Making a traditional wedding cake is a fun and challenging project for any home baker. This simple guide will walk you through the process of creating a delicious and elegant two-tier wedding cake, perfect for a small, intimate wedding of 30-35 people. With careful planning and attention to detail, you can create a beautiful and memorable cake that will impress your guests and make the happy couple's day even more special.
Characteristics | Values |
---|---|
Ingredients | Butter, sugar, eggs, vanilla extract, flour, baking powder, baking soda, salt, sour cream, milk |
Oven temperature | 325-350°F |
Baking time | 25-60 minutes |
Number of tiers | 1-2 |
Cake pan sizes | 6", 8", 9", 10", 11" or 13" |
Number of layers | 2-3 |
Frosting | Buttercream, cream cheese, almond |
Decorations | Flowers, berries, rosettes, pearls |
What You'll Learn
Choosing the right ingredients
Flour
Using the right type of flour is crucial for achieving the desired texture and structure in your wedding cake. Cake flour is a popular choice for wedding cakes as it gives the cake a super light and fluffy texture. It has a lower protein content than all-purpose flour, resulting in a softer, more delicate crumb. If you can't find cake flour, you can use all-purpose flour, but your cake may have a slightly different texture.
Sugar
Granulated sugar is the most common choice for sweetening wedding cakes. It dissolves easily and provides a consistent sweetness throughout the batter. Some recipes may also call for confectioners' sugar, also known as powdered sugar, which has a finer texture and is often used in frosting or buttercream.
Leavening Agents
Baking powder and baking soda are leavening agents that help the cake rise and give it a light and airy texture. Be sure to check the expiration date on your leavening agents, as old products may not provide the desired lift.
Butter
Unsalted butter is typically used in wedding cakes as it allows you to control the amount of salt in the recipe. It contributes to the rich, creamy, and moist texture of the cake. Make sure your butter is softened to room temperature before using it, as this will ensure it blends smoothly with the other ingredients.
Eggs
Eggs play a vital role in the structure, texture, and flavour of your wedding cake. They help bind the ingredients together, add moisture, and provide leavening. For a traditional white wedding cake, use only egg whites to maintain the bright white colour of the batter.
Milk
Whole milk is often used in wedding cakes to add richness and moisture. It combines with the other ingredients to create a smooth and creamy batter.
Flavourings
Vanilla extract is a classic choice for wedding cakes, providing warmth and depth of flavour. Almond extract is also a popular addition, giving the cake a subtle nutty taste. You can also experiment with other extracts like lemon or orange to add a unique twist to your cake.
Frosting
Buttercream frosting is a popular choice for wedding cakes. You can make it yourself or use a store-bought option to save time. If making your own, you'll typically need butter, confectioners' sugar, milk or cream, and flavourings like vanilla or almond extract.
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Preparing the batter
Gather Your Ingredients:
Firstly, you'll need to gather all the necessary ingredients for your wedding cake batter. The exact ingredients may vary depending on the recipe you choose, but typically you'll need flour, sugar, butter, eggs, milk, and flavourings such as vanilla or almond extract. Some recipes also call for additional ingredients like baking powder, baking soda, or sour cream. Make sure all your ingredients are at room temperature before starting.
Mix Dry Ingredients:
In a medium-sized bowl, combine the flour, sugar, and any other dry ingredients like baking powder or salt. Whisk them together until they are well mixed and uniform in colour. This step ensures that your dry ingredients are evenly distributed throughout the batter.
Cream the Butter and Sugar:
In a large mixing bowl or the bowl of a stand mixer, beat the butter until it becomes smooth and creamy. Gradually add in the sugar and continue beating until the mixture is light and fluffy. This process is known as "creaming" and helps create a light and airy texture in your cake.
Add Eggs and Flavourings:
With the mixer running, add the eggs one at a time, allowing each egg to incorporate fully before adding the next. This helps prevent the mixture from curdling. Also add in your desired flavourings, such as vanilla or almond extract, at this stage.
Alternate Dry and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredients and milk (or other liquid) to the butter-sugar mixture, beginning and ending with the dry ingredients. Add these in small increments, mixing just until they are combined after each addition. This process ensures that you don't overmix the batter while also creating a smooth and lump-free batter.
Check for Consistency:
Once you've added all the ingredients, take a moment to check the consistency of your batter. It should be smooth and creamy, with no lumps. If needed, you can use a spatula to scrape down the sides of the bowl and ensure that all the ingredients are fully incorporated. At this stage, you can also add any mix-ins like chocolate chips or fresh fruit if you desire.
Portion the Batter:
Grease and flour your desired cake pans. Divide the batter evenly among the pans, using a kitchen scale if you want to be precise. Gently tap the pans on the counter a few times to remove any air bubbles from the batter.
Bake:
Place the cake pans in the preheated oven and bake according to the recipe's instructions. The baking time will depend on the size and number of your cake layers, but on average, it will take around 25-30 minutes for an 8-inch cake layer to bake fully. Always use a toothpick or skewer to test for doneness – insert it into the centre of the cake, and if it comes out clean, your cake is ready!
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Baking the cake
Baking a traditional wedding cake is a detailed process that requires careful preparation and attention to detail. Here is a step-by-step guide to baking a delicious and beautiful wedding cake:
Prepare the Ingredients and Oven:
Start by preheating your oven to 325-350°F (165-177°C). The temperature may vary slightly depending on your recipe and oven, but it's essential to have the oven ready before you begin mixing your batter. Gather all the ingredients specified in your chosen recipe, such as flour, sugar, butter, eggs, milk, and flavourings like vanilla or almond extract. Ensure that all the ingredients are at room temperature for the best results.
Mix the Dry Ingredients:
In a medium-sized bowl, combine the dry ingredients, including the flour, sugar, baking powder, and salt. Whisk them together until they are well blended and uniform in colour. If your recipe includes cocoa powder or other dry flavourings, add them at this stage and mix thoroughly.
Cream the Butter and Sugar:
Using a stand mixer or a hand mixer, beat the butter until it's smooth and creamy. Gradually add in the sugar and continue beating until the mixture is light and fluffy. This process is known as "creaming" and helps create a light and airy texture in your cake. If using a stand mixer, use the paddle attachment for this step.
Add Eggs and Flavourings:
With the mixer running, add the eggs one at a time, allowing each egg to incorporate fully before adding the next. This helps prevent the mixture from curdling. Also, add in your chosen flavour extracts, such as vanilla or almond, at this stage. Beat the mixture until everything is well combined.
Alternate Dry and Wet Ingredients:
With the mixer on low speed, gradually add the dry ingredients and milk (or other liquid) to the batter, beginning and ending with the dry ingredients. Add them in small portions, mixing just until they are combined after each addition. This process ensures that you don't overmix the batter and helps create a smooth and fluffy cake.
Prepare the Pans:
Grease your cake pans with butter or baking spray, and line the bottoms with parchment paper. If using multiple pans, ensure they are all prepared in the same way. This step ensures that your cakes don't stick to the pans and makes it easier to remove them once baked.
Pour the Batter:
Divide the batter evenly among your prepared cake pans. Use a spatula to smooth the tops and ensure the batter is distributed evenly. Give the pans a gentle tap on the counter to remove any air bubbles.
Bake the Cakes:
Place the pans in the preheated oven and bake according to your recipe's instructions. The baking time will depend on the size and number of layers you are creating. For example, a single 9-inch layer may take around 45-60 minutes, while smaller layers will take less time. Use a toothpick or skewer inserted into the centre of the cake to check for doneness; if it comes out clean, your cake is ready.
Cool the Cakes:
Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes. Then, carefully turn them out onto wire racks to cool completely. This cooling process is crucial, as it helps the cakes set and prevents them from crumbling when you assemble and decorate them.
Level the Cakes (Optional):
If your cake layers have domed tops, you can use a long serrated knife or a cake leveller to create flat surfaces. This step is optional but will make it easier to stack and decorate your layers neatly.
By following these steps and your chosen recipe's specific instructions, you'll be well on your way to baking a delicious and beautiful traditional wedding cake.
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Making the frosting
The type of frosting you choose for your wedding cake will depend on the flavour you're going for, the climate you're in, and how long you need the cake to be on display.
American Buttercream
A simple buttercream frosting is made up of butter, powdered sugar, and either milk or cream. It's a classic, affordable option that works for both indoor and outdoor weddings and can be finished in a variety of ways.
To make a basic buttercream frosting, cream the butter and shortening together until smooth. You can use a mixer on a low setting for this. Then, gradually add the sugar, milk, and vanilla extract. Mix until smooth.
Italian or Swiss Meringue Buttercream
These buttercreams are less sweet than the American version and are known for their fluffy texture. They are often used to hold structural cakes together. However, they don't hold up well for long periods or in hot weather.
Cream Cheese Buttercream Blend
This option adds cream cheese to the traditional buttercream recipe, resulting in a delicious flavour that complements red velvet, carrot, or lemon cake. The downside is that it can have a yellowish tint.
Fondant
Fondant is a sweet sugar paste that creates a flawless, smooth finish on a cake. It's perfect for intricate designs and can be used for indoor or outdoor weddings. However, some may find it too thick or sweet, and it's usually the most expensive option.
Ganache
Ganache is a mixture of chocolate and cream, resulting in a rich and decadent taste. It handles high levels of heat well and looks beautiful in photos. However, avoid transporting ganache cakes long distances without temperature control.
Whipped Cream Frosting
This simple mixture of whipped cream and powdered sugar is both delicious and light. However, it can only be used for a smooth finish and has a limited time out of the cooler.
Other Tips
- Heavy cream can give frosting a lighter texture.
- Beating the frosting for 3 minutes on medium to high speed can also make it lighter.
- If you're in a hot climate, you may need to use more powdered sugar to make the frosting thicker.
- For piping, a firmer frosting like American buttercream may be easier to work with.
- If your frosting has drooped due to humidity, cool it down a bit and rewhip it.
- If the iced cake has already started to droop, you can put it in the fridge, scrape off the frosting, and refrost.
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Assembling the cake
Before assembling the cake, it is crucial to ensure that the cake layers are completely cooled. This step is essential as it prevents the buttercream or frosting from melting and ensures a stable base for decoration. Once the cakes are cooled, you can begin the assembly process.
The first step is to create a sturdy base for the cake. For a multi-tiered cake, it is recommended to use cake boards. Place the largest cake layer on a cake board that is 2 inches larger than the diameter of the cake. This will provide a stable foundation for the rest of the tiers. If you are using a single-tier cake, you can place it directly on a serving platter or cake stand.
The next step is to apply a crumb coat to the cake layer. A crumb coat is a thin layer of frosting that seals in any crumbs and creates a smooth surface for the final layer of frosting. Use a large icing spatula to evenly spread the crumb coat on the top and sides of the cake layer. Refrigerate the crumb-coated cake for a few minutes to allow the frosting to set.
Now, you can begin stacking the tiers. If you are creating a multi-tiered cake, insert four cake dowels into the bottom tier to provide support for the upper tiers. Measure the height of the bottom cake and cut the dowels accordingly so that they are flush with the surface. Place a cake board on top of the bottom tier, adding extra support.
Carefully place the next cake layer on top of the bottom tier. You can pipe a ring of frosting around the edge of the lower tier to act as a barrier and prevent the layers from sliding. Repeat this process for each additional tier, ensuring that each layer is securely stacked and aligned.
Once all the tiers are stacked, it's time for the final layer of frosting. Using a large icing spatula or a bench scraper, apply the frosting generously to the entire cake, covering all the sides and the top. Smooth out the frosting to create a uniform surface. You can also create a textured look by using a small icing spatula and running it around the cake as you spin it on a cake turner.
After the final layer of frosting is applied, you can add any desired decorations. Fresh flowers, artificial flowers, or edible pearls are popular choices for wedding cakes. You can also pipe additional frosting details, such as dots, rosettes, or borders, to enhance the overall design.
Finally, allow the assembled and decorated cake to set in the refrigerator until it is ready to be served. This will help the frosting set and ensure that the cake stays intact.
Assembling a traditional wedding cake requires patience and attention to detail. By following these steps and allowing adequate time for cooling, stacking, and decoration, you can create a stunning and delicious wedding cake.
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Frequently asked questions
The ingredients you will need include butter, sugar, eggs, vanilla extract, flour, baking powder, salt, milk, and sour cream.
A traditional wedding cake is usually a white cake, but other flavours such as chocolate, carrot, or red velvet can also be used.
A traditional wedding cake typically has two or three tiers, but it can be adjusted depending on the number of guests.
Wedding cakes are often decorated with buttercream frosting, fondant, or fresh flowers. You can also add pearls, ruffles, or other decorative elements to match the wedding theme.
It is recommended to bake the cake layers and freeze them up to three months in advance. The assembly and final decorations should be done closer to the wedding, preferably a few days before.