Creating A Delicious Three-Tiered Sponge Wedding Cake

Making a three-tier sponge wedding cake is a challenging but rewarding endeavour. The process involves baking and stacking multiple cakes, with careful attention to measurements and assembly. Here's a step-by-step guide to creating this impressive dessert.

First, prepare the cake batter by mixing the butter, sugar, eggs, flour, and other ingredients. The exact quantities and ingredients may vary depending on the recipe, but it's crucial to follow the instructions carefully. Preheat the oven and grease the cake tins before pouring in the batter. Bake the cakes according to the specified temperatures and times for each tier, ensuring they are fully cooked.

Once the cakes are baked, allow them to cool completely before assembling. You can make the cakes in advance and freeze them for up to three months. When ready to assemble, level the cakes if needed to ensure a flat surface.

To create a stable structure, use cake circles or boards at the bottom of each tier. These provide a sturdy base and make it easier to transport the cake. Additionally, use support dowels, such as bubble tea straws or plastic dowels, to provide extra support and prevent the tiers from sinking into each other. Mark the centre of each tier and insert the dowels, cutting them to the appropriate height.

Now, it's time to stack the tiers. Start with the bottom tier and spread a layer of buttercream or frosting. Carefully place the next tier on top, ensuring it is centred. Repeat this process for the final tier. You can add fillings such as jam or curd between the layers if desired.

Finally, decorate the cake as desired. You can cover the cake with fondant or marzipan, creating a smooth finish. Alternatively, go for a naked cake look by simply dusting the outside of the sponge with icing sugar. Add fresh flowers, ribbons, or other decorations to match the wedding theme.

Creating a three-tier sponge wedding cake requires time and precision, but the result is a beautiful and impressive dessert that will wow your guests.

Baking the sponges

To make a three-tier sponge wedding cake, you will need to bake three cakes of different sizes. The exact measurements will depend on the size of your cake tins, but as a general rule, the bottom tier will be the largest, the middle tier will be slightly smaller, and the top tier will be the smallest.

Step 1: Preheat your oven and prepare your cake tins

Preheat your oven to 180°C (160°C for a fan oven or gas mark 4). Grease and line your cake tins with baking paper or parchment. If you are using sandwich tins, you can slice the cakes in half after baking to create the tiers.

Step 2: Prepare the cake batter

In a large mixing bowl, beat together the butter and sugar until the mixture is light and fluffy. This will take around 5-7 minutes with an electric whisk. Then, beat in the vanilla extract and eggs, one at a time, adding a spoonful of flour with each egg to prevent the mixture from curdling. Finally, fold in the remaining flour until you have a soft, smooth cake batter.

Step 3: Bake the cakes

Divide the cake batter between your prepared tins. The baking time will depend on the size of your cakes, but as a general guide, the bottom tier will take the longest to bake, followed by the middle tier, and the top tier will take the least amount of time. For example, a 6" cake may bake in 25 minutes, a 9" cake in 30 minutes, and an 11" cake in 40 minutes. The cakes are done when they are pale golden in colour and a skewer inserted into the centre comes out clean.

Step 4: Cool the cakes

Once the cakes are baked, remove them from the oven and allow them to cool in the tins for a few minutes. Then, transfer them to a wire cooling rack to cool completely. If you are making the cakes in advance, you can wrap them in clingfilm and freeze them for up to three months. Defrost them for 24 hours before adding the marzipan and icing.

Step 5: Assemble the tiers

Once the cakes are cool, you can begin assembling the tiers. If necessary, use a serrated knife to level the tops of the cakes to create a flat surface. Then, spread a layer of buttercream or jam on a cake board and place the first cake layer on top. Repeat this process, adding buttercream or jam between each layer, until all the cakes are stacked.

Step 6: Insert the dowels

To provide support and stability to the tiered cake, you will need to insert plastic dowels or straws into the cake. Mark the centre of your first/base tier and roughly outline where the next tier will go. Cut the dowels to the height of the tier they will be supporting, and insert them into the cake, spacing them evenly and pushing them straight down. Repeat this process for the remaining tiers.

Now you have baked and assembled the sponges for your three-tier sponge wedding cake! The next steps will involve decorating the cake with marzipan, icing, and any desired decorations such as flowers or ribbon.

Making the buttercream

Ingredients:

• For a basic vanilla buttercream, you will need unsalted butter, icing sugar, milk or heavy cream, and vanilla extract.
• You can also add a pinch of salt to taste, if desired.

Equipment:

• Electric mixer or electric whisk
• Large bowl
• Wooden or metal spoon (optional)

Method:

• Preparing the Butter: Start by softening the required amount of unsalted butter. It should be soft enough to easily press your finger through it without resistance.
• Mixing the Butter and Sugar: In a large bowl, beat the softened butter with an electric mixer or whisk until it is creamy and smooth. Gradually add the icing sugar, a spoonful at a time, while continuing to beat the mixture. This process will take a few minutes, and the mixture will become stiff as you add more sugar. However, keep beating until it transforms into a pale, creamy, and fluffy consistency.
• Adding Milk and Vanilla: To the butter and sugar mixture, add milk or heavy cream and vanilla extract. The milk will help adjust the consistency of the buttercream, making it thick and spreadable. The vanilla extract adds flavour. You can adjust the amount of vanilla to your taste preferences.
• Avoiding Air Bubbles: Over-whipping the buttercream can lead to the formation of air bubbles. To get rid of these, switch to a wooden or metal spoon and manually stir the buttercream. Mash the frosting against the side of the bowl to pop the bubbles. This step will require some arm muscle and can take around 1-2 minutes.
• Adjusting Consistency: If your buttercream becomes too thin or too thick, you can make adjustments. Simply add more icing sugar to thicken it or a little more milk to thin it out. You can also add a pinch of salt if the frosting is too sweet for your taste.
• Making in Batches: If you don't have a large enough bowl, it is recommended to make the buttercream in two batches. It is important to have enough buttercream to work with, as you will need to frost and decorate all three tiers of the cake.
• Storing: It is best to make the buttercream just before you are ready to assemble the cake to ensure it stays soft and spreadable. However, if you need to make it in advance, cover the surface of the buttercream with cling film to prevent crystallisation.

Now that you have the perfect buttercream, you can use it to frost and decorate your three-tier sponge wedding cake!

Assembling the tiers

To assemble the tiers of your three-tier sponge wedding cake, you will need to follow these steps:

Prepare the Tiers:

First, ensure that your cakes are completely cool. If you have baked your cakes in advance, remove them from the freezer and allow them to defrost. Place each cake on a thin cake board corresponding to its size. For instance, a 15 cm (6-inch) cake should be placed on a 15 cm (6-inch) cake board.

Apply Buttercream and Jam:

Spread a layer of buttercream over the cake board, then place the cake on top. If needed, level the top of the cake. Split the cake into three layers using a bread knife. Remove the top third first (the bottom of the cake) and set it aside. Then, carefully cut the middle layer and set it aside as well. You can use a flat baking sheet or cake lifter to slide the cake layers off and then back onto each other.

Spread a layer of buttercream over the cake on the board. Return the middle layer, lining it up with the bottom layer using toothpicks or markings. Spread another layer of buttercream on top. You can also add a layer of jam, dotting it over and then spreading it evenly.

Prepare the Remaining Tiers:

Repeat the process for the remaining cakes, using the corresponding cake boards and different quantities of buttercream. The cakes are now ready to be iced. You can leave them overnight if needed, loosely covered with cling film.

Cover the Cake with Icing:

Roll out the white ready-to-roll icing with a rolling pin to a thickness of a £1 coin. Use string to check the size and ensure it is large enough to cover the sides and top of the cake, with some left over. Lift the icing over the cake using the rolling pin and smooth it around with your hands, easing it over the edges and down to the board. Trim off any excess icing with a sharp knife, flush with the bottom of the cake board.

Stacking the Tiers:

To stack the tiers, you will need to use dowels for support. Plastic or wooden dowels can be used, but bubble tea or coffee straws are also a great alternative as they are lighter, cheaper, and easier to cut.

For each tier, cut the dowels to the height of the tier they will be supporting. Mark the centre of your first/base tier and outline where the next tier will go. This will help you place the dowels in the correct position. Insert the required number of dowels into the base tier, pushing them straight down. You can use a central dowel for additional stability if your cake has more than two tiers or is over 12 inches tall.

Stack the Tiers:

Center your next tier on top of the dowels and slide it straight down, ensuring it is centred on the base tier. Repeat this process until all tiers are stacked.

Final Touches:

You can use fresh flowers or other decorations to enhance the cake's appearance. If desired, use a small palette knife to 'grout' extra buttercream between the layers for a smooth finish.

Your three-tier sponge wedding cake is now ready to be served and enjoyed!

Covering the cake with icing

Now that you have your three-tier sponge cake ready, it's time to cover it with icing! This process will give your cake a smooth and elegant finish. Here are the steps you need to follow:

Rolling Out the Icing:

• First, you'll need to roll out your icing to the desired thickness. Start by dusting your work surface with icing sugar. This will prevent the icing from sticking and make it easier to handle.
• Take your icing and knead it until it becomes pliable. This will make it easier to roll out and help create an even thickness.
• Use a rolling pin to roll out the icing. Aim for a circle that is large enough to cover the sides and top of the cake, with a little extra. You can use a piece of string to check the size and ensure it's big enough.

Covering the Cake:

• Once your icing is rolled out, it's time to cover the cake. Carefully lift the icing with the help of your rolling pin and place it over the cake.
• Smooth the icing around the cake with your hands. Gently ease it over the edges and down to the board, making sure to cover the cake evenly.
• Trim off any excess icing with a sharp knife. Cut it flush with the bottom of the cake board to create a clean finish.
• Use your hands to smooth out any marks or imperfections on the icing. Buff the surface gently to create a slight shine.

Repeat this process for each tier of your cake, making sure to use the appropriate amount of icing for each size. For a 15cm (6-inch) cake, you'll need around 500g of icing; for a 23cm (9-inch) cake, you'll need 1kg; and for a 30cm (11-inch) cake, you'll need approximately 1.7kg.

Your cake is now ready for further decoration or can be left as it is for a simple, elegant finish.

Decorating the cake

Once you've baked your cakes, you can start to think about decorating. Here are some tips and tricks for decorating a three-tier sponge wedding cake.

Covering the cake

Firstly, you'll want to cover your cake with icing or buttercream. You can use a crumb coat to protect the outer layer of frosting from catching any crumbs. This is a very thin layer of frosting that goes around the cake before the exterior frosting is applied. You can then add a thicker layer of frosting on top.

When it comes to icing your cake, you'll need about 500g of icing for a 15cm cake, 1kg for a 23cm cake, and 1.7kg for a 30cm cake. Dust your work surface with icing sugar and knead the icing until it's pliable. Then, use a rolling pin to roll it out into a circle large enough to cover the sides and top of the cake, leaving a little extra. Use string to check the size. Use the rolling pin to help you lift the icing over the cake and smooth it around with your hands, easing it over the edges and down to the board. Trim off any excess with a sharp knife, flush with the bottom of the cake board.

Stacking the cakes

To stack your cakes, you'll need to use dowels, which provide stability and strength. You can use wooden or plastic dowels, or even bubble tea or coffee straws. You'll need one dowel for every 2-3 inches of cake. For example, a 10-inch cake would need four or five dowels. You should also put one in the centre of the cake to make stacking easier.

Sit the smallest cake centrally on top of the biggest cake and insert four dowels into the cake, in a square shape. Push them right down until they meet the cake board and mark the height with a pen. Carefully pull out the dowels and cut them to size. Re-insert the dowels and repeat with the other tiers.

Decorations

You can decorate your cake with ribbon, lace, sugar paste flowers, or royal icing patterns. Fresh flowers also make a beautiful decoration, but these should be added as late as possible on the day of the wedding. Hydrangeas are a good choice as you can achieve a dramatic effect with relatively few blooms. Cut the stems to about 2-3cm and push a length of floristry wire into each stem before pushing it into the cake.

Frequently asked questions