Creating A Vintage Wedding Cake: A Traditional Guide

Wedding cakes have evolved over the years, but there's something about an old-fashioned wedding cake that still holds a special place in many hearts. Whether it's the intricate piping, the vintage toppers, or the nostalgic flavours, these cakes are a delightful treat for both the eyes and the taste buds.

Old-fashioned wedding cakes often feature white icing and simple foliage, with a focus on the cake topper. They are usually vanilla-flavoured, but can also be flavoured with almond, lemon, or orange extracts. The cakes are typically layered and frosted with white buttercream or fondant, and may be decorated with edible flowers, piping, or fondant designs to match the wedding theme.

If you're looking to create an old-fashioned wedding cake, you can find various recipes and inspiration online, ranging from single-tier to towering confections, with intricate sugar craft details, fresh flowers, and more. So, get your creative juices flowing and bake a delicious treat that will be remembered for years to come!

Choosing the right ingredients for a white cake

The key to making a white cake is to use ingredients that are as white as possible. This is because, historically, white cakes were a symbol of wealth, as only the rich could afford white sugar and flour.

When choosing your ingredients, opt for clear vanilla extract over regular vanilla extract, as the caramel colouring in the latter will affect the colour of your cake. If you want to enhance the nuttiness of your cake, you can also use almond extract, but be aware that this is quite a potent flavour, so you will only need to use a small amount.

You should also choose a butter that does not have any artificial dyes in it, as some companies dye their butter to make it appear more yellow. Vegetable oil is also preferable to other types of oil, as it is both mild in flavour and colourless.

When it comes to the flour, you will want to use a high-quality, white cake flour. If you are unable to find cake flour, all-purpose flour is a good alternative, as it is the most versatile type of flour.

Finally, for a truly white cake, you will need to use only egg whites, as the yolks will make your cake a darker colour.

How to make Italian meringue buttercream

To make Italian meringue buttercream, you will need the following ingredients:

• Egg whites (fresh, not boxed)
• Sugar (granulated)
• Butter (unsalted, softened, at room temperature)
• Cream of tartar
• Salt
• Vanilla extract

You will also need a stand mixer, a medium pot, a whisk attachment, and a candy thermometer.

Step 1: Prepare your ingredients and tools:

Ensure that you have all the ingredients measured out and ready to go. This step is critical for the success of the recipe. Also, make sure your mixing bowl and pot are clean and free of any residual fat, as this can affect the meringue's ability to whip up properly.

Step 2: Make the Italian meringue:

• Mix half of the sugar with water in a medium saucepan over medium heat, stirring until the sugar dissolves.
• When the pan heats up, brush around the sides of the pot with a clean, water-dipped pastry brush to dissolve any sugar crystals.
• When the sugar syrup starts to bubble, begin whipping the egg whites in the bowl of a stand mixer fitted with the whisk attachment. You can add a pinch of salt and/or cream of tartar for stability.
• When the eggs become frothy, slowly add the reserved sugar while whipping constantly on medium-high speed.
• Continue whipping the egg whites until they form stiff peaks. Ideally, the meringue should reach stiff peaks at the same time the sugar syrup reaches 235°F (113°C).
• If your egg whites are whipping too fast, reduce the mixer speed, and adjust the heat on the sugar syrup as needed.
• To test the syrup, you can use a candy thermometer, or the old-fashioned way: take a bit of syrup on a spoon and dip it into ice water. If the sugar dissolves, it's not ready; if it forms a malleable ball, it's ready!
• Turn the mixer to high speed and slowly pour the sugar syrup down the side of the bowl, being careful not to hit the whisk. Pour it in one solid stream to avoid losing any sugar.

Step 3: Finish the buttercream:

• Keep whipping the Italian meringue on high speed until it forms stiff peaks and the bottom of the bowl feels barely warm.
• Switch to the paddle attachment and begin adding the butter a piece at a time, ensuring it is still a little cool but not cold.
• Continue beating the mixture on medium-high speed until the buttercream is smooth and there are no remaining pieces of butter.
• Add the salt and vanilla extract, and beat until the mixture reaches a silky consistency.

Pro Tips:

• Eggs are easier to separate when cold, but egg whites whip up better when closer to room temperature. Separate them in advance if possible, and let the egg whites sit to improve their elasticity.
• Ensure your bowl and equipment are clean and dry. Even a small amount of egg yolk or grease can prevent your meringue from setting up properly.
• Monitor the temperature of your sugar syrup closely. If it gets too hot, it can be unpleasant and unsafe.
• Use a medium pot, as the sugar mixture will bubble and overflow from a small pot.

Baking and layering the cake

Baking and layering a wedding cake is a delicate process that requires careful preparation and attention to detail. Here is a step-by-step guide to achieving a beautiful and delicious old-fashioned wedding cake:

Baking the Cake:

• Preheat your oven to the recommended temperature, usually around 350°F (180°C).
• Grease and flour your cake pans. For a traditional wedding cake, you'll need at least two or three layers, so prepare two or three round cake pans with a diameter of 8 or 9 inches (23 cm).
• In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter and creating a light and airy cake.
• Sift and combine the dry ingredients, including flour, baking powder, and salt, in a separate bowl.
• Add the dry ingredients to the creamed mixture, alternating with a liquid such as milk or buttermilk. Begin and end with the dry ingredients, and mix until just combined.
• Add flavour extracts such as vanilla and almond extract to enhance the taste of the cake.
• In a separate bowl, beat the egg whites until stiff peaks form. This step will add structure and stability to the cake while keeping it light and airy.
• Fold the whipped egg whites into the batter gently but thoroughly.
• Divide the batter evenly among the prepared cake pans, smoothing the tops with a spatula.
• Bake the cakes according to the recipe instructions. The baking time will depend on the size and number of layers, but it typically ranges from 25 to 40 minutes. Check for doneness by inserting a toothpick into the centre of the cake; if it comes out clean, the cake is done.
• Allow the cakes to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Layering the Cake:

• Once the cakes have cooled completely, you can begin layering them. For a more professional finish, you may want to torte each layer horizontally to create thinner layers and add extra depth and flavour to the cake.
• Place one layer of cake on a serving plate or cake stand.
• Spread a layer of frosting or filling evenly over the top of the first layer. You can use a variety of fillings, such as Italian meringue buttercream, cream cheese frosting, or even a ricotta filling.
• Repeat the process with the remaining layers, finishing with a layer of frosting on top.
• Use the remaining frosting to cover the sides of the cake, creating a smooth finish. You can use a spatula or a bench scraper for this step.
• For a more intricate design, consider using piping tips to create swirls or other decorative patterns on the cake.
• Chill the cake for about 15 minutes to set the frosting before serving.

Decorating the cake

Frosting

A thin layer of frosting, known as a crumb coat, is applied first to seal in any crumbs. The cake is then chilled for about 15 minutes before the final layer of frosting is applied. An offset spatula or bench scraper can be used to smooth out the frosting for a clean finish.

Piping

Piping is a great way to add intricate details and designs to your cake. Using different piping tips, you can create swirls, borders, and other decorations. You can pipe with frosting, buttercream, or even whipped cream.

Edible Flowers and Foliage

Adding edible flowers, such as chamomile blooms or delicate sprigs of greenery, is a lovely way to bring a touch of nature to your cake. Sugar paste flowers are another option for a more intricate floral design.

Fondant

Fondant can be used to create a smooth, elegant finish on your cake. It can be coloured and flavoured to suit your preference and can be used to cover the entire cake or as decorations on top.

Cake Toppers

Vintage cake toppers, such as heirloom pieces or those inspired by retro designs, can be a beautiful addition to your wedding cake. You can also use fresh or sugar paste berries, or even a wreath, to top off your creation.

Layering and Shapes

Consider cutting your cake into fun shapes like squares or triangles and serving them with various toppings and sauces. You can also create mini layer cakes or cake push pops for a unique and portable dessert option.

Colours

While a white cake is traditional, you can add colour to your frosting or fondant using gel food colouring. This allows you to match your cake to your wedding colours or theme.

Flavours

In addition to the standard vanilla, you can experiment with different extracts and ingredients to flavour your cake and frosting. Lemon, burnt orange, almond, or lemon are just a few options to consider.

Remember, the key to decorating an old-fashioned wedding cake is to have fun and let your personality shine through. Get creative and don't be afraid to try something new!

Storing and serving the cake

Storing and serving an old-fashioned wedding cake is a crucial part of the cake-making process. Here are some detailed instructions to ensure your cake stays fresh and delicious:

Storing the Cake:

Before assembling and decorating the cake, you can bake the cake layers in advance. Allow them to cool completely, then wrap them tightly in plastic wrap. The cake layers can be stored at room temperature for up to 2-3 days or frozen for later use. If freezing, wrap each layer securely in plastic wrap, then foil, and store in an airtight container in the coldest part of your freezer. Frozen layers can be thawed overnight in the refrigerator before assembly and frosting.

Assembling and Decorating the Cake:

When you're ready to assemble the cake, first level the layers. Use a long serrated knife or a cake leveller to carefully create even layers. Then, spread a layer of frosting or filling on one layer, and stack the next layer on top. Repeat this process until all layers are stacked. Finally, use the remaining frosting to cover the sides and top of the cake, creating a smooth finish. If desired, add additional decorations like piping, fondant, or edible flowers.

Storing the Decorated Cake:

For best results, refrigerate the assembled and decorated cake for at least 1-2 hours before serving. This helps set the frosting and makes it easier to slice. Leftover cake can be stored in an airtight container in the refrigerator for up to 3-4 days. Allow it to come to room temperature before serving for the best taste and texture.

Serving the Cake:

When ready to serve, remove the cake from the refrigerator and let it come to room temperature. Using a sharp knife, cut the cake into slices, wiping the knife clean between cuts to ensure neat slices. Arrange the slices on plates or a platter, and serve!

Frequently asked questions