The Ultimate Guide To Wedding Cakes For Beginners

Making a wedding cake can be a daunting task, but with proper planning and the right tools, it is definitely achievable. Here is a step-by-step guide to help you create a beautiful and delicious wedding cake.

Planning and Preparation:

- Choose a cake flavour that suits the couple's taste and the wedding theme. Some popular options include vanilla, chocolate, carrot, and red velvet.

- Decide on the size of the cake based on the number of guests. A two-tier cake typically serves 30-35 people, while a three-tier cake can serve up to 100.

- Gather all the necessary tools and ingredients, including cake pans, mixing bowls, an electric mixer, measuring cups and spoons, and a cake stand or platter.

- Create a timeline for baking, assembling, and decorating the cake. It is recommended to bake the cake layers and make the frosting a day or two in advance to reduce stress on the wedding day.

Baking the Cake:

- Preheat your oven to the temperature specified in your recipe.

- Grease and flour your cake pans or line them with parchment paper to ensure easy release.

- Prepare the cake batter according to your chosen recipe, making sure to measure the ingredients accurately.

- Pour the batter into the prepared pans, and bake according to the recipe instructions.

- Allow the cake layers to cool completely before assembling and decorating.

Assembling and Decorating:

- Level the cake layers using a cake leveler or a serrated knife to ensure they are flat and even.

- Place a small amount of frosting on a cake board or plate and top it with the first cake layer.

- Spread a layer of frosting on top of the cake layer, then add any desired fillings such as fruit, jam, or curd.

- Repeat this process with the remaining cake layers, stacking them on top of each other.

- Apply a thin layer of frosting to the entire cake, also known as a crumb coat, to seal in any crumbs.

- Refrigerate the cake to set the crumb coat.

- Apply the final layer of frosting to the cake, using a spatula or a bench scraper for a smooth finish.

- If desired, add fresh flowers, berries, or other decorations to the cake.

Transporting the Cake:

- Place the assembled cake on a sturdy cake drum or board for easy transport.

- Use a cake box or a large container to protect the cake during transport.

- Transport the cake as close to the wedding venue as possible to avoid any damage.

With careful planning and attention to detail, you can create a stunning and delicious wedding cake that will impress the couple and their guests.

Choosing a flavour

• Consider the couple's preferences: If the couple has a favourite flavour or a flavour that is significant to them, consider using that as the basis for your cake. This will not only make the cake more personal but will also ensure that the couple enjoys it.
• Think about the wedding theme: If the wedding has a particular theme, such as rustic, tropical, or elegant, choose a flavour that complements the theme. For example, a naked cake with fresh flowers and berries would be perfect for a rustic wedding, while a cake with tropical flavours and decorations would be ideal for a tropical-themed wedding.
• Offer multiple flavours: If you're making a small cake or have the time and resources, consider offering multiple flavours. This can be done by having several single-tiered cakes or by creating a multi-tiered cake with different flavours for each tier. This way, you can cater to a variety of taste preferences and give your guests a fun surprise.
• Go with a classic: If you're unsure or want to play it safe, opt for classic wedding cake flavours such as vanilla, chocolate, or red velvet. These flavours are crowd-pleasers and are generally well-liked by most people.
• Add a twist: While classic flavours are always a good choice, you can make them more interesting by adding a unique twist. For example, you could fill a vanilla cake with raspberry jam or add a hint of almond extract to a chocolate cake. This way, you get the best of both worlds: a familiar flavour with a surprising twist.
• Consider the filling and frosting: Don't forget to think about the filling and frosting when choosing your cake's flavour. The filling can be used to add a pop of flavour, such as lemon curd or caramel, while the frosting can be infused with flavours like almond or champagne.
• Do a test run: Before finalising your flavour choice, it's a good idea to do a test run and bake a small cake or cupcakes to see how the flavour combination turns out. This will allow you to make any necessary adjustments and ensure that the cake tastes just right.
• Think about the weather: Consider the weather and temperature on the wedding day when choosing your flavour. For example, if it's going to be a warm day, avoid fillings and frostings that are too rich or heavy, as they may melt or become unstable. Opt for lighter and more stable options instead.
• Ask for feedback: If you're making the wedding cake for someone else, be sure to ask for their feedback and input on the flavour. It's important to get their approval and ensure that they're happy with the choice, especially if it's a surprise.
• Have fun with it: Lastly, don't forget to have fun with the flavour choices! Wedding cakes are a great opportunity to be creative and experiment with different flavours. Don't be afraid to step outside the box and try something new.

Selecting a design

Keep it simple

A simple design can still be stunning and elegant. A lightly adorned cake with minimal decorations and white buttercream frosting is a classic choice for wedding cakes. This style is usually more affordable and can be easily customised to match your wedding theme.

Choose your cake size

The size of your cake will depend on the number of guests you're expecting. A single-tier cake is a good option if you're having an intimate wedding, while multiple tiers can create a lavish display. You can also offer multiple single-tier cakes with different flavours to give your guests a variety of options.

Pick a flavour

When it comes to flavour, the possibilities are endless. You can choose a traditional flavour like vanilla, chocolate, or red velvet, or get creative with unique combinations like carrot cake, lemon cake, or even a tropical-inspired cake with a hint of almond. Consider the season and your personal preferences when making your selection.

Add some personal touches

Your wedding cake can be a reflection of your personality and style. Consider adding a personal touch, such as a fondant portrait of your pet or a surprise filling that matches your favourite flavour. You can also incorporate fresh flowers, fruit, or greenery to add a natural, rustic charm to your cake.

Be mindful of the weather

If you're having an outdoor wedding or celebrating in warm weather, be mindful of the type of frosting you choose. Buttercream, Swiss meringue, or Italian meringue buttercream are good options, while whipped cream or cream cheese frosting may not hold up in the heat.

Practice makes perfect

If you're feeling nervous about making your own wedding cake, don't be afraid to do a test run. Bake a smaller version of the cake to familiarise yourself with the recipe and practice your decorating skills. This will help you feel more confident and ensure that your final cake turns out perfectly.

Remember, your wedding cake should reflect your style and taste. Have fun with the design process, and don't be afraid to get creative!

Timing and scheduling

Two Months Before the Wedding:

This is the time to do a test run of the entire cake. It will allow you to taste the cake and make any necessary adjustments. It will also give you a sense of the process and help you identify any potential issues.

Five Days Before the Wedding:

• Cut parchment paper for the cake pans of different sizes (6-inch, 8-inch, and 10-inch).
• Cut and prepare the cake boards for each tier, ensuring they are the same size as the corresponding cake.
• Make a box for transporting the cake.
• Prepare the strawberry puree and simple syrup.
• Take out the butter for the buttercream, and make the buttercream but do not add the champagne yet.
• Make the strawberry cream cheese filling.
• Measure all the ingredients for the vanilla cake layers.

Four Days Before the Wedding:

• Bake the vanilla cake layers (6-inch, 8-inch, and 10-inch).
• Take out the tools needed for assembling the cake the next day, including offset spatulas and support rods.

Three Days Before the Wedding:

• Bring the buttercream to room temperature in the morning.
• Cut and level the cake layers.
• Slice the fresh strawberries.
• Remix the buttercream and add the champagne.
• Assemble each cake tier.

Wedding Day:

• Stack the cakes in the morning and pack them securely in the box.
• Transport the cake to the venue and add the final decorations, such as fresh flowers and fruits.

Tools and equipment

Making a wedding cake is a big project, and it requires a few pieces of specialised equipment. Here is a list of the tools and equipment you will need to make a wedding cake:

• Electric Mixer With Paddle Attachment: Now is not the time to mess around with mixing batter and frosting by hand. In total, you'll be making a lot of batter and frosting, so you will need a lot of power. Using a stand mixer is preferred, but you can make a hand mixer work in a pinch.
• Round Cake Pans: For this recipe, you'll need 3 of each size: 6-inch and 9-inch. Feel free to adjust the ingredients if you would rather use just 2 of each size. NOTE: If you still want more than 2 layers but are only baking 2 of each size, feel free to cut each cake horizontally; this way, you can have 4-layer cakes for each tier!
• Plastic Dowels: When you add tiers to a cake, you need to ensure structural integrity. Plastic dowels are inexpensive to buy and are easy to score and cut to the proper height.
• Bench Scraper: Bench scrapers are amazing for things like bread or pasta making; they can cut dough, scrape up flour from your work surface, and can also act as a frosting assistant when making cakes.
• Offset Spatula: If you have a bench scraper, you can probably get away without using an offset spatula. Use the back of a spoon to create any swirls or swoops in the frosting that you prefer. If you don't have a bench scraper, I highly recommend investing in an offset spatula.
• Cake Rounds: A round of cardboard that holds your cakes is essential, especially for stacking on tiers. If you prefer, you can DIY these by simply tracing the bottom of your pans onto sturdy cardboard and cutting them out using an Exacto knife. To ensure that the cake remains food-safe, I recommend wrapping any homemade cake boards with foil or plastic wrap.
• Cake Turntable: Using a cake turntable (or even the Lazy Susan from your pantry) makes cake decorating so much easier. If you don't have a turntable, you can still make it work, but your frosting will likely not be as uniform as if you had used one.

Stacking and assembling

• Once your cake layers are baked, cooled, and levelled, it's time to start stacking and assembling. Begin with the bottom tier, which is usually the largest cake. Place it on a cake board or a cake drum if you're making a taller cake.
• Apply a thin layer of frosting, also known as a crumb coat, to the cake layer. This will help to seal in any crumbs and create a smooth surface for the final layer of frosting. You can use a large icing spatula or a bench scraper for this step.
• Repeat this process for the remaining cake layers, placing each layer on a cake board of the same size as the cake. This will make it easier to handle and transport the tiers.
• Now, it's time to stack the tiers. Place the second-largest tier on top of the bottom tier. You can use a small amount of frosting to help it stick. Make sure the tiers are centred and level.
• Insert dowels or support rods into the bottom tier to provide support for the upper tiers. The number of dowels will depend on the size of your cake, but they should be spaced evenly apart. Cut the dowels to the height of the cake tier.
• Place the next tier on top of the dowels, centring it carefully. Repeat this process for any additional tiers.
• Finally, add a crumb coat to the fully stacked cake and chill it in the refrigerator to set the frosting.

Tips for Stacking and Assembling:

• It's important to use a cake board or cake drum that is the same size as your cake layers. This will provide support and make it easier to handle the tiers.
• When inserting dowels, use a sharp knife or strong scissors to cut them to the correct height. Make sure they are flush with the surface of the cake.
• If you're transporting the cake, it's a good idea to stack the tiers at the venue to avoid any accidents during transportation.
• Chilling the cake after crumb coating will help the frosting set and make it easier to handle.
• If you're using fresh flowers or fruits as decorations, add them at the last minute to keep them looking fresh.

With these instructions and tips in mind, you'll be well on your way to successfully stacking and assembling your wedding cake!

Frequently asked questions