Creating Wedding Cake Boxes: A Step-By-Step Guide

Making a wedding cake is a fun project, but it requires careful planning and execution. The first step is to choose a recipe specifically designed for wedding cakes, ensuring it is sturdy enough and yields the right amount of batter and icing. For a three-tier cake, you'll need three cakes of different sizes, typically 12, 9, and 6, as well as a generous amount of icing.

Before you begin baking, gather all the necessary tools and ingredients, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, non-flexible straws, and a platter to serve the cake.

When it comes to decorations, you can opt for simple, rustic designs or go for more intricate sugar flowers, fresh flowers, or cake toppers. If you choose to make sugar flowers, you'll need flower paste, wires, stamens, petal cutters, edible glue, and petal dust. Fresh flowers should be ordered from a florist, ensuring they are non-poisonous and safe for use on cakes.

Additionally, consider the timing of your cake-making process. Filled sponge cakes are best baked close to the wedding day, while traditional fruit cakes can be made in advance and fed with liquor for a moist and flavourful result.

Once your cakes are baked and cooled, it's time to assemble and decorate. Cover the cakes with marzipan and fondant, using water or melted marmalade to help the coverings adhere. Smooth out any bumps or cracks with a cake smoother or your hand. Add dowels to the bottom tier to support the weight of the upper tiers. Finally, decorate the cake with flowers, icing, or other embellishments, and you're ready to transport your beautiful creation to the wedding venue!

Choosing a cake recipe

• Type of Cake: The first decision you need to make is the type of cake you want to bake. Traditional fruit cakes, filled sponge cakes, and butter cakes are all popular options. Fruit cakes can be made well in advance and fed with liquor for a moist and flavourful cake. Sponge cakes are best baked closer to the wedding for a fresh and light texture. Butter cakes offer a good balance between the two, with the ability to be made a few days in advance while still maintaining a soft and buttery texture.
• Flavour: The flavour of your wedding cake should appeal to a variety of tastes. Vanilla is a classic choice, but you can also consider other options such as carrot cake, red velvet cake, lemon cake, marble cake, or chocolate chip cake. If you want to mix and match flavours, it's generally recommended to use a more stable and dense vanilla cake for the bottom tier and a cupcake recipe for the top tier.
• Stability: When choosing a recipe, consider the stability of the cake, especially if you plan to create a tiered cake. The bottom tier needs to be sturdy enough to support the weight of the upper tiers. Adjustments to the recipe, such as using buttermilk or sour cream, can help create a denser cake that can bear the load. Additionally, consider the stability of the frosting, as some types, like buttercream or ganache, may need to be applied closer to the wedding to ensure they don't melt or lose their shape.
• Portion Size: The recipe you choose should yield enough cake to serve your expected number of guests. Consider the size of the cake pans you plan to use and adjust the recipe accordingly to ensure you have enough batter. A good rule of thumb is to allow for small servings at weddings, as guests may not eat a large slice.
• Practice: Before settling on a recipe, it's a good idea to do a test run. Bake a small version of the cake and evaluate its taste, texture, and stability. This will help you refine your recipe and identify any potential issues before the big day.
• Decorations: The type of decorations you plan to use can also influence your choice of recipe. For example, if you want to cover the cake with fondant or use sugarpaste flowers, you'll need to choose a recipe that pairs well with these decorations and provides a smooth surface for them to adhere to.

Baking the cake

Baking a wedding cake is a fun and exciting process, but it requires careful planning and good time management. Here is a step-by-step guide to help you bake a delicious and beautiful wedding cake.

Ingredients and Equipment:

Before you start baking, make sure you have all the necessary ingredients and equipment. For a fruit cake, you will need dried fruit, alcohol or fruit juice, sugar, spices, eggs, butter, flour, and other general kitchen equipment. For a sponge cake, you will typically need flour, sugar, butter, eggs, baking powder, milk, and your choice of flavourings or extracts. It is important to have the right tools, such as cake pans, parchment paper, mixing bowls, and a large serrated knife.

Planning and Timing:

Timing is crucial when making a wedding cake. Consider how much time you have in the week leading up to the wedding and plan your baking and decorating accordingly. Some decorations, such as flowers and royal icing shapes, can be made in advance to reduce stress closer to the wedding day. The type of cake you choose will also impact your timeline. Filled sponge cakes are best baked close to the wedding, while traditional fruit cakes can be made ahead of time and fed with liquor regularly to keep them moist.

When you are ready to bake, start by preparing your cake pans. Grease and flour the pans or use baking spray. Line the pans with parchment paper to ensure the cakes release easily after baking. Prepare the cake batter according to your chosen recipe, making sure to follow the measurements and instructions carefully. Pour the batter into the prepared pans, filling them only halfway to avoid overflow. Bake the cakes according to the recipe's instructions, ensuring they are fully cooked by inserting a toothpick or skewer into the centre to check if it comes out clean. Once baked, allow the cakes to cool completely before removing them from the pans.

Tips for Success:

• Use room temperature ingredients: Ensure that all your ingredients, especially butter, eggs, and milk, are at room temperature before starting. This will help them mix together easily and create a smooth batter.
• Don't overfill the pans: Fill your cake pans no more than halfway to prevent overflow and ensure even baking.
• Test for doneness: Insert a toothpick or skewer into the centre of the cake to check if it is fully baked. If it comes out clean, your cake is ready.
• Cool completely: Allow the cakes to cool completely before removing them from the pans and decorating. This will help prevent cracking or crumbling.

Making the icing

Ingredients:

For the icing, you will need the following ingredients:

• Butter
• Cream cheese
• Crisco (white)
• Powdered sugar
• Clear vanilla extract
• Almond extract
• Milk (optional)

Instructions:

• Allow the butter and cream cheese to come to room temperature. This will ensure they are soft and easy to work with.
• In a mixing bowl, combine the softened butter and cream cheese. Use a mixer or hand whisk to beat the ingredients until they are light and fluffy.
• Add the Crisco to the mixture and continue to whip until it is fully incorporated.
• With the mixer on low speed, slowly add the powdered sugar to the bowl. You may need to add it in batches to avoid making a mess.
• Once all the powdered sugar has been added, increase the mixer speed to medium and beat until the frosting is light and fluffy.
• Add the clear vanilla extract and almond extract to the frosting. These extracts will enhance the flavour and give it a delicate aroma.
• If the frosting is too thick, you can thin it down by adding a small amount of milk. Start with a teaspoon and gradually add more until you reach the desired consistency.
• Taste the frosting and adjust the sweetness or flavouring to your preference. You can add more powdered sugar if it is too thin or a little milk if it is too thick.
• Once you are happy with the consistency and taste of the frosting, it is ready to use!

Tips:

• It is important to use clear vanilla extract to maintain the bright white colour of the frosting. Regular vanilla extract can cause the frosting to turn slightly yellow.
• If you are making a large quantity of frosting, it is best to make it in batches to avoid overwhelming your mixer.
• The icing can be made ahead of time and stored in an airtight container in the refrigerator. Allow it to come to room temperature and give it a good stir before using.

Stacking and tiering the cake

Stacking and tiering a wedding cake is a delicate process that requires careful planning and execution. Here is a step-by-step guide to help you stack and tier your wedding cake like a pro:

Prepare the Cake Tiers:

Before you begin stacking, ensure that your cakes are completely cooled. Place one layer of the largest cake on a cake drum or a sturdy base. If you're making a multi-tiered cake, use a foam core board as it provides more support than a regular cake drum. The cake drum should be at least two inches larger than the largest cake tier.

Add the Filling and Frosting:

Frost the top of the first cake layer. You can use buttercream, ganache, or any filling of your choice. Add a ring of frosting around the edge to hold in the filling. This ring will act as a dam and prevent the filling from spilling out.

Add the Second Cake Layer:

Place another cake layer of the same size on top of the frosted layer. Repeat the frosting and filling process.

Create a Crumb Coat:

Flip the top cake layer upside down over the other two layers. This will ensure a neat and smooth finish. Apply a thin coat of frosting to the entire cake, known as a crumb coat. This will help seal in any crumbs and create a smooth base for the final coat of frosting.

Insert Support Structures:

To provide stability and support to your tiered cake, you'll need to use dowels or bubble tea straws. For heavier cakes, plastic dowels or poly dowels are recommended. Mark the height of the first tier on the dowel and cut it to size. Repeat this process, inserting dowels in a circular pattern around the central dowel. These dowels will provide structural support and distribute the weight of the upper tiers.

Repeat for Additional Tiers:

Repeat the above steps for each additional tier. Always use a cake board between tiers to provide a stable base. As you add more tiers, you will use fewer dowels.

Final Assembly:

Once all the tiers are stacked and dowelled, carefully position the top tier on top of the lower tiers. Pipe buttercream along the base of each tier to cover any visible gaps.

Extra Support:

If your cake requires extra support, especially if it's a heavy fruit cake, you can insert a central dowel through the length of all the tiers. This will provide additional stability during transport and ensure that your wedding cake remains intact.

Decorations:

Now comes the fun part—decorating your wedding cake! You can use fresh flowers, fondant decorations, or any other embellishments that suit your theme.

Remember to handle the cake with care during transportation, and always transport it in a sturdy box or container to ensure it arrives safely at its destination.

Transporting the cake

Transporting a wedding cake is a nerve-wracking but necessary part of the process. Here are some tips to help you get your cake to the venue in one piece:

Prepare the Cake for Transport:

Before you leave, ensure your cake is safe and secure. Place each tier in a cake box with plenty of tissue paper or bubble wrap for cushioning. If you are assembling the cake at the venue, bring any additional decorations, such as flowers or cake toppers, in a separate container.

When transporting a wedding cake, it is best to have a helper. Assign someone to be your co-pilot and keep the cake steady during the drive. Drive slowly and carefully, avoiding any sharp turns or sudden stops that could cause the cake to shift or fall.

Setting Up at the Venue:

Once you arrive, carefully remove the cake from the transport vehicle and bring it inside. Find a stable table or counter to place the cake, ensuring it is away from any walls or areas where it could be accidentally bumped or knocked over. Unbox the cake and begin the assembly process if necessary.

Final Touches:

If you transported the cake fully assembled, use this time to do any touch-ups. Use a small offset spatula or the back of a spoon to smooth out any frosting imperfections. Add any final decorations, such as fresh flowers or cake toppers, and ensure they are securely attached.

Keeping the Cake Fresh:

If your wedding cake contains perishable ingredients, such as cream or fresh fruit, it is essential to keep it refrigerated until serving. Coordinate with the venue to ensure there is space in their refrigerator or a suitable cold storage area.

Timing:

Time your arrival so that you have plenty of time to set up the cake without feeling rushed. Aim to arrive at least an hour before the wedding ceremony begins, giving yourself ample time to address any issues that may arise.

Practice:

If you are nervous about transporting the cake, consider doing a practice run. Bake a smaller version of the cake and drive it to a friend's house or a local park, simulating the conditions of the actual transport. This will help you anticipate any challenges and make the real delivery go smoothly.

Remember, the most important thing is to stay calm and be careful. Wedding cakes are works of art, and delivering them safely is a rewarding experience.

Frequently asked questions