Creating A Fondant-Free Wedding Cake: A Simple Guide

There are many alternatives to fondant for decorating a wedding cake. Fondant is often left on the plate, so brides are increasingly choosing a more casual, unfrosted look, where the visual effect is created by layers of buttercream and cake. This is known as a naked cake, and can be decorated with fresh flowers and berries. Naked cakes are also a good option for those who are not big fans of sweets, as there is less icing. Another option is to use buttercream instead of fondant. This can be piped in a Chantilly lace pattern for a simple, yet pretty effect.

Use a recipe designed for a wedding cake

Using a recipe specifically designed for a wedding cake is a great way to ensure your cake is sturdy and that you have the right amount of batter and icing. For a three-tier cake, you will need to make three cakes of 12", 9", and 6", as well as a large amount of icing. Most three-tier cake recipes provide a step-by-step schedule for baking and assembling each part of the cake.

Ingredients:

• 3 and 2/3 cups (433g) cake flour (spooned & leveled)
• 1 teaspoon baking powder
• 3/4 teaspoon baking soda
• 1 and 1/2 cups (340g) unsalted butter, softened to room temperature
• 2 cups (400g) granulated sugar
• 3 large eggs + 2 additional egg whites, at room temperature
• 1 Tablespoon pure vanilla extract (yes, Tbsp!)
• 3/4 cup (180g) full-fat sour cream, at room temperature
• 3/4 cup (180ml) whole milk, at room temperature
• 1 and 3/4 cups (207g) cake flour (spooned & leveled)
• 3/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
• 1 cup (200g) granulated sugar
• 1 large egg + 1 additional egg white, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (120g) full-fat sour cream, at room temperature
• 1/2 cup (120ml) whole milk, at room temperature

Frosting for 9-inch cake & piping:

• 2 cups (452g) unsalted butter, softened to room temperature
• 8 cups (960g) confectioners' sugar
• 6 Tablespoons (90ml) whole milk or heavy cream
• 1 and 1/2 teaspoons pure vanilla extract

Frosting for 6-inch cake:

• 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
• 4 – 5 cups (480-600g) confectioners' sugar
• 1/4 cup (60ml) heavy cream or whole milk
• 1 teaspoon pure vanilla extract

This recipe yields a vanilla-flavoured cake, a classic choice to please a variety of wedding guests. However, you can have fun with frostings, fillings, and flavourings. Some alternative flavour options include carrot cake, red velvet cake, lemon cake, marble cake, and chocolate chip.

When preparing the wedding cake pans, always line your round pans with parchment paper rounds before adding the batter. Begin by lightly spraying the bottoms and sides of each pan with nonstick spray or greasing with butter. Add a parchment paper round, then grease the round as well.

To assemble and decorate the cake, you will need to place four cake dowels in the bottom tier for support. Cake dowels are sticks that will support the top tier. Measure and cut the dowels to match the height of the bottom cake. Place the small tier on top, using a 6-inch cake board between the tiers for added support.

Decorate both tiers on cake boards. You can remove the cake board from the bottom tier before placing the cake on a serving platter or cake stand, but this can be tricky. A piped frosting border around the bottom of the cake can hide the cake board. Do not remove the cake board from the bottom of the top tier.

Apply a crumb coat on both tiers to protect the outer layer of frosting from catching any crumbs. A crumb coat is a very thin layer of frosting applied before the exterior frosting. Refrigerate the cakes to help "set" the crumb coat.

Use a small icing spatula and run it around the cakes while spinning them to create a textured, ruffled look for the exterior frosting. Carefully lift the cake and place it on your serving platter or cake stand.

After placing the small tier on top, you can pipe frosting around the bottom to cover up any spaces or smears. You can also pipe dots of frosting with a round piping tip between the tiers and around the bottom of the whole cake to resemble pretty pearls.

Add any decorative pieces, such as artificial flowers, fresh flowers, or cake toppers.

Plan your calendar and practice

Planning your calendar and practicing making a wedding cake is crucial to ensure a stress-free process and a beautiful final product. Here is a detailed schedule to guide you in the weeks leading up to your wedding:

2 Weeks Before the Wedding:

• Shop for paper goods, such as cake drums, cardboard, wooden dowels, or other structural components.
• Collect all the dry ingredients, including sugar and flour.
• If using a cake filling in the pan method, you can bake and fill your cake now.
• Practice making your chosen cake and decorations. This is a crucial step to ensure you are confident and prepared for the real thing. Make careful notes during this process.

1 Week Before the Wedding:

• Shop for perishable ingredients like eggs, milk, butter, and fruit.
• Prepare any decorative elements such as modelling chocolate or fondant.
• Create intricate decorations that require time and patience, such as flowers, figurines, or bows.
• Clean and rearrange your refrigerator, making space on the top shelves for the cake.
• Bake the cake layers and let them cool.
• Prepare the frosting if you are using buttercream.
• Slice and fill the cakes, then freeze them.
• Depan the frozen cakes and crumb coat them with buttercream while they are still frozen.
• Transfer the crumb-coated cakes to the refrigerator to defrost.

2-3 Days Before the Wedding:

• Finish preparing all decorative elements.
• Clean and prepare your delivery vehicle.
• Add the final coat of buttercream to each cake.
• Chill the cake tiers.
• If using modelling chocolate or fondant, cover the cake and seal it in plastic wrap.
• Measure, cut, and insert the wooden dowels or other infrastructure.
• Add any piping or decorations that can be refrigerated overnight.

On the Wedding Day:

• Add the final decorations, excluding any precarious elements that might shift during transport.
• Allow enough time for the cake to completely rechill before transport.
• Prepare a toolkit with extra frosting and decorations in case of any damage during delivery and setup.
• About 10-20 minutes before departure, start your car and turn on the air conditioning.
• Load the cake into the car just before leaving.

Remember, this schedule can be adjusted to fit your specific needs and the timing of your wedding. If you are creating a smaller cake, you may not need as much time. However, always allow yourself ample time to practice, make adjustments, and perfect your cake-making skills.

Assemble the right tools

To make a wedding cake without fondant, you will need to assemble the right tools. Here is a detailed list of the tools you will need to create a beautiful and stable wedding cake:

Baking Tools:

• Ingredients for baking and icing: Ensure you have all the necessary ingredients for both the cake batter and icing. This includes staples like flour, sugar, butter, eggs, milk, and flavourings such as vanilla extract.
• Cake pans: You will need multiple cake pans in different sizes, typically 12", 9", and 6" pans, each 3" tall. These are available at craft stores and baking supply stores.
• Parchment paper: Use this to line your cake pans to ensure the cakes release seamlessly.

Assembly and Decoration Tools:

• Large serrated knife: Useful for levelling the cakes by slicing off the tops of the layers to create a flat surface.
• Cardboard cake boards: These provide a stable base for each tier of the cake. You will need boards in sizes corresponding to your cake pans: 12", 9", and 6".
• Non-flexible straws or cake dowels: These provide structural support for the cake. Plastic dowels are easier to cut.
• Platter or cake stand: Choose a beautiful platter or cake stand to serve your wedding cake on.
• Pastry bag with round tip (#12 or between size 3 and 7): This is used for piping decorative details onto the cake.
• Toothpick: A toothpick can be used for tracing designs or writing on the cake.
• Decorations: Fresh flowers, cake toppers, artificial flowers, or other decorative items can be used to enhance the cake's appearance.
• Lazy Susan: Using a lazy Susan makes it easier to decorate the cake, as you can easily spin it for access to all sides.

Storage and Transportation:

• Refrigerator space: Clear a large space in your refrigerator to store the cake before the wedding. You may need to remove a shelf to accommodate the cake's height.
• Transport arrangements: Ensure you have a suitable vehicle and containers for transporting the cake to the wedding venue.

Think about decorations

When it comes to decorating your wedding cake, there are many options to choose from, even without fondant. Here are some ideas to get you started:

Fresh Flowers

Fresh flowers are a popular choice for wedding cake decorations. They add a romantic and elegant touch to your cake. You can choose flowers that match your wedding colour palette or theme. For example, if you're having a summer wedding, consider using fresh citrus like lemons or oranges as a delicate accent. Or, for a rustic wedding, combine fresh flowers with succulents and place the cake on a wooden server.

Buttercream

Buttercream is a delicious and versatile alternative to fondant. It can be used to create a smooth finish or a textured, rustic look. You can also pipe buttercream into different shapes and designs, such as ruffles or dots, to add interest to your cake. If you're feeling adventurous, try a two-toned frosting rose design.

Naked Cake

A naked cake is a style where the cake layers are left exposed, with only a thin layer of frosting between them. This gives the cake a fresh and delicious look. It's perfect for rustic or industrial-themed weddings. You can also partially frost a naked cake to create a semi-naked cake, which adds a bit more stability and prevents the cake from drying out.

Cake Toppers

Cake toppers are a fun way to personalise your wedding cake. You can choose something that reflects your interests or hobbies, or go for a more traditional design.

Drizzles and Sauces

Adding a drizzle of chocolate, caramel, or fruit sauce to your cake can take it to the next level. This is a great way to add flavour and moisture, especially if you're not using fondant.

Piping and Icing

Practise your piping and icing skills before the big day. You can create different shapes, such as dots or pearls, to add texture and interest to your cake. If you're feeling confident, try piping lace patterns or roses for a more intricate design.

Remember to plan ahead and practise your chosen decoration techniques. Order any fresh flowers or other decorative items well in advance, and secure them to the cake carefully. With a bit of creativity and attention to detail, your wedding cake will be a stunning centrepiece at your reception.

Transport and refrigerate

Transporting a wedding cake can be a daunting task, but with careful planning and preparation, it can be done successfully. Here are some detailed tips for transporting and refrigerating your wedding cake:

Transport:

• Check with the baker: If you are transporting a cake from a professional bakery, get their transportation recommendations. Find out the measurements and weight of the cake to ensure your vehicle has enough room and plan for fridge space if needed. Ask about any specific refrigeration requirements, as some cakes need to be refrigerated until a few hours before serving.
• Use a cake drum and sturdy cardboard box: A cake drum is a heavy-duty cake board that provides a sturdy base for transport. Place the cake on a cake drum that fits perfectly inside a sturdy cake box or cardboard box. This will protect the cake from damage during transport.
• Reserve a flat place in your vehicle: Ensure that your vehicle has a large flat back or a large floorboard, such as an SUV. The cake should be placed on a level surface, avoiding laps and tilted seats, as they can be unstable.
• Keep the vehicle cool: Even if the cake does not require refrigeration, it is best to keep the car cool during the drive. Use air conditioning and avoid direct sunlight. For long trips, consider picking up the cake the day before the wedding and freezing it until you arrive.
• Drive carefully: Send at least two people to transport the cake. Drive slowly and carefully, avoiding sharp turns and speed bumps. Have one person sit next to the cake to hold it steady during the drive.
• Save the cake stand for the venue: It is recommended to place the cake on a cake stand at the venue rather than delivering it already on a stand. This reduces the risk of damage during transport.

Refrigerate:

• Check refrigeration requirements: Some cakes, especially those with buttercream, need to be refrigerated until a few hours before serving to prevent melting or softening. Ask the baker about refrigeration requirements and plan accordingly.
• Clear refrigerator space: Whether at home or the wedding venue, ensure there is enough refrigerator space to accommodate the cake. You may need to remove shelves or make other arrangements for larger cakes.
• Thawing: If you are freezing the cake, allow enough time for it to thaw properly. Depending on the size of the cake, it can take several hours to a full day to thaw.
• Use an airtight container: After serving the cake, wrap individual slices in plastic wrap and place them in an airtight container to keep them fresh for up to a month.

Frequently asked questions