Creating A Rich, Creamy Wedding Cake With Buttercream

Making a buttercream wedding cake from scratch 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 introduction will cover the key steps and considerations for creating a stunning buttercream wedding cake, including choosing the right ingredients, preparing the cake layers, making buttercream frosting, assembling the cake, and adding the finishing touches. By following these steps and paying attention to detail, you can create a professional-looking and tasty buttercream wedding cake that will be the centrepiece of your celebration.

Choosing the right frosting

The type of frosting you choose for your wedding cake will depend on a few factors, including the weather, the design of your cake, and your personal preference. Here are some of the most popular options for wedding cake frosting:

Fondant

Fondant is a sweet sugar paste made primarily of sugar. It is rolled out in large pieces to create a flawless, smooth finish on a cake. Fondant is often favoured by bakers as it is perfect for intricate designs and details that cannot be achieved with buttercream. It also has the benefit of being stable for six to ten hours, making it a good choice for indoor or outdoor venues. However, some people may find fondant to be too thick or sweet, and it is usually the most costly option. Fondant is a good choice if you're having a wedding in a warm climate.

American Buttercream

American buttercream is a classic and affordable option for wedding cakes. It is made with butter, powdered sugar, and milk or cream, and it can be finished in a variety of ways. This type of frosting is beautiful for elegant or rustic designs and can stay stable for up to six hours in most temperatures and settings, making it suitable for both indoor and outdoor weddings. However, some people may find it to be too sweet. If you choose this option, you can balance the sweetness by using a filling of whipped cream and fresh fruit.

Italian or Swiss Meringue Buttercream

Italian and Swiss meringue buttercream are two popular variations of buttercream that are made with meringue. They are known for being less sweet than American buttercream and having a fluffy texture. This type of frosting is also sturdy, making it suitable for structural cakes. Swiss meringue buttercream, in particular, is a good choice for couples who want a well-flavoured cake without the cloying sweetness and heaviness of other frostings. However, this type of frosting doesn't hold up well for long periods or in hot weather, so it may not be the best option for an outdoor summer wedding.

Cream Cheese Buttercream Blend

Cream cheese buttercream is a delicious option that is especially well-suited to carrot, red velvet, or lemon cakes. It has a soft white hue and an insanely tasty flavour that people love. However, one downside is that it can have a yellowish tint due to the nature of cream cheese.

Whipped Cream Frosting

Whipped cream frosting is a simple mixture of whipped cream and powdered sugar. It is both delicious and light, making it a good choice for those who want a less sweet-tasting frosting. However, it can only be used for a smooth frosting finish, and it has a limited time that it can be out of a cooler and on display.

Ganache

Ganache is a rich and decadent mixture of chocolate and cream, perfect for chocolate lovers. It has a glossy finish that looks beautiful in photos and on display. Ganache can handle high levels of heat, but it is important to avoid any external temperature changes during transport. The cost of ganache can vary depending on the quality of the chocolate used.

Preparing the cake pans

Firstly, always line your round pans with parchment paper rounds. This step is essential for ensuring your cakes will release seamlessly from the pans after baking. Cut out parchment paper rounds by tracing the bottom of your cake pan onto regular parchment paper and then cut out the circles.

Next, prepare your cake pans by lightly spraying the bottoms and sides with nonstick spray or greasing them with butter. This step ensures that your cake batter will not stick to the pan, making it easier to remove later.

Once you have greased your pans, place the parchment paper rounds inside each pan and grease the parchment paper as well. This extra step guarantees that your cakes will not stick to the paper and will release smoothly.

If you are using multiple cake pans of different sizes, such as a combination of 9-inch and 6-inch round cake pans, repeat the same process for each pan. It is important to ensure that all your pans are prepared correctly to achieve the best results.

By following these simple steps, you will have properly prepared cake pans, which are essential for creating a beautiful and elegant buttercream wedding cake.

Assembling the cake tiers

To assemble the cake tiers, you will need to crumb coat and decorate both cakes separately before layering them. Start by placing your cake layers on cake boards. You can remove the cake board from the bottom tier before placing the cake onto a serving platter or cake stand, but this can be tricky, and it is usually easier to leave it in place and hide it with a piped frosting border. Do not remove the cake board from the bottom of the top tier, as this provides added support and stability and ensures that the whole cake doesn't sink when you cut into the top tier.

Once your cakes are on their boards, apply a crumb coat to both tiers. This is a very thin layer of frosting that will protect the outer layer of frosting from catching any crumbs. Refrigerate the cakes to help set the crumb coat.

After the crumb coat has set, apply the exterior frosting layer to both cakes. Use a bench scraper to achieve a textured, ruffled look.

To assemble the tiers, first, measure the height of the bottom cake and cut four cake dowels to match. Place the dowels in the bottom cake, spacing them about 2 inches apart to form the four corners of a square. Place the small tier on top, centering it on the dowels. You can pipe dots of frosting between the tiers to cover any spaces or smears. Add any desired decorative pieces, such as artificial flowers.

Decorating the cake

Now that you've baked your cakes and prepared your buttercream, it's time to start decorating! Here's a step-by-step guide to help you create a beautiful buttercream wedding cake:

Step 1: Prepare Your Workstation

Before you begin decorating, gather all the tools and ingredients you'll need. This includes your baked and cooled cake layers, buttercream frosting, cake boards, a turntable, offset spatulas, a bench scraper, piping bags, and any desired decorations such as fresh flowers or berries.

Step 2: Level and Fill Your Cakes

Place one of your cake layers on a cake board. Using a large serrated knife or a cake leveller, carefully trim the top of the cake to create a flat surface. This step ensures that your cake will have a straight and stable foundation.

Spread a generous amount of buttercream on top of the trimmed cake layer. You can also add other fillings, such as lemon curd or raspberry jam, to complement the buttercream. Place another cake layer on top, and repeat this process until you have filled and stacked all your cake layers.

Step 3: Crumb Coat Your Cake

The crumb coat is a thin layer of frosting applied to the entire cake to lock in crumbs and create a smooth base for the final coat of frosting. Use an offset spatula to gently spread a thin layer of buttercream over the top and sides of your stacked cake. Once you're happy with the coverage, place the cake in the refrigerator for about 30 minutes to set the crumb coat.

Step 4: Apply the Final Coat of Buttercream

Remove the cake from the refrigerator and apply the final coat of buttercream. Use an offset spatula or a bench scraper to smooth out the frosting and create a flawless finish. For a rustic or textured look, use a small icing spatula to create ruffles or waves in the buttercream as you turn the turntable.

Step 5: Add Dowels for Support

If you're creating a tiered cake, it's important to add internal supports to hold the weight of the upper tiers. Measure the height of your bottom cake and cut four cake dowels to match. Insert the dowels into the cake, spacing them evenly apart to form the corners of a square. The dowels should touch the bottom cake board for added stability.

Step 6: Stack the Tiers

Carefully place the smaller tier on top of the larger one, positioning it in the centre. You can pipe dots of buttercream between the tiers to cover any gaps or imperfections. Repeat the process if you're adding additional tiers.

Step 7: Pipe Borders and Add Final Touches

Use a piping bag to pipe borders or decorative details around the base of each tier. You can also add fresh flowers, berries, or other decorations to enhance the beauty of your wedding cake. Get creative and make it your own!

Step 8: Chill and Transport

Once you've finished decorating your wedding cake, it's important to chill it for a few hours to let the buttercream set completely. This will help the cake hold its shape and make it easier to transport. Carefully package the cake and transport it to the wedding venue, ensuring it remains cool and stable during transit.

Your buttercream wedding cake is now ready to be enjoyed by the happy couple and their guests! Remember to store any leftover cake in the refrigerator and enjoy it within a few days.

Making ahead and storing

The cake layers can be baked, cooled, and covered tightly at room temperature overnight. Covering the cake layers will ensure they remain fresh and moist. If you want to make the cake even further in advance, you can also freeze the cake layers. First, let the layers cool completely, then wrap them tightly in two layers of plastic wrap and one layer of aluminium foil. The cake layers can be frozen for up to 2-3 months. When you're ready to use them, simply thaw them overnight in the refrigerator.

Likewise, the frosting can be made ahead of time and stored in the refrigerator overnight. However, you may need to adjust the consistency of the frosting before using it. Let the frosting sit at room temperature for about 20 minutes to slightly soften, and feel free to add a tablespoon of milk or heavy cream to help soften it further. If the frosting is particularly solid, you can also beat it in a mixer for 1-2 minutes.

Once the cake has been assembled and frosted, it is best enjoyed within 3 days. Refrigerate the cake until ready to serve. After a few hours, the frosting will "set", and you can then cover the cake lightly with plastic wrap until it's time to display and serve.

Frequently asked questions