Create A Magical Lantern Wedding Cake

A wedding cake is a centrepiece at any wedding, and a lantern wedding cake is a unique and beautiful twist on a classic. This guide will take you through how to make a lantern wedding cake, from the baking to the decorating, so you can create a stunning dessert for your big day.

Choosing a lantern style

Lantern wedding cakes are a unique and beautiful choice for a wedding. Here are some tips for choosing the perfect lantern style for your cake:

Choose a style that fits your wedding theme

Lantern wedding cakes can be tailored to fit any wedding theme, whether it's a rustic, elegant, or whimsical affair. For example, if you're having a rustic wedding, you could choose a lantern style with a wooden base and simple white cake. Or, if you're going for a more elegant look, you could opt for a crystal or glass lantern with intricate cake details.

Consider the size of the lantern

The size of the lantern will depend on the number of guests you're expecting and the overall size of your wedding cake. If you're having a small, intimate wedding, a single-tier cake with a small lantern on top may be sufficient. For larger weddings, consider a multi-tiered cake with a larger lantern as the focal point.

Select an appropriate colour scheme

The colour of your lantern wedding cake can be chosen to match your wedding colours or theme. For example, if you're having a winter wedding, you might choose a lantern in a icy blue or silver hue. Or, if you're going for a more natural look, opt for a lantern in a wood tone with greenery accents.

Decide on the type of lighting

The lighting inside your lantern will create a romantic ambiance and set the mood for your wedding. You can choose between real candles or battery-operated lights. Real candles will give off a warm, soft glow, while battery-operated lights can be a safer option and come in a variety of colours.

Think about additional decorations

You can further customise your lantern wedding cake by adding decorations such as flowers, greenery, or other personal touches. For example, you could wrap the lantern in a garland of flowers that match your bridal bouquet or add a personalised cake topper.

Choose the right cake flavour

Finally, don't forget to choose a cake flavour that you and your guests will love! Popular options include classic vanilla, chocolate, or a flavour that ties into your wedding theme, such as a citrus cake for a summer wedding.

Making the lantern structure

Materials:

• Wood dowels in varying thicknesses (3/4" and 1" square dowels are commonly used)
• Lumber for the base (a 1x10 board cut at 9 1/2" is typical for the square base)
• Glass hurricane or vase for the candle
• Pillar candle
• Stain or paint for finishing the wood (optional)
• Nails or wood glue for assembly

Cut List:

The cut list will depend on the size and style of lantern you choose to make. Jaime Costiglio provides free plans for four sizes of wood lanterns on her website. The cut list includes the following pieces:

• Dowels cut to size for the lantern sides
• Base cut to size
• Optional: additional decorative pieces such as a handle or hanging hardware

Assembly:

• Prepare your work area and gather your supplies. You will need a pneumatic nail gun or finish nailer, clamps, and wood glue if using.
• Cut your wood pieces to size according to your chosen plan.
• If desired, finish the wood with stain or paint. Let the finish dry completely.
• Assemble the long side rectangles first, using nails or wood glue. Let the glue dry completely if using.
• Join the side rectangles to form the lantern structure. Ensure that your nails or glue are secure.
• Add any additional decorative pieces, such as a handle or hanging hardware, if desired.
• Insert the glass hurricane or vase and pillar candle into the lantern structure.

Your lantern structure is now complete! You can make multiple lanterns in varying sizes and heights to create visual interest at your wedding. These lanterns can be used as centrepieces or hanging decorations, adding a warm and romantic glow to your special day.

Baking the cake tiers

Before you begin baking, it's essential to gather all the necessary ingredients and prepare your workspace. Make sure you have all the ingredients for both tiers, as listed in the recipe. You will also need three 9x2-inch round cake pans and three 6x2-inch round cake pans for the two tiers. Additionally, parchment paper, butter or non-stick spray, measuring cups and spoons, a handheld or stand mixer, and a large serrated knife are essential tools for this process.

Start by preheating your oven to 350°F (177°C). Grease your cake pans with butter or non-stick spray and line them with parchment paper rounds. This step is crucial, as it will ensure that your cakes release seamlessly from the pans later.

For each tier, you will need to prepare the batter separately. In a mixing bowl, whisk together the dry ingredients: cake flour, salt, baking powder, and baking soda. Set this mixture aside.

Using your handheld or stand mixer fitted with a paddle or whisk attachment, 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 occasionally to ensure even mixing.

Once the butter and sugar are well combined, it's time to add the eggs. Beat in the eggs, additional egg whites, and vanilla extract on high speed until fully incorporated. The mixture may look curdled at this stage due to the combination of liquid (eggs) and solid butter.

Next, beat in the sour cream until combined. Again, scrape down the sides and bottom of the bowl to ensure all the ingredients are thoroughly mixed.

With the mixer on low speed, slowly add the dry ingredients to the wet mixture. Continue mixing until the dry ingredients are just incorporated. Be careful not to over-mix the batter.

Finally, with the mixer still running on low speed, slowly pour in the milk and mix until combined. Give the batter a final whisk by hand to ensure there are no lumps at the bottom of the bowl.

The batter for the bottom tier (9-inch cake) will be slightly thicker than the batter for the top tier (6-inch cake). For the 9-inch cake, you should have around 8-9 cups of batter, and for the 6-inch cake, you will have about 4 cups of batter.

Pour the batter evenly into the prepared cake pans, using a scale to ensure accuracy if desired. Bake the cakes in the preheated oven, with the 9-inch cakes taking around 23-26 minutes and the 6-inch cakes taking around 18-22 minutes. To check if the cakes are done, insert a toothpick into the centre of each cake. If it comes out clean, the cakes are ready.

Allow the cakes to cool completely in the pans set on a wire cooling rack before removing them. It's essential that the cakes are completely cool before you start frosting and assembling your lantern wedding cake.

Once the cakes have cooled, use a large serrated knife to level off the tops of the cakes by slicing a thin layer from each cake. This step ensures that your cake tiers have a flat and even surface for stacking.

Now you have successfully baked and prepared your cake tiers, you can move on to making the frosting and assembling your lantern wedding cake!

Constructing the cake layers

Before you begin, it's important to have all the necessary ingredients and tools ready. For the cake layers, you will need cake flour, baking powder, baking soda, unsalted butter, granulated sugar, eggs, vanilla extract, sour cream, whole milk, and room-temperature ingredients. Additionally, you will need round cake pans in two sizes: 9-inch and 6-inch. Grease the pans with butter or non-stick spray, and line the bottoms with parchment paper rounds. This will ensure that your cakes don't stick and release seamlessly from the pans.

For the bottom tier, preheat your oven to 350°F (177°C). In a separate bowl, whisk together the cake flour, salt, 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, which should take around 3 minutes. Don't forget to scrape down the sides and up the bottom of the bowl as needed. Next, beat in the eggs, additional egg whites, and vanilla extract on high speed for about 2 minutes. The mixture will look curdled at this point due to the combination of egg liquid and solid butter. Beat in the sour cream, then scrape down the sides and up the bottom of the bowl again if needed.

With the mixer on low speed, gradually add the dry ingredients until they are just incorporated. Slowly pour in the milk while the mixer is still running on low, and be careful not to over-mix. Finish by whisking the batter by hand a few times to ensure there are no lumps at the bottom of the bowl. The batter will be slightly thick, and you should have around 8-9 cups of it.

Pour the batter evenly into your prepared cake pans, using a kitchen scale to weigh them for accuracy if desired. Bake for approximately 23-26 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cakes to cool completely in the pans, placed on a wire cooling rack. It's important that the cakes are completely cool before you start frosting and assembling them.

Repeat the above steps for the top tier, using three 6-inch round cake pans. Prepare the 6-inch cake batter in the same way as the bottom tier. You'll have about 4 cups of batter, which will be thinner than the bottom tier batter. Again, weigh the pans for accuracy if desired and bake for around 18-22 minutes, or until a toothpick inserted into the centre comes out clean. Allow the cakes to cool completely before proceeding.

Once your cakes are cooled, it's time to level them off. Using a large serrated knife, slice a thin layer off the tops of all the cakes to create a flat surface. This step ensures that your cake layers are even and stack well. You can discard the trimmed pieces or crumble them over ice cream!

Now, it's time to assemble your tiers. Place one cake layer on a 9-inch or 10-inch cake board. Using a large icing spatula, spread a scant 1 and 1/2 cups of frosting evenly on top. Repeat this process, adding the second and third cake layers, with frosting in between. Finally, spread a thin layer of frosting (about 1-1 and 1/4 cups) all over the top and sides of the entire tier. This is called a crumb coat and will help protect the outer layer of frosting from crumbs. Set the tier aside and let the crumb coat set in the refrigerator.

Repeat the assembly process for the top tier, using a 6-inch cake board. Spread a scant 3/4 cup of frosting between each layer, and use about 3/4 cup of frosting for the crumb coat. Set the top tier aside as well, allowing the crumb coat to set.

Your cake layers are now ready for further decoration and stacking! Remember to handle them with care, as they are delicate.

Decorating the cake

Now that the cake has been baked and assembled, it's time for the fun part: decorating! Here are some tips and instructions to help you create a beautiful lantern wedding cake.

Before you start decorating, it's important to prepare your workspace. Gather all the tools and ingredients you need, such as a large icing spatula, a small icing spatula, a bench scraper, piping bags, and any decorative elements like artificial flowers. You'll also want to ensure that your cake is on a sturdy surface, such as a cake turner, for easy manoeuvring.

The first step in decorating your lantern wedding cake is to create a crumb coat. This is a thin layer of frosting that helps to seal in the crumbs and create a smooth base for the final layer of frosting. Use a large icing spatula and a bench scraper to apply the crumb coat to both tiers of the cake, then refrigerate the cakes to help set the crumb coat.

Once the crumb coat is set, it's time to apply the exterior frosting. You can use the same vanilla buttercream recipe as the crumb coat, or you can experiment with different flavours and colours to create a unique look. Use a small icing spatula and run it around the cakes while spinning them on the cake turner to create a textured, ruffled effect.

After frosting both tiers, it's time to assemble the cake. Place the small tier on top of the larger one, using cake dowels to provide support. You can decorate the space between the tiers with piped dots of frosting to resemble pretty pearls.

Finally, add any decorative elements, such as artificial flowers, fresh flowers, or other embellishments that fit your wedding theme. Be sure to handle the cake gently and keep it refrigerated until it's time to serve.

Your lantern wedding cake is now complete! This elegant and rustic chic cake is sure to impress your wedding guests and make a delicious dessert for your special day.

Frequently asked questions