The Ultimate Wedding Cake Recipe: Baking Bliss

A wedding cake is a dessert that should not only taste great but also look stunning. There are many recipes for wedding cakes, from vanilla to chocolate, and carrot to red velvet. Some recipes are more complex than others, but all require careful preparation and attention to detail. Whether you're a professional baker or a home cook, creating a wedding cake is a fun and rewarding experience.

Choosing the right ingredients

Flour

The type of flour you use can impact the texture and structure of your cake. Cake flour, which is finer and has a lower protein content than all-purpose flour, is often preferred for wedding cakes as it produces a softer, more delicate crumb. It is important to measure flour accurately, as too much flour can result in a dry, dense cake. Some recipes may also call for sifting the flour to remove lumps and ensure a lighter texture.

Sugar

Sugar not only sweetens the cake but also affects its texture and moisture retention. Granulated sugar is commonly used in wedding cake recipes, but you can also experiment with other types of sugar, such as caster sugar or superfine sugar, which have a finer texture and dissolve more easily.

Eggs

Eggs play multiple roles in a wedding cake recipe. They provide structure, moisture, and leavening. For a light and airy cake, it is essential to beat the eggs properly, incorporating enough air into the batter. Some recipes may call for separating the eggs, using only the whites to maintain the white colour of the cake.

Butter

Unsalted butter is the preferred choice for wedding cakes, as it allows you to control the amount of salt in the recipe. Butter contributes to the rich, creamy texture of the cake and is often used in combination with other fats like shortening or oil.

Milk

Whole milk is commonly used in wedding cake recipes to add richness and moisture to the cake. However, alternatives such as buttermilk or sour cream can also be used, providing a slight tang and contributing to a denser, more stable cake.

Flavourings

Vanilla extract is a classic choice for wedding cakes, adding warmth and depth of flavour. Almond extract is another popular option, either on its own or in combination with vanilla. Fresh citrus zests, such as lemon or orange, can also be added for a subtle fruity note.

Frosting

Buttercream frosting is a popular choice for wedding cakes, and you can opt for a store-bought option or make your own. When making your own frosting, you can customise the flavour by adding extracts, zests, or other flavourings. It is important to have enough frosting to generously fill and decorate your cake, creating a smooth finish.

Remember, the quality of your ingredients can significantly impact the final result, so choose fresh, high-quality ingredients whenever possible. Happy baking!

Preparing the batter

Firstly, gather all the necessary ingredients, including flour, sugar, baking powder, salt, butter, vanilla extract, eggs, and milk. The specific quantities of each ingredient will depend on the recipe you are following and the size of your cake.

Next, you'll want to sift together the dry ingredients. This means combining the flour, baking powder, and salt in a medium-sized bowl and whisking them together to ensure there are no lumps. Set this dry mixture aside.

In a separate large bowl or the bowl of a stand mixer, beat the butter until it's smooth and creamy. You can use a handheld mixer or a stand mixer with the paddle attachment for this step. Add in the vanilla extract and mix to combine.

Now, it's time to incorporate the eggs. For a classic white wedding cake, you'll want to use egg whites only to maintain the beautiful white colour of the batter. Add the egg whites to the butter mixture and continue beating until they are well combined. It's important not to overmix the egg whites, as you want them to form stiff peaks.

With the mixer on a slow to medium speed, gradually add the dry mixture and milk to the wet ingredients. Be sure to scrape down the sides of the bowl occasionally to ensure all the ingredients are fully incorporated and no lumps remain.

Once the batter is smooth and creamy, it's ready to be poured into your prepared cake pans. For a simple one-tier cake, you can use three 8-inch round cake pans. If you're making a larger cake, you may need to adjust the amount of batter and use different pan sizes.

Before pouring the batter, make sure your cake pans are prepared by greasing them with butter or baking spray and lining the bottoms with parchment paper. This will ensure the cakes don't stick and will make it easier to remove them from the pans after baking.

Pour the batter evenly into the prepared cake pans, using a kitchen scale to ensure accuracy if desired. Tap the pans gently on the counter to remove any air bubbles, and use a spatula to smooth the tops of the batter.

Now your batter is ready for baking! Follow the baking instructions for your specific recipe, and remember to allow the cakes to cool completely before removing them from the pans and assembling your wedding cake.

Some recipes may include additional ingredients or variations, such as adding sour cream or yogurt for extra moisture, or using different extracts like almond or lemon to enhance the flavour. Always read through the entire recipe before beginning and follow the specific instructions provided.

Baking the cake

For a simple, yet elegant wedding cake, you can follow this recipe for a two-tier vanilla cake. The recipe is manageable for any home baker and serves 30-35 people. The cake is buttery, soft, and moist, and uses vanilla buttercream instead of fondant.

To avoid overworking your mixer, make each cake and batch of frosting separately. Unless you have extra oven space, prepare the cake batters and bake the layer cakes one at a time. Cool the cakes completely before assembling and decorating.

Both tiers use the same ingredients: sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room-temperature butter.

Preheat your oven to 350°F (177°C). Grease three 9x2-inch round cake pans and three 6x2-inch round cake pans with butter, line them with parchment paper, then grease the parchment paper.

In a large bowl, whisk the cake flour, salt, baking powder, and baking soda together. Set aside. Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy, for about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

Next, beat in the eggs, egg whites, 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 add the dry ingredients with the mixer on low speed until just incorporated. With the mixer still running on low, slowly 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.

The batter for the bottom tier (9-inch cake) will be slightly thick, with around 8-9 cups of batter. Pour the batter evenly into the cake pans, weighing them to ensure accuracy if desired. Bake for around 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 on a wire cooling rack.

For the top tier (6-inch cake), prepare the batter in the same way, but this batter will be thinner, with about 4 cups of batter. Pour the batter into the cake pans 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 assembling.

Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. This is called levelling the cakes.

To make the frosting for the 9-inch cake, you will need:

2 cups (452g) unsalted butter, softened to room temperature

8 cups (960g) confectioners' sugar

6 tablespoons (90ml) whole milk or heavy cream

1 and 1/2 teaspoons pure vanilla extract

In a large bowl, beat the butter on medium speed until creamy, for about 2 minutes. Add the confectioners' sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2 minutes. Adjust as needed by adding more confectioners' sugar if the frosting is too thin, or more milk if it is too thick.

Repeat the process for the 6-inch cake, using the following ingredients:

1 cup (16 tablespoons; 226g) unsalted butter, softened to room temperature

4-5 cups (480-600g) confectioners' sugar

1/4 cup (60ml) heavy cream or whole milk

1 teaspoon pure vanilla extract

Making the frosting

Ingredients:

For a standard American buttercream frosting, you will need the following ingredients:

• Butter: Use unsalted butter to control the amount of salt in your frosting.
• Powdered Sugar: Also known as confectioners' sugar, this will sweeten your frosting and give it a smooth, creamy texture.
• Milk or Heavy Cream: These liquids will help thin out the frosting to the desired consistency.
• Vanilla Extract: This adds flavour and enhances the other ingredients.

Preparation:

• Allow the butter to come to room temperature before you begin. This will make it easier to cream and achieve a smooth consistency.
• Measure out your ingredients. For a standard wedding cake, you will likely need a large batch of frosting, so ensure you have enough ingredients.
• Using a stand mixer or a handheld mixer, start by beating the butter until it is smooth and creamy. This will take a couple of minutes.
• Add in the vanilla extract and mix until combined.
• Now, slowly add the powdered sugar. It is important to do this gradually to avoid creating a cloud of sugar in your kitchen! Continue to beat the mixture until all the sugar is incorporated.
• Once the sugar is mixed in, add the milk or heavy cream. Start with a smaller amount and gradually add more until you reach your desired consistency. You are looking for a frosting that is spreadable but not too runny.
• If you prefer a stiffer frosting for decorations or piping, simply add a little more powdered sugar and beat until combined.
• For a very smooth and creamy frosting, it is recommended to beat the mixture on high speed for an additional 2-3 minutes. This will also help to remove any air bubbles that may have formed during the mixing process.
• If you are making a large batch of frosting, you may need to make it in separate batches to avoid overloading your mixer. Simply repeat the process until you have enough frosting.

Storage:

• You can make the frosting ahead of time and store it in an airtight container in the refrigerator for up to 3 days.
• To freeze the frosting, place it in a freezer-safe container and thaw it in the refrigerator before use.
• Bring the frosting to room temperature and beat it again before using it to ensure a smooth and creamy texture.

Tips:

• Feel free to experiment with different flavours by adding a pinch of salt, different extracts (such as almond or lemon), or even a splash of liquor.
• If your frosting becomes too thin, simply add more powdered sugar to thicken it.
• If you prefer a lighter frosting, you can substitute some of the butter with shortening.
• Always do a test batch of your frosting to ensure you are happy with the taste and consistency before making a large batch.

Now you are ready to create a delicious and beautiful wedding cake!

Decorating the cake

Decorating a wedding cake is a fun and creative process that can be tailored to your personal style and preferences. Here are some tips and instructions to help you decorate your wedding cake:

Prepare the Cake for Decorating:

Before you begin decorating, it's essential to prepare your cake layers. Once your cakes are baked and cooled, use a serrated knife or a cake leveller to cut the tops off each layer, creating a flat and even surface. This step ensures that your cake tiers will stack neatly and evenly.

Create a Crumb Coat:

A crumb coat is a thin layer of frosting applied to the entire cake to seal in crumbs and create a smooth base for the final layer of frosting. To create a crumb coat, lightly frost the entire outer surface of the cake with a thin layer of frosting. Use a large icing spatula and a bench scraper to achieve a neat finish. After applying the crumb coat, place the cake in the refrigerator to chill for a while, as this will help set the frosting.

Choose Your Frosting and Filling:

You can choose from a variety of frosting options, such as buttercream, cream cheese frosting, or a flavoured frosting like raspberry or lemon. The type of frosting you choose will depend on your taste preferences and the overall design of your cake. The frosting can also be used as a filling between the cake layers, or you can opt for a different filling, such as lemon curd or chocolate ganache.

Assemble the Cake Tiers:

When you're ready to assemble the tiers, place the bottom tier on a cake stand or serving platter. If you're using a cake board, you can leave it underneath the bottom tier for added support. Use a piping bag to pipe a border of frosting around the edge of the tier. This will create a barrier that will prevent the filling from spilling out. Place the next tier on top, pressing it gently into the frosting. Repeat this process until all the tiers are stacked.

Final Frosting and Decorations:

Once your tiers are assembled, it's time to apply the final layer of frosting. You can use a simple spatula to create a smooth and sleek finish, or you can go for a textured look by using a small icing spatula to create ruffles. After frosting, you can enhance the cake's appearance by adding decorative elements such as fresh flowers, edible pearls, or piped frosting designs. For a classic touch, consider adding a cake topper, such as the couple's initials or a simple "Mr. and Mrs."

Storing and Transporting the Cake:

After decorating your wedding cake, it's important to store it properly, especially if you've made it in advance. Keep the cake refrigerated until it's time to transport it to the wedding venue. Use a cake box or a large container to safely transport the cake, ensuring it remains stable and doesn't shift during transit.

Frequently asked questions