Crafting Wedding Cakes: A Step-By-Step Guide To Perfection

Making a wedding cake is a fun, yet challenging task. It requires significant planning and effort, but it is not as difficult as one might think. The first step is to decide on the flavour of the cake. Filled sponge cakes are best baked close to the wedding day, whereas traditional fruit cakes can be made in advance. The type of cake will also determine the icing – sugarpaste will keep the cake fresh for a couple of days, whereas buttercream or ganache should be applied as late as possible. The next step is to choose the decorations, which are usually matched to the colour, theme and flowers of the wedding. Fresh flowers are a popular choice, but certain types, such as lilies, are poisonous and cannot be used. Other decorations include sugar flowers, silk flowers, cake toppers and royal icing shapes. When it comes to assembling the cake, a tiered cake will need dowels to support the weight of the top tier(s). Finally, it is important to plan the transportation of the cake to the wedding venue, ensuring that it is stored and transported safely.

Choosing a cake flavour

• Classic Flavours: Vanilla, chocolate, and fruit cakes are traditional and classic choices for wedding cakes. Vanilla, in particular, is a safe option to please a variety of guests. It can be paired with different types of frostings and fillings, such as lemon curd, buttercream, or raspberry jam.
• Seasonal and Fresh Ingredients: Consider the season in which the wedding is taking place and opt for flavours that incorporate fresh, in-season ingredients. For example, a light and fruity cake with fresh berries for a summer wedding or a spice cake with autumnal flavours like cinnamon and apple for a fall wedding.
• Couple's Preferences: Think about the couple's favourite flavours and try to incorporate them into the cake. This could be a unique twist on a classic, such as a chocolate cake with a hint of orange, or something more personalised, like a cake that features the couple's favourite liquor.
• Complementary Flavours: If you're making a multi-tiered cake, consider choosing complementary flavours for each tier. This could be a combination of different cake flavours, such as a lemon cake and a red velvet cake, or varying flavours in the fillings and frostings.
• Allergies and Dietary Restrictions: Be mindful of any allergies or dietary restrictions among the wedding guests. Offer alternatives or variations, such as a gluten-free or vegan option, to ensure that everyone can enjoy the cake.
• Popularity and Crowd-Pleasers: While it's important to consider the couple's tastes, remember that the cake should also appeal to a wide range of guests. Opt for flavours that are generally well-liked and avoid unusual or extremely unique flavours that may be polarising.
• Filling and Frosting Options: Don't underestimate the impact of fillings and frostings! They can completely transform a cake. Experiment with different combinations, such as a carrot cake with cream cheese frosting or a chocolate cake with a raspberry buttercream.
• Cake Testing: If possible, bake a small version of the cake, or several options, to test the flavours and get feedback. This will help ensure that the final cake is well-received and enjoyed by the couple and their guests.
• Time of Year and Storage: Consider the time of year and how the cake will be stored. Some flavours may be more suitable for certain seasons due to temperature and freshness. For example, a cake with fresh cream may not be ideal for an outdoor summer wedding.
• Visual Appeal: While taste is essential, don't forget about the visual impact of the cake. Choose flavours that can be paired with decorative elements, such as fresh flowers, fruit, or colourful frostings, to create a stunning and appetising display.

Remember, the wedding cake is a central part of the celebration, and choosing the right flavour can make the event even more memorable and enjoyable for the happy couple and their guests.

Making the batter

Ingredients:

Firstly, gather all the necessary ingredients. The exact quantities may vary depending on the recipe you are following, but some common ingredients include:

• Flour (cake flour or all-purpose flour)
• Sugar (granulated sugar or confectioners' sugar)
• Butter (unsalted, softened to room temperature)
• Eggs (whole eggs and/or egg whites, at room temperature)
• Milk (whole milk, buttermilk, or heavy cream)
• Baking powder and/or baking soda
• Salt
• Vanilla extract
• Sour cream (full-fat)

Mixing the Batter:

In a large mixing bowl, combine the dry ingredients, such as flour, baking powder, baking soda, and salt. Set this mixture aside.

Using a handheld or stand mixer, beat the butter and sugar together on high speed until smooth and creamy. This step is crucial for incorporating air into the batter and creating a light and fluffy texture. Scrape down the sides and bottom of the bowl occasionally to ensure even mixing.

Next, add the eggs one at a time, mixing well after each addition. The mixture may appear curdled at this point due to the combination of egg liquid and solid butter.

Incorporate any additional liquid ingredients, such as vanilla extract, sour cream, and milk, mixing until combined.

With the mixer on low speed, gradually add the dry ingredients to the wet mixture, being careful not to overmix. You may need to use a spatula to scrape down the sides and bottom of the bowl to ensure all ingredients are fully incorporated.

Preparing the Pans:

Line your cake pans with parchment paper to ensure easy release. For a typical two-tier wedding cake, you will need one 9-inch cake pan and one 6-inch cake pan, each about 3 inches tall. You can find these pans at craft stores or baking supply stores.

Grease the parchment paper and dust with flour, tapping off any excess. This step will help prevent the cake from sticking to the pan and create a smooth surface.

Baking the Cake:

Divide the batter evenly between the prepared cake pans. The amount of batter will depend on the size of your pans and the desired thickness of your cake layers.

Bake the cakes according to your recipe's instructions. Insert a toothpick into the center of the cake to check for doneness. If the toothpick comes out clean, your cake is ready.

Let the cakes cool for about 10 minutes before turning them out onto a cooling rack. Allow them to cool completely before removing the parchment paper and proceeding with the next steps.

Additional Tips:

• Make sure all your ingredients are at room temperature before starting. This ensures that they mix together easily and evenly.
• If you are making a multi-tiered cake, it is essential to use a recipe specifically designed for wedding cakes. These recipes ensure that the cake is sturdy enough to support multiple layers and that you have the correct amount of batter and icing.
• Depending on the size of your oven, you may need to bake the cakes one at a time.
• For a simple and elegant decoration, consider using fresh flowers as a cake topper. Just be sure to order them in advance and choose non-poisonous varieties.

By following these instructions and allowing yourself enough time, you can create a beautiful and delicious wedding cake that will impress your guests.

Baking the cake

Baking a wedding cake is not as difficult as one might think, but it does require some significant planning and effort. Here are the steps you need to follow to bake a beautiful and delicious wedding cake:

Choose the Right Recipe:

Select a recipe specifically designed for wedding cakes, as it will ensure that the cake is sturdy enough and that you have the right amount of batter and icing. The recipe should also include a step-by-step schedule for baking and assembling each tier.

Gather Your Tools and Ingredients:

Make sure you have all the necessary tools and ingredients before you start baking. This includes ingredients such as flour, sugar, butter, eggs, and flavourings, as well as tools like measuring cups and spoons, mixing bowls, cake pans of different sizes (usually 12", 9", and 6"), parchment paper, a large serrated knife, cardboard cake boards, and more.

Prepare Your Cake Pans:

Grease your cake pans with butter or non-stick spray. Line the bottoms with parchment paper and dust with flour, shaking off any excess. This will ensure that your cakes don't stick to the pans and make it easier to remove them once they're baked.

Make the Cake Batter:

Follow your chosen recipe to make the cake batter. Typically, this involves mixing together dry ingredients (like flour, baking powder, and salt) and wet ingredients (like milk, eggs, and vanilla extract) separately, and then combining them. Mix until the batter is smooth and free of lumps.

Bake the Cakes:

Divide the batter evenly between your prepared cake pans. The baking time will depend on the size of your cakes, but as a guide, a 10-inch cake might take around 40 minutes, an 8-inch cake around 30 minutes, and a 6-inch cake around 20 minutes. Use a toothpick to test if your cakes are done – insert it into the centre of the cake, and if it comes out clean, your cake is ready.

Cool the Cakes:

Allow the cakes to cool completely before removing them from the pans. This is a crucial step, as it helps prevent the cakes from cracking or crumbling when you handle them. Let them cool in the pans on a wire rack for about 10 minutes, then turn them out onto the rack to cool completely.

Level and Chill the Cakes:

Once your cakes are cooled, use a large serrated knife to create a flat surface by slicing off a thin, even layer from the tops of the cakes. This step ensures that your tiers will stack evenly. After levelling, wrap the cakes tightly in plastic wrap and chill them in the refrigerator for at least 30 minutes or up to a few days, depending on your schedule.

Make the Buttercream or Frosting:

While your cakes are chilling, prepare your buttercream or frosting. This usually involves beating together ingredients like butter, confectioners' sugar, milk or cream, and flavourings like vanilla extract. Make sure you make enough frosting to generously cover your cake and allow for any decorations you plan to add.

Assemble and Decorate:

Now it's time to assemble and decorate your cake! First, level each cake by slicing them in half horizontally to create even layers. Spread a thin layer of frosting or buttercream on each layer, then stack them on top of each other. Repeat this process for each tier. Finally, apply a "crumb coat" – a thin layer of frosting that helps to seal in any crumbs and create a smooth surface for your final layer of frosting. Chill the tiers again before adding the final layer of frosting and any additional decorations.

Making the icing

Ingredients:

• Unsalted butter, softened to room temperature
• Confectioners' sugar
• Whole milk or heavy cream
• Pure vanilla extract
• Salt (optional)

Directions:

• In a large bowl, use a handheld or stand mixer fitted with a paddle attachment to beat the butter on medium speed until creamy, which should take around 2 minutes.
• With the mixer running on low, add the confectioners' sugar, milk, vanilla extract, and salt (if using).
• Increase the speed to high and beat for another 2 minutes.
• Adjust the consistency as needed by adding more confectioners' sugar if the frosting is too thin or more milk if it is too thick. You can also add a pinch of salt if it is too sweet.
• To get rid of air bubbles in your frosting, switch to stirring the buttercream by hand with a wooden or metal spoon. Mash the frosting up against the side of the bowl to pop the bubbles. Do this for about 1-2 minutes, or until most of the air bubbles have disappeared.

If you are making a fruit cake, you can also make a batch of marmalade to brush over the cake before applying the marzipan and fondant layers.

For a simple, rustic look, you can use a bench scraper to apply the crumb coat and exterior frosting layer. You can also use an icing spatula, especially for the top of the cake. After applying the crumb coat, refrigerate the cake to help it set before adding the final layer of frosting.

If you want to add some decorative piping to your cake, you will need a piping bag and a round piping tip. You can pipe dots of frosting between the tiers and around the bottom of the whole cake to resemble pretty pearls. Smooth down any pointy peaks on these pearls by moistening your fingertip with water and gently pressing down.

Decorating the cake

Decorating a wedding cake is an important step in making it look stunning. Here are some tips and tricks to help you decorate a wedding cake:

Planning and Preparation:

Before you start decorating, it is important to have a clear idea of what you want the final cake to look like. Sketching out a rough plan of the cake can help you stay focused. It is also crucial to manage your time effectively, as some decorations can be made well in advance, while others should be done closer to the wedding day. For example, sugar flowers can be made early, while buttercream or ganache should be applied no earlier than the night before.

Tools and Equipment:

Make sure you have all the necessary tools and ingredients, including cake boards, dowels or straws for support, a turntable, a spatula, a serrated knife, and any decorations like fresh flowers, cake toppers, or piping tips for adding details.

Assembling the Cake:

Start by levelling each cake layer by slicing off a thin, even layer from the top to create a flat surface. Then, cut each cake in half horizontally so that each tier has multiple layers. For a simple, rustic look, you can fill and frost the layers with buttercream, creating a "naked cake" style. For a more traditional look, apply a crumb coat by spreading a thin layer of buttercream over the tops and sides of each tier. This will protect the outer layer of frosting from catching any crumbs. Refrigerate the cake tiers for at least 30 minutes to let the crumb coat set.

Final Decorations:

Once the crumb coat is set, you can add the final layer of buttercream or fondant in your desired style. Return the tiers to the refrigerator to firm up for at least an hour or up to 24 hours. When ready, insert straws or dowels into the bottom tier to provide support for the upper tiers. Place the cake tiers on top of each other, centering each one carefully. Use buttercream or fondant to fill in any gaps or smears between the tiers. You can pipe dots or ruffles, or create a ribbon effect with a star tip. Fresh flowers, sugar flowers, or other decorations can then be added to enhance the cake's beauty.

Transport and Storage:

Clear a large space in the refrigerator for storing the finished cake, and arrange for transport to the wedding venue. Keep the cake refrigerated until it is time to serve, and enjoy the delicious and beautiful creation!

Frequently asked questions