Creating A Wedding Anniversary Cake: A Homemade Guide

A wedding anniversary is a special occasion for couples to celebrate their love and commitment. While traditional customs dictate that anniversary cakes are usually white and fancy, similar to a wedding cake, you can easily make one at home with a few simple ingredients and decorations. Whether you're looking to bake a single-layered cake or a multi-tiered masterpiece, here's a guide to help you create a delicious and memorable anniversary cake for your special day.

Choosing a flavour: vanilla, carrot, red velvet, lemon, marble or chocolate chip

Choosing the right flavour for your wedding anniversary cake is essential. Here are some options to consider:

Vanilla

Vanilla is a classic choice for a wedding anniversary cake. It is a simple yet elegant flavour that can be paired with various fillings and frostings. To make a vanilla cake, you will need ingredients such as flour, baking powder, butter, sugar, eggs, vanilla extract, and milk. The cake is usually light and fluffy, with a soft and tender crumb. You can find many recipes online for a basic vanilla cake, which can be easily made at home.

Carrot

Carrot cake is a popular choice for those who want a more unique and flavourful option. It is a dense and moist cake with a beautiful orange colour. The grated carrots give the cake a slightly sweet and earthy flavour, while the cinnamon and nutmeg add a warm spice note. You can also add crushed pineapple, walnuts, and raisins to the batter for extra texture and flavour. Carrot cake is often paired with a cream cheese frosting, which complements the sweetness of the cake perfectly.

Red Velvet

Red velvet cake is a dramatic and eye-catching choice for a wedding anniversary cake. It has a unique flavour that is a combination of buttery vanilla and cocoa with a hint of tang from the buttermilk. The cake is usually dense and soft, with a moist and velvety crumb. To achieve the signature red colour, food colouring or beet powder can be added to the batter. Red velvet cake is traditionally paired with a cream cheese frosting, but you can also use vanilla or Swiss meringue buttercream.

Lemon

Lemon cake is a refreshing and tangy option for a wedding anniversary cake. It is a light and fluffy cake with a bright citrus flavour. The cake is usually infused with freshly grated lemon zest and lemon juice, giving it a delightful aroma and flavour. To enhance the lemon flavour even further, a lemon syrup can be brushed onto the cake after baking, and a lemon glaze or icing can be added on top.

Marble

Marble cake is a beautiful and unique option for a wedding anniversary cake. It has a stunning marbled appearance with swirls of chocolate and vanilla batter. The cake itself is soft and dense, with a crumb that is slightly more tight than a traditional butter cake. To create the marble effect, you will need to reserve some of the batter, add cocoa powder to it, and then drop spoonfuls of the chocolate batter onto the vanilla batter before swirling it with a knife.

Chocolate Chip

Chocolate chip cake is a crowd-pleaser that combines the flavours of a classic vanilla cake with sweet chocolate chips. It is a simple yet delicious option that can be easily made at home. The cake is soft and tender, with a light and cakey texture. You can use semi-sweet or bittersweet chocolate chips, or even chop up your favourite chocolate bar into small pieces to add to the batter. The cake pairs well with a vanilla buttercream frosting or a simple dusting of powdered sugar.

Preparing the cake pans: lining, greasing and flouring

Preparing the cake pans is an important step in ensuring your cake doesn't stick to the pan and has a flawless appearance. The steps to prepare your pans will vary depending on the type of cake you are making. For example, an angel food cake bakes in an ungreased pan, whereas butter cakes require greasing.

To prepare your pans for a wedding anniversary cake, you will need to line, grease, and flour your pans. First, ensure your pans are clean and dry. Then, cut out parchment paper rounds to fit the bottom of your pans. You can do this by tracing the bottom of your pan on a piece of parchment paper and cutting it out. Place the parchment paper rounds in the bottom of your pans.

Next, you will grease the pans. You can use butter, shortening, or cooking spray. If using butter or shortening, tear off a square of parchment paper or a paper towel and place a dollop of grease on one side. Hold the parchment or paper towel by the opposite side and smear the grease over every inch of the inside of the pan, including the bottom, sides, and corners. Be generous! If using cooking spray, simply spray the pans liberally.

Finally, you will flour the pans. This step is not always necessary, but it creates a barrier between the grease and the cake batter, preventing the grease from melting into the batter and helping the cake slide out of the pan easily. Take a spoonful of flour and hold it evenly over the pan. Shake your wrist to send the flour showering down into the pan. Tap and tilt the pan until all the grease is covered in a dusting of flour. Turn the pan upside down and gently tap out any excess flour.

Now your pans are ready for batter!

Making the batter: measuring and mixing ingredients

For a 2-tier wedding cake, you will need to make each cake separately to avoid overwhelming your mixer. The ingredients for both tiers are the same, so you will need: sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, and room-temperature butter. You will also need baking powder, baking soda, and salt.

First, whisk together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.

Next, you will need to prepare the meringue. Beat the egg whites until they are foamy, and then gradually add 1/2 cup of sugar and continue beating until the meringue forms soft peaks.

Now, it's time to cream the butter. Add the remaining 1-1/4 cups of sugar gradually and cream together until the mixture is light and fluffy.

Add the flour mixture and milk to the creamed butter a little at a time, alternating between the two and beating after each addition until the batter is smooth. Be sure not to over-mix!

Stir in the vanilla extract, and then add the meringue, beating it thoroughly into the batter.

Your batter is now ready to be poured into your prepared cake pans and baked according to the recipe instructions.

Baking the cake: timing and temperature

Preheat your oven to 350°F (177°C) for the bottom tier (9-inch cake) and 325°F (162°C) for the top tier (6-inch cake).

For the bottom tier, grease three 9x2-inch round cake pans with butter or non-stick spray and line them with parchment paper rounds. For the top tier, grease three 6x2-inch round cake pans and line them with parchment paper rounds in the same way.

Pour the batter into the prepared pans, weighing them to ensure even distribution if desired. Place the pans in the oven and bake for around 23-26 minutes for the bottom tier and 18-22 minutes for the top tier, or until a toothpick inserted into the centre of the cakes comes out clean.

Allow the cakes to cool completely in the pans, set on a wire cooling rack. The cakes must be entirely cool before frosting and assembling.

Once cooled, use a large serrated knife to slice a thin, flat layer from the tops of the cakes. This process is called levelling and will create a flat surface for stacking.

Decorating the cake: crumb coating, frosting and adding flowers or other decorations

Decorating a wedding anniversary cake is a fun and creative process that can be done at home. Here are some tips and instructions for crumb coating, frosting, and adding flowers or other decorations to your cake:

Crumb Coating:

Start by preparing your cake boards. Place one cake layer on a cake board, preferably one that is slightly smaller than the cake itself. This will make it easier to handle and transport the cake. Using a large icing spatula, spread a thin layer of frosting (about 1 to 1 1/4 cups) on top of the cake. This is your crumb coat, which will help to seal in any crumbs and create a smooth surface for the final layer of frosting. Refrigerate the cake for the crumb coat to set.

Frosting:

For a simple and elegant look, use a large icing spatula and/or a bench scraper to apply the exterior frosting. You can also use a small icing spatula to create a textured, ruffled effect. Hold the spatula at a slight angle and spin the cake with the other hand to create beautiful ruffles. If you're feeling adventurous, you can even try your hand at piping designs onto the cake using a piping bag and various piping tips.

Adding Flowers or Other Decorations:

Fresh or sugar flowers are a lovely addition to a wedding anniversary cake. Simply place them on top of the cake or use them to fill any gaps or smears between tiers. You can also add other decorations such as anniversary cake toppers, figurines, monograms, anniversary candles, photo toppers, plastic hearts, or edible pearls. For a pop of colour, consider using romantic wedding colours for your frosting, such as baby blue, rosy pink, pastel green, or light yellow.

Remember, the key to successful cake decorating is to take your time and have fun with it! Don't be afraid to get creative and experiment with different techniques and decorations. Happy baking and decorating!

Frequently asked questions