Rhiannon Hendricks
Making a wedding cake is a fun, yet challenging task. It requires careful planning, from the ingredients and equipment to the timing and decoration. Here's a step-by-step guide to help you create a beautiful and delicious wedding cake.
Firstly, decide on the type of cake you want to make. Popular choices include traditional fruit cakes, sponge cakes, and vanilla cakes. The cake batter typically includes flour, sugar, baking powder, salt, butter, eggs, and flavourings such as vanilla or lemon zest. For a fruit cake, you'll also need dried fruit, brandy or liquor, and spices.
Next, gather your equipment and ingredients. You'll need cake pans in different sizes, such as 6-inch, 8-inch, and 10-inch rounds. Other essential tools include a stand mixer or hand mixer, parchment paper, cooling racks, cake boards, dowels or straws for support, and a cake turntable.
Before baking, prepare your cake pans by greasing them, lining them with parchment paper, and dusting with flour. Mix your batter and divide it evenly between the pans. Bake the cakes according to their size, allowing them to cool completely before removing from the pans. Chill the cakes in the refrigerator or freezer until firm.
To assemble the cake, level each cake by slicing off a thin layer from the top to create a flat surface. Cut each cake horizontally to create multiple layers. For a fruit cake, brush the layers with liquor. Spread a thin layer of buttercream or jam between each layer and stack them on top of each other. Repeat this process for each tier.
Apply a crumb coat by spreading a thin layer of buttercream over the tops and sides of each tier. Chill the tiers in the refrigerator for at least 30 minutes to firm up.
Now, it's time to decorate! You can use buttercream, fondant, or a combination of both. Spread a final layer of buttercream or fondant over the entire cake, creating a smooth or textured finish. Return the tiers to the refrigerator to firm up.
To add support to your tiered cake, insert dowels or straws into each tier, trimming them to match the height of the cake. Place a cake board on top of the bottom tier and carefully stack the next tier on top. Repeat this process for any additional tiers.
Finally, decorate your cake with fresh flowers, sugar flowers, ribbons, or piped details. You can also add fresh berries, sprinkles, or edible decorations. Your wedding cake is now ready to be served and enjoyed!
| Characteristics | Values |
|---|---|
| Ingredients | Whole milk, egg whites, vanilla beans, all-purpose flour, baking powder, butter, sugar, eggs, vanilla extract, sour cream, cake flour, salt, lemon curd, cocoa powder, ground cinnamon, ground ginger, mixed spice, ground nutmeg, unsalted butter, dark brown sugar, orange zest, lemon zest, black treacle, plain flour, self-raising flour, sultanas, raisins, currants, glace currants, prunes, mixed peel, brandy, brown sugar, marmalade, poppy petal cutters, edible glue, CMC, petal dust, red food colouring paste, green food colouring paste, flowerpaste, wires, stamens, poppy petal cutters, pliers, wire cutters, florists tape, petal veiner, modelling tools, paintbrushes, marzipan, sugarpaste, cake drum, cake board, dowels, posy picks, cake smoother, turntable, rolling pin, sharp knife, cake boxes, ribbon, pins, edible glue, royal icing, fresh flowers, berries, sprinkles, edible flowers |
| Equipment | Mixing bowl, oven, whisk, parchment paper, rubber spatula, stand mixer, hand mixer, cooling rack, plastic wrap, toothpick, candy thermometer, cake pans, cake boards, cake turntable, serrated knife, scissors, straws, wooden dowels, piping bag, piping tips, cake drum, cake turntable, cake smoother/scraper, plywood, rotating cake turntable, cardboard/foam core cake rounds, cake drum, serrated cake knife, pastry bag, plywood, wax paper, cake smoother/scraper, triangle formation, wooden cake dowels, plastic cake dowels, plastic drinking straws, wax paper, hacksaw, cardboard cake rounds, level, dowels, cake drum, ribbon, pins, edible glue, royal icing, fresh flowers, berries, sprinkles, edible flowers |
| Baking times | 350 F: 6-inch cakes: 25-30 minutes, 8-inch cakes: 35-40 minutes, 10-inch cakes: 55-60 minutes |
| Preparation | The cakes should be levelled, filled, stacked and frosted. |
Choosing a cake flavour
Choosing a wedding cake flavour can be a challenge for many couples. The good news is that you don't have to choose just one flavour and can opt for different flavours for each tier. Here are some tips to help you decide on the flavour of your wedding cake:
Consider your favourites
The wedding cake is yours and your partner's, so choose flavours that you both enjoy. You can opt for a classic combination like vanilla cake with vanilla buttercream or experiment with unique pairings like vanilla cake with caramelized peaches and vanilla bean icing. If you're a chocolate lover, try a dark chocolate cake with orange liqueur and rich chocolate mousse or a hazelnut cake with chocolate buttercream. For a lighter option, consider a lemon cake paired with elderflower or lavender.
Think about the season
Consider incorporating seasonal flavours into your wedding cake. For example, a pumpkin spice cake with cream cheese frosting is perfect for a fall wedding, while a passionfruit cake with light buttercream frosting is ideal for a summer celebration.
Be mindful of allergies and dietary restrictions
Plan ahead and ask your guests about any allergies or dietary restrictions they may have. Work with your baker to find alternatives or offer a small cake in a different flavour to accommodate these restrictions.
Don't try to please everyone
Remember, it's impossible to please everyone, so don't base your decision solely on what you think your guests will want. Choose a flavour that you and your partner love, and trust that your guests will appreciate your selection.
Consider the other food options
Think about the other food options on your wedding menu when finalising your cake flavour. For example, if you're serving a heavy meal, consider a light and fruity cake for dessert. Similarly, if your venue is serving a chocolate tart, you may want to avoid a chocolate wedding cake.
Incorporate cultural elements
Add a personal touch to your wedding cake by choosing flavours that nod to your family heritages. For example, an almond cake with cherry filling or a coconut cake with mango are great options for incorporating cultural elements into your dessert.
Sample before you decide
Schedule a cake tasting with a consultant or a professional baker to sample different flavour combinations and find the perfect one for your special day.
Remember, the most important thing is to choose a flavour that you and your partner love, as it is your special day!
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Timing and planning
The type of cake and tightness of time will also affect your icing decision. While it doesn't have the best taste and is often left on the side of the plate, sugarpaste (fondant) will keep a cake fresh under its protective layer for a couple of days, and provides a smooth, clean surface to adorn with decorations. On the other hand, buttercream or ganache, while tasting delicious, should be applied as late as possible – the night before at the earliest – which could leave you panicking over last-minute problems.
Once you have decided on the cake flavour, you've got to make sure you've got enough of it. You can use a rough guide for small portions typically served at weddings to calculate how much cake you need. If you are planning on being generous, make more cake – it's pretty simple.
You should also consider how much time you will need to bake, cool, and assemble the cake. Baking cakes in advance and freezing them saves time and helps break the overall task into smaller, more manageable steps. Working with frozen layers is easier – they won't crumble as much, and the crumb coat will go on more easily. It's best to freeze the cakes before levelling them and splitting the layers to fill them. Less exposure to air will keep the cake fresher. Just make sure you have enough room in your freezer. You can also make buttercream in advance and store it in an airtight container in the refrigerator, where it will keep for up to a week.
You should also factor in time for testing recipes, decorating, travelling, and setting up the cake.
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Decorations
Royal icing is another option for adding detail to a wedding cake. It is made using icing sugar and egg whites or from a pre-bought mix. It is a pipeable icing that dries very hard and can be coloured before piping or painted after. It is great for adding detail such as beads and borders.
If you are time-poor, you can make decorations such as flowers, toppers, and some royal icing shapes well in advance to remove stress in the lead-up to the wedding.
When it comes to assembling the cake, a ribbon can be wrapped around the edge of the board and the bottom of each tier to neaten up any dodgy edges. Secure the ribbon to the board with a couple of pins and to the cake with some edible glue or royal icing.
Fresh flowers or edible decorations such as berries can be used for an elegant finishing touch.
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Baking the cake
Baking a wedding cake is quite different from baking a standard party cake. The cake should be baked in advance and frozen to save time and help break the overall task into smaller, more manageable steps. The cakes should be wrapped tightly and transferred to the freezer for up to a week. Working with frozen layers is easier as they won't crumble as much and the crumb coat will go on more easily.
The cakes should be baked in pans that are three inches deep. The cakes themselves will be two inches, but the extra room helps prevent overflow. Round cake pans are needed in 6-inch, 8-inch, and 10-inch sizes. The number of pans required depends on the number of tiers and layers in the cake. For instance, a 3-tier cake with 2 layers will need 2 pans of each size.
The oven should be preheated to 350°F/175°C. The pans should be greased with butter or cooking spray, lined with parchment paper, and dusted with flour. The parchment paper helps the cakes to be released from the pans seamlessly.
The ingredients for the batter will depend on the recipe being used. For instance, a vanilla cake will require sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room-temperature butter. A fruit cake will require dried fruits, alcohol, sugar, marmalade, cocoa powder, and spices. A red velvet cake will require butter, dark brown sugar, orange and lemon zest, black treacle, eggs, plain flour, self-raising flour, and red food colouring.
The batter should be divided evenly between the pans and baked until a toothpick inserted into the centre of the cake comes out clean. The baking time will depend on the size of the layers and the type of oven. For instance, 6-inch cakes will take 25 to 30 minutes, 8-inch cakes will take 35 to 40 minutes, and 10-inch cakes will take 55 to 60 minutes. The cakes should be allowed to cool for about 10 minutes before being turned out onto a cooling rack to finish cooling.
Assembling the cake
The tops of the layers should be levelled so that when stacked, they don't lean or wobble. A long serrated cake knife should be used to slice off a thin, even layer from the top of the cake.
Each tier is built on cardboard cake rounds, with the cake rounds being one size larger than the cake to allow for easier movement in and out of the fridge. A dab of buttercream is smeared onto the cake board, and the first layer of cake is placed on top. A thin layer of filling, such as jam, buttercream, lemon curd, or chocolate mousse, is spread on top, and the next layer of cake is added. This process is repeated until the tier is complete.
A crumb coat is then applied to each tier by spreading a thin layer of buttercream over the tops and sides. The tiers are then chilled for at least 30 minutes to firm up before proceeding.
When the tiers are firm, the final layer of buttercream is applied in the style desired. The tiers are then chilled again for at least an hour or up to 24 hours.
Adding supports
To prevent the weight of the top tiers from sinking into the cake, vertical dowels are inserted into the cake to provide support. These can be wooden or plastic dowels, or even plastic drinking straws. The dowels are cut to the height of each tier and driven all the way through the cake so that their tops are flush with the surface. A triangle formation (three dowels per tier) is usually enough support.
The dowels are inserted into the bottom tier first, then a wax paper round is placed on top before the next layer is positioned and the dowel process is repeated for the middle and upper tiers.
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Icing the cake
Before you begin icing your cake, it is important to ensure that the cakes are completely cooled. Place the cakes in the refrigerator to chill for at least 30 minutes or up to several days, depending on your timeline. Chilling the cakes will make them easier to handle and create a better surface for the icing to adhere to.
The first step in icing your wedding cake is to create a crumb coat. A crumb coat is a thin layer of icing that is applied to the surface of the cake. This layer will seal in any crumbs and create a smooth base for your final coat of icing. Remove your cakes from the refrigerator and place them on a stable surface. Using a spatula, spread a thin layer of icing over the tops and sides of each cake. Return the cakes to the refrigerator for at least 30 minutes to allow the crumb coat to set.
Once the crumb coat has set, it's time to apply the final layer of icing. Remove the cakes from the refrigerator and place them on your desired serving platter or cake stand. Using a spatula, start by icing the top of the cake, then move on to the sides. Work slowly and carefully to ensure a smooth and even finish. If you want to create a textured look, you can use a small icing spatula and run it around the cake while spinning it on a cake turntable.
If you are creating a tiered wedding cake, you will need to assemble the tiers before adding the final decorations. Place a small amount of icing in the centre of your serving platter or cake stand. Carefully place the bottom tier on top of the icing. This will help to secure the cake in place. Repeat this process with the remaining tiers, placing a small amount of icing between each layer.
Finally, you can add the finishing touches to your wedding cake. Pipe frosting around the bottom of each tier to cover any imperfections or gaps. You can also add fresh flowers, artificial flowers, or other decorations to enhance the beauty of your cake. Place the cake in the refrigerator until it is ready to be served.
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Frequently asked questions
The ingredients required depend on the type of wedding cake you want to make. For a simple homemade vanilla wedding cake, you will need sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, room temperature butter, and vanilla extract. You can also experiment with different flavours like carrot cake, red velvet cake, lemon cake, marble cake, or chocolate chip.
You will need round cake pans in various sizes (6-inch, 8-inch, 9-inch, and 10-inch), a cake turntable, cardboard or foam core cake rounds, a cake drum, a serrated cake knife, a pastry bag with tips, a cake smoother/scraper, and plywood for transportation. Additionally, you will require basic baking equipment like a stand mixer, mixing bowls, parchment paper, a cooling rack, etc.
To ensure your wedding cake is level, use a long (14-inch) serrated cake knife and a cake turntable. Keep the blade level while rotating the cake. Use a sawing motion instead of pushing the blade through the cake, which can cause tearing. Only the tops of the layers need to be levelled.
Each tier of the wedding cake is built on cardboard cake rounds. The cake layers are stabilized using a pattern of wooden dowels or plastic drinking straws inserted into the cake. The dowels should be cut to the height of each tier and driven through so that their tops are flush with the cake. Place a wax paper round on top of the dowels before stacking the next layer.
Gently spread a thin layer of frosting over the tops and sides of each tier to create a crumb coat. Chill the cake for at least 30 minutes before proceeding. Then, apply the final coat of frosting in your desired style. You can pipe decorative touches, use ribbon, sprinkles, fresh berries, or edible flowers for an elegant finish.
