The Ultimate Guide To Making A Wedding Cake

Making a wedding cake is a challenging but rewarding task. In this third part of our series, we will cover the final steps of assembling and decorating your cake. By now, you should have baked your cake layers, prepared your fillings and frostings, and be ready to put it all together. Here is a step-by-step guide to help you create a beautiful and delicious wedding cake.

Preparing the pans

Firstly, butter your pans. This will create a layer that prevents the cake batter from sticking to the pan. Next, line each pan with a parchment paper circle. This provides an extra layer of protection to ensure the cake doesn't stick. Place the parchment paper circle in the bottom of the pan and grease it with butter as well. You can make your own parchment paper circles by tracing the bottom of your cake pan onto regular parchment paper and cutting out the rounds.

For extra safety, you can also sprinkle flour on top of the buttered parchment paper. Tap out the excess flour after sprinkling. This will ensure your pans are truly stick-proof.

Once your pans are prepared, it's time to fill them with batter. It's crucial that the cake layers within each tier are identical in taste and appearance. To achieve this, use a scale to weigh out the batter and distribute it evenly among your prepared pans. Be sure to tap the bottoms of the pans lightly against the counter to get rid of any air bubbles before baking.

Baking the cakes

Baking a wedding cake is a complex and time-consuming process, but it is feasible for home bakers. It is important to plan ahead and be well-prepared. Here is a step-by-step guide to baking a wedding cake:

Firstly, choose your recipe. It is important to select a recipe that is sturdy enough to support multiple layers and yields the right amount of batter and icing. The recipe should also be one that you are familiar with and have tested beforehand. It is also a good idea to choose a flavour that will appeal to a variety of guests, such as vanilla, carrot cake, or red velvet.

Before you begin baking, ensure that you have all the necessary tools and ingredients. This includes ingredients for baking and icing, cake pans in the required sizes (typically 12", 9", and 6", each 3" tall), parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, and decorations such as fresh flowers or cake toppers.

When you are ready to bake, start by preparing your cake pans. Grease the bottoms and sides of the pans with non-stick spray or butter, and then line them with parchment paper. This will ensure that the cakes do not stick to the pans.

Next, prepare your batter according to your chosen recipe. It is important to follow the recipe accurately and to weigh and measure your ingredients carefully. If you are making a large quantity of batter, you may need to mix it in batches to avoid overloading your mixer.

Once your batter is ready, pour it into the prepared cake pans, weighing the pans to ensure accuracy if desired. Use a spatula to smooth the tops of the batter, and then tap the pans lightly on the counter to remove any air bubbles.

Bake your cakes according to the recipe instructions, and ensure your oven is set to the correct temperature. Baking times will vary depending on the size of the layers, but typically, 6-inch cakes will take 25-30 minutes, 8-inch cakes will take 35-40 minutes, and 10-inch cakes will take 55-60 minutes at 350°F. It is important to use an oven thermometer to ensure your oven is at the correct temperature and to rotate your cakes halfway through the baking process.

To test if your cakes are done, insert a toothpick into the centre of the cake. If it comes out clean, the cake is ready. The cakes should also appear golden brown, and their edges should pull away from the sides of the pan. Allow the cakes to cool for 10 minutes before removing them from the pans to finish cooling on a wire rack.

If you are baking your cakes in advance, they can be frozen once cooled. Wrap them tightly in plastic wrap and store them in the freezer for up to a week. Freezing the cakes will make them easier to handle and will help keep them fresh.

Once your cakes are baked and cooled, you can begin the process of assembling and decorating your wedding cake.

Making the fillings

The fillings are what will make your wedding cake truly delicious and unique. There are endless possibilities for fillings, from jams and preserves to lemon curd, chocolate mousse, vanilla custard, Bavarian cream, whipped cream, or pastry cream. You can also get creative and make your own fillings, such as a caramel filling or a chocolate ganache.

When choosing your fillings, consider the flavours of your cake tiers. For example, a yellow cake might pair well with a caramel filling, while a chocolate cake would be delicious with a chocolate ganache. A delicate white cake could be filled with raspberry jam or a light and fluffy Swiss buttercream.

It is important to make enough filling for each tier of your cake. As a guide, you will need about 5 cups of filling for a three-tier cake. You may want to make a little extra, in case of any mistakes or if you want to pipe some extra decoration onto your cake.

Once your fillings are ready, you can start assembling your cake tiers. Spoon a dollop of frosting onto the bottom of the cake board to act as glue and place the bottom layer down. Pipe a buttercream dam around the perimeter of the top layer to prevent the filling from leaking out. Then, add your chosen filling and spread it evenly. Place the next layer of cake on top, ensuring that the bottom of the cake is facing upwards for a flat edge.

Repeat this process for each tier of your cake, chilling the cake for 15-30 minutes after adding the filling to allow it to set. Once all the tiers are filled and chilled, you can move on to the final coating of frosting and any additional decorations.

Assembling the tiers

Now that you have baked and cooled your cakes, it's time to assemble the tiers. For a three-tier cake, you will need to make three cakes of 12", 9", and 6", respectively. Each tier will consist of two layers, giving you a total of six layers to work with.

Before assembling, it is important to level off the cakes by slicing a thin, flat layer from the tops. This ensures that the cakes will not lean or wobble when stacked. You can use a long (14-inch) serrated cake knife and a turntable to achieve a straight edge on each cake.

If you plan to split the layers and fill them, now is the time to do so. Place each cake on a cardboard round on a turntable and use a serrated knife to carefully slice it lengthwise. To reassemble, place the cut sides together, using a notch to line up the two halves if needed.

Next, apply a crumb coat to each tier. This initial coat of frosting will catch any crumbs, ensuring the final coat is neat and crumb-free. Chill the crumb-coated cakes for 15-30 minutes to set the frosting.

Now, you are ready to assemble the tiers. Place a dollop of frosting on the centre of your serving platter or cake stand to act as "glue". Place the largest tier in the centre, then pipe a buttercream dam around the perimeter. This will prevent the filling from leaking out. Repeat this process for the remaining tiers, stacking them from largest to smallest.

Once your tiers are assembled, chill the cake for 30 minutes to set the frosting. Finally, apply the final coat of frosting to the outside of the cake, smoothing it with a palette knife or icing smoother for a sharp finish.

Your wedding cake is now assembled and ready for any final decorations, such as piped frosting, ribbon, sprinkles, or fresh flowers.

Decorating the cake

Decorating a wedding cake is a fun and creative process that can be tailored to your personal style and preferences. Here are some detailed instructions and tips to help you decorate your wedding cake:

Planning and Preparation:

Before you begin decorating, it is important to have a clear idea of how you want your cake to look. Think about the overall design, colour scheme, and any decorations you want to include. Practice piping or icing techniques beforehand, and create extra icing to test out different shapes and designs. If you plan to use fresh flowers or other perishable items as decorations, order them in advance and secure them on the cake before the event.

Tools and Equipment:

Make sure you have all the necessary tools and equipment ready before you start decorating. This includes a lazy Susan or turntable for easily rotating the cake, a palette knife or icing spatula for spreading the icing, a cake smoother or scraper for a neat finish, and a pastry bag with different tips for piping decorative details. You may also need cake dowels or straws for support if your cake has multiple tiers.

Icing and Frosting:

Start by applying a crumb coat, a thin layer of frosting that will catch any crumbs and create a smooth base for the final coat. Refrigerate the cake for about 15-30 minutes to set the crumb coat, but not too long, or condensation will form. After the crumb coat is set, apply the final coat of frosting generously to the top and sides of the cake, using your palette knife or icing spatula. Work quickly to keep the cake cool.

Adding Details and Decorations:

Once the final coat of frosting is applied, you can add decorative touches such as piped details, fresh flowers, edible flowers, sprinkles, or ribbon. If you are using fresh flowers, ensure they are food-safe and free of pesticides. You can also add a cake topper, such as the traditional bride and groom figurines, or a simple personalised touch like the couple's initials.

Transport and Storage:

After decorating, carefully transport your cake to the wedding venue, ensuring it is secure and does not tilt or shift during transport. At the venue, store the cake in a refrigerator until it is time to serve. Clear a large space in the refrigerator beforehand, as wedding cakes, especially those with multiple tiers, can take up a significant amount of space.

Final Touch-ups:

Before the wedding, do a final check on the cake to ensure it has not shifted or melted during transport and storage. Make any necessary touch-ups to the icing or decorations, and ensure the cake is securely positioned before the guests arrive.

Decorating a wedding cake can be a rewarding and enjoyable experience. With careful planning, practice, and attention to detail, you can create a beautiful and delicious cake that will impress the happy couple and their guests.

Frequently asked questions