Crafting Rich Wedding Cakes: A Step-By-Step Guide

Making a rich cake for a wedding is a challenging but rewarding endeavour. Wedding cakes are typically rich, dense cakes that can support multiple tiers and decoration. The process requires careful planning, a well-equipped kitchen, and a dedicated baker or team of bakers. The cake should be sturdy enough to support decorations and multiple tiers, if desired, and making a test cake ahead of time is highly recommended.

The first step is to choose a recipe specifically designed for wedding cakes, as these will ensure the cake is sturdy enough and that the right amount of batter and icing is made. Recipes for wedding cakes typically include instructions for multiple tiers and yield a large amount of batter and icing. For example, a three-tier cake would require three cakes of 12, 9, and 6 in diameter, respectively, as well as a large quantity of icing.

In addition to a suitable recipe, the right tools and ingredients are essential. Basic tools include cake pans in the desired sizes, parchment paper, a large serrated knife, cardboard cake boards, a platter to serve the cake, and decorations such as fresh flowers or cake toppers.

The baking and assembly process for a wedding cake typically takes several hours and may require baking and assembling the tiers separately. It is important to allow the cakes to cool completely before assembling and decorating. The cake can then be decorated with icing, fresh flowers, or other desired toppings.

Finally, transporting the cake to the wedding venue and storing it until the event requires careful planning. A large space in the refrigerator and arrangements for safe transport are crucial to ensuring the cake arrives safely and is stored properly until it is served.

Choosing a recipe

Type of Cake:

• Fruit Cake: Fruit cakes, such as the Sri Lankan Christmas Rich Cake, are traditional options for weddings. These cakes are packed with dried fruits, nuts, and alcohol, contributing to their rich flavour and moist texture. The key to a good fruit cake is finely minced dried fruits and low baking temperatures.
• Vanilla Cake: Vanilla is a classic choice that can please a variety of guests. It serves as a versatile base for various frostings, fillings, and flavourings. You can experiment with different flavours for the tiers, such as carrot cake, red velvet cake, lemon cake, or marble cake.
• Other Flavours: If you want to explore less conventional flavours, there are numerous options available. For instance, the Colonial Williamsburg Foundation shares a rich cake recipe featuring expensive ingredients like Jordan almonds, orange flower water, and sack (a type of sherry). This cake is also doused in brandy to prevent mould and enhance its flavour.

Complexity:

Consider your baking expertise and the time you have available. Some recipes are more complex and time-consuming than others. For example, the Sri Lankan Christmas Rich Cake requires significant "stewing time" and a lengthy baking process. In contrast, simpler recipes, like a vanilla cake, may be more suitable for beginners or those with limited time.

Number of Tiers:

The number of tiers you plan to have will influence the recipe you choose. A three-tier cake, for instance, typically requires three cakes of different sizes (12", 9", and 6") and a large quantity of icing. Most recipes for tiered cakes include step-by-step schedules for baking and assembling each tier.

Dietary Restrictions:

If you or your guests have dietary restrictions, look for recipes that accommodate these needs. For example, if someone is lactose intolerant, you may need to substitute dairy products with non-dairy alternatives. Similarly, if someone is allergic to eggs, you may need to choose a recipe that doesn't rely on eggs as a binding agent, like the Sri Lankan Christmas Cake, which uses semolina instead of flour.

Personal Preferences:

Ultimately, choose a recipe that aligns with your personal preferences and the couple's tastes. Consider conducting a taste test with different recipes to determine which one you enjoy the most. You can also ask the couple for their input or incorporate their favourite flavours into the cake.

Buying ingredients and tools

To make a rich wedding cake, you will need a variety of ingredients and tools.

Ingredients:

For the cake batter, you will need sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room-temperature butter. You may also want to include additional flavourings such as lemon, orange, or coconut extract.

For the filling and frosting, you will need butter, confectioners' sugar, milk or heavy cream, and vanilla extract.

Tools:

• Mixing bowls
• Electric mixer (handheld or stand)
• Cake pans in various sizes (commonly 9-inch and 6-inch round cake pans)
• Parchment paper
• Large serrated knife
• Cardboard cake boards in various sizes
• Cake dowels
• Icing spatulas (large and small)
• Bench scraper
• Piping bag with round piping tips
• Cake stand or serving platter
• Cake turner
• Refrigerator with cleared space

Optional decorations:

• Fresh flowers
• Cake toppers
• Artificial flowers

Preparing the batter

Ingredients:

First, gather all the necessary ingredients for the batter. The exact quantities may vary depending on the recipe you are following, but here are some common ingredients:

• Flour (cake flour or all-purpose flour)
• Sugar (granulated or caster/superfine)
• Eggs (at room temperature)
• Butter (unsalted)
• Milk (full-fat)
• Baking powder
• Salt
• Vanilla extract
• Oil (vegetable or canola)

Mixing the Dry Ingredients:

In a large bowl, whisk together the flour, baking powder, and salt until they are well combined. Set this mixture aside as you prepare the other components of the batter.

Beating the Eggs and Sugar:

In a stand mixer or using a handheld electric beater, beat the eggs until they are aerated. This step is crucial for a light and fluffy cake. You can do this by beating the eggs on medium to high speed for about 30 seconds to 1 minute. Then, with the beater still running, slowly add the sugar to the eggs. Continue beating for about 7 minutes, or until the mixture becomes thick, glossy, and tripled in volume.

Adding the Dry Ingredients:

Next, gradually add the dry ingredients (flour mixture) to the egg and sugar mixture. Do this in three parts, mixing on low speed for about 5 seconds each time, just until the flour is incorporated. Be careful not to overmix at this stage.

Preparing the Milk and Butter:

In a separate heatproof jug or bowl, combine the milk and butter. Heat this mixture until the butter is completely melted. You can do this in the microwave or on the stovetop. It's important that the milk and butter mixture is hot when added to the batter.

Combining the Wet and Dry Ingredients:

Add about 1 to 2 cups of the egg batter mixture to the hot milk and butter mixture. Whisk this together vigorously until smooth. This step helps to temper the mixture and lighten the density of the hot milk. Then, with the mixer running on low speed, slowly pour the milk mixture into the remaining egg batter over about 15-20 seconds. Scrape down the sides and bottom of the bowl, then mix again on low speed for about 10 seconds, or until the batter is smooth.

Pouring the Batter into Pans:

Grease your desired number and size of cake pans with butter or non-stick spray. Line the bottoms of the pans with parchment/baking paper. Pour the batter into the prepared pans, filling them about halfway to two-thirds full. If you are making a multi-layer cake, distribute the batter evenly among the pans.

Removing Air Bubbles:

To ensure a smooth and even cake surface, you can optionally knock out large air bubbles by gently tapping the filled cake pans on the counter a few times. This will help any large air bubbles rise to the surface and burst.

Baking the Cake:

Place the cake pans in the preheated oven and bake at the temperature and for the duration specified in your recipe. For a standard 2-layer cake, the baking time is usually around 23-26 minutes at 350°F (177°C). The cake is done when a toothpick inserted into the center comes out clean.

Cooling the Cake:

Remove the cake pans from the oven and allow the cakes to cool for about 15 minutes in the pans. Then, gently turn them out onto cooling racks. If you are making a layer cake, it is recommended to cool the cakes upside down to ensure flat, neat layers. Allow the cakes to cool completely before frosting and assembling.

Baking the cake

Baking a wedding cake is a challenging but rewarding endeavour. Here are some detailed, step-by-step instructions to help you bake a rich wedding cake.

Firstly, ensure all your ingredients are at room temperature. This is important for achieving the right consistency in your batter. Next, prepare your cake pans by greasing them with butter or non-stick spray, and lining them with parchment paper. For a two-tier cake, you will need three 9-inch round cake pans and three 6-inch round cake pans, each 3 inches tall.

Preheat your oven to 350°F (177°C). The exact temperature may vary slightly depending on your recipe, so refer to your chosen recipe for the best results.

Now, it's time to make the batter. In a large mixing bowl, cream together the butter and sugar until smooth and creamy. This should take around 3 minutes with an electric mixer. Then, beat in the eggs, one at a time, and the vanilla extract. In a separate bowl, whisk together the dry ingredients, such as flour, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture, mixing until just incorporated. Finally, stir in any additional ingredients, such as sour cream or milk, and mix until the batter is smooth and lump-free.

Pour the batter into your prepared cake pans, making sure to divide it evenly between the pans. You can use a kitchen scale to ensure accuracy. Tap the pans gently on the counter to remove any air bubbles, and then place them in the preheated oven.

The baking time will depend on the size of your cakes, but for a 9-inch cake, it should take around 23-26 minutes, and for a 6-inch cake, it should take around 18-22 minutes. To check if the cakes are done, insert a toothpick into the centre of the cake. If it comes out clean, your cake is ready.

Allow the cakes to cool completely in the pans set on a wire cooling rack before removing them. It's important to let the cakes cool completely before attempting to assemble or decorate them. Once they are cool, you can level off the tops of the cakes by slicing a thin layer off to create a flat surface.

If you are making a rich fruit cake, you will need to add additional ingredients such as dried fruit, nuts, and brandy to your batter. Soak the dried fruit in brandy or rum beforehand to plump them up and intensify their flavour. You may also need to bake the fruitcake well in advance and regularly "feed" it with brandy to mature the flavours and prevent mould.

Decorating the cake

Decorating a wedding cake is a fun and creative process, but it can also be a bit daunting. Here are some tips and instructions to help you decorate a beautiful and elegant wedding cake.

Before you begin decorating, it is important to have all the necessary tools and ingredients ready. This includes the baked and cooled cake tiers, frosting or icing, cake boards, a lazy Susan (optional), piping bags and tips, fresh flowers or other decorations, and any filling you plan to use between the layers.

Start by levelling off the cakes with a large serrated knife to create a flat surface. This will ensure that your cake tiers stack evenly. If desired, you can also add a thin layer of filling between the layers of each tier.

Next, create a crumb coat on both tiers. This is a thin layer of frosting that helps to seal in any crumbs and create a smooth surface for the final layer of frosting. Use a large icing spatula and a bench scraper to apply the crumb coat, then refrigerate the cakes to set the frosting.

Once the crumb coat is set, you can apply the final layer of frosting. For a simple and elegant look, use a small icing spatula to create a textured, ruffled effect by running the spatula around the cake while spinning it on a cake turner.

If you are stacking the tiers, it is important to use cake dowels for support. Measure and cut the dowels to match the height of the bottom cake tier, and insert four dowels into the cake, spacing them evenly apart. Place a cake board on top of the dowels for added support, then carefully place the smaller tier on top.

You can decorate the space between the tiers by piping dots of frosting or adding fresh flowers or other decorative elements. To finish, add any desired toppings or decorations to the top of the cake.

Remember to clear a large space in the refrigerator for storing the cake and arrange for safe transportation to the wedding venue.

Frequently asked questions