Building A Wedding Cake: Structure Essentials

Making a wedding cake is a fun and exciting task, but it can also be challenging and time-consuming. It is important to plan ahead and manage your expectations, especially if you are a beginner baker. Here are some key considerations and steps to help you create a beautiful and delicious wedding cake.

Firstly, decide on the flavour and type of cake. Filled sponge cakes are best baked close to the wedding day, while traditional fruit cakes can be made in advance and fed with liquor for a rich, moist texture. The number of tiers and servings required will also impact your choice of cake. A three-tier cake, for instance, typically consists of cakes with diameters of 12, 9, and 6, requiring a large amount of batter and icing.

Next, gather all the necessary tools and ingredients, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws or dowels, and decorations such as fresh flowers or cake toppers. The assembly process involves baking and cooling the cakes, creating a crumb coat, and stacking and decorating the tiers. It is crucial to allow sufficient time for each step and to plan for transportation to the wedding venue.

By following these guidelines and devoting time and effort, you can create a stunning wedding cake that will impress the happy couple and their guests.

Choosing a recipe

For a classic option that will appeal to a variety of guests, consider a vanilla-flavoured cake. If you want to experiment with different flavours, there are several options to choose from, such as carrot cake, red velvet cake, lemon cake, marble cake, or chocolate chip cake. Additionally, you can enhance your cake with various fillings, including buttercream, jam, lemon curd, chocolate mousse, vanilla custard, Bavarian cream, whipped cream, or pastry cream.

When selecting a recipe, pay attention to the ingredients and make sure you have access to all of them. For instance, a vanilla cake typically calls for sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room-temperature butter. If you are making a fruit cake, the ingredients may include dried fruit, liquor, butter, sugar, eggs, zest, treacle, flour, and spices.

Lastly, consider the time you have available for baking and the freshness requirements of your chosen recipe. Filled sponge cakes, for example, are best baked close to the wedding day, whereas fruit cakes can be made in advance and fed with liquor over several weeks to enhance their flavour and moisture.

Baking and assembling the tiers

Baking a wedding cake is a time-consuming process, so make sure you give yourself enough time. It is recommended to make a test cake beforehand and keep careful notes. You will need a recipe specifically designed for a wedding cake to ensure it is sturdy and that you make 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.

Each tier consists of two layers, so you will need to bake two cakes for each tier. For example, for a three-tier cake with 12", 9" and 6" tiers, you will need to bake two 12" cakes, two 9" cakes, and two 6" cakes. Try to find pans that are three inches deep—the cakes themselves will be two inches, but the extra room helps prevent overflow. You will also need a large amount of icing to cover all the tiers and extra for decoration.

Before you start baking, prepare your cake pans by spraying them with cooking spray. Then, cut a wax paper round to fit the bottom, insert it into the pan, and respray. This will ensure that the cakes don't stick. Baking times will depend on the size of the layers and the type of oven you have. As a guideline, for a 350 F oven:

• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes

To test if your cakes are done, insert a toothpick into the centre—if it comes out dry, the cakes are ready. The cakes should also appear golden brown, and their edges will pull away from the sides of the pans. Let the cakes cool for 10 minutes, then loosen with a knife and turn them out onto a cooling rack to finish cooling.

Once your cakes are completely cool, you can start assembling the tiers. The tops of the layers should be flat so that when you stack them, they don't lean or wobble. Use a long serrated cake knife and a rotating cake turntable to level off the cakes. Keep the blade level while rotating the cake and use a sawing motion rather than trying to push the blade through the cake.

When you assemble the tiers, flip the cakes so that the bottoms are facing upward. This will ensure that the tops of each tier are flat. If you are planning to split the layers, place the cake on a turntable and use a serrated knife to slice it lengthwise, keeping the blade level and using a sawing motion. When you reassemble, the cut sides should go together.

The next step is to apply a crumb coat—a light initial coat of frosting that acts as a base and catches any crumbs. Chill the cake for 15 to 30 minutes after applying the crumb coat. If you are filling your cake, do this before the crumb coat by spooning a dollop of frosting onto the bottom of the cake board, then placing the bottom layer on top. Pipe a buttercream dam around the perimeter of the top layer to prevent the filling from leaking out.

Now, assemble each tier on either cardboard or foam core rounds, or a cake drum for the bottom tier. Place a mound of frosting on top of each tier and spread it around with a palette knife, rotating the cake as you go. Do the same with the sides and return each tier to the fridge while you work on the next one.

To smooth the frosting, you can use a palette knife, or for a sharper finish, use an icing smoother. Hold the edge of the smoother against the sides of the cake while rotating it to create a rustic finish, or for a "naked" cake, apply the crumb coat and then immediately apply the outer coat, using a scraper to remove most of the frosting.

To provide extra support for the tiers, you can use cake dowels, wooden or plastic dowels, or even plastic drinking straws. Cut them to the height of each tier and insert them into the cake so that their tops are flush with the surface. Repeat this process for each tier, placing a wax paper round on top of the previous tier before positioning the next layer.

Creating a crumb coat

Firstly, ensure your cake layers are entirely cooled. Frosting a warm cake will cause the frosting to melt and result in a messy finish. Use a pastry brush to gently brush away any obvious crumbs from the top and sides of each layer. If you are filling your cake, this should be done before applying the crumb coat.

Next, place your filled and stacked cake on a turntable for easy decoration. Start by spreading a thin layer of frosting on the top of the cake, smoothing it out with an angled spatula. Then, add a thin layer of frosting to the sides of the cake, using an icing smoother to achieve a level and smooth finish. Hold the icing smoother at a 45-degree angle towards you while rotating the turntable. Scrape off any excess frosting into a separate bowl to avoid contaminating your main batch of frosting with crumbs. Fill in any patchy areas and repeat the smoothing process until you have a thin, even crumb coat.

At this point, a "frosting crown" will have formed around the top edges of the cake. Use a clean angled spatula to swipe these edges towards the centre, creating sharp edges.

Chill the crumb-coated cake for at least 30 minutes to allow the buttercream to firm up and "glue" any crumbs in place, creating a stable foundation for the final layer of frosting. You can chill the cake overnight if needed, as the crumb coat will help to keep the cake layers moist and fresh.

After the chilling period, your cake is ready for the final layer of frosting. If you are short on time, it is important to note that the cake should not be chilled for longer than 30 minutes, as condensation will form, causing the second layer of frosting to not adhere properly.

By following these steps, you will achieve a smooth and crumb-free finish to your wedding cake, creating a beautiful and stable foundation for further decorations.

Applying the outer frosting

Now for the fun part: applying the outer frosting! This is where your cake really starts to take shape. Here's a step-by-step guide to achieving a smooth and flawless finish:

Prepare the Cake:

Before you start frosting, ensure your cake is completely cooled. You can even pop it in the fridge or freezer for a bit to firm up, which will make it easier to handle and create a neater finish. If you're working with multiple tiers, place each tier on either cardboard, a foam core round, or a cake drum for the bottom tier. This will make it easier to handle and transport.

Create a Crumb Coat:

Start by applying a crumb coat, which is a thin layer of frosting that seals in crumbs and creates a smooth base for your final coat. Use a palette knife or offset spatula to spread a thin layer of frosting evenly over the top and sides of the cake, making sure to fill in any gaps or imperfections. Chill the cake for about 15-30 minutes to set the crumb coat—this will help your final coat of frosting adhere better.

Apply the Final Coat of Frosting:

Now, it's time for the main event! Place your chilled cake on a turntable (if you have one) and transfer a generous amount of frosting to the top of the cake. Use your palette knife or offset spatula to spread the frosting evenly across the top, rotating the cake as you go. Work quickly to keep the cake cool. Then, apply frosting to the sides, smoothing it out as you go. Return the cake to the fridge while you prepare and frost the remaining tiers.

Smooth and Finish:

Once all your tiers are frosted, it's time to smooth out the frosting for a professional finish. You can use a palette knife, but for an even sharper finish, use an icing smoother (also known as a cake scraper or decorating comb). Hold the smoother against the sides of the cake and rotate the turntable in the opposite direction. For a rustic finish, hold the tip of your palette knife against the sides while rotating the cake to create a swirl effect.

And there you have it! Your wedding cake is now frosted and ready for any final decorations. Remember to keep the cake chilled until it's time to serve, and transport it carefully to your venue. Enjoy the sweet satisfaction of creating a beautiful and delicious wedding cake!

Adding decorations

Now for the fun part: adding decorations! Decorating a wedding cake can be as simple or as elaborate as you like. Fresh flowers, silk flowers, or handmade sugar flowers are all popular choices for wedding cakes. If you opt for fresh flowers, be sure to order exactly what you want from a florist in advance. Sugar flowers can be made from flower paste, a very pliable sugar paste that dries hard and brittle, and can be manipulated and coloured to create realistic blooms. Other decorations such as cake toppers, ribbons, sprinkles, and edible decorations like fresh berries or edible flowers can also be used.

When it comes to piping, a pastry bag with a round tip between size 3 and 7 is a good choice. You can practice piping shapes on test cakes or even on silicone mats before the big day. If you're feeling adventurous, you can try your hand at royal icing, which is made using icing sugar and egg whites or from a pre-bought mix. Royal icing can be coloured before piping or painted after and is great for adding detail such as beads and borders to the cake.

For a simple and rustic look, consider using a crumb coat. A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. It helps to protect the outer layer of frosting from catching any crumbs and gives a neat and crumb-free finish. After applying the crumb coat, chill the cake for 15 to 30 minutes before adding the final coat of frosting.

If you want to add some shine and elegance to your wedding cake, consider using a cake smoother or scraper. An icing smoother is a piece of metal with a flat edge and sometimes a serrated edge. While rotating the cake on a turntable, run the edge of the smoother along the sides in the opposite direction of the cake's rotation for a sharp finish. For a rustic finish, hold the tip of your palette knife against the sides of the cake while rotating it to produce a swirl effect.

Frequently asked questions