Creating A Filled Wedding Cake: A Step-By-Step Guide

Making a wedding cake can be a daunting task, but with careful planning and the right tools, it is achievable. This paragraph will introduce the topic of how to make a wedding cake with filling, covering the key considerations, planning, and techniques to ensure a delicious and impressive result. From choosing the right recipe and fillings to assembling and decorating the cake, we will explore the steps to create a stunning and tasty wedding cake.

Choosing a flavour combination

Consider Your Preferences

Start by thinking about your favourite flavours and those of your partner. Do you prefer classic and traditional options, or are you open to more unique and adventurous combinations? Would you like a single flavour throughout the cake or a different flavour for each tier? Answering these questions will help guide your decision-making process.

Think About Your Guests

While it's your special day, you also want to ensure that your guests will enjoy the cake. Consider any allergies or dietary restrictions they may have. Also, think about the season and the weather on your wedding day. Lighter, fruit-based flavours might be more suitable for a summer wedding, while richer, spicier flavours could be perfect for a winter celebration.

Classic Flavours

If you want a traditional wedding cake, you can't go wrong with classic flavours like vanilla, chocolate, red velvet, or carrot cake. These options are crowd-pleasers and can be dressed up with various fillings and decorations. Vanilla, for instance, pairs well with fillings such as lemon curd, buttercream (in various flavours like almond, lemon, orange, or coconut), or even raspberry jam.

Seasonal Inspiration

Draw inspiration from the season for your flavour combinations. For spring, consider light and fruity flavours like lemon, strawberry, or mixed berries. Summer weddings could feature tropical flavours like coconut or key lime. Autumn calls for spices like cinnamon and nutmeg, and winter weddings could showcase rich flavours like chocolate, red velvet, or even apple-cinnamon.

Creative Combinations

If you want to get creative, there are endless possibilities for unique flavour combinations. Some ideas include:

• Rose water vanilla
• Banana cake with Nutella fudge filling
• White velvet cake
• Yogurt cake
• Apple-cinnamon layer cake
• Champagne layer cake
• Raspberry pink velvet cake
• Coconut cake

Fillings and Frostings

Don't forget to choose a filling and frosting that complement your cake flavours. Fresh fruit compotes, buttercreams, ganache, and curds are all excellent options. You can also add extracts to your frosting, such as almond, lemon, orange, or coconut, for an extra punch of flavour.

Preparing the cake pans

Firstly, ensure you have the right size and number of cake pans. For a three-tier cake, you will need three cake pans in different sizes: 12", 9", and 6". These pans should be 3" tall and can be purchased at craft stores or baking supply stores.

Before you begin baking, gather all the ingredients and tools you will need. This includes parchment paper, which is essential for lining the pans.

Now, let's prepare the cake pans:

• Start by lightly greasing the bottoms and sides of each cake pan with non-stick spray or butter. This will create a non-stick surface, ensuring the cake releases easily from the pan later.
• Cut out parchment paper rounds for each pan. You can do this by tracing the bottom of your cake pan onto regular parchment paper and cutting it out.
• Place the parchment paper rounds into the greased pans and grease them as well. This double layer of grease and parchment paper will guarantee that the cakes will release seamlessly from the pans later.
• Repeat this process for all three cake pans.

By following these steps, your cake pans will be properly prepared, and you'll be one step closer to creating a beautiful and delicious wedding cake!

Making the cake layers in advance

Baking the Cake Layers

Firstly, ensure that you have the correct number and size of cake pans for your desired cake. For a three-tier cake, you will typically need 12", 9", and 6" cake pans, each about 3" tall. Prepare the cake batters according to your chosen recipe, and bake the layers one at a time unless you have multiple ovens or ample oven space. Allow the cakes to cool completely before wrapping and freezing.

Wrapping and Freezing the Cake Layers

Properly wrapping and freezing your cake layers is crucial to retaining their moisture and flavour. It is best to wrap and freeze the layers while they are still slightly warm so that the steam is locked in. This results in incredibly moist and delicious cake layers. Use plastic wrap or parchment paper to wrap the layers tightly, ensuring no exposure to air. Properly sealed cake layers can be stored in the freezer for several weeks.

Thawing and Assembling the Cake

When you are ready to assemble your cake, remove the layers from the freezer and thaw them. It is best to work with slightly chilled layers, as they are easier to handle and decorate. Before stacking the layers, use a large serrated knife to create a flat surface by slicing a thin layer off the tops of the cakes. This process is called "levelling" the cakes.

Tips

• It is essential to plan ahead and calculate the required number of cake batches based on the desired size and number of tiers.
• Consider using a cake batter calculator to determine the exact amount of batter needed for each pan size.
• If you wish to add fresh flowers to your cake, attach them as close to the event as possible, ideally on the morning of the wedding.

Adding supports to the tiers

Firstly, you will need to choose the right type of support for your cake. Some people use wooden dowels as supports, while others prefer bubble tea straws, which are easier to cut. For extra stability, it is recommended to use a thick central wooden dowel that helps keep the tiers centred and acts as a guide when stacking the tiers. If you opt for a wooden dowel, it is advisable to sharpen one end to make it easier to slide the cake onto the central dowel. You can shape the dowel into a point using a piece of sandpaper.

Once you have your supports ready, follow these steps for each tier:

• Measure the height of the tier.
• Cut the dowels or straws to match the height of the tier.
• Insert the supports into the tier, spacing them evenly apart to distribute the weight. For example, if you have four supports, place them in a square formation.
• Gently push the supports straight down until they touch the bottom of the tier or cake board.

Repeat this process for each tier, ensuring that the supports are securely in place. By adding these supports, you will provide the necessary structure to hold the weight of the cake and prevent it from collapsing or losing its shape.

Filling and assembling the cake

Filling and assembling a wedding cake is a delicate process that requires careful planning and execution. Here is a step-by-step guide to help you create a beautiful and stable wedding cake:

Prepare the Cake Layers:

Before you begin filling and assembling, ensure that your cake layers are completely cooled. If you have baked the cake layers in advance, properly wrap and store them to retain moisture. Using a large serrated knife, level off the tops of the cake layers by slicing off a thin, even layer to create a flat surface. This ensures that your cake tiers are even and stable.

Create a Crumb Coat:

A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. It helps to seal in crumbs and create a smooth base for decoration. Place your first cake layer on a cake board. Using an icing spatula, spread a scant amount of frosting evenly over the top. Repeat this process, adding cake layers and frosting until you have completed all tiers of the cake. Use a cake ring or a cake turner to help with this process. After applying the crumb coat, place the cake in the refrigerator to set.

Add the Filling:

Now it's time to add your chosen filling! You can use a variety of fillings, such as fruit compotes, buttercreams, curds, or ganache. If using a soft filling like whipped cream or compote, pipe a ring of buttercream around the edge of each cake layer before adding the filling. This creates a dam that prevents the filling from escaping. Generously spoon your desired filling onto each layer, spreading it evenly. You can also add fillings like lemon curd or ganache between the cake layers for a delicious surprise.

Assemble the Tiers:

Once your fillings are in place, it's time to stack the tiers. Carefully place the second tier on top of the first, using a central wooden dowel to guide and stabilise the structure. The central dowel should be sharpened at one end to ease the process. You can also use bubble tea straws or wooden dowels as additional supports within each tier to ensure the cake can bear its weight. After stacking all the tiers, place the assembled cake in the refrigerator to set.

Final Decorations:

With the cake assembled and filled, it's time for the final decorations. Use a spinning cake stand to easily rotate the cake as you decorate. Apply a final coat of frosting to the exterior of the cake, creating a smooth or textured finish as desired. You can also pipe frosting details, such as dots or ruffles, to enhance the design. Fresh flowers are a popular choice for wedding cakes, but be sure to add them as close to the event as possible to maintain their freshness. Secure the flowers by wrapping their stems with floral tape and inserting them into clear bubble tea straws on the sides of the cake.

Transport and Display:

Transporting a wedding cake can be a nerve-wracking experience. Use a sturdy cake box that is slightly larger than your cake, and carefully place the cake inside, preferably on your lap during transportation. Ensure a smooth ride by countering any sudden movements or potholes. At the venue, carefully remove the cake from the box and place it on a serving platter or cake stand. Your beautiful wedding cake is now ready to be enjoyed by the happy couple and their guests!

Frequently asked questions