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

A cushion wedding cake is a two-tiered cake, with the bottom tier being denser than the top tier for extra support. The cake is made with vanilla buttercream instead of fondant and is decorated with a textured ruffled exterior. This cake is perfect for a small wedding of 30-35 people or a larger wedding with other dessert options.

Prepare the cake pans

To prepare the cake pans for a cushion wedding cake, you will need three 9x2-inch round cake pans and three 6x2-inch round cake pans. You will also need cake boards (one 6-inch and one 9 or 10-inch), cake dowels, and parchment paper.

First, line your round pans with parchment paper rounds. To do this, lightly spray the bottoms and sides of each pan with nonstick spray or grease them with butter. Then, add a parchment paper round, and grease the parchment paper round as well. You can make your own parchment paper rounds by tracing the bottom of your cake pan onto regular parchment paper and cutting it out.

Next, prepare your cake batter. This recipe uses one 9-inch 3-layer cake and one 6-inch 3-layer cake, so you will need to bake the cakes in batches unless you have extra ovens or oven space. The 9-inch cake requires 8-9 cups of batter, and the 6-inch cake requires 4 cups of batter.

Once your batter is ready, pour it evenly into the prepared cake pans. Weigh the pans to ensure accuracy, if desired.

Finally, bake the cakes according to the recipe instructions. The bake time will depend on the size of the cake pans, but for the 9-inch pans, bake for around 23-26 minutes, and for the 6-inch pans, bake for around 18-22 minutes. To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, the cake is done.

Allow the cakes to cool completely in the pans set on a wire cooling rack before removing them from the pans.

Make the cake batter

Making the batter for a cushion wedding cake is a straightforward process, but it does require careful measuring and mixing. Here is a step-by-step guide to making the batter:

Ingredients:

First, gather all the ingredients. For a simple, elegant, and rustic wedding cake, you will need the following:

• Sugar
• Cake flour
• Eggs
• Extra egg whites
• Sour cream
• Whole milk
• Room temperature butter
• Baking powder
• Baking soda

Mixing the Ingredients:

Next, it is time to mix the ingredients. Here are the steps to follow:

• Preheat your oven to 350°F (177°C). This is an important step to ensure your oven is at the right temperature for baking.
• Prepare your cake pans. Grease three 9x2-inch round cake pans and three 6x2-inch round cake pans with non-stick spray or butter. Line the pans with parchment paper rounds for easy release.
• In a large mixing bowl, whisk together the cake flour, baking powder, and baking soda. Set this dry mixture aside.
• Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy. This step is crucial for incorporating air into the batter and creating a light and fluffy texture. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
• Beat in the eggs and extra egg whites on high speed until combined. The mixture may look curdled at this point due to the combination of liquid and solid ingredients.
• Beat in the sour cream, followed by the vanilla extract, if using. Again, scrape down the sides and bottom of the bowl to ensure all the ingredients are well combined.
• With the mixer on low speed, slowly add the dry ingredients to the wet ingredients until just incorporated. Be careful not to over-mix at this stage.
• With the mixer still running on low, gradually pour in the milk and mix until combined. Do not over-mix the batter. You can finish mixing by hand with a whisk to ensure there are no lumps at the bottom of the bowl.

Baking the Cake:

Now that your batter is ready, it's time to bake your cake:

• Pour the batter into your prepared cake pans. For accuracy, you can weigh the pans to ensure an even distribution of batter.
• Bake the cakes in the preheated oven. The baking time will depend on the size of your pans. For the 9-inch cakes, bake for around 23-26 minutes, and for the 6-inch cakes, bake for about 18-22 minutes. 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. This step is crucial, as it allows the cakes to set and prevents them from collapsing.

Your cushion wedding cake batter is now ready! Remember to follow the specific measurements and instructions provided by your chosen recipe for the best results.

Bake the cakes

To make a cushion wedding cake, you'll need to bake two tiers of cake. The bottom tier is a 9-inch cake, and the top tier is a 6-inch cake. Both tiers use the same ingredients and have a special role, so it is not recommended to make any substitutions.

For the bottom tier, you will need:

• Sugar
• Cake flour
• Eggs
• Extra egg whites
• Sour cream
• Whole milk
• Room temperature butter
• Baking powder
• Baking soda

For the top tier, you will need:

• Sugar
• Cake flour
• One large egg
• One additional egg white
• Room temperature butter
• Sour cream
• Whole milk
• Baking powder
• Baking soda

You will also need parchment paper, round cake pans, and a cake board for each tier.

• Preheat your oven to 350°F (177°C).
• Grease three 9x2-inch round cake pans and three 6x2-inch round cake pans with butter or non-stick spray.
• Line the pans with parchment paper rounds and grease the parchment paper.
• Whisk together the dry ingredients (cake flour, baking powder, and baking soda) for each tier separately.
• Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy, around 3 minutes.
• Scrape down the sides and bottom of the bowl as needed.
• Beat in the eggs and vanilla extract on high speed for about 2 minutes. The mixture will look curdled due to the egg liquid and solid butter combining.
• Beat in the sour cream, then slowly add the dry ingredients with the mixer on low speed until just incorporated.
• With the mixer still running on low, gradually pour in the milk until combined. Do not over-mix.
• Whisk the batter by hand a few times to ensure there are no lumps at the bottom of the bowl.
• For the bottom tier, you should have around 8-9 cups of batter. Pour the batter evenly into the three 9-inch cake pans.
• For the top tier, you should have about 4 cups of batter. Pour the batter evenly into the three 6-inch cake pans.
• Weigh the pans to ensure accuracy, if desired.
• Bake the cakes. For the bottom tier, bake for around 23-26 minutes, or until a toothpick inserted into the centre comes out clean. For the top tier, bake for approximately 18-22 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cakes to cool completely in the pans on a wire cooling rack before assembling and decorating.

Make the frosting

Making the frosting is a crucial step in creating a cushion wedding cake. Here is a detailed guide to achieving the perfect frosting for your cake:

Types of Frosting

There are many types of frosting that you can use for a cushion wedding cake. Buttercream, a combination of sugar and butter, is a popular choice for wedding cakes as it can be used for both filling and decorating. It can be coloured or flavoured and is ideal for hand-piping designs. Fondant, on the other hand, is a sweet icing made from sugar, corn syrup, and gelatin. It is rolled out flat and draped over the cake, creating a smooth finish that is perfect for sugar flowers or painted designs.

Making Buttercream Frosting

To make buttercream frosting, you will need unsalted butter, softened to room temperature, confectioners' sugar, milk or heavy cream, and vanilla extract. Using a handheld or stand mixer, beat the butter on medium speed until creamy. Then, add the confectioners' sugar, milk, vanilla extract, and a pinch of salt with the mixer running on low speed. Increase the speed to high and beat for about 2 minutes. Adjust the consistency by adding more sugar or milk as needed.

Making Fondant Frosting

Fondant frosting is made from sugar, corn syrup, and gelatin. It is important to work quickly as fondant hardens when exposed to air. Roll out the fondant flat, ensuring it is large enough to cover your cake. Drape the fondant over your cake, smoothing it with your hands or a rolling pin to create a seamless finish. If air bubbles form, pop them with a pin and smooth the fondant again.

Colouring and Flavouring Frosting

To colour your frosting, use gel or paste food colouring in your desired shade. Add a small amount to your frosting and mix until you achieve the desired colour. For flavouring, you can add extracts such as almond, lemon, orange, or coconut. Start with a small amount, around 1 teaspoon, and adjust to your taste preferences.

Frosting Techniques

There are several techniques you can use to frost your cushion wedding cake. One popular method is the crumb coat, where a thin layer of frosting is applied to the cake to protect the outer layer from crumbs. After the crumb coat, you can apply the exterior frosting layer. Use a bench scraper or a large icing spatula to achieve a smooth finish. For a textured look, use a small icing spatula and run it around the cake while spinning, creating beautiful ruffles.

Storing and Transporting Frosted Cakes

It is important to store frosted cakes properly to ensure they stay fresh and maintain their appearance. Refrigerate the cakes to help set the frosting, and cover them lightly with plastic wrap after a few hours to prevent the frosting from drying out. When transporting the cakes, use cake rounds and bakery boxes or large tupperware to keep them stable and protected.

Assemble and decorate the cake

Once you've baked your cake tiers, it's time to assemble and decorate your cushion wedding cake. Here's a step-by-step guide:

Prepare the Cake Tiers:

Before you begin assembling, ensure your cakes are completely cooled. Using a large serrated knife, level off the tops of the cakes by slicing off a thin layer to create a flat surface. This will ensure your cake tiers stack evenly.

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 protect the outer layer of frosting from catching any crumbs. To create a crumb coat, use a large icing spatula to spread a thin layer of frosting (about 1-1.25 cups on the top and sides of each tier. Refrigerate the cakes to help set the crumb coat.

Prepare the Cake Dowels:

Cake dowels are essential for providing support to your cake structure. Measure the height of the bottom cake tier and cut the dowels to match. You'll need four dowels, spaced about 2 inches apart, to form the four corners of a square within the cake. Insert the dowels into the bottom tier, pushing them straight down until they touch the cake board.

Stack the Cake Tiers:

Carefully place the smaller tier on top of the larger tier. To hide any imperfections or smears between the tiers, pipe frosting around the bottom of the smaller tier. You can also pipe dots of frosting between the tiers to resemble pretty pearls.

Final Decorations:

Now it's time to add the final touches to your cushion wedding cake. You can decorate with fresh flowers, sugar flowers, greenery, or other embellishments. Consider adding a cake topper, such as classic monogram letters or romantic phrases. Once you're happy with the decorations, your cushion wedding cake is ready to be served!

Frequently asked questions