Guide To Making A Wedding Cake For 60 Guests

Making a wedding cake for 60 people is a challenging but rewarding task. It's important to get the math right to ensure you have enough batter for each tier. The number of tiers and cake size will depend on the desired design and servings needed.

For a three-tier cake serving 60 people, you could use a combination of 6, 8, and 10-inch round pans, baking multiple cakes for each tier. This will give you a total of six cakes, with two cakes per tier. You can also opt for different pan sizes, such as 7, 9, and 11-inch or 6, 8, and 10-inch pans, to create a cake that serves 60-70 people.

When it comes to batter, a simple rule of thumb is to fill the pan slightly more than halfway, regardless of its size. This ensures your cake layers bake evenly and don't dome.

For a sturdy and elegant wedding cake, you can choose from a variety of cake and frosting flavors, including vanilla, lemon, chocolate, and buttercream. The exact recipes and assembly instructions will depend on your chosen flavors and design, but with careful planning and attention to detail, you can create a beautiful and delicious wedding cake to serve 60 guests.

Choosing the right cake pans

• Size of the Pans: The size of the pans you choose will depend on the desired size of your cake tiers. For a wedding cake serving 60 people, you will likely need multiple tiers of varying sizes. Standard tier combinations for a 60-person cake include 6-inch, 8-inch, and 10-inch tiers or 8-inch, 10-inch, and 12-inch tiers. You can also opt for a single-tier cake if you prefer a simpler design.
• Number of Pans: To ensure your cake layers bake evenly, it is best to use the same number of pans for each tier. For instance, if you are making a three-tier cake with two layers per tier, you will need a total of six pans of different sizes.
• Pan Material: Different pan materials can affect the baking process and the final outcome of your cake. Most recipes call for metal pans, which are good conductors of heat and produce consistent results. If you are using dark, non-stick pans, you may need to reduce the oven temperature by 25°F (14°C) to prevent overbrowning. Glass or ceramic pans are not recommended for baking cakes as they can cause uneven browning.
• Pan Height: The height of your pans will determine the height of your cake layers. Standard cake pans are usually 2 inches (5 cm) tall. If you want taller layers, you can use 3-inch (7.5 cm) pans, but keep in mind that the batter may take longer to bake.
• Pan Shape: Round pans are the most common choice for wedding cakes, but you can also experiment with different shapes like square or heart-shaped pans. Just remember to adjust the baking time accordingly, as different shapes may require slightly different baking durations.
• Preparing the Pans: Properly preparing your pans before pouring in the batter is crucial. Grease the pans with butter or non-stick cooking spray, and line the bottoms with parchment paper. For added insurance against sticking, you can also flour the pans after greasing. This will ensure your cake layers release easily after baking.

Baking the cakes

Baking a wedding cake for 60 people is a big task, but it's not impossible! Here's a step-by-step guide to baking the cakes for a wedding cake that serves 60 people.

First, you'll need to decide on the recipe and the size of your cake pans. A two-tiered cake with 8-inch and 10-inch rounds should be enough to serve 60 people. You can also add a 6-inch round on top to be safe.

Once you've chosen your recipe, it's important to do a trial run to make sure the cakes bake evenly and taste good. This will also help you estimate how much batter you'll need for each pan. Don't forget to use the wet towel/cake diaper trick to ensure even baking!

When you're ready to bake the cakes, preheat your oven to 325°F. Butter and flour your cake pans, and line the bottoms with parchment paper.

For the batter, you'll need:

• 5 cups all-purpose flour
• 2 cups unsalted butter, softened
• 4 cups granulated sugar
• Eggs
• 2 tsp vanilla extract
• Grated zest of 4 lemons
• Sour cream

Cream together the butter and sugar until light and fluffy. Then, add the eggs one at a time, beating well after each addition. Once the eggs are incorporated, stir in the vanilla extract and lemon zest.

In a separate bowl, sift together the dry ingredients (flour). Add the dry ingredients to the butter mixture alternately with the sour cream, starting and ending with sour cream. Scrape the bottom of the bowl periodically and stir until just mixed.

Pour the batter into the prepared pans and spread it level. Wrap the outside of each cake pan with a strip of wet towel to ensure even baking.

Bake at 325°F for 50 minutes, turning the pans halfway through the baking time, until the cakes are golden brown on top and a skewer inserted into the centre comes out clean.

Let the cakes cool in the pans for about 15 minutes before removing them. If you leave them in the pan for too long, they will stick, and you'll end up leaving chunks of cake behind. Peel off the parchment paper and let the cakes cool completely on a wire rack before decorating or freezing.

To freeze the cakes, wrap each one individually in plastic wrap, then in aluminum foil to seal out the air completely. They should keep for up to 1 month in the freezer if properly wrapped. Allow them to thaw before decorating.

Making the frosting

Making Buttercream Frosting

Buttercream is a classic choice for wedding cakes as it is versatile, tasty, and can be made in a variety of flavours and colours. It is also relatively easy to make, but it does require some time and patience.

Ingredients:

• 1 cup (2 sticks) of unsalted butter, softened
• 1 teaspoon of pure vanilla extract
• 2 and 1/2 cups of confectioner's sugar, sifted
• 2 tablespoons of milk (any type)
• A pinch of salt

Method:

• Start by allowing the butter to come to room temperature. This will make it easier to cream and result in a smoother frosting.
• In a large bowl or the bowl of a stand mixer, beat the butter until it is smooth and creamy.
• Add in the vanilla extract and mix until combined.
• With the mixer on low speed, gradually add the confectioner's sugar, about 1/2 cup at a time.
• Once all the sugar has been added, turn the mixer up to medium speed and beat for about 3-5 minutes, until the frosting is light and fluffy.
• If the frosting seems too thick, add the milk, 1 tablespoon at a time, until it reaches the desired consistency.
• Finally, add a pinch of salt to taste, and beat until combined.

Making Swiss Meringue Buttercream

Swiss Meringue Buttercream is a more stable and silky-smooth alternative to traditional buttercream. It is made by creating a Swiss meringue and then adding butter to create a rich and creamy frosting. This type of buttercream is ideal for wedding cakes as it can be made in advance and frozen, and it holds up well in warmer temperatures.

Ingredients:

• 5 large egg whites
• 1 cup (200 g) of granulated sugar
• 1 and 1/2 cups (3 sticks) of unsalted butter, cut into cubes and softened
• 1 teaspoon of pure vanilla extract
• A pinch of salt

Method:

• Gather all your ingredients and equipment before you begin. You will need a heatproof bowl (preferably stainless steel or glass), a saucepan, a candy thermometer, and a stand mixer or hand mixer.
• In the heatproof bowl, whisk together the egg whites and sugar until combined.
• Create a double boiler by filling the saucepan with a few inches of water and placing it on the stove over medium heat. Bring the water to a gentle simmer.
• Place the heatproof bowl with the egg white mixture on top of the saucepan, making sure the bottom of the bowl does not touch the water.
• Heat the mixture, whisking constantly, until it reaches 140°F (60°C) or until the sugar is completely dissolved. This will take about 5-10 minutes.
• Transfer the bowl to the stand mixer or use a hand mixer to beat the egg white mixture. Start on low speed and gradually increase to medium-high speed.
• Continue beating until the meringue forms stiff, glossy peaks and the bowl and meringue have cooled to room temperature. This may take about 10-15 minutes.
• With the mixer running, add the vanilla extract and mix until combined.
• Now, gradually add the softened butter, a few cubes at a time, mixing well after each addition.
• Once all the butter has been added, continue mixing until the buttercream is smooth and creamy. This may take a few minutes, so be patient.
• If the buttercream looks curdled at any point, don't worry! Simply continue mixing, and it will come back together.
• Finally, add a pinch of salt to taste and mix until combined.

Tips for Perfect Frosting:

• Make sure your ingredients, especially the butter, are at the right temperature. Cold butter can cause lumps, while melted butter can make the frosting greasy.
• When making Swiss Meringue Buttercream, use a candy thermometer to ensure the egg white mixture reaches the correct temperature. This step is crucial for food safety and the stability of the frosting.
• If you want to colour your frosting, use gel food colouring instead of liquid as it will not affect the consistency.
• Always do a trial run and make a small batch of frosting before the big day to ensure you are happy with the taste, colour, and consistency.
• If you are making the frosting in advance, store it in an airtight container in the refrigerator for up to 3 days or freeze it for up to 2 months. Allow it to come to room temperature and beat it again before using.

Assembling the tiers

Step 1: Level the cakes

Before assembling the tiers, ensure that you level each cake by slicing off a thin, even layer from the top to create a level surface. This will ensure that your cake tiers are straight and not lopsided.

Step 2: Cut the cakes in half

For each tier, cut the cakes in half horizontally so that you have two layers per cake. This will give you more layers to work with and create a taller, more impressive cake.

Step 3: Apply buttercream and jam

Take the first layer of cake and place it on a corresponding cake board. Spread a thin layer of buttercream or jam (or both!) on top. This will add flavour and moisture to your cake.

Step 4: Stack the layers

Gently place the next layer of cake on top of the first, creating a neat stack. Repeat this process until you have completed all the tiers, placing each finished tier in the refrigerator to chill as you work.

Step 5: Apply a crumb coat

Once your tiers are assembled, it's time to apply a crumb coat. This is a thin layer of buttercream that covers the entire outer surface of each tier. It will give your cake a cleaner, more polished look and help to trap any crumbs, so they don't end up in your final frosting.

Step 6: Chill the tiers

After crumb coating your tiers, place them in the refrigerator to chill for at at least 30 minutes, or until the buttercream is firm to the touch. This will make the final frosting process much easier and help your cake hold its shape.

Step 7: Insert straws or dowels

To provide support and stability to your tiers, you will need to insert straws or wooden dowels. First, mark the centre of each tier by gently pressing an empty cake pan of the corresponding size on top and marking the outline. Just inside these marks, insert your straws or dowels at 12, 3, 6, and 9 o'clock positions for the larger tiers and 12, 4, and 8 o'clock positions for the smaller tiers. Mark the straws or dowels where they meet the cake, then trim them just below the marks so that they are hidden when reinserted.

Step 8: Smooth over the holes

After inserting the straws or dowels, use a small amount of buttercream to fill and smooth over the holes, ensuring a seamless finish.

Step 9: Final frosting and decoration

Now it's time to add the final layer of buttercream and decorate your cake! You can use a simple spatula to create a smooth finish or try more advanced techniques like piping, ruffles, or buttercream flowers. Fresh flowers are also a beautiful way to decorate a wedding cake.

Step 10: Stack the tiers

Finally, it's time to stack your tiers! Place the largest tier in the centre of a cake board or serving plate. Add a dollop of buttercream to the centre and gently lower the next tier on top, making sure it is centred. Repeat with the remaining tier.

Your wedding cake for 60 is now ready to be served and enjoyed!

Decorating the cake

First, you'll want to level each cake by slicing off a thin, even layer off the top to create a level surface. Cut each cake in half so each tier has four layers.

For each tier, spread a thin layer of your chosen filling (jam, buttercream, lemon curd, etc.) onto the first layer of cake. Place the next layer of cake on top and spread another layer of filling. Repeat until the tier is complete.

Place the tiers in the refrigerator to chill for at least 30 minutes before applying a crumb coat—a thin layer of buttercream over the tops and sides of the cake that will catch any loose crumbs and give the cake a cleaner, well-covered look. Return the tiers to the refrigerator to chill for at least another hour or up to 24 hours.

When the tiers are firm, it's time to assemble the cake. Place the largest tier in the centre of a cake board or serving plate. Add a dab of buttercream to the centre of the tier and gently lower the next tier on top, making sure it's centred. Repeat with the remaining tier.

Use a piping bag to fill the seams between the tiers with buttercream—either with tiny dots to resemble pearls or a star tip to create a ribbon around the cake.

Decorate the cake as you wish—fresh flowers, piped chocolate, fruit, or fondant are all popular options.

Frequently asked questions