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

Wedding cakes are expensive. A typical tiered wedding cake costs around $500, with most couples spending between $300 to $700. This is why many people are now opting for wedding sheet cakes, which can be bought from a grocery store for around $50 and serve about 117 guests.

If you want to save money but are not comfortable with serving a sheet cake to your guests, you can have a small show cake on display, which is cut ceremonially, and then serve the sheet cake to your guests. You can also dress up a grocery store sheet cake by adding colourful frosting, gold detailing, and fresh flowers.

If you want to make your own wedding sheet cake, here is a simple recipe for a homemade 2-tier wedding cake:

Ingredients:

- 3 and 2/3 cups (433g) cake flour (spooned & levelled)

- 1 teaspoon baking powder

- 3/4 teaspoon baking soda

- 1 and 1/2 cups (340g) unsalted butter, softened to room temperature

- 2 cups (400g) granulated sugar

- 3 large eggs + 2 additional egg whites, at room temperature

- 1 tablespoon pure vanilla extract (yes, tablespoon!)

- 3/4 cup (180g) full-fat sour cream, at room temperature

- 3/4 cup (180ml) whole milk, at room temperature

- 1 and 3/4 cups (207g) cake flour (spooned & levelled)

- 3/4 teaspoon baking powder

- 1/4 teaspoon baking soda

- 1/2 cup (8 tablespoons; 113g) unsalted butter, softened to room temperature

- 1 cup (200g) granulated sugar

- 1 large egg + 1 additional egg white, at room temperature

- 2 teaspoons pure vanilla extract

- 1/2 cup (120g) full-fat sour cream, at room temperature

- 1/2 cup (120ml) whole milk, at room temperature

Frosting for 9-inch cake & piping:

- 2 cups (452g) unsalted butter, softened to room temperature

- 8 cups (960g) confectioners' sugar

- 6 tablespoons (90ml) whole milk or heavy cream

- 1 and 1/2 teaspoons pure vanilla extract

Frosting for 6-inch cake:

- 1 cup (16 tablespoons; 226g) unsalted butter, softened to room temperature

- 4 – 5 cups (480-600g) confectioners' sugar

- 1/4 cup (60ml) heavy cream or whole milk

- 1 teaspoon pure vanilla extract

Instructions:

1. Make each cake separately. Start with the bottom tier (9-inch cake). Preheat oven to 350°F (177°C). Grease three 9x2-inch round cake pans, line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.

2. Whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and up the bottom of the bowl with a silicone spatula as needed. Beat in the 3 eggs, 2 egg whites, and vanilla extract on high speed until combined, about 2 minutes. (Mixture will look curdled as a result of the egg liquid and solid butter combining.) Beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not over-mix. Whisk it all by hand a few times to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. You’ll have 8-9 cups of cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 23-26 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire cooling rack. The cakes must be completely cool before frosting and assembling.

3. For the top tier (6-inch cake), prepare three 6x2-inch round cake pans just as you did with the 9-inch cake pans in step 2.

4. Prepare the 6-inch cake batter the same way as the bottom tier. You’ll have about 4 cups of cake batter. The batter will be thinner than the bottom tier’s cake batter. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 18-22 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes

Choosing a wedding cake flavour

• Consider your favourite flavours: Think about the flavours that you and your partner enjoy. Whether it's a classic like vanilla or chocolate, or something more unique like carrot cake or red velvet, choosing a flavour that you both love will make the cake even more special.
• Match your wedding theme: If you have a specific wedding theme or colour scheme, you can coordinate your cake flavour to match. For example, if you're having a summer wedding, you might opt for a light and fruity flavour like lemon or strawberry. Or, if you're having a rustic wedding, a spice cake with caramel or toffee flavours could be a perfect choice.
• Offer multiple flavours: If you can't decide on just one flavour, why not offer your guests a variety? You can have a different flavour for each tier of your sheet cake or even opt for a assortment of smaller cakes or cupcakes, allowing your guests to sample several options.
• Think about the filling: Don't forget to consider the filling inside your cake. Classic options like vanilla buttercream or chocolate ganache are always popular, but you can also get creative with fillings like lemon curd, raspberry jam, or even a creamy cheesecake filling.
• Consider your guests' preferences: While it's important to choose a flavour that you and your partner love, it's also a good idea to keep your guests in mind. If you know that many of your guests have a sweet tooth, a rich chocolate cake might be a hit. Alternatively, if you have a lot of health-conscious guests, you might want to opt for a lighter or fruit-based flavour.
• Seasonality: Using seasonal ingredients in your cake can ensure that your flavours are at their peak. For example, a fresh strawberry cake in the summer or a spiced apple cake in the fall can be a delicious way to incorporate seasonality into your wedding cake.

Remember, the most important thing is to choose a flavour that you and your partner enjoy. It's your special day, so indulge in a flavour that reflects your tastes and makes your wedding sheet cake truly memorable.

Making a tiered cake

Baking the Cakes

Firstly, you will need to bake your cakes, ensuring they are completely cooled before assembling and decorating. It is recommended to chill the cakes in the freezer for 30 minutes or the fridge for an hour. This will make the cakes firmer and less crumbly, making them easier to handle during assembly.

Assembling the Tiers

For a tiered cake, you will need a sturdy base to support the weight of the cake. A cake drum, which is a thicker and stronger type of cake board, is ideal for this. It should be at least 4 inches wider than your bottom tier to allow for frosting and decorations.

Start by spreading buttercream or frosting onto the middle of the cake drum. Then, place your largest cake, which will be the first or bottom tier, on top of the buttercream. This will prevent the cake from sliding as you decorate it.

Repeat this process for each tier, spreading or piping your chosen filling onto each layer of cake. Alternate between cake and filling, taking care to line up each layer above the one below it. Ensure the sides of the cake are straight and level.

Applying the Crumb Coat

Cover the entire cake with a thin layer of frosting, known as a crumb coat. This layer will catch any crumbs that come off the cake and create a neat base for your final layer of frosting. Start by spooning a generous amount of frosting onto the top of the cake, pushing it out beyond the edges to prevent a domed shape. Hold your offset spatula at a 45-degree angle and spin the cake to smooth and level the frosting. Use a new bowl for the excess frosting to avoid mixing it with your main bowl of frosting.

Move on to the sides of the cake, spreading the frosting from side to side to cover the entire cake. Ensure the frosting sticks up above the top edge to prevent drooping. Chilling the cake layers beforehand will make this process easier, as cold layers are firmer and less crumbly.

Final Layer of Frosting

Once the crumb coat is complete, it is time to apply the final layer of frosting. This layer will give your cake a smooth and elegant finish. You can use a variety of tools, such as an offset spatula, a cake comb, or a bench scraper, to achieve the desired texture and smoothness.

Adding Internal Support

A tiered cake requires internal support to hold the upper tiers in place. This can be achieved using support dowels or straws. Plastic dowels or bubble tea/coffee straws are recommended as they are lighter, cheaper, and easier to cut than wooden dowels.

To add the supports, first mark the centre of your base tier and outline where the next tier will sit. Cut the dowels or straws to the height of the tier they will be supporting. Insert them into the base tier, ensuring they are placed at least 1/4 inch inside the marked circle. For cakes 8 inches or larger, start with one support in the centre, then add additional supports evenly spaced around it.

Stacking the Tiers

Now it's time to stack your tiers! Remove the next tier from the fridge and place it on top of the bottom tier. Centre it and slide it straight down. Repeat the process of adding supports and stacking tiers for each additional tier.

Final Decorations

Once your cake is stacked, you can add the final decorations. Pipe frosting around the bottom of each tier to cover any visible cake boards or smears. You can also add decorative pieces such as artificial flowers, fresh fruit, or gold leaf.

Transporting and Storing the Cake

When transporting your tiered cake, it is essential to handle it with care and ensure it is secure to prevent any damage or collapse. Keep the cake refrigerated until ready to serve. It is best enjoyed within 3 days of preparation.

Decorating a wedding cake

Prepare the Cake Layers:

• Start by levelling off the cakes. Use a large serrated knife to slice a thin layer off the tops of all the cakes to create a flat surface.
• If desired, you can add a simple syrup or soak to the cake layers to enhance moisture and flavour. This step is optional but can add a nice touch to the overall taste.
• Place the cake layers in the refrigerator to chill. Chilled cakes are easier to handle and decorate.

Create a Crumb Coat:

• Prepare your frosting of choice. A vanilla buttercream or Swiss meringue buttercream are popular options for wedding cakes.
• Using a large icing spatula, spread a thin layer of frosting over the top and sides of each cake layer. This is called a crumb coat and helps to trap any loose crumbs, creating a smooth surface for the final layer of frosting.
• Refrigerate the cakes again to allow the crumb coat to set. This will make the final decoration process much easier.

Stack and Fill the Cake:

• Remove the cakes from the refrigerator. Place the first layer on a cake board or serving platter.
• Pipe or spread a generous amount of frosting onto the first layer. You can also add fillings such as lemon curd, fruit preserves, or buttercream in complementary flavours.
• Carefully place the second cake layer on top, ensuring it is centred. Repeat the process for any additional layers.
• Once all the layers are stacked, use a small offset spatula to add frosting around the sides of the cake, filling in any gaps between the layers. Smooth the frosting with a bench scraper or icing spatula.

Final Decorations:

• With the cake fully assembled, it's time for the final decorations. You can keep it simple or add more intricate details, depending on your preference.
• Fresh flowers, edible flowers, or sugar paste flowers are a popular choice for wedding cakes. They add a romantic and elegant touch.
• You can also use gold leaf, silver dragées, fresh fruit, or chocolate shavings to decorate the cake.
• For a rustic chic look, use a small icing spatula to create textured ruffles around the cake. Simply run the spatula around the cake while spinning it on a cake turner.
• Add a personalized cake topper, such as the couple's initials or a custom design, to the top of the cake.
• If desired, you can also decorate the cake board or serving platter with frosting, flowers, or other embellishments.

Tips for Success:

• Ensure your workspace is clean and organised before you begin decorating. Have all your tools and ingredients readily available.
• It's important to work with chilled cakes, as they are easier to handle and the frosting will set more quickly.
• If using fresh flowers, choose edible and non-toxic varieties, and make sure they are free of pesticides.
• Practice your decorating techniques beforehand if you're a beginner. You can even create a mock cake with stacked cardboard layers to get a feel for the process.
• Most importantly, have fun and be creative! Wedding cake decorating is a wonderful way to express your style and add a personal touch to the celebration.

Cutting a wedding cake

Before the Wedding

• Choose a cake-cutting song: Select a fun or romantic song to play while you cut the cake. This will add to the festive atmosphere and signal to your guests that the cake-cutting ceremony is about to begin.
• Practise cutting the cake: While it may seem straightforward, practising cutting the cake beforehand can help you avoid any mishaps on your big day. You don't want to be struggling with the knife in front of all your guests!
• Select the right tools: Choose a cake knife and server that are comfortable for you to use. You may want to decorate the knife with ribbons or flowers to make it more festive.
• Plan the cake presentation: Decide how you want to present the cake. You can have a small "show cake" on display that is used for the cake-cutting ceremony, while a sheet cake is served to the guests. Alternatively, you can have a single cake that is cut and served to everyone.

During the Wedding

• Gather your wedding party: Before cutting the cake, gather your wedding party around you. This is a special moment that your loved ones will want to witness.
• Make the first cut together: Traditionally, the bride and groom make the first cut into the cake together. Hold the knife together and cut a small slice from the bottom tier of the cake. You can feed each other a bite of the cake or simply touch your forks together for a photo opportunity.
• Hand over the knife: After the first cut, it is customary to hand over the knife to the catering team or designated cake-cutter. They will take over the task of cutting the rest of the cake.
• Enjoy the moment: Take your time and savour this special moment. Raise a glass with your partner and celebrate with your loved ones. This is a memorable part of your wedding day, so make sure to soak it all in!

After the Wedding

Preserve a slice of the cake: Many couples like to freeze a slice of their wedding cake to enjoy on their first anniversary. Ask a family member or member of the bridal party to wrap up a slice of cake and store it in the freezer for you.

Serving a wedding cake

The ceremonial cutting and sharing of the wedding cake is a long-standing tradition. While the happy couple may make the first cut, it is usually left to the catering team to serve the cake to the guests. This is because cutting a wedding cake is a time-consuming and messy job, especially when there are multiple layers. It is also important to cut the cake in a specific way to ensure there are enough slices for all the guests.

If you are serving the cake yourself, ask your baker for a cutting guide so that you know how many servings to expect from each tier. One neat method is the box method, where you cut straight lines across the entire cake, portioning it into neat slices. Another is the wedge method, where you cut a wedge and use the cake knife to lift it out and onto a plate.

If you want to save money, it is common to have a small 'show cake' for the couple to cut, and then serve guests a sheet cake or cupcakes. This can be done very successfully, with guests none the wiser!

Frequently asked questions