Creating The Perfect Wedding Cake Cream

Wedding cakes are a crucial part of any wedding, and making one yourself can be a fun and rewarding experience. While it may seem daunting, making a wedding cake is not as difficult as one might think. The first step is to find a recipe specifically designed for a wedding cake, as it will ensure the cake is sturdy enough and that you have the right amount of batter and icing. For a simple, rustic wedding cake, a vanilla cake with buttercream frosting is a classic choice. If you want to get more creative, you can experiment with different flavours and types of frosting, such as cream cheese buttercream, Italian meringue buttercream, or even ganache. Once you have your recipe, carefully plan out the tools and ingredients you will need, including cake pans, parchment paper, and a large serrated knife. Finally, practice your decorating skills ahead of time and secure any decorative items, such as flowers or cake toppers, before the big day. With careful planning and attention to detail, you can create a beautiful and delicious wedding cake that will impress your guests.

Choosing a frosting type: fondant, buttercream, or ganache

When choosing the frosting for your wedding cake, it's important to consider both aesthetics and flavour.

Fondant

Fondant is a firm sugar icing that gives a clean, polished, and smooth look to your wedding cake. It is extremely versatile and can be easily dyed. You can add on edible illustrations, sugar crystals, flowers, and other decorative elements. Fondant is also a good choice for summer weddings as it holds up well in warmer temperatures and keeps your cake fresh. However, fondant is not known for its flavour and can be quite sweet and chewy. It is also the most expensive option.

Buttercream

Buttercream is a combination of butter and sugar, resulting in a soft, light, and creamy texture. It is a popular choice for rustic or laid-back weddings as it provides a lovely backdrop to other decorations. It is also great for cake textures such as rosettes and ribbing, and can be easily put into a piping bag to create intricate flowers, borders, and designs. Flavours can be added to complement the cake, such as a light citrus or tangy cream cheese. While buttercream is less sweet than fondant, it melts easily and is not suitable for hot summer weddings unless the venue is air-conditioned or the cake is delivered just before serving.

Ganache

Ganache is a delicious combination of chocolate and cream, resulting in a smooth, silky, and indulgent texture. It holds colour and flavour well and can be easily transformed into the ideal palette for any design. Ganache is a good choice for chocolate lovers and those wanting a modern and neat look. It holds up well in higher temperatures but is still susceptible to temperature variations, so careful transportation is required. Ganache is also a more expensive option due to the use of high-quality chocolate.

Selecting a flavour: vanilla, chocolate, or red velvet

Selecting a flavour for your wedding cake is a big decision! Here are some things to consider when choosing between vanilla, chocolate, or red velvet:

Vanilla

Vanilla is a classic choice for a wedding cake and is sure to please a variety of guests. It is a simple, yet elegant option that can be dressed up with different frostings, fillings, and flavourings. If you opt for a vanilla cake, you can have fun with flavour combinations such as almond, lemon, orange, or coconut. You can also add mix-ins like chocolate chips to the batter for a more indulgent twist. Vanilla cakes tend to be denser and can provide a sturdy base for stacking and layering, making them a good option for larger weddings.

Chocolate

Chocolate is a rich and indulgent option for a wedding cake. If you choose a chocolate cake, you can experiment with different types of chocolate, such as dark, milk, or white chocolate, to find your perfect flavour profile. Chocolate cakes can be paired with a variety of frostings, such as buttercream, cream cheese frosting, or ganache. When selecting a chocolate cake, keep in mind that the colour may be darker and less bright than other options, which could impact your overall wedding aesthetic.

Red Velvet

Red velvet cake is a unique and eye-catching option for a wedding cake. It has a mild cocoa and sweet vanilla flavour, with a tangy edge from the buttermilk and cream cheese frosting. The red colour is eye-catching and can add a dramatic touch to your wedding dessert. Red velvet cake is said to have originated during the Great Depression, and it is a popular dessert in the Southern United States. When selecting a red velvet cake, keep in mind that the red colour may bleed or fade over time, and the cream cheese frosting may be more delicate and require refrigeration.

Making the cake batter

Firstly, it is important to gather all the necessary ingredients and tools. For a simple, elegant, and rustic wedding cake, you will need sugar, cake flour, eggs, extra egg whites, sour cream, whole milk, room temperature butter, and a few other ingredients. It is crucial to have the correct measurements for each ingredient to ensure the batter is just right.

Next, prepare your cake pans by greasing the bottoms and sides with non-stick spray or butter. Line the pans with parchment paper rounds, which can be cut out using the cake pan as a guide. This step ensures the cakes will be easily released from the pans later.

Now, it's time to make the batter. Using a handheld or stand mixer, start by beating the butter and sugar together on high speed until they are smooth and creamy. This process should take around 3 minutes. Don't forget to scrape down the sides and bottom of the bowl as needed to ensure all the ingredients are combined.

Once the butter and sugar are well combined, it's time to add the eggs. With the mixer still on high speed, beat in the eggs, extra egg whites, and vanilla extract. This step should take about 2 minutes, and the mixture will likely look curdled due to the combination of liquid egg and solid butter.

After that, beat in the sour cream, and then, with the mixer on low speed, slowly add the dry ingredients (cake flour, baking powder, and baking soda) until they are just incorporated. With the mixer still running on low, gradually pour in the milk and mix until everything is combined. Be careful not to over-mix the batter.

Finally, give the batter a few stirs by hand with a whisk to ensure there are no lumps at the bottom of the bowl. The batter should be slightly thick.

Your wedding cake batter is now ready to be poured into the prepared cake pans! Be sure to weigh the pans to ensure an even distribution of batter, and then bake according to the recipe instructions.

Remember, it is crucial to allow the cakes to cool completely before attempting to assemble or decorate them. Happy baking!

Baking the cake tiers

To bake the cake tiers, you will need to prepare your cake pans, bake the cakes, and then level them.

First, prepare your cake pans. Spray them with cooking spray, then cut a wax paper or parchment paper round to fit the bottom, insert it into the bottom of the pan, and respray. This will ensure that the cakes don't stick.

Next, bake your cakes. The baking time will depend on the size of your layers. For a 3-tier cake, you will need to bake two 6-inch cakes, two 8-inch cakes, and two 10-inch cakes. The baking times at 350 F are as follows:

• 6-inch cakes: 25 to 30 minutes
• 8-inch cakes: 35 to 40 minutes
• 10-inch cakes: 55 to 60 minutes

To test for doneness, insert a toothpick into the centre of the cake. If it comes out clean, the cake is done. The cakes should also appear golden brown, and their edges should pull away from the sides of the pans. Let the cakes cool for 10 minutes, then loosen with a knife and turn them out onto a cooling rack to finish cooling.

Finally, level your cakes. The tops of the layers should be completely flat so that when you stack them, they don't lean or wobble. Use a long (14-inch) serrated cake knife and a turntable to level the cakes. Keep the blade level while rotating the cake on the turntable, and use a sawing motion rather than trying to push the blade through the cake. You only need to level the tops of the cakes—you can eat the parts you cut off!

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 detailed instructions and tips to help you decorate your wedding cake:

Planning and Preparation:

Before you begin decorating, it's important to have a clear idea of your desired design. Practice piping or icing techniques beforehand, and create extra icing to experiment with different shapes and textures. Fresh flowers, cake toppers, and other decorations should be secured in advance, and a large space in the refrigerator should be cleared for the finished cake. Transport arrangements for the cake should also be considered.

Assembling the Cake:

For a tiered cake, it's essential to use cake dowels for support. Place four dowels in the bottom tier, cut to the height of the cake, and insert them into the cake to form a square. The top tier can then be carefully placed on top. A cake board between the tiers is crucial for added stability.

Crumb Coating:

A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. It helps to protect the outer layer of frosting from crumbs. Refrigerate the cake after applying the crumb coat to help it set.

Applying the Exterior Frosting:

Use a large icing spatula and a bench scraper to apply the exterior frosting. For a textured look, use a small icing spatula and run it around the cake while spinning it on a cake turner. This will create beautiful ruffles.

Piping and Additional Details:

After placing the top tier, you can pipe frosting around the bottom to cover any smears or imperfections. Dots of frosting can be piped between the tiers and around the bottom of the cake to resemble pretty pearls. Moistening your fingertip with water and gently pressing down on any peaks will smooth them out.

Final Touches:

Add any decorative pieces, such as artificial flowers, fresh flowers, or cake toppers. Ensure that the cake is securely placed on a serving platter or cake stand.

Storage and Transport:

Keep the cake refrigerated until ready to serve. After a few hours, the frosting will set, and you can lightly cover it with plastic wrap. Transport the cake carefully to the venue, ensuring it remains stable and chilled during transport.

Frequently asked questions