A Wedding Cake: Baking And Frosting Secrets

Making a wedding cake can be a fun and rewarding project for any home baker. This guide will teach you how to bake, assemble, and frost a beautiful and delicious wedding cake, perfect for any small or large celebration. The process may seem daunting, but with careful planning and the right tools, you can create a stunning cake that will impress your guests. This cake is a classic vanilla flavour, a crowd-pleasing favourite that can be decorated with a variety of frostings and fillings. The recipe yields a two-tier cake with three layers in each tier, serving approximately 30-35 people. The cake is soft, buttery, and moist, and instead of traditional fondant, it uses a higher quantity of vanilla buttercream frosting for a rustic yet elegant look.

Choosing the right frosting for your wedding cake

Firstly, think about the flavour of your cake. If you are making a vanilla cake, you may want to opt for a classic vanilla buttercream frosting. This can be made by combining butter and shortening, and gradually adding sugar, milk, and vanilla extract. However, if you are making a chocolate cake, you may want to consider a chocolate buttercream or a ganache. For a carrot cake, a cream cheese frosting would pair well.

Secondly, consider the environment in which the wedding will be held. If it is an outdoor wedding in a hot and humid climate, certain types of frosting may not hold up as well. Italian meringue buttercream is often recommended for its ability to withstand warmer temperatures without drooping or wilting. It is also less sweet and has a smoother texture than American buttercream. However, if you are planning on doing intricate piping or decorations, American buttercream may be a better option as it is firmer and easier to pipe.

Additionally, the number of tiers on your cake and the stability of the frosting should be considered. For a multi-tiered cake, it is crucial to use a frosting that can support the weight of the tiers and prevent them from sliding or collapsing. Buttercream, particularly the American variety, is often a good choice for its stability and ability to be used as a filling and to pipe decorations.

Finally, think about the overall aesthetic you want to achieve. If you are going for a rustic or semi-naked cake look, a thin layer of buttercream or cream cheese frosting can be used as a crumb coat to give a textured, ruffled appearance. For a more elegant and traditional look, a smooth and thick layer of frosting is key.

Ultimately, the right frosting for your wedding cake depends on a variety of factors, including flavour, climate, stability, and desired appearance. By considering these factors, you can choose a frosting that will not only taste delicious but also complement the design and theme of your special day.

How to make buttercream icing

Making buttercream icing is a simple process, but it can be a little tricky to get right. Here is a step-by-step guide to making delicious, smooth buttercream icing.

Firstly, gather your ingredients. For a basic buttercream, you will need butter, powdered sugar (also called confectioner's sugar), vanilla extract, and milk or cream. You can also add a pinch of salt to taste. For a standard batch of buttercream, you will need two cups of butter, six to eight cups of sugar, and two teaspoons of vanilla extract. You can adjust the amount of milk or cream depending on the consistency you want to achieve.

Next, you will need to cream the butter. Using a stand mixer or hand mixer, beat the butter until it is light and creamy. This is an important step, so take your time and make sure the butter is nice and whipped. Once the butter is ready, you can start adding the other ingredients.

Now, gradually add the sugar to the creamed butter. Start with three cups of sugar and mix on a low speed until it is well combined. Then, increase the speed to medium and beat for about three minutes. You want to make sure the sugar is fully incorporated and the mixture is light and fluffy.

After that, add the vanilla extract and milk or cream. Start with two tablespoons of liquid and beat for another minute or so. You can adjust the consistency of your buttercream by adding more liquid or sugar as needed. If you want a stiffer frosting, add more sugar. For a thinner consistency, add more liquid a little at a time.

Finally, beat the frosting until it is smooth and creamy. This should take at least two to three minutes. You can use a spatula to scrape down the sides of the bowl as needed to ensure everything is well combined. And that's it! You've made delicious buttercream frosting!

There are a few things to keep in mind when making buttercream. Firstly, always use softened butter, not melted butter. The ideal texture should be similar to soft-serve ice cream. Secondly, sifting your powdered sugar before adding it to the butter is crucial. This will ensure your frosting is smooth and free of lumps. Finally, if you want to add flavour or colour to your buttercream, feel free to experiment with different extracts, food colouring, or even fruit jams.

Preparing the cake pans

Before adding the batter to the pans, it is important to line them with parchment paper. This will ensure that the cakes release seamlessly from the pans after baking. To do this, first lightly spray the bottoms and sides of each pan with nonstick spray or grease them with butter. Then, add a round of parchment paper to each pan, cutting it to fit the bottom of the pan if necessary. Finally, grease the parchment paper rounds as well.

If you are using cake pans of a different size, be sure to adjust the amount of batter you use accordingly. You can find guides online to help you determine the appropriate amount of batter for your desired cake pan size.

Assembling and decorating the cake

Once your cakes are baked and cooled, you can start assembling and decorating. It's important to note that you should only begin this process once your cakes are completely cool.

First, you'll want to level off your cakes by slicing a thin layer off the tops of each cake to create a flat surface. This will ensure that your cake tiers are even.

Next, you'll prepare the crumb coat. Place your 9-10 inch cake board on your cake turner and place one cake layer on top. Using a large icing spatula, spread a scant 1 and 1/2 cups of frosting on top. Repeat this process, stacking and frosting each layer until you've added all three cake layers. Then, using about 1-1 and 1/4 cups of frosting, spread a thin layer of frosting (the crumb coat) all over the top and sides of the cake. This crumb coat will help protect the outer layer of frosting from catching any crumbs. Refrigerate the cake to help set the crumb coat.

Now, you'll repeat the same process for the 6-inch cake. Place your 6-inch cake board on your cake turner and place one cake layer on top. Using a small icing spatula, spread a scant 3/4 cup of frosting on top. Add the second cake layer and spread another scant 3/4 cup of frosting on top. Finish by adding the third cake layer and spreading about 3/4 cup of frosting all over the top and sides as the crumb coat. Refrigerate this cake as well to set the crumb coat.

At this point, you'll want to wash and dry four cake dowels. Measure the height of the bottom cake and cut the dowels to match. Staying within a 6-inch circle diameter in the center of the top of the 9-inch cake, insert the dowels into the cake, spacing them about 2 inches apart to form the four corners of a square. These dowels will provide support for the top tier.

Remove the bottom tier from the refrigerator and place it on the cake turner. Apply the remaining frosting for the bottom tier, reserving about 6-8 tablespoons for piping detail. You can use a large icing spatula and a bench scraper to achieve a textured, ruffled look for the exterior frosting. Carefully lift the cake (with the cake board) and place it on your serving platter or cake stand.

Now, remove the top tier from the refrigerator and place it on the cake turner. Decorate it just as you did the bottom tier, including the ruffled textured frosting. You can also add this ruffled look to the top of the 6-inch cake if desired. Along with the cake board, carefully lift the small cake and gently place it in the very center of the bottom tier.

Finally, you can pipe leftover frosting around the bottom of the top tier to cover up any spaces or smears. You can also pipe dots of frosting with a round piping tip between the tiers and around the bottom of the whole cake to resemble pretty pearls. If needed, moisten your fingertip with water and gently press down on any pointy peaks to smooth them out.

Storing and transporting the cake

Storing and transporting a wedding cake is a delicate task. Here are some detailed tips to ensure your cake remains intact and fresh:

Firstly, it is important to note that a wedding cake should be consumed within three days of baking for optimal freshness. If you are assembling the cake tiers ahead of time, they can be frozen for up to two to three months. To do this, cover the cake layers with two layers of plastic wrap and one layer of aluminium foil before placing them in the freezer. Thaw the cakes overnight in the refrigerator, and bring them to room temperature before decorating and serving.

If you are transporting the cake to the wedding venue, it is crucial to take extra care. Use a large, flat surface, such as a cake turner, to carefully lift and move the cake. Place the cake in a sturdy box or container that will not allow sunlight to reach it. It is also recommended to use dry ice to keep the cake cool during transport, especially if the journey is long. Place the cake box in a larger box with dry ice in between, ensuring the cake is on a flat surface.

When storing the cake at the venue before serving, keep it in a cool, air-conditioned room, away from direct sunlight. If possible, store it in a refrigerator until it is ready to be served. After a few hours, the frosting will "set", and you can then lightly cover it with plastic wrap.

Finally, when displaying the cake, use a sturdy cake stand or serving platter. Ensure the surface is level and stable to prevent the cake from sliding or toppling over.

By following these storage and transportation tips, your wedding cake will remain fresh, intact, and beautiful for all the guests to admire and enjoy.

Frequently asked questions