake boards
• 10 (minimum) Cake dowels

Baking the cake

To make a three-tier chocolate wedding cake, you'll need to bake three cakes of different sizes. The exact measurements and ingredients may vary depending on the recipe you use, but here are some general instructions for baking the cake:

Before you begin, preheat your oven to the temperature specified in your recipe. For a three-tier chocolate wedding cake, you will typically need to bake three cakes of different sizes: a 12", 9", and 6" cake. Gather your ingredients and prepare your workspace. Grease and line your cake pans with butter or non-stick spray, and cut parchment paper rounds to fit the bottom of each pan.

For a chocolate cake, you'll typically need ingredients such as flour, cocoa powder, baking powder/soda, butter, sugar, eggs, and milk. Follow your recipe to measure and mix the dry ingredients in one bowl and the wet ingredients in another. Gradually add the dry mixture to the wet mixture, combining them until you have a smooth batter.

Pour the batter into your prepared cake pans, making sure to fill them evenly. Place the pans in the preheated oven and bake according to your recipe's instructions. Baking times will vary depending on the size of your cakes and your oven, but typically the larger the cake, the longer it will need to bake. For example, a 12" cake might bake for 70-75 minutes, a 9" cake for 45-50 minutes, and a 6" cake for 30-35 minutes.

When the cakes are done, they should be cooked through, and a toothpick inserted into the centre should come out clean. Remove the cakes from the oven and let them cool completely on a wire rack before decorating or assembling. You can also wrap the cooled cakes tightly and store them in the freezer for up to three months if you're making them in advance.

Making the buttercream

Ingredients:

• For a basic buttercream, you will need butter, icing sugar, and vanilla extract. Milk is also commonly added to loosen the mixture and create a smoother texture.
• If you want to make a larger batch of buttercream, simply adjust the proportions accordingly. For instance, if you need between 12 and 18 cups of buttercream frosting, you can triple the basic recipe.
• You can also add a pinch of salt to enhance the flavour and balance the sweetness.

Equipment:

• Electric mixer (handheld or stand mixer) with a paddle or whisk attachment.
• Large bowl (if mixing by hand).
• Measuring cups and spoons for accurate measurements.
• Spatula for mixing and scraping down the sides of the bowl.

Method:

• Allow the butter to soften at room temperature before starting. This will make it easier to cream and achieve a smooth consistency.
• Start by beating the butter on medium speed until it becomes creamy and light in colour. This should take around 2 minutes.
• Add the icing sugar, cocoa powder (if making chocolate buttercream), and vanilla extract. You can also add a pinch of salt at this stage if desired.
• Mix on low speed for 30 seconds to combine the ingredients, and then increase the speed to high and beat for a further 1 minute. Be careful not to over-mix.
• Adjust the consistency as needed. If the frosting is too thin, add a small amount of additional confectioners' sugar. Conversely, if it is too thick, add 1-2 more tablespoons of milk or cream.
• Taste the buttercream and adjust the flavourings as needed. You can add more vanilla extract or a pinch of salt to enhance the flavour.
• If you are not using the buttercream immediately, it can be stored in an airtight container in the refrigerator for up to a week. Bring it back to room temperature and mix briefly before using.

Tips and Tricks:

• When making chocolate buttercream, use natural cocoa powder instead of Dutch-processed cocoa powder. This will ensure the right colour and flavour for your chocolate wedding cake.
• If you prefer a thinner layer of frosting on your cake, you can use a basic buttercream recipe. However, if you desire extra buttercream for a thicker layer or decorative piping, follow the measurements provided for a larger batch.
• When assembling the cake, it is essential to use a crumb coat. This thin layer of frosting will trap any crumbs, ensuring a neat and crumb-free final coat.
• After applying the crumb coat, chill the cake for 15 to 30 minutes before adding the final coat of frosting. This will help set the crumb coat and create a smooth finish.

Assembling the cake

Once your cakes have been baked and cooled, you can start assembling your three-tier chocolate wedding cake. Here is a detailed, step-by-step guide:

Step 1: Prepare the Cake Boards

Place your largest cake (12") on a cake board. This board should be slightly larger than the cake itself, making it easier to move the assembled cake. For the middle (8") and top (6") tiers, use cake boards that are the same size or slightly bigger than the cakes.

Step 2: Apply the Crumb Coat

Apply a crumb coat to each cake. This is a thin layer of frosting that will catch any crumbs when you first ice the cake, ensuring a neat and crumb-free final coat. Chill the cakes for about 30 minutes to set the crumb coat.

Step 3: Insert the Dowels

To provide support and stability to your cake, you will need to insert cake dowels. These are sticks that will help bear the weight of the tiers above. For the bottom tier, insert four or more dowels evenly spaced apart. You may want to use more dowels on the bottom tier as it will be supporting more weight. Mark the dowels where they reach the top of the cake, then remove and cut them to the depth of the cake. Reinsert the dowels into the holes.

Step 4: Stack the Tiers

When you are ready to assemble, place the middle tier (8") on top of the bottom tier (12"), ensuring that the dowels are supporting the weight. Then, stack the top tier (6") on top of the middle tier.

Step 5: Final Decorations

Your cake is now assembled! You can add final decorations such as fresh flowers, berries, fruit, or a wedding cake topper. Dust the sponges with icing sugar for an extra touch.

Storage and Serving:

Once the buttercream and icing have been added, the cake is best eaten within 24 hours.

Decorating the cake

Once you've baked your three tiers, you can start to decorate your cake. Firstly, you'll need to level off the cakes by slicing a thin layer off the tops of all the cakes to create a flat surface. This is called "levelling" the cakes. You can then discard the excess cake or crumble it over the finished cake.

Next, you'll need to crumb coat the cakes. This is a thin layer of frosting that acts as a base coat, latching onto crumbs that form when you first apply frosting to a cake, ensuring that the final coat will be neat and crumb-free. Chill the cakes in the fridge for 15-30 minutes so that the crumb coat sets before applying the final coat of frosting.

Now you can apply the final coat of frosting. Place each tier on a turntable and transfer a mound of frosting to the top of the cake. Spread the frosting around the top with a palette knife, rotating the cake as you go. Do the same with the sides. Try to work quickly so that everything stays cool. Return each tier to the fridge while you do the next one.

For a really sharp finish, use an icing smoother (sometimes called a cake scraper or decorating comb) to smooth the frosting. It's basically a piece of metal with a flat edge and sometimes another, serrated edge. While rotating the cake on your turntable, run the edge of the smoother along the sides in the opposite direction of the cake's rotation.

For a rustic finish, hold the tip of your palette knife against the sides of the cake while rotating it to produce a swirl effect. For a "naked" cake, apply the crumb coat and then immediately apply the outer coat, using the scraper to scrape most of the frosting off.

Now you can stack your cakes. Place the 8" cake in the centre on top of the 12" cake, ensuring that the dowels are holding the weight. When the cake is secured, stack the 6" cake on top of the 8".

Finally, you can add your finishing touches. You can pipe some decorative touches around the edges, or use ribbon, sprinkles, and edible decorations such as fresh berries or edible flowers for an elegant finishing touch. You could also dust the sponges with icing sugar.

Frequently asked questions