Easy Wedding Cake: A Simple, Delicious Diy Guide

Making a wedding cake can be a fun and rewarding project, and it's not as difficult as one might think. Here are some tips to help you create an easy and elegant wedding cake:

- Plan ahead: Allow yourself extra time and manage your expectations. It's unlikely that you'll be able to create a fondant-covered confection worthy of a magazine spread. Instead, opt for simple, rustic decorations.

- Use the right recipe: Choose a recipe specifically designed for wedding cakes to ensure it is sturdy enough and makes the right amount of batter and icing.

- Tools and ingredients: Assemble all the tools and ingredients you will need, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, drinking straws or cake dowels for support, and decorations such as fresh flowers or cake toppers.

- Practice: Make a test cake and practice your decorating skills ahead of time. This will help you refine your technique and identify any areas you need to improve.

- Frosting: Make enough frosting and avoid fondant. Fondant can be difficult to work with and is not as tasty as other options. Instead, opt for buttercream or whipped ganache, which are easier to smooth and can be flavoured with chocolate or other flavours.

- Height and support: To create impressive height, consider making a taller cake with multiple layers. However, remember that the taller the cake, the more support it will need. Use drinking straws or cake dowels cut to the appropriate length to provide support between tiers.

- Decoration: Fresh flowers, macarons, meringues, fresh fruit, or chocolate shards are all beautiful and easy ways to decorate your wedding cake. You can also pipe frosting in random shapes and patterns for a whimsical and unique look.

Choosing a flavour

If the couple has a more specific flavour in mind, there are many options to choose from. Here are some popular wedding cake flavours:

• Carrot Cake: This option is a great way to add a touch of sweetness and spice to the cake.
• Red Velvet Cake: A rich and indulgent choice, perfect for a luxurious wedding.
• Lemon Cake: A zesty and refreshing option, ideal for a summer wedding.
• Marble Cake: A unique and eye-catching choice, with a mix of light and dark sponge.
• Chocolate Chip: A classic and crowd-pleasing flavour, perfect for chocolate lovers.

For a more unique twist, you could also consider a "naked cake" style, which is a cake without any frosting or icing. This style can be decorated with flowers and berries for a rustic and elegant look.

Additionally, you could offer a variety of cake flavours by making each tier a different flavour. This way, you can cater to a range of tastes and give your guests more options.

Remember to consider any dietary restrictions or allergies when choosing a flavour and always have a delicious, memorable cake that suits the couple's preferences!

Making the cake batter

Making the batter for a wedding cake is a simple process, but it does require careful planning and attention to detail. Here is a step-by-step guide to making the batter for an easy wedding cake:

Ingredients:

For a simple wedding cake, you will need basic cake-making ingredients such as sugar, cake flour, eggs, vanilla extract, sour cream, and milk. You may also want to include additional flavourings such as lemon, orange, almond, or coconut extract.

Equipment:

Before you begin, ensure you have all the necessary equipment. You will need cake pans in the appropriate sizes (typically 12", 9", and 6" for a three-tier cake), parchment paper, a large serrated knife, cardboard cake boards, a mixer (handheld or stand), measuring cups and spoons, and any other standard baking equipment.

Recipe:

Start by preheating your oven to the temperature specified in your chosen recipe. Grease your cake pans with butter or non-stick spray, and line them with parchment paper. This will ensure your cakes don't stick to the pans and will help them release seamlessly once baked.

In a large mixing bowl, combine the dry ingredients, such as flour, baking powder, and baking soda (if using). Set this aside. In another bowl, cream together the softened butter and sugar until smooth and creamy, using a handheld or stand mixer. This should take around 3 minutes.

Next, beat in the eggs and vanilla extract. The mixture may look curdled at this stage due to the combination of liquid and solid ingredients. Add in the sour cream and milk, mixing until combined.

With the mixer on low speed, gradually add the dry ingredients to the wet mixture until just incorporated. Be careful not to over-mix the batter. Finally, use a whisk or spatula to give the batter a few final stirs by hand, ensuring there are no lumps at the bottom of the bowl.

Baking:

Pour the batter evenly into your prepared cake pans, using a scale to ensure accuracy if desired. Place the pans in the preheated oven and bake according to your recipe's instructions. For a standard cake, this usually takes around 20-25 minutes for the smaller pans and 25-30 minutes for the larger pans. However, baking times may vary depending on your oven and the recipe, so it's essential to keep an eye on your cakes.

The cakes are done when a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely in the pans set on a wire cooling rack before removing them. It's important to let the cakes cool completely before attempting to frost or assemble them.

Tips:

• Make sure all your ingredients are at room temperature before starting. This will ensure they mix together easily and evenly.
• If you're making a multi-tiered cake, each tier will likely require a slightly different batter consistency. The bottom tier should be denser and sturdier to support the weight of the upper tiers.
• It's better to have extra batter than not enough. You can always bake any leftover batter in smaller pans for a smaller additional cake or cupcakes.

Preparing the cake pans

Firstly, ensure you have the right size and number of cake pans required for your wedding cake. For a three-tier cake, you will typically need three 12", 9", and 6" cake pans, each about 3" tall. These are readily available at craft stores and baking supply stores.

Now, let's get started with preparing the pans:

• Lining the Pans: Always line the bottoms of your round pans with parchment paper. Cut out parchment paper rounds by tracing the bottom of your cake pans onto regular parchment paper and then cutting out the circles. This step is crucial as it guarantees that the cakes will be easily released from the pans once they are cooled.
• Greasing the Pans: Before placing the parchment paper rounds, lightly grease the bottoms and sides of the pans. You can use non-stick spray or butter for this step. Once you've greased the pans, place the parchment paper rounds inside each pan.
• Second Round of Greasing: For extra insurance, grease the parchment paper rounds as well. This double-greasing step will ensure that your cakes don't stick to the pans and will help create a seamless release.
• Consistency is Key: Ensure that you apply the same process to all your cake pans. Consistency in preparation will help ensure even baking and make it easier to assemble your tiers later.
• Preparation Timing: It is best to prepare your cake pans right before you are ready to pour in the batter. This ensures that the greasing is still effective and that your pans are ready to receive the batter.
• No Substitutions: When making a wedding cake, it is important to follow the recipe precisely. Avoid substituting or skipping any of the recommended preparation steps, especially when it comes to preparing your cake pans.

By following these steps, you will be well on your way to creating a beautiful and impressive wedding cake. Remember, preparation is key, so take your time and enjoy the process of creating something special!

Baking and assembling the cake

Baking a wedding cake is not as difficult as one might think. However, it does require some significant planning and effort. You should use a recipe specifically designed to be a wedding cake, as it will ensure that it is sturdy enough and that it makes the right amount of batter and icing.

For a three-tier cake, you will need to bake three cakes of 12", 9" and 6", as well as make a large amount of icing. Most three-tier cake recipes have a step-by-step schedule for when you will need to bake and assemble each part. Make sure you double-check the recipe and read it all the way through to see if there are any tools you will need besides the following:

• All ingredients for baking and icing the wedding cake
• 12", 9" and 6" cake pans, each 3" tall
• Parchment paper to line the pans
• Large serrated knife
• Cardboard cake boards in 12", 9" and 6"
• 10 non-flexible straws or cake dowels
• A platter to serve the wedding cake on
• A pastry bag with a round tip between size 3 and 7 for piping, and a toothpick for tracing (optional)
• Decorations like fresh flowers, cake toppers, etc. (optional)
• Lazy Susan to use when decorating the cake (optional)

When you are ready to bake, first assemble all of the tools you will need. Then, make sure you have enough space in your refrigerator to store the cake, perhaps taking out a shelf. You should also arrange transport for the cake to the wedding venue and speak to the caterer or venue manager about cake transport and refrigeration details.

Once you have baked your cakes, you will need to level off the tops to create a flat surface. You can do this using a large serrated knife. After levelling the cakes, you will need to make the frosting. It is important to know your frosting—chocolate frosting and/or whipped ganache are great for cake decorating because they are pretty easy to get smooth. However, if you are not into chocolate, any frosting will work. Just make sure that the frosting is the consistency of mayonnaise when you go to frost.

After your cakes are baked and your frosting is made, you can begin assembling the cake. Place your 12" cake board on your cake turner and place one 12" cake layer on top. Using a large icing spatula, evenly cover the top with frosting. Repeat this process with the remaining two 12" cake layers, using a scant 1 and 1/2 cups of frosting between each layer. Then, using about 1-1 and 1/4 cups of frosting, spread it all over the top and sides in a thin layer, also called a crumb coat. Set the leftover frosting aside at room temperature.

Using the cake board to pick up the cake, place the cake in the refrigerator to help set the crumb coat while you work on the other tiers. Repeat the frosting process with the 9" and 6" cakes, using a small icing spatula for the 6" cake.

After all three tiers are frosted and chilled, you can begin assembling the cake. Remove the bottom tier from the refrigerator and place it on a cake turner. Apply the remaining frosting for the bottom tier on the cake, reserving about 6-8 tablespoons for piping detail. You can use a large icing spatula and a bench scraper to apply the outer layer of frosting.

Next, measure the height of the bottom cake and cut the straws or dowels to match. Staying within a 6" circle diameter, insert the straws or dowels into the cake, spacing them about 2 inches apart to form the four corners of a square. Push the straws or dowels straight down until each touches the bottom cake board. Set aside.

Remove the middle tier from the refrigerator and place it on the cake turner. Decorate it just as you did the bottom tier, including the ruffled textured frosting. Along with the cake board, carefully lift the middle cake and gently place it in the centre of the bottom tier.

Finally, remove the top tier from the refrigerator and place it on the cake turner. Decorate it just as you did the other tiers. Along with the cake board, carefully lift the small cake and gently place it in the very centre of the middle tier.

You can pipe leftover frosting around the bottom of the top tier to cover up any spaces or smears that may have appeared when arranging the tiers. You can also pipe dots of frosting with a round piping tip between the tiers and around the bottom of the whole cake to resemble pretty pearls. To smooth down any pointy peaks, moisten your fingertip with water and gently press down.

Add any final decorative pieces, such as artificial flowers, and your wedding cake is complete!

Decorating the cake

Planning and Preparation:

Before you begin decorating, it's important to have a clear plan and all the necessary tools ready. Here's a checklist to help you prepare:

• Recipe: Choose a recipe specifically designed for wedding cakes to ensure it is sturdy and makes enough batter and icing.
• Tools: Gather all the ingredients, cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws or cake dowels, a platter, a pastry bag, a toothpick, decorations like fresh flowers or cake toppers, and a lazy Susan for decorating.
• Practice: Make a test cake and practice your decorating techniques ahead of time. This will help you refine your skills and identify any areas you need to improve.
• Time Management: Allow yourself extra time and manage your expectations. Decorating a wedding cake can be time-consuming, so plan your calendar accordingly.
• Transportation and Storage: Ensure you have a way to transport the cake to the wedding venue, and clear a large space in the refrigerator for storage.

Simple Decorating Ideas:

• Height and Layers: Create a sense of height by adding extra layers to each tier. You can bake multiple cakes in each size and cut them into layers. This will make your cake look impressive and give you more servings.
• Supports: Use drinking straws or cake dowels as supports between the tiers. Cut them to the right size and insert them into the cake to provide stability.
• Frosting: Opt for delicious buttercream or whipped ganache instead of fondant. Make sure you have enough frosting and that it's the right consistency (similar to mayonnaise) for easy spreading and a smooth finish. You can even go for a swirly, messy look if you're not confident in your smoothing skills!
• Fresh Flowers: Decorate your cake with fresh flowers that match the wedding colours or theme. Ask the wedding florist for recommendations or order flowers from a local florist.
• Fruit: Pile on fresh berries, peaches, plums, or any other fruit of your choice. This gives the cake a colourful and appetising look.
• Chocolate: Temper some chocolate and create big shards to place around the outside of the cake. You can also use thin ganache or DIY magic shell for a similar effect.
• Piping: Use a pastry bag and different piping tips to create borders, dots, or random shapes on the cake. Tint your frosting in various colours and use different tip sizes to add interest and dimension.
• Cookies and Sprinkles: Decorate with macarons, meringues, or other small cookies. You can also press Pirouette-style cookies into the sides of each tier for a unique look. Sprinkle cookie crumbs, sprinkles, chopped nuts, or coconut around the base and top of each tier to cover any imperfections.

Final Thoughts:

Remember, it's your creation, so feel free to mix and match these ideas or come up with your unique twist. Most importantly, have fun with the process and don't stress too much about perfection. Happy decorating!

Frequently asked questions