Creating Professional Wedding Cakes: A Step-By-Step Guide

Making a wedding cake is not as difficult as it seems, but it does require some planning and effort. It is important to manage your expectations and give yourself extra time. You will likely not be able to create a fondant-covered cake worthy of a magazine spread, but simple, rustic decorations are more achievable. Use a recipe specifically designed to be a wedding cake to ensure it is sturdy enough and makes the right amount of batter and icing. For a three-tier cake, you will need to make three cakes of 12, 9 and 6, as well as a large amount of icing. Most three-tier cake recipes have a step-by-step schedule for when you will need to bake and assemble each part.

You will need the right tools, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, and a platter to serve the cake on. You will also need to think about decorations and practice piping or icing ahead of time. Fresh flowers can be a beautiful addition to a wedding cake, but be sure to avoid poisonous flowers such as lilies.

When it comes to baking the cake, it is best to bake sponge cakes as close to the wedding day as possible, as they tend to dry out over time. Traditional fruit cakes, on the other hand, can be made in advance and fed with a spoonful of brandy or sherry every few days to make them moist and flavourful.

Icing the cake is another important step. Sugarpaste (fondant) will keep the cake fresh and provide a smooth surface for decorations, but it may not have the best taste. Buttercream or ganache, on the other hand, taste delicious but should be applied as late as possible to avoid melting or cracking.

Finally, assembling the cake can be a bit tricky. A tiered cake requires dowels to support the weight of the top tier(s) and prevent them from sinking into the cake. The dowels should be inserted into the cake and trimmed to size, and a level can be used to check if the surface is even. Once the dowels are in place, a parchment round goes on top, followed by the next cake tier.

Choosing a flavour

• Classic flavours such as vanilla, chocolate, carrot cake, and red velvet are always a safe choice and are likely to please a variety of wedding guests.
• The type of cake can also dictate the flavour options. For example, a traditional fruit cake is often soaked in liquor and fed with a spoonful of brandy or sherry over several weeks before the wedding, resulting in a moist and alcoholic cake.
• Consider the time of year and the weather conditions when choosing a flavour. For example, lighter and more refreshing flavours may be more suitable for a summer wedding, while richer and more indulgent flavours could be chosen for a winter wedding.
• If the couple has a specific theme or colour scheme for their wedding, try to incorporate those colours or flavours into the cake. For instance, if the wedding has a floral theme, consider adding floral flavours such as lavender or rosewater to the cake.
• It is essential to consider any dietary restrictions or allergies that the couple or their guests may have. Offer alternatives such as vegan, gluten-free, or nut-free options to ensure that everyone can enjoy the cake.
• Conduct a taste test by baking a small version of the cake or preparing cupcakes with the same flavour. This will allow the couple to sample the flavour and provide feedback before the final cake is made.
• If in doubt, it is always a good idea to stick with simpler flavours that are crowd-pleasers. A well-executed classic flavour is often more impressive than an overly complex or unusual flavour combination.

Baking the cake

Baking a wedding cake is a fun yet challenging task. The process is time-consuming and requires significant planning and effort. Here are the steps you can follow to bake a wedding cake like a pro:

Choose the Right Recipe:

Use a recipe specifically designed for wedding cakes to ensure the cake is sturdy and that you have the right amount of batter and icing. The recipe should also include a step-by-step schedule for baking and assembling each part of the cake.

Gather the Right Tools and Ingredients:

Before you start, assemble all the necessary tools and ingredients. This includes cake pans of various sizes (typically 12", 9", and 6" for a three-tier cake), parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, a platter, and decorations like fresh flowers or cake toppers.

Practice Baking and Decorating:

Baking a wedding cake is different from a standard party cake, so it's essential to practice beforehand. Make a test cake, take careful notes, and practice your icing and decoration skills. You can easily make extra icing and practice shapes on test cakes or silicone mats.

Plan Your Time:

Timing is crucial when baking a wedding cake. Decorations like flowers, toppers, and royal icing shapes can be made well in advance to reduce stress closer to the wedding day. Filled sponge cakes are best baked as close to the wedding as possible, while traditional fruit cakes can be made ahead of time and fed with a spoonful of brandy or sherry every few days to make them moist and flavourful.

Prepare the Cake Pans:

Line your cake pans with parchment paper. Begin by lightly spraying the bottoms and sides with non-stick spray or greasing them with butter. Add a parchment paper round, then grease the round as well. This will ensure that the cooled cakes release seamlessly from the pans.

Bake the Cake Layers:

Follow your chosen recipe to bake the cake layers. Allow the cakes to cool completely before assembling and decorating. For a simple, moist white cake, you can use a basic recipe with ingredients like butter, sugar, eggs, vanilla extract, flour, baking powder, and baking soda.

Level the Cakes:

Use a large serrated knife to slice a thin layer off the tops of the cakes to create a flat surface. This step is important to ensure a neat and stable final product.

Make the Frosting:

Prepare the frosting according to your recipe. For a casual wedding cake, you can use cream cheese frosting, which is easier to make than traditional buttercream and lends a smooth richness to the cake. You can also add flavourings like orange zest and juice.

Create a Crumb Coat:

A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. It seals in the crumbs, ensuring that the outer layer of frosting is crumb-free. Use an offset spatula to create a smooth crumb coat, and then refrigerate the cake to help set the crumb coat.

Finalize the Decoration:

Decorating a wedding cake can be challenging, but keeping it casual and elegant makes it more approachable. Use fresh flowers, edible flowers, or simple piping to add flair to your cake. You can also create decorative swirls using the back of a spoon or an offset spatula.

Remember to manage your expectations and simplify the process where possible. Baking a wedding cake is a rewarding experience, but it requires careful planning and practice to ensure a beautiful and delicious final product.

Making the icing

Buttercream

Buttercream is a popular choice for wedding cakes. It is made by combining butter and sugar, and can be flavoured with vanilla, almond, lemon, orange, or coconut extract. It is important to avoid over-whipping the buttercream, as this can create air bubbles. To get rid of air bubbles, simply stir the buttercream by hand with a wooden or metal spoon.

Cream Cheese Frosting

Cream cheese frosting is another option and is essentially a "cheater's buttercream". It is made by combining cream cheese and butter, resulting in a smooth and rich texture. You can add extra flavour to this frosting by stirring in some orange zest and juice.

Simple Syrup

Simple syrup is a great addition to any layered cake, as it adds moisture and extends the shelf life. You can spike the syrup with vanilla, or add spices, liquor, or herbs for extra flavour.

Fondant

Fondant is often used to cover wedding cakes, as it provides a smooth, clean surface for decorations. It is made from sugarpaste and gives the cake a protective layer that can keep it fresh for a couple of days. However, fondant is not the best option taste-wise and is often left on the side of the plate.

Royal Icing

Royal icing is made using icing sugar and egg whites, or from a pre-bought mix. It can be piped into different shapes and dries very hard, making it great for adding detail to the cake.

Dowelling

While not technically icing, it is important to consider how you will support the weight of your cake tiers. Dowels can be made from food-safe wood or plastic and are inserted into the cake to prevent the tiers from sinking into each other. You will typically need five dowels per tier, including one in the middle and four arranged in a cross around the centre.

Decorating the cake

Decorating a wedding cake is an art. It can be simple, rustic, or elaborate, with fondant or fresh flowers. Here are some tips to help you decorate like a pro:

Planning and Preparation:

Before you begin decorating, it is essential to have a clear idea of what you want to achieve. Plan the colours, theme, and decorations, such as flowers, toppers, or royal icing shapes. Practice piping or icing techniques, and if using fresh flowers, order them from a florist in advance.

The Crumb Coat:

A crumb coat is a thin layer of frosting applied to the cake to seal in crumbs and create a smooth surface for the final layer of frosting. It is a crucial step in achieving a professional-looking finish. Refrigerate the cake after applying the crumb coat to help it set.

Frosting and Decorating:

Use a variety of tools such as offset spatulas, icing spatulas, and bench scrapers to create decorative swirls or smooth finishes. For a textured look, use a small icing spatula and run it around the cake as you spin it on a turntable. You can also pipe frosting dots, ruffles, or borders to cover any imperfections and add interest.

Adding Fresh Flowers or Toppers:

If using fresh flowers, ensure they are food-safe and non-toxic, as certain flowers like lilies are poisonous. Secure flowers or other decorative items to the cake well, and be mindful of transport and refrigeration requirements.

Using Dowels for Tiered Cakes:

For a tiered cake, use dowels to support the weight of the top tier(s) and prevent sinking. Insert five dowels per tier—one in the centre and four arranged in a cross around it. Mark and trim the dowels to size, then reinsert them, checking that the surface is level.

Final Touches:

Cover any remaining imperfections with piped frosting, fresh flowers, or a ribbon wrapped around the base of each tier. Smooth out any bumps or cracks with a small amount of icing or clear alcohol.

Remember, practice makes perfect, so don't be afraid to experiment and have fun with your decorations!

Transporting the cake

Transporting a wedding cake is a delicate task that requires careful preparation. Here are some detailed tips to help you transport your cake like a pro:

Prepare the Cake for Transport:

• Stack and decorate the tiers of the cake before transport. It is much easier to handle the cake as a whole than moving multiple separate tiers.
• Properly dowel each tier of the cake to provide structural support. Use wooden dowels, as they are strong, narrow, and easy to cut.
• Drive a long, sharpened wooden dowel through the centre of the entire cake to keep it upright and centred. This will prevent the tiers from sliding around during transport.
• Chill the cake for at least 24 hours before transport. Cold buttercream acts as armour for the cake, allowing you to gently touch it without leaving fingerprints.

Prepare the Transport Vehicle:

• Use a sturdy cardboard box or a plastic carrier that is just large enough to accommodate the cake. This will protect the cake from bumps during transport.
• Place a non-skid drawer liner or a yoga mat at the bottom of the box or carrier to prevent the cake from sliding.
• Transport the cake in a vehicle with a large flat back or a large floorboard, such as an SUV. Ensure the vehicle has enough space to accommodate the cake box comfortably.
• Keep the vehicle cool by turning on the air conditioning. This is especially important on hot days to prevent the buttercream from melting.

During Transport:

• Send at least two people to transport the cake. One person can drive, while the other can sit next to the cake and hold it steady during the drive.
• Drive slowly and carefully, avoiding sharp turns and speed bumps. Take turns and bumps at a slow speed to minimise the impact on the cake.
• If possible, have someone sit near the cake during transport to ensure it stays in place.

At the Venue:

• Save the cake stand for the venue. There is no need to risk transporting the cake on a cake stand when you can easily place the cake on the stand upon arrival.
• Bring extra frosting, icing spatulas, and other cake-decorating tools to touch up the cake if any repairs are needed.
• Call ahead to the venue to know what to expect. Request a catering cart to wheel the cake to the table, and find out which entrance to use and where to go once you arrive.

Frequently asked questions