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

Making a wedding gown cake is a fun project that can be a great way to save money and add a personal touch to your special day. While it may seem daunting at first, with some planning and practice, it is definitely achievable. Here are the steps to make a beautiful and delicious wedding gown cake:

Planning and Preparation:

- Decide on the size of your cake based on the number of guests you need to serve. A good rule of thumb is to plan for 50-75% of your guest count.

- Choose a recipe that is firm enough to support layers but not too dense. Practice baking and assembling the cake ahead of time to ensure you are comfortable with the process.

- Gather all the necessary supplies and ingredients, including cake pans, cardboard cake rounds, offset spatulas, a rotating cake stand, and fresh flowers or other decorations.

- If you are making a multi-tiered cake, consider using supports such as wooden dowels or plastic drinking straws to ensure stability.

Baking and Assembly:

- Bake your cake layers and let them cool completely. You can even bake and freeze the layers ahead of time and thaw them when you are ready to assemble.

- Split and fill the cake layers with your chosen filling, such as cream, jam, or fruit.

- Stack the layers, using dowels or straws for support, and frost the cake with a crumb coat, a thin layer of frosting that seals in the crumbs.

- Chill the cake until the frosting sets, then add a final layer of frosting and smooth it out.

- Use fresh flowers, fondant decorations, or other adornments to dress up the cake and hide any imperfections.

Transport and Display:

- If you are transporting the cake to a venue, use a tall cardboard box with one side cut out to create a flap for safe transportation.

- About an hour before the ceremony, add fresh flowers or other final decorations to the cake.

- Keep the cake chilled until ready to serve. If it doesn't fit in the refrigerator, assemble it 2 hours before serving and keep it in a cool, shaded area if it's an outdoor wedding.

Choosing a cake recipe

Type of Cake

Decide on the type of cake you want to make. Some popular options for wedding cakes include vanilla, chocolate, lemon, and fruit cakes. You can also get creative and choose a unique flavour that reflects your personality. If you're making a large cake, consider a flavour that will appeal to a variety of guests.

Complexity

Assess your baking skills and the time you have available before choosing a complex recipe. If you're a beginner, opt for a simpler recipe with fewer steps and ingredients. More complex recipes may require advanced techniques and could be more time-consuming.

Number of Tiers

The number of tiers you plan to have in your wedding gown cake will impact the amount of batter and frosting you need. A larger cake will require a bigger batch of batter, and you may need to adjust baking times accordingly. Additionally, consider the stability of your cake—a taller cake may need additional support, such as dowels or straws, to prevent it from collapsing.

Frosting and Decorations

Consider the type of frosting and decorations you want to use. Buttercream frosting is a popular choice for wedding cakes as it is easy to work with and can be flavoured and coloured. Fondant can be used to create a smooth finish, but it may not be as tasty as buttercream. Fresh flowers, fruit, and macarons are also popular decorations for wedding cakes.

Practice

Once you've chosen a recipe, be sure to practice baking and decorating the cake beforehand. This will help you refine your technique and identify any potential issues. It's also a good opportunity to experiment with different flavours and decorations.

Storage and Transportation

If you're making the cake in advance, consider how you will store and transport it. Wedding cakes are often assembled on-site, so plan accordingly. Frozen cakes can be thawed before decorating, and frosting can be made ahead of time and refrigerated.

Baking the cake

Baking a wedding cake is a daunting task, but it can be done with the right tools and a good plan. Here is a step-by-step guide to baking a wedding gown cake:

Ingredients and Tools:

First, you will need to gather all the necessary ingredients and tools. For the cake, you will need flour, sugar, baking powder, salt, butter, eggs, sour cream, vanilla and almond extracts, and vegetable oil. You will also need parchment paper, cake pans in various sizes (depending on the desired size of your cake), a stand mixer or hand mixer, measuring cups and spoons, and a spatula. For the frosting, you will need butter, powdered sugar, heavy cream, and vanilla and almond extracts. Additionally, you will need cardboard cake rounds, plastic drinking straws or wooden dowels, an offset spatula, a pastry bag, and a narrow, flat-bladed icing spatula.

• Prepare your cake pans by greasing them and lining them with parchment paper. Preheat your oven to 350°F.
• In the bowl of your mixer, combine flour, sugar, baking powder, and salt. With the mixer on low speed, slowly add pieces of softened butter to the dry mixture until it resembles wet sand.
• Add egg whites and mix until just incorporated. Scrape down the sides and bottom of the bowl to ensure an even mix.
• Add sour cream, vanilla and almond extracts, and vegetable oil. Mix until combined, then give the mixture a final mix to incorporate.
• Divide the batter evenly among the prepared cake pans. The amount of batter per pan will depend on the size of the pan. For example, for a 9" pan, you will need about 800 grams of batter, while for a 6" pan, you will need about 400 grams.
• Bake the cakes in the preheated oven until they are fully baked and pass the toothpick test for doneness. Baking times will vary depending on the size of the pans. For example, 9" cakes should bake for 36-40 minutes, while 6" cakes should bake for 31-34 minutes.
• Remove the cakes from the oven and allow them to cool in their pans for about 10 minutes before inverting them onto a cooling rack to finish cooling.
• Repeat the process for any additional cake layers.
• Once the cakes are completely cool, wrap them tightly in plastic wrap and freeze until ready to assemble and decorate.

Tips for Success:

• It is important to use high-quality ingredients and to measure them accurately.
• Parchment paper is crucial for easy cake release and to prevent sticking.
• Do not overmix the batter once you have added the flour, as it can cause the cake to become tough.
• To ensure even baking, use cake strips or a towel wrapped around the pan to prevent the cake from doming and hard, crusty edges.
• Allow the cakes to cool completely before frosting or decorating.
• If making the cake in advance, wrap the cooled cake layers tightly in plastic wrap and foil and freeze for up to one month.

Making the filling

Firstly, decide on the flavour of your filling. A popular choice is a combination of cream and jam, but you can also be creative and use other fillings such as lemon curd, chocolate mousse or even fresh fruit like strawberries. If you're making a large cake, you'll need to make a substantial amount of filling, so be sure to scale your recipe accordingly.

Next, you'll want to prepare the filling. If you're using a cream-based filling, whip your cream until soft peaks form. You can then add sugar and other flavourings such as Grand Marnier or vanilla extract to enhance the taste. Be sure to make enough to generously spread between each layer of your cake.

Now it's time to assemble the layers. Place the first layer of your cake on a cardboard cake round or a flat plate. If you're using a multi-tiered cake, use a larger base layer. Spread your chosen filling on top of this layer, ensuring it's evenly distributed. You can use a piping bag to pipe a ring of frosting around the edge of the layer to hold in the filling.

Add the next cake layer on top, ensuring it's as level as possible. Repeat the process of spreading the filling and adding another cake layer until you've reached the desired height. Remember to use toothpicks or dowels to help guide you when stacking the layers.

Once you've reached the final cake layer, place it upside down so that the flat, even surface is on top. This will give your cake a professional finish.

At this stage, you can chill your cake to allow the filling to set. This will make it easier to handle when it comes to frosting.

If you're making a wedding gown cake, you might also want to add some internal structure to support the weight of the cake and any decorations you plan to add. Plastic drinking straws or wooden dowels can be inserted into the cake to provide stability. Mark the straws or dowels slightly above the surface of the cream, then cut them to size and reinsert them.

Now your cake is ready for frosting and decorating! You can cover any imperfections or exposed filling with buttercream or fondant, creating a smooth surface for your wedding gown design.

Remember to plan ahead and practice assembling and decorating your cake before the big day. Baking and constructing a wedding gown cake can be a labour of love, but with the right tools, ingredients and techniques, you can create a stunning and delicious masterpiece.

Making the frosting

Ingredients:

Firstly, gather all the ingredients required for the frosting. The exact ingredients and their quantities may vary depending on the type of frosting you choose to make. However, some common ingredients include:

• Butter
• Powdered sugar
• Heavy cream or milk
• Vanilla extract
• Salt
• Food colouring (optional)

Mixing the Frosting:

• Allow the butter to soften at room temperature before starting. This will make it easier to mix and achieve a smooth consistency.
• Using a stand mixer or a hand mixer, beat the butter until it becomes light and fluffy. This process usually takes around 2-3 minutes at medium speed.
• Gradually add the powdered sugar to the butter while the mixer is on low speed. Be careful not to add too much at once, as it may create a mess.
• As you add more powdered sugar, the mixture will become thick. At this point, alternately add small amounts of cream or milk and continue mixing until everything is well incorporated.
• Add in the vanilla extract and any desired food colouring. Mix until fully combined and adjust the consistency as needed. If the frosting is too thick, gradually add more cream, a tablespoon at a time, until it reaches your desired consistency.

Frosting the Cake:

• Use a small amount of frosting as "glue" to attach the first cake layer to a cardboard cake round or the serving plate.
• Apply a thin layer of frosting between each cake layer, spreading it evenly to the edges.
• Frost the outside of the cake with a thin layer of frosting, using an offset spatula or a bench scraper to smooth it out. This is often called a "crumb coat," which seals in the cake crumbs and creates a base for the final coat of frosting.
• Chill the cake in the refrigerator until the frosting sets.
• Apply a second, thicker layer of frosting to the cake, using the offset spatula or bench scraper to create a smooth finish.
• If desired, dip your spatula in hot water and quickly dry it off to melt and smooth the frosting for an extra-smooth finish.
• Use a piping bag and various piping tips to create patterns, dots, or other decorations on the cake.
• If you plan to transport the cake, it is advisable to chill it until ready to serve or transport it in a secure cake box.

Remember, practice makes perfect! Don't be afraid to experiment and adjust the recipe to your liking. Most importantly, have fun with the process and enjoy your delicious creation!

Assembling the cake

Step 1: Baking the Cake

Before you begin assembling, you need to bake your cake. The number of cakes you bake will depend on the size of your wedding cake. For a two-tiered cake, you will need to bake at least four cakes. You can use different-sized pans, such as 6-inch, 9-inch, and 12-inch round cake pans, to create a tiered effect. Allow the cakes to cool completely before moving on to the next step.

Step 2: Filling and Stacking

Fill your cakes with your desired filling. You can use cream, jam, or any other filling of your choice. Once filled, stack the cakes on top of each other, with the largest cake at the bottom and the smallest at the top. Use a dowel or a plastic drinking straw to prevent the cakes from tumbling when you smooth the cake with buttercream or frosting. Insert the dowel or straw through the centre of the cakes to provide support.

Step 3: Smooth and Chill the Cake

Use a spatula or a bench scraper to smooth the frosting or buttercream around the cake. Once you are happy with the smoothness, place the cake in the fridge to chill for a while. This will help set the frosting and make it easier to work with.

Step 4: Creating the Torso (Optional)

If you want to create a 3D wedding dress cake with a torso, you can use fondant to shape it. Take a piece of brown-coloured fondant and roll it into a thin sheet. Cut out the shape of a torso, creating a waist by rolling one side smaller. Use your fingers or tools to make small indentations for the neck and arms. Flatten the neck, arms, and waist by placing the fondant on a flat surface and slowly turning it.

Step 5: Attaching the Torso and Skirt

Attach the torso to the cake using a small amount of frosting or glue. Roll out a large piece of fondant for the skirt and carefully lift and fold the fondant to create pleats. Trim the skirt to the desired size and width. Press the torso onto the dowel until it touches the skirt/cake.

Step 6: Creating the Top and Decorating

Roll out a small piece of fondant to create the top of the dress. You can cut it to size and attach it to the torso using a small amount of water or glue. Once the top is in place, you can start decorating the dress as you wish. You can use royal icing to create pearls or other designs. Fresh flowers, berries, and greenery can also be used to decorate the cake.

Step 7: Final Touches

Once you are happy with the decorations, your cake is almost done! Remember to chill the cake until you are ready to serve it. If you are transporting the cake, it is best to keep the tiers separate and assemble them at the venue. Add any final touches, such as a cake topper or extra flowers, just before serving.

Frequently asked questions