The Ultimate Guide To Creating A Wedding Cake

Making a wedding cake is a challenging but rewarding task. It requires careful planning and execution, but the result is a beautiful and delicious cake that will impress your guests. This paragraph will introduce the topic of how to make a wedding cake from start to finish, covering everything from choosing the right recipe to assembling and decorating the final product. We will also offer tips and tricks for a stress-free experience and suggestions for cake decorating ideas.

Choosing a flavour

Classic Flavours

Vanilla, chocolate, and red velvet are classic wedding cake flavours that are sure to be a crowd-pleaser. These flavours are familiar and loved by many, so you can't go wrong with any of them. Vanilla, in particular, is a great option if you want to please a variety of guests and it serves as a good base for different types of frostings and fillings.

Seasonal and Fresh Ingredients

Consider the season in which your wedding is taking place and choose flavours that incorporate fresh, in-season ingredients. For example, a light and fruity cake with fresh berries for a summer wedding or a spice cake with caramel drizzle for an autumn wedding. Using seasonal ingredients will ensure your cake tastes fresh and delicious.

Couple's Preferences

Ultimately, it's the couple's special day, so their preferences should be taken into account. If they have a favourite flavour or a flavour that is significant to them, consider incorporating it into the cake. It could be a flavour they love from a special memory or a flavour that combines their favourite ingredients.

Number of Flavours

You can choose to have one consistent flavour throughout the entire cake or mix and match flavours for each tier or layer. Having multiple flavours gives guests more options and adds an element of surprise and delight. However, be mindful of how many flavours you choose, as you want to ensure there is enough of each flavour for all the guests to enjoy.

Cake Testing

Before finalising the flavour, it's a good idea to do a cake testing. Bake a small version of the cake or cupcakes with the chosen flavour(s) and filling(s) to ensure that they taste great together and that there are no surprises on the big day. This is also an opportunity for the couple to provide feedback and make any necessary adjustments.

Allergies and Dietary Restrictions

Be mindful of any allergies or dietary restrictions your guests may have. For example, if you have guests who are gluten-intolerant or vegan, consider offering an alternative dessert option or a separate small cake that caters to their dietary needs.

Filling and Frosting

Don't forget to consider the filling and frosting when choosing your cake flavour. The filling can add a nice surprise element to your cake, such as a fruit compote or a chocolate ganache. The frosting can also be flavoured, such as a lemon buttercream or a cream cheese frosting, to complement the cake.

Weather Conditions

Take into account the weather conditions, especially if your wedding is outdoors. Avoid frostings or fillings that might melt or spoil easily in warm weather. Opt for more stable options that will hold up well, ensuring your cake stays intact and delicious.

Practice and Planning

Give yourself enough time to practice making the cake and finalise the flavour. Baking a wedding cake can be a challenging but rewarding task, so don't rush the process. Plan ahead, do your research, and seek help from professionals or experienced bakers if needed.

Happy baking, and congratulations to the happy couple!

Making the batter

Ingredients:

First, gather all the ingredients you'll need for the batter. The exact ingredients may vary depending on the flavour and type of cake you choose, but here's a general idea:

• Flour (cake flour or all-purpose flour)
• Sugar (granulated or caster sugar)
• Baking powder and/or baking soda
• Salt
• Butter (unsalted or salted)
• Eggs (whole eggs or just egg whites)
• Milk (whole milk, buttermilk, or another variety)
• Sour cream or Greek yoghurt
• Vanilla extract
• Other flavourings (e.g. lemon zest, almond extract)

Equipment:

Before you begin, make sure you have the right equipment to measure and mix your ingredients:

• Measuring cups and spoons
• Electric mixer (stand mixer or handheld mixer)
• Spatulas
• Mixing bowls

Mixing the batter:

Now, let's get to the fun part—mixing the batter!

• Prepare your pans: Grease your cake pans with butter or non-stick spray, and line the bottoms with parchment paper rounds. This step ensures your cakes will release easily from the pans later.
• Dry ingredients: In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Mix them together briefly with a whisk or a fork to ensure they are well blended.
• Add butter: With your mixer on low speed, slowly add pieces of softened butter to the dry mixture. Continue mixing until the mixture resembles wet sand, with no large pieces of butter visible. Scrape down the sides and bottom of the bowl occasionally to ensure thorough mixing.
• Add eggs: With the mixer still on low speed, add the eggs one at a time, mixing well after each addition. Again, scrape down the bowl as needed to ensure all ingredients are fully incorporated.
• Wet ingredients: Now, add the milk, sour cream or yoghurt, and vanilla extract. Mix until just combined. Give the batter a final mix by hand with a spatula to ensure there are no lumps at the bottom of the bowl.
• Check consistency: The batter should be smooth and slightly thick. If you're making a multi-tiered cake, you may need to adjust the batter consistency for each tier. The bottom tier's batter should be thicker to provide extra support, while the top tier's batter can be lighter.
• Pour into pans: Divide the batter evenly among your prepared cake pans. You can use a kitchen scale to ensure accuracy if desired.
• Bake: Transfer the filled pans to your preheated oven and bake according to your recipe's instructions. The baking time will depend on the size and number of tiers, but a general rule is to bake until a toothpick inserted into the centre of the cake comes out clean.

Your batter is now ready to be transformed into delicious, fluffy cake layers! Remember to allow the cakes to cool completely before assembling and decorating. Happy baking!

Baking the cake

Prepare the Ingredients and Pans

• Gather all the ingredients for the cake batter, including flour, sugar, baking powder, salt, butter, eggs, sour cream, milk, and any additional flavourings or extracts.
• Use high-quality ingredients to ensure the best flavour and texture for your cake.
• Prepare the required number and size of cake pans. For a three-tier cake, you typically need 12", 9", and 6" cake pans.
• Grease the cake pans with non-stick spray, butter, or shortening. Line the bottoms of the pans with parchment paper rounds to ensure the cakes release easily.

Mix the Batter

• In a large mixing bowl, combine the dry ingredients, such as flour, baking powder, and salt. Whisk them together until well blended.
• Add the softened butter and mix until the mixture resembles wet sand. You can use a handheld mixer or a stand mixer for this step.
• Beat in the eggs, followed by the sour cream, milk, and any extracts or flavourings. Mix until the batter is smooth and well combined.
• It is essential to scrape down the sides and bottom of the bowl occasionally to ensure all the ingredients are fully incorporated.

Bake the Cake Layers

• Preheat your oven to the temperature specified in your recipe.
• Evenly divide the batter among the prepared cake pans. Use a kitchen scale for accuracy if desired.
• Bake the cakes according to the recipe instructions. The baking time will vary based on the size of the pans and the recipe.
• Insert a toothpick or skewer into the centre of the cakes to check for doneness. The cakes are ready when the toothpick comes out clean.
• Allow the cakes to cool completely in the pans set on a wire cooling rack before removing them.

Prepare for Assembly

• Level the cakes by using a large serrated knife to slice a thin, flat layer off the tops of each cake. This step ensures that your cake tiers will be even and stable.
• If desired, you can wrap the cake layers in plastic wrap and store them in the refrigerator for a day or two before assembly. Well-wrapped cakes can also be frozen for longer storage.

Making the frosting

The amount of frosting you will need depends on how you want to decorate your cake. A fully frosted cake will require more frosting than a semi-naked or naked cake. A naked cake is one where only the layers of the cake are filled with frosting, leaving the sides completely exposed. A semi-naked cake includes a thin layer of frosting on the outside of the cake, whereas a fully frosted cake will have a thick layer of frosting covering the entire cake.

The recipe below will make enough frosting for a semi-naked two-tier cake, with a little leftover for the anniversary cupcakes. If you want to make a fully frosted cake, you will need to make 1.5 times the amount of frosting.

Ingredients

• 3 cups of butter, room temperature
• 11 cups of powdered sugar
• 2 teaspoons of kosher salt
• 1/3 cup + 2 tablespoons of heavy cream, room temperature
• 1 tablespoon of vanilla extract
• 1 teaspoon of almond extract

Method

• Beat the butter and salt on medium speed until it becomes light and fluffy, which should take about 2-3 minutes.
• Working in stages, add the powdered sugar to the butter with the mixer on low.
• As you add more powdered sugar, the mixture will become thick and tight. When this happens, start alternating between adding the cream and the powdered sugar until everything is well incorporated.
• Add in the vanilla and almond extracts, mixing until fully incorporated and adjusting the consistency as needed. If your frosting is too thick, add more cream, a tablespoon at a time, until it reaches your desired consistency.

Make-Ahead Tip

The frosting can be made and refrigerated up to a week in advance. Allow it to come to room temperature and give it a quick whip before frosting your cooled cakes.

Assembling the tiers

Step 1: Prepare the Cake Boards

Before assembling the tiers, you need to prepare the cake boards. For a three-tier cake, you will need cardboard cake boards in 12", 9", and 6" sizes. Cut a hole in the centre of the 8" and 6" cake boards, ensuring they are slightly smaller than the cake tiers. This will help with the final assembly and create a neat appearance.

Step 2: Level and Torte the Cakes

To ensure stability, it is important that each cake layer is perfectly flat and levelled. Use a cake leveller or a serrated knife to cut the domed top off each cake layer. This will create a flat surface for stacking.

Step 3: Assemble Each Tier

Start with the top tier, which is usually the smallest cake (6"). Place the corresponding cake board on a turntable and put a small amount of buttercream on it to hold the cake layer in place. Brush the cake layer with simple syrup to add moisture, and then pipe a dam of buttercream around the edges. Fill the dam with your chosen filling (e.g., strawberry cream cheese filling) and add fresh strawberries or other desired fillings. Repeat this process for the remaining three layers of the top tier. For the fourth layer (the topmost layer), skip the dam and filling and coat the top with a thin layer of buttercream.

Step 4: Smooth the Sides and Chill

Once all four layers of the top tier are in place, smooth the sides of the cake with a small offset spatula, adding buttercream as needed. Transfer the assembled tier to a baking tray and chill it in the fridge until you are ready to stack the cakes. Repeat the entire process for the 8" and 10" tiers, creating three fully assembled tiers.

Step 5: Stacking and Dowelling the Cakes

When you are ready to stack the tiers, use a serrated knife or strong scissors to cut the plastic dowels or wooden dowels to the correct height. Measure the height of the bottom cake tier and cut the dowels to match. Insert the dowels into the bottom tier, spacing them evenly to provide support. Place a cake drum or a sturdy cake board at the bottom to provide extra stability.

Step 6: Stack the Tiers

Carefully place the second tier on top of the dowels in the bottom tier. You can use an offset spatula to help with balancing. Repeat this process for the third tier, carefully stacking it on top of the second tier.

Step 7: Final Decorations

Now that your wedding cake is stacked and assembled, it's time for the fun part—decorating! Use fresh flowers, berries, or a cake topper to add the finishing touches. If you are using fresh flowers, make sure they are non-toxic and food-safe. You can also add extra buttercream, sprinkles, or other decorations to create your desired look.

Frequently asked questions