Creating The Perfect Wedding Cake Batter

Making a wedding cake is a fun and challenging project for any baker. Wedding cakes are traditionally white, but there are many different flavours and styles to choose from. The batter is usually a simple combination of flour, sugar, butter, eggs, and flavourings like vanilla or almond extract. The key to a good wedding cake is a moist, fluffy texture, which can be achieved by adding oil or sour cream to the batter.

Choosing the right ingredients

• Flour: All-purpose flour is a versatile choice for wedding cakes. It provides a good balance between structure and tenderness in the cake.
• Sugar: Sugar not only sweetens the batter but also affects the texture and colour. White sugar is standard, but you can experiment with other varieties like brown sugar or flavoured sugars for unique flavours and hues.
• Fat: Butter and oil are common fats used in wedding cake batters. Butter provides a rich, creamy flavour and contributes to a fluffy texture. Opt for unsalted butter to control the salt content in your batter. Vegetable oil is flavourless and helps create a moist, tender cake.
• Eggs: Eggs play a vital role in providing structure, leavening, and moisture to the cake. Use fresh, room-temperature egg whites for a traditional white cake, or include the yolks for a more flavourful and dense yellow cake.
• Dairy: Sour cream, buttermilk, or yoghurt can add moisture and tanginess to your cake. These ingredients also react with baking soda to create air bubbles, enhancing the rise of your cake.
• Liquid: Milk is a standard choice, but you can experiment with other liquids like fruit juices or liqueurs to add unique flavours to your cake.
• Extracts and Flavourings: Vanilla and almond extracts are classic choices for wedding cakes. For a pure white cake, opt for clear vanilla or almond extracts. You can also use other extracts like lemon or orange to infuse your cake with citrusy freshness.
• Leavening Agents: Baking powder and baking soda are essential for a fluffy, well-risen cake. Be sure to check the expiration dates on these ingredients, as old leavening agents may result in a dense cake.
• Stabilisers: Ingredients like instant clearjel or cornstarch can help stabilise and add moisture to your cake batter.
• Salt: Salt enhances the flavour of your cake and balances the sweetness. If using salted butter, adjust the amount of salt in your recipe accordingly.

Preparing the batter

The first step in preparing the batter is to gather all the ingredients and preheat the oven. The temperature and time will depend on the type of cake you are making, but generally, wedding cakes are baked at around 325-350°F (165-177°C).

Next, you will need to prepare your cake pans by greasing and flouring them or using cake pan spray. The number and size of pans will depend on the size and shape of your wedding cake. For a tiered cake, you will need multiple pans of different sizes, such as 6-inch, 8-inch, and 10-inch rounds.

Now, it's time to make the batter! In a large mixing bowl, combine the dry ingredients, such as flour, baking powder, and salt (if using). In a separate bowl, cream together the butter and sugar until light and fluffy. This step is crucial for incorporating air into the batter and creating a light and fluffy cake.

Once the butter and sugar are creamed, you can add the eggs, one at a time, mixing well after each addition. Then, add in the extracts and sour cream or buttermilk, if using. Mix until combined.

With the mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Be careful not to overmix the batter. Finally, slowly add the milk or other liquid ingredients and mix until combined.

Your batter is now ready to be poured into the prepared cake pans. Use a spatula to evenly distribute the batter and smooth the tops. Tap the pans gently on the counter to remove any air bubbles.

Bake the cakes according to the recipe instructions, keeping in mind that the bake time may vary depending on your oven and the size of your pans. To check if the cakes are done, insert a toothpick into the center of the cake. If it comes out clean, your cake is ready!

Allow the cakes to cool completely before removing them from the pans and assembling your wedding cake.

Baking the cake

Preheat your oven to 325ºF. You will want to use this temperature to bake your wedding cake, as it will prevent the cake from getting a huge dome in the middle.

Prepare your pans by spraying them with baking spray. You will need 3-inch deep pans for a filling layer in the middle of each layer. You can also use 2-inch deep pans if you do not want to slice and fill each layer.

The amount of batter you will need depends on the size of your pan. For a 6-inch pan, you will need 3 cups of batter, for an 8-inch pan, you will need 5 cups of batter, and for a 10-inch pan, you will need 8 cups of batter.

Pour the batter into the prepared pans and place them in the preheated oven. Set a timer for 35 minutes and start checking the cakes for doneness. The cakes are done when a toothpick inserted into the center comes out clean or with a few crumbs.

Allow the cakes to cool completely before attempting to split or ice them. This is an important step, as it will ensure that the cakes are stable and easy to work with. Leave them alone on a wire cooling rack for at least 2 hours.

If you are making a multi-tiered cake, you will need to use cake dowels for support. Measure the height of the bottom cake and cut the dowels to match. Insert the dowels into the cake, spacing them about 2 inches apart to form the four corners of a square.

You can now assemble and decorate your wedding cake!

Cooling the cake

Firstly, it's important to allow the cakes to cool completely before attempting to split or ice them. This usually takes around 2 hours, but it's crucial to ensure the cakes are at room temperature to facilitate the subsequent steps.

To speed up the cooling process slightly, you can place the warm cakes (not hot) into the freezer for half an hour to an hour. However, make sure they are not hot, only warm, as putting hot cakes in the freezer can affect their texture.

Once the cakes are cooled to room temperature, place them onto cardboard rounds and wrap them in plastic wrap. This step will help to protect the cakes and keep them fresh.

At this stage, you can refrigerate or freeze the cakes if you are making the batter in advance. Refrigeration is especially important if you are making a chocolate cake, as this will prevent the buttercream from melting.

If you are decorating the cake on the same day, you can proceed to make the filling and buttercream frosting while the cakes are chilling.

Remember, it's crucial to allow the cakes to cool completely before attempting any assembly or decoration. This will help ensure your wedding cake has a stable foundation and prevent any issues during the subsequent steps.

Storing the batter

Storing cake batter is a great way to ensure you don't waste any ingredients. Here are some tips to keep in mind when storing wedding cake batter:

• It is best to bake and use the batter right after mixing. However, if you need to store it, it can be covered and refrigerated for up to a couple of days.
• The key to maintaining the freshness of the batter is to store it in an airtight container. This will prevent it from drying out and ensure it remains fresh for later use.
• If you have a large quantity of batter, divide it into multiple containers for proper storage.
• Always store the batter in the refrigerator. Leftover cake batter can be used within 1 to 2 days, but it is best to use it as soon as possible.
• If you need to store the batter for longer, you can freeze it. Transfer the cooled batter to an airtight container and freeze it. It can be stored in the freezer for up to 2-3 days.
• Before using frozen batter, thaw it in the refrigerator or at room temperature.
• It is not safe to leave cake batter out at room temperature, especially if it contains dairy products or eggs, as this can lead to bacterial growth and spoilage.
• If you are making a scratch cake (cake made from scratch) that contains baking soda and no baking powder, it is best to bake it the same day or at least the next day. This is because baking soda is not double-acting and starts working as soon as it combines with liquid.
• If your cake batter contains baking powder, it may still rise and bake well even if stored for a day or two before baking. This is because baking powder is double-acting and will provide a second rise when heated.

By following these tips, you can effectively store your wedding cake batter and prevent it from going to waste!

Frequently asked questions