Crafting A Two-Tier Fondant Wedding Cake Masterpiece

Making a two-tier fondant wedding cake is a fun and challenging project. Here's a step-by-step guide to help you create a beautiful and delicious wedding cake.

Planning:

Before you start baking, it's important to have a clear idea of the design and flavour profile you want for your cake. Consider the wedding theme, colour palette, and the couple's preferences. Decide on the type of fondant you want to use, such as traditional fondant or buttercream. Determine the number of servings needed and adjust the cake sizes accordingly.

Baking the Cake:

For a two-tier cake, you'll typically need two different sized cakes, such as an 8-inch cake for the bottom tier and a 6-inch cake for the top tier. Prepare your cake pans by lining them with parchment paper. Bake your cakes according to your chosen recipe, ensuring they are completely cool before assembling and decorating.

Assembling the Cake:

Level your cakes by slicing off the domed tops to create a flat surface. You can also torte the cakes, cutting them horizontally into multiple layers for a taller cake. Fill and stack the layers with buttercream, ganache, or another filling of your choice. Use a cake board between the tiers for added support.

Ganaching and Icing:

Ganache is a mixture of chocolate and cream that creates a smooth surface for fondant and adds structural support. Apply a thin layer of ganache to the cake, known as a crumb coat, to seal in crumbs and create a smooth base. Chill the cake to set the ganache.

Roll out your fondant to a thickness of about 1/8 to 1/4 inch. Carefully lift and drape the fondant over the cake, smoothing it down with your hands or a fondant smoother. Trim away any excess fondant from the base.

Decorating:

Now comes the fun part – decorating your cake! You can keep it simple with fresh flowers, ribbons, or a personalized cake topper. If you're feeling adventurous, try your hand at piping designs, creating fondant embellishments, or painting directly onto the fondant.

Final Touches:

Remember to add your cake dowels or supports to the bottom tier to hold the weight of the top tier. Chill your cake until it's time to serve, and then enjoy the delicious result of your hard work!

Choosing your cake flavours

Choosing the right cake flavours is an important step in making a two-tier fondant wedding cake. Here are some tips and considerations to help you select the perfect flavours for your special day:

Consider Your Preferences

It's your wedding, so ultimately, the cake flavours should reflect your tastes and preferences. If you have a favourite cake flavour or a flavour that holds a special meaning for you, consider incorporating it into your wedding cake. Whether it's a classic like vanilla or something more unique like carrot cake, go with what you love and don't feel limited to traditional options.

Think About Your Guests

While it's essential to choose flavours you enjoy, it's also worth considering your guests' preferences. If you know that many of your guests have a sweet tooth, you might opt for richer, more indulgent flavours. On the other hand, if your guest list includes people with varied dietary restrictions, you might want to include some alternative options, such as a vegan or gluten-free choice.

Seasonality and Fresh Ingredients

Using seasonal and fresh ingredients can elevate your cake flavours. For instance, a spring or summer wedding could feature light and fruity flavours like lemon or strawberry. In contrast, autumn and winter weddings could showcase warmer spices like cinnamon or ginger, or even rich, decadent flavours like chocolate or red velvet. Using ingredients that are in season ensures they'll be at their peak flavour and can add a special touch to your cake.

Complementary Combinations

When selecting multiple flavours for your two-tier cake, consider combinations that complement each other. For example, you could pair a zesty lemon cake with a fresh raspberry filling, or a rich chocolate cake with a tangy cream cheese frosting. Think about how the flavours will work together and create a harmonious taste experience.

Cake Filling and Frosting

The filling and frosting you choose can also impact the overall flavour profile of your cake. Buttercream frostings are versatile and can be flavoured in various ways, such as almond, lemon, or coconut. Alternatively, a chocolate ganache can add a rich, indulgent touch to your cake. Fillings can include fruit preserves, curds, or even fresh fruit purees for a burst of flavour.

Cake Texture

In addition to flavour, consider the texture of your cake. A moist, buttery cake will have a different mouthfeel than a denser, more robust cake. The texture can be enhanced by adding mix-ins like chocolate chips or fresh fruit pieces. Think about the overall experience you want your guests to have when taking a bite of your wedding cake.

Remember, it's your special day, so feel free to be creative and think outside the box when choosing your cake flavours. Whether you opt for classic combinations or unique creations, your two-tier fondant wedding cake is sure to be a show-stopping treat that your guests will remember.

Preparing your cake pans

Gather the Right Pans:

Get three 9x2-inch round cake pans and three 6x2-inch round cake pans for a two-tier cake with two layers each. You can also use 8-inch and 6-inch pans if you prefer.

Line the Pans with Parchment Paper:

Cut out parchment paper rounds to fit the bottoms of your pans. This step is essential to ensure your cakes don't stick and come out cleanly.

Grease the Pans:

Lightly spray the bottoms and sides of each pan with non-stick cooking spray or grease them with butter. This will create a barrier between the cake batter and the pan, making it easier to remove the cakes later.

Repeat for Each Pan:

Follow these steps for each cake pan you are using. It's important to prepare each pan individually to ensure an even coating of grease and parchment paper.

Preheat the Oven:

Preheat your oven to the temperature specified in your cake recipe, typically around 350°F/177°C. This step is crucial as it ensures your oven is at the right temperature when you pour in the batter, promoting even baking.

Prepare the Cake Batter:

Follow your chosen cake recipe to prepare the batter. If you are making a large quantity of batter, you may need to mix it in batches to avoid overloading your mixer.

Pour the Batter into the Prepared Pans:

Divide the batter evenly among the prepared cake pans, using a scale if desired for accuracy. Leave some space at the top of each pan to allow the cake to rise without overflowing.

Bake the Cakes:

Place the filled pans in the preheated oven and bake according to your recipe's instructions. The baking time will depend on the size of your pans and the type of cake you are making.

Cool the Cakes:

Allow the cakes to cool completely before removing them from the pans. This step is crucial, as removing the cakes from the pans too soon can cause them to break or stick.

Level the Cakes (Optional):

If your cakes have a domed top, you can use a long serrated knife to slice off a thin layer to create a flat surface. This step is optional but can make it easier to assemble and decorate your cake.

Now that your cake pans are prepared and your cakes are baked and cooled, you can move on to the next steps of assembling and decorating your two-tier fondant wedding cake!

Making the cake batter

Making the batter for a two-tier fondant wedding cake is a fun, yet delicate process. Here is a detailed, step-by-step guide on how to make the batter for both tiers of the cake:

Bottom Tier (9-inch cake)

Firstly, preheat your oven to 350°F (177°C). Grease three 9x2-inch round cake pans with butter or non-stick spray, and line the bottoms with parchment paper rounds. This step is crucial to ensure the cakes don't stick to the pans and release seamlessly once cooled.

In a separate bowl, whisk together the dry ingredients: cake flour, salt, baking powder, and baking soda. Set this mixture aside.

Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, aiming for about 3 minutes. Don't forget to scrape down the sides and up the bottom of the bowl with a silicone spatula as needed to ensure even mixing.

Now, it's time to add the eggs. Beat in 3 large eggs, 2 additional egg whites, and vanilla extract on high speed until well combined, which should take around 2 minutes. The mixture will likely look curdled at this point due to the combination of liquid from the eggs and solid butter.

Next, beat in the sour cream until incorporated. Again, scrape down the sides and up the bottom of the bowl as needed to ensure a consistent mixture.

With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just incorporated. Be careful not to over-mix at this stage.

Finally, with the mixer still running on low, slowly pour in the milk and mix until combined. Give the batter a final whisk by hand to ensure there are no lumps at the bottom of the bowl. The batter will have a slightly thick consistency.

Pour the batter evenly into the prepared cake pans, aiming for about 8-9 cups of batter total. You can weigh the pans to ensure accuracy if desired.

Bake the cakes for approximately 23-26 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely in the pans set on a wire cooling rack before proceeding to the next step.

Top Tier (6-inch cake)

For the top tier, you'll be following a similar process as the bottom tier, but with a few adjustments.

Preheat your oven to 350°F (177°C) if it's not already at that temperature. Grease three 6x2-inch round cake pans with butter or non-stick spray, and line them with parchment paper rounds, just like you did for the bottom tier.

Prepare the batter for the 6-inch cake in the same way as the bottom tier. You'll end up with about 4 cups of batter, which will be thinner in consistency compared to the bottom tier batter.

Pour the batter evenly into the prepared cake pans, and weigh them if desired for accuracy. Bake these cakes for around 18-22 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely in the pans on a wire rack before moving on to the next step.

Assembling the Tiers

Using a large serrated knife, carefully level off the tops of all the cakes to create a flat surface. This step ensures that your tiers will stack evenly. You can discard the trimmed pieces or crumble them over ice cream for a tasty treat!

Now, it's time to fill and crumb coat your cakes. For the bottom tier, you'll need the frosting recipe provided in the sources, which includes unsalted butter, confectioners' sugar, milk or heavy cream, and vanilla extract. You'll also need about 1-1/4 cups of frosting for the crumb coat.

Place your 9-10 inch cake board on a cake turner, if you have one, and place one cake layer on the board. Using a large icing spatula, spread a scant 1 and 1/2 cups of frosting evenly on top. Repeat this process for the remaining two layers of the bottom tier.

Once all three layers are stacked, use about 1-1/4 cups of frosting to spread a thin layer of crumb coat on the top and sides of the cake. This step will help catch any crumbs and create a smooth base for your final layer of frosting. Set the leftover frosting aside at room temperature.

Repeat the same process for the top tier (6-inch cake), using a 6-inch thin cake board and a scant 3/4 cup of frosting between each layer. For the crumb coat, use about 3/4 cup of frosting on the top and sides. Set the leftover frosting aside.

Chill both tiers in the refrigerator while you prepare the final layer of frosting and ganache, if desired.

Baking and assembling the cake tiers

Baking the cake tiers involves preparing the cake batter, baking the cakes, and letting them cool completely before assembling and decorating. Here is a detailed, step-by-step guide:

Baking the Cake Tiers:

• Preheat your oven to the required temperature. The temperature will depend on the recipe you are using. For instance, if you are following Sally McKenney's recipe, preheat your oven to 350°F (177°C).
• Prepare your cake pans by greasing the bottoms and sides with non-stick spray or butter. Line the pans with parchment paper rounds, then grease the parchment paper as well. This step ensures that the cakes will release seamlessly from the pans.
• Prepare the cake batter according to your chosen recipe. For a simple, elegant, and rustic two-tier wedding cake, you can use Sally McKenney's vanilla cake recipe, which yields a buttery, soft, and moist cake. Alternatively, you can opt for a chocolate cake or experiment with other flavours like carrot cake, red velvet cake, or lemon cake.
• Pour the batter into the prepared cake pans, making sure to evenly distribute it. You can use a kitchen scale to ensure accuracy.
• Bake the cakes according to the recipe instructions. The baking time will depend on the size of your cake pans and the type of cake you are making. For example, Sally McKenney's recipe suggests baking the 9-inch cake layers for around 23-26 minutes and the 6-inch cake layers for around 18-22 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
• Once the cakes are baked, allow them to cool completely in the pans set on a wire cooling rack. This step is crucial, as the cakes must be completely cool before frosting and assembling.

Assembling the Cake Tiers:

• Before assembling the tiers, it is essential to level the cakes. Use a large serrated knife to slice a thin layer off the tops of all the cake layers to create a flat surface. This step ensures that your cake tiers will have a neat and even finish.
• Prepare the frosting or buttercream according to your chosen recipe. You will need a sufficient amount of frosting to fill, crumb coat, and decorate your two-tier cake. For instance, Sally McKenney's recipe yields about 8-9 cups of frosting, which is enough for both tiers.
• Place one cake layer on a cake board. This will be the base of your first tier. Secure it with a small amount of buttercream to prevent it from shifting.
• Spread a generous amount of frosting or buttercream onto the first layer, then top it with the second cake layer. Repeat this process until you have stacked all the layers of your first tier.
• Apply a thin layer of frosting or buttercream to the sides and top of the first tier, creating a crumb coat. This step helps to seal in any crumbs and create a smooth surface for the final layer of frosting. Refrigerate the crumb-coated cake for at least 30 minutes to set the crumb coat.
• Repeat the same process for the second tier, using a separate cake board. Allow the crumb coat to set in the refrigerator.
• To assemble the tiers, you will need to use cake dowels for support. Measure the height of the bottom cake tier and cut the dowels to match. Insert four dowels into the centre of the bottom cake, spacing them evenly to form the corners of a square. These dowels will provide stability and prevent the top tier from sinking into the bottom tier.
• Place a thin cake board on top of the dowels. This board will provide added support and stability for the top tier.
• Carefully lift the second tier (with its own cake board) and place it centred on top of the bottom tier. Ensure that the cake boards between each tier are not removed, as they provide essential support.
• Once the tiers are stacked, you can continue with the final decorations, such as adding additional frosting, fondant, or other embellishments like fresh flowers or edible paint.

Remember to chill your cakes at various stages during the assembly process to allow the buttercream or frosting to set. This will make the cake easier to work with and help create a neat and stable two-tier wedding cake.

Decorating the cake with fondant

Fondant is a great way to decorate a wedding cake, giving it a smooth, flawless finish. Here are some tips and instructions on how to decorate a two-tier wedding cake with fondant:

Preparing the Fondant:

• Roll out the fondant: Dust your work surface with a small amount of cornflour or icing sugar. Take a ball of fondant, roughly the size of a baseball, and roll it out with a rolling pin. You want to achieve a thickness of around 1/8 to 1/4 inch.
• Cut the fondant: Using a pizza cutter or a sharp knife, cut the fondant into a circle, ensuring it is larger than your cake's diameter. This will give you some excess fondant to work with when smoothing it onto the cake.
• Prepare your cake: Before applying the fondant, make sure your cake is chilled and firm. This will make it easier to handle and reduce the risk of crumbs getting into the fondant.

Covering the Cake with Fondant:

• Place the fondant: Carefully lift the fondant and drape it over your cake. Start by positioning the fondant at the back of the cake, gently lowering it down the sides. Smooth it gently with your hands to avoid any tears or creases.
• Smooth the fondant: Use a fondant smoother or a piece of acetate to gently smooth the fondant, starting from the top of the cake and working your way down the sides. Ensure the fondant is free of any air bubbles and adheres smoothly to the cake.
• Trim the excess: Once the fondant is in place, use a sharp knife or a pizza cutter to trim away the excess fondant from the base of the cake. Cut slowly and carefully to avoid cutting into the cake itself.
• Chill the cake: Once you have achieved a smooth finish, place the cake back in the refrigerator to allow the fondant to set. This will help the fondant maintain its shape and make it easier to handle for further decoration.

Adding Final Touches:

• Stack the tiers: If you are creating a two-tier cake, repeat the above steps for the second tier. Ensure both tiers are chilled and the fondant has set before attempting to stack them. Use dowels or a cake support system for stability.
• Decorate: You can decorate your fondant-covered cake with fresh flowers, ribbons, or other edible decorations. You can also paint the fondant with food-grade paint or dust it with lustre for a luxurious finish.
• Store the cake: Fondant-covered cakes can be stored at room temperature for a few days. However, if your cake has perishable fillings or toppings, it may need to be refrigerated.

Frequently asked questions