Creating Dreamy Demo Wedding Cakes: A Step-By-Step Guide

Making a wedding cake is a challenging but rewarding task. It requires careful planning, time management, and a range of equipment and ingredients. Wedding cakes can be single or multi-tiered, with various flavours and decorations. Bakers should consider the number of guests when planning the size of the cake and allow for generous slices.

Bakers should also be mindful of the time and effort required to create a wedding cake, especially when making it for the first time. It is essential to choose the right recipe, gather all the necessary tools, and plan the baking and assembly process carefully.

Transporting the cake to the wedding venue is another crucial aspect to consider. Bakers should package the cake securely and plan for safe transportation to ensure the cake arrives intact and fresh.

Choosing a cake flavour

Choosing a flavour for your wedding cake can be challenging, but it's an important part of the wedding and should reflect the couple's tastes and preferences. Here are some tips to help you choose the perfect flavour for your demo wedding cake:

Consider the Season

The time of year can influence your wedding cake flavour. Lighter and more refreshing flavours like lemon or strawberry shortcake are popular choices for summer weddings, while richer options such as spice cake or chocolate flavours are better suited for winter.

Think About Your Favourite Flavours

It's your special day, so choose flavours that you and your partner love! Whether it's a classic like vanilla buttercream or something more unique like hazelnut or Italian cake, go with what you enjoy. If you can't decide on just one flavour, consider having a different flavour for each tier or even a groom's cake with alternative flavours.

Match Your Wedding Theme

The cake's flavour and design should complement your wedding theme. For example, if you're having a pastel-coloured aesthetic, a black velvet cake might not be the best choice. However, if it's your favourite flavour, you can still make it work!

Be Creative with Frosting and Fillings

Don't forget that your wedding cake can have multiple flavours beyond the cake itself. Buttercream, ganache, cream cheese, fondant, and fresh fruit are just a few options to enhance your cake's flavour and texture. You can even add extracts to your frosting, such as almond, lemon, or coconut.

Consider Your Guests

While it's impossible to please everyone's taste preferences, consider any allergies or dietary restrictions your guests may have. You may also want to choose a flavour that is a nod to your family heritage or cultural background. For example, a Middle Eastern-inspired cake could include pistachio, figs, and sesame, while an Indian-inspired cake could feature coconut and mango.

Sample and Experiment

Schedule consultations and tastings with different bakers to find the perfect flavour for your wedding cake. Be open to trying new flavours and combinations, as you might be surprised by what you like. If you're unsure, ask the baker for recommendations, as they have experience creating cakes that appeal to a wide range of tastes.

Making a single-tier cake

Planning and Preparation:

Before you start baking, it is important to have a plan and gather all the necessary ingredients and tools. Decide on the flavour and style of your cake, taking into account the overall theme of your wedding. Consider the number of guests you need to serve and plan accordingly. Ensure you have access to a suitable oven and all the required equipment.

Baking the Cake:

Preheat your oven and prepare your cake pan. Line the pan with parchment paper and grease it with butter or non-stick spray. Follow your chosen recipe carefully, measuring and mixing the ingredients as instructed. Pour the batter into the prepared pan and bake according to the recipe's guidelines. Allow the cake to cool completely before decorating and assembling.

Decorating and Assembly:

Level off the cake by using a large serrated knife to slice a thin, flat layer from the top. You can then add a crumb coat, a thin layer of frosting that will catch any crumbs and protect the outer layer of frosting. Refrigerate the cake to help set the crumb coat. For a simple design, you can frost the entire cake with buttercream or a similar frosting. For a naked or semi-naked cake, apply a thin layer of frosting and scrape some off to create a rustic look.

Adding Final Touches:

Decorate your single-tier cake with fresh flowers, greenery, macarons, or other adornments. You can also add a cake topper with a fun message or your initials. Consider adding a cake stand or raising the cake on a stand to give it more height and elegance.

Transport and Display:

Plan how you will transport your cake to the venue, ensuring you have a secure box or container to keep it stable. Display your single-tier cake on a cake stand or as part of a dessert table, surrounded by cupcakes or other treats.

Making a single-tier wedding cake can be a rewarding project, allowing you to express your creativity and add a personal touch to your special day.

Using fondant

Fondant is an edible dough that can be used to cover cakes and make decorations. It is pliable, similar to the texture and consistency of play dough, which makes it easy to work with and shape.

• Fondant works best on stainless steel, but almost any hard, flat surface will do with the help of a fondant mat, a self-healing mat, or even a basic Silpat mat.
• Dust your work surface and fondant roller with confectioners' sugar or cornstarch to stop fondant from sticking to your counter.
• A cake should be covered with a thickness of about 1/8 inches.
• Most standard mixers like Bosch and KitchenAid have a dough hook accessory, which is a life saver when making fondant!
• When the fondant is ready to knead and colour, be sure to keep your hands and all surfaces lightly covered with shortening.
• Use an adjustable long rolling pin or dough roller to roll fondant.
• Cover your cake with a thin layer of buttercream frosting (to help the fondant stick to the cake) before applying fondant.
• Fondant can be made ahead and stored for later use. However, it will dry out, so it is important to keep it in an airtight container.

Ingredients:

• 16 oz marshmallows
• 32 oz powdered sugar
• 4 tbsp water
• 1 tsp shortening

Instructions:

• Put marshmallows, water, and shortening in a glass microwavable bowl.
• Microwave for 20 seconds, then stir. Repeat this process 4 times.
• Pour the mixture into a mixer and mix well using the dough attachment.
• Add in powdered sugar a cup at a time. Mix until the shine is completely gone. You may not need to use all the sugar, just keep adding until it has the consistency of play dough. The final result should not be sticky to the touch.
• When the fondant becomes too stiff to mix in the mixer, pull the fondant out and knead it on the counter, adding more sugar if needed.
• Knead in food colouring, if desired.
• Roll the fondant out to place on a cake, cupcakes, or to create something amazing! When working with fondant, keep all surfaces and hands lightly covered in shortening to prevent sticking.

Making sugar flowers

Sugar flowers are a great way to add a touch of elegance and romance to your wedding cake. Here's a step-by-step guide on how to make them:

Materials:

• Sugar paste or gum paste
• Rolling pin
• Flower cutters or plungers
• Veining tool
• Ball tool
• Foam pad
• Edible glue or water
• Paintbrush
• Wire and tape (optional)

Instructions:

• Roll out the sugar paste or gum paste to your desired thickness. If you're making a wired flower, cut a piece of wire and tape it to the end of your sugar paste.
• Use flower cutters or plungers to cut out petal shapes. You can find these online or at craft stores.
• Place the petals on a foam pad and use a veining tool to thin the edges and create vein details.
• Use a ball tool to thin and frill the petals, giving them a more natural look.
• Shape the petals by hand to give them some dimension. You can also use a veining tool to add more detail.
• Attach the petals together using edible glue or water and a paintbrush. Start with the outermost petals and work your way in.
• For wired flowers, wrap the wires together with tape to create a stem.
• Dust the flowers with edible lustre powder or paint them with food colouring to add some colour.
• Allow the flowers to dry completely before placing them on your cake.

Tips:

• Practice makes perfect! Sugar flowers can be tricky, so don't be discouraged if your first attempt doesn't turn out perfectly.
• When attaching petals, make sure to only apply a small amount of glue or water to avoid making a mess.
• If you're short on time, consider purchasing pre-made sugar flowers from specialty baking stores or online.

Assembling the cake

Before assembling the cake, you will need to prepare the tiers. Each tier should be covered in a layer of fondant or marzipan. If you are making a sponge cake, you will also need to cut the cake into layers, fill it with buttercream, ganache, jam, or curd, and stack the layers.

To assemble the cake, you will need to insert dowels into the bottom tier to support the weight of the top tier. For a three-tier cake, you will need to insert five dowels into the bottom tier, one in the middle, and four arranged in a cross around the centre. Mark where the dowels protrude from the icing, then remove them from the cake and trim them down to size. Reinsert the dowels and check that the surface is level by placing a board or piece of card on top. If it wobbles, you may need to trim or sand down one of the dowels.

Once the dowels are in place, you can stack the cake by placing the top tier(s) on top of the bottom tier. If you are using fresh flowers or other decorations, you can insert them into the cake using a posy pick. You can also pipe frosting or add other decorations around the base of each tier to cover any gaps or smears.

If you are transporting the cake to another venue, it is best to separate the tiers and place each tier in a cake box with plenty of tissue paper for cushioning. Restack the cake once you arrive at the venue, using royal icing between the tiers to keep the structure secure.

Frequently asked questions