Creating A Fondant Wedding Cake: A Three-Tier Delight

how to make a three tier fondant wedding cake

Making a three-tier wedding cake is a challenging but rewarding endeavour. It requires careful planning, a range of tools and ingredients, and an understanding of baking and decorating techniques. Here's an overview of the process to help you get started.

First, you'll need to select a recipe specifically designed for a wedding cake, ensuring it will be sturdy enough and make the right amount of batter and icing. For a three-tier cake, you'll typically need three cakes of different sizes, such as 12, 9, and 6. The cakes should be baked and cooled in advance, with flat tops to ensure stable stacking.

Next, you'll assemble the tiers. Each layer should be levelled and stacked with frosting in between. Dowels are essential for supporting the upper tiers, and a centre dowel can provide additional stability. A crumb coat is applied to seal in crumbs, and then the final coat of frosting or fondant is added.

Finally, you can decorate the cake with buttercream, fondant, or other types of icing. Fresh flowers, fruit, edible lace, cake toppers, and piping are all popular options. The cake should be presented on a sturdy stand and stored properly to maintain freshness.

shunbridal

Choosing cake flavours: select complementary flavours for each tier, such as vanilla, chocolate, lemon or red velvet

Choosing complementary flavours for each tier of your wedding cake is an important step in the cake-making process. Here are some tips and suggestions for selecting flavours for your three-tier fondant wedding cake:

  • Classic combinations: Vanilla, chocolate, lemon, and red velvet are classic and popular choices for wedding cakes. These flavours are well-loved and offer a familiar taste that most guests will enjoy. Vanilla pairs well with many fillings, while chocolate provides a rich and decadent option. Lemon is light and refreshing, perfect for spring weddings, and red velvet often comes with a cream cheese filling for a tangy twist.
  • Consider fillings: Adding fillings like raspberry, lemon curd, or ganache can enhance the flavour of your cake and provide extra depth. If you're making a red velvet cake, consider pairing it with a cream cheese filling, as this is a traditional and tasty combination. You can also experiment with other fillings like chocolate mousse, vanilla custard, Bavarian cream, whipped cream, or pastry cream.
  • Test flavour combinations: It's advisable to test different flavour combinations before finalising your choices to ensure they work well together. This will help you create a delightful and harmonious tasting experience for your guests.
  • Consider the cake's appearance: In addition to taste, consider the visual appeal of your flavour choices, especially if you plan to have a fondant cake. For example, red velvet cake has a bold and visually appealing colour that can make a statement.
  • Think about the season: Consider the time of year for your wedding when choosing flavours. For instance, lemon cake is ideal for a spring wedding, as it's light and refreshing.

shunbridal

Baking techniques: preheat the oven, measure ingredients accurately, mix properly and distribute batter evenly

To make a three-tier fondant wedding cake, there are several important baking techniques to keep in mind.

Firstly, preheat your oven to the required temperature, typically around 350°F (175-177°C). This ensures your cake bakes evenly and thoroughly. Next, prepare your pans by greasing them with butter or cooking spray, and lining them with parchment paper for easy cake removal.

Measuring your ingredients accurately is crucial. Use a kitchen scale for precision, especially when measuring flour, sugar, and other dry ingredients. Combine wet and dry ingredients separately before mixing to avoid overmixing, which can affect the texture of your cake.

Once your batter is ready, distribute it evenly among your pans to ensure uniform layers. Use a scale to weigh your pans and ensure accuracy, if desired. This attention to detail will result in a level cake with minimal doming, making it easier to stack and decorate.

Allow your cakes to bake until a toothpick inserted in the centre comes out clean, and the cakes are golden brown. The baking time will depend on the size of your layers, with larger cakes taking longer. For instance, at 350°F, 6-inch cakes may take 25-30 minutes, 8-inch cakes 35-40 minutes, and 10-inch cakes 55-60 minutes.

By following these baking techniques – preheating your oven, measuring ingredients accurately, mixing properly, and distributing batter evenly – you'll create the perfect foundation for a stunning three-tier fondant wedding cake.

shunbridal

Assembling the cake: level each cake layer, stack them with frosting in between and use dowels for support

Assembling a three-tier wedding cake requires careful stacking and support. Here's a detailed guide:

Firstly, level each cake layer. Using a cake leveller or a serrated knife, trim the tops of the baked layers. Place each cake on a turntable for easy and precise cutting. Check for any domed areas that might cause the cake to lean. Ensure a flat surface on each layer for optimal stacking. It is crucial to let the cakes cool completely before levelling, as warm cakes can crumble easily.

Next, stack the layers. Place the bottom layer on a sturdy cake board. Spread a layer of frosting on top to act as an adhesive for the next tier. Repeat this process for each subsequent layer. Use a frosting that complements your cake, such as vanilla buttercream, cream cheese frosting, or chocolate ganache.

To provide stability and support, insert dowels into each layer. Space them evenly to distribute the weight. For added stability, consider using a centre dowel that runs through all the layers. These dowels will prevent the cake from collapsing under its own weight.

Finally, apply a crumb coat. This is a thin layer of frosting that seals in crumbs and prepares the cake for a smooth final layer of frosting or fondant. Chill the cake for about 30 minutes after applying the crumb coat to set it in place.

Your three-tier wedding cake is now assembled and ready for any final decorations. You can pipe decorative touches, add fresh flowers or fruit, or use edible decorations for an elegant finishing touch.

shunbridal

Decoration options: choose between buttercream, fondant, cream cheese frosting or ganache for icing

When it comes to decorating your three-tier wedding cake, you have several options for icing, each with its own unique characteristics and benefits. Here is a detailed guide to help you choose between buttercream, fondant, cream cheese frosting, or ganache:

Buttercream:

Buttercream is a classic choice for icing, offering a rich and creamy flavour. It is typically made by beating butter with a sweet base like powdered sugar, resulting in a sweet and smooth consistency. This type of icing is easy to work with and can be coloured or flavoured to complement your cake. It is perfect for creating elegant designs and can be used for piping decorations such as swirls, writing, or flowers. Buttercream is a versatile option that pairs well with most cake flavours and is commonly used for sheet cakes and cupcakes. However, it can melt in warm settings, so it should be added to cooled sponges.

Fondant:

Fondant is a rolled icing that is commonly used for creating "fancy" cakes, such as wedding cakes, sculpted cakes, and 3D cakes. It has a smooth and marshmallow-like consistency and can be easily shaped and rolled out into sheets. Fondant provides a clean and professional look to cakes and can be coloured and flavoured to your preference. While it is often associated with presentation over taste and can be very sweet, it serves as an excellent protective layer to trap moisture in the cake. Fondant is typically used over buttercream or ganache, adding stability to the overall structure.

Cream Cheese Frosting:

Cream cheese frosting is a unique combination of cream cheese and butter, resulting in a velvety texture that spreads smoothly over cakes. It has a tangy and sweet flavour, making it an ideal pairing for moist sponges like red velvet, carrot cake, or cinnamon rolls. This type of icing is easy to make and requires few ingredients and supplies. However, it can be soft and prone to melting in warmer conditions, so it should be refrigerated when not in use.

Ganache:

Ganache is a versatile mixture of chocolate and a hot liquid, typically heavy cream. It has a rich and glossy appearance and a creamy, silky texture. Ganache is very versatile and can be used as a glaze, drizzle, filling for layering cakes, or even as a base under fondant-covered cakes. It can be made with white, milk, or dark chocolate, and flavours and colours can be added to customise it to your taste. Whipped chocolate ganache, in particular, has a lighter texture, making it a great choice for dessert cakes or layering. Ganache can also be whipped to create a fluffy and pipeable consistency.

shunbridal

Serving and storing: present the cake on a sturdy stand and store leftovers in an airtight container or freezer

Presenting and storing your three-tier wedding cake properly is essential to ensure it remains fresh and delicious for the big day. Here is a detailed guide on serving and storing your cake:

Presentation

When presenting your three-tier wedding cake, use a sturdy cake stand to showcase its beauty. Enhance its appearance with decorative elements such as fresh flowers or elegant cake toppers. Arrange the cake in a well-lit area to create a stunning visual impact. Consider creating a dedicated dessert table featuring the wedding cake as the centerpiece, surrounded by complementary treats such as mini cupcakes or cookies.

Storing Leftovers

Properly storing any leftover cake is crucial to maintaining its freshness. Here are some guidelines for short-term and long-term storage:

Short-Term Storage

Store any leftover cake in an airtight container at room temperature. It will stay fresh for up to three days. However, if your cake includes perishable fillings or frosting, it is best to refrigerate it.

Long-Term Storage

For longer storage, wrap each tier of the cake tightly in plastic wrap and place it in the freezer. Frozen cake layers can be stored for up to three months. When you are ready to serve the cake again, move the wrapped cake from the freezer to the refrigerator and let it thaw overnight before unwrapping and serving.

Transporting the Cake

When transporting your three-tier wedding cake to the wedding venue, it is essential to take extra care. Here are some tips for safe transportation:

  • Clear a large space in your refrigerator, possibly removing a shelf, to accommodate the cake.
  • Arrange suitable transport for the cake to the venue, and communicate with the caterer or venue manager about the cake's arrival and refrigeration details.
  • Consider using a plywood base for added stability during transportation.
  • If possible, assemble the tiers on-site to reduce the risk of damage during transportation.

Frequently asked questions

For the cake, you'll need flour, granulated sugar, unsalted butter, eggs, baking powder, whole milk, and vanilla extract. For the fondant, you'll need about 12 cups of fondant.

Essential tools include cake boards, an offset spatula, piping bags, a turntable, a cake leveler, and dowels for support.

Preheat your oven, accurately measure ingredients, mix thoroughly, and pour batter evenly into pans. Also, ensure your oven is calibrated correctly using an oven thermometer.

Choose complementary flavours for each tier such as vanilla, chocolate, lemon, or red velvet. You can also add fillings like raspberry or lemon curd. Be sure to test combinations beforehand.

Level each layer for stability, use frosting to adhere each layer, and add dowels for support. You can also use a centre dowel for added stability.

Written by
Reviewed by
Share this post
Print
Did this article help you?

Leave a comment