Creating Your Dream Wedding Cake: Buttercream Edition

Making your own wedding cake can be a fun and rewarding experience, and with the right tools and techniques, you can create a beautiful and delicious buttercream wedding cake. In this guide, you'll learn how to make a rustic or textured buttercream wedding cake, from baking the cake tiers to creating a stable structure for stacking, and of course, decorating it with mouth-watering buttercream. Whether you're a home baker or a professional, with careful planning and attention to detail, you can create a stunning wedding cake that will impress your guests and make your special day even more memorable.

Choosing your cake flavour

When it comes to flavouring your buttercream, the possibilities are endless. Cocoa powder, peanut butter, liquor, and lemon juice are just a few of the many ingredients you can use to create your desired taste. Keep in mind that adding a flavour may change the colour of your buttercream, but you can always use food colouring to achieve your desired shade.

If you want to add a unique twist to your wedding cake, consider infusing citrus elements or adding a fun surprise inside. For example, you can fill your cake with Funfetti, your favourite flavour, or blooms from your venue. Alternatively, you can opt for a semi-naked cake, which uses a thin layer of buttercream to let the cake layers shine through, creating a rustic look.

When choosing your cake flavour, it's important to consider the overall theme and style of your wedding. Whether you're going for a classic, rustic, or elegant design, buttercream can be tailored to fit any aesthetic. You can also decorate your cake with fresh flowers, fruits, or herbs to complete the look.

Preparing the cake pans

Firstly, always line your round pans with parchment paper rounds. This will ensure that your cakes release seamlessly from the pans after baking. Start by lightly spraying the bottoms and sides of your cake pans with non-stick spray or greasing them with butter. Then, add a parchment paper round, and grease the parchment paper as well. You can easily make your own parchment paper rounds by tracing the bottom of your cake pan onto regular parchment paper and cutting out the circles.

Next, for a two-tier cake, you will need one 9-inch 3-layer cake and one 6-inch 3-layer cake. This means you will need to prepare three 9x2-inch round cake pans and three 6x2-inch round cake pans. If you need to substitute with other pan sizes, you can refer to a cake pan sizes and conversions guide to determine the appropriate amount of batter needed.

Finally, before adding the batter, grease the parchment paper rounds in each pan. This will ensure that your cakes don't stick and will help create a smooth release from the pans after baking.

Making the cake batter

Firstly, preheat your oven to 350 degrees F (175 degrees C). This is a crucial step to ensure your cake bakes evenly. Next, prepare your baking pan by greasing it and dusting it with flour. You can use a 9x13-inch baking dish or a round cake pan, depending on the shape you prefer for your wedding cake tiers.

For a simple and versatile cake batter, you'll need the following ingredients:

• 2 ⅓ cups of all-purpose flour (or 2 ¼ cups for a slightly smaller batch)
• 1 ½ cups of white sugar
• 1 tablespoon of baking powder (or 3 ½ teaspoons)
• A pinch of salt
• ½ cup of softened butter
• 1 tablespoon of vanilla extract
• Milk
• Eggs

In a large mixing bowl, start by combining the dry ingredients. Sift together the flour, sugar, baking powder, and salt until well blended. Cut in shortening or softened butter until the mixture resembles fine crumbs. You can use a stand mixer or a hand-held mixer for this step.

Now, it's time to add the wet ingredients. Pour in the milk, vanilla extract, and eggs. Mix everything together, starting at a low speed and gradually increasing to a higher speed, scraping the bowl frequently to ensure all the ingredients are well incorporated. For a lighter cake, you can use 3 egg whites instead of 2 whole eggs.

Once your batter is smooth and well-combined, it's ready to be poured into your prepared baking pan. If you're making a multi-tiered wedding cake, you might want to divide the batter evenly among multiple pans of the same size.

Finally, bake your cake in the preheated oven. The baking time will depend on the size and number of your cakes, but for a single 9x13-inch cake, aim for around 25 to 35 minutes. Your cake is ready when a toothpick inserted into the centre comes out clean, and the top springs back when lightly touched.

Remember, this is a basic recipe, and you can customise your cake batter by adding different ingredients. For a chocolate cake, add 1/4 cup of cocoa powder to the flour mixture. If you prefer a spiced cake, include cinnamon, cloves, and allspice. Get creative and make your wedding cake unique!

Creating the crumb coat

Start by preparing your frosting. For a 9-inch cake, you will need about 1 to 1-1/4 cups of frosting, and for a 6-inch cake, you will need about 3/4 cup. The frosting should be at room temperature, so it spreads easily. Place your cake on a turntable or a flat surface, and ensure it is well-chilled, making it easier to handle and reducing the risk of crumbs.

Next, using a large icing spatula, spread a thin layer of frosting over the top and sides of the cake. Work quickly to avoid melting the butter in the frosting, which can cause it to become too soft. The crumb coat should be as smooth as possible, but some cake crumbs may get mixed in, which is normal. If you need to, use a bench scraper to help achieve a smooth finish.

Once the crumb coat is applied, it is important to chill the cake again. This will help set the crumb coat and ensure it is firm enough for the final layer of frosting. Place the cake in the refrigerator for about 15 to 20 minutes, or until the frosting is firm to the touch.

After the crumb coat has set, you can begin preparing the final layer of frosting. If you are working with a two-tier cake, repeat the crumb coat process for the second tier, following the same steps outlined above. Remember to chill both cakes again before adding the final layer of frosting and assembling the tiers.

By taking your time and following these steps, you will create a smooth and professional-looking crumb coat, setting the foundation for a beautiful buttercream wedding cake.

Decorating the cake

Decorating a wedding cake is an art and a science. Here are some tips to achieve a beautiful and elegant finish:

Before you begin decorating, ensure your cake is cooled completely. Place each tier of the cake on a cake board. You can remove the cake board from the bottom tier before placing the cake on a serving platter or stand, but this can be tricky, and it is usually left in place. A piped frosting border around the base can hide the cake board. For the top tier, do not remove the cake board, as it provides added support and stability when cutting the cake.

A crumb coat on both tiers will protect the outer layer of frosting from crumbs. This is a thin layer of frosting that is refrigerated to set. Use a bench scraper to apply the crumb coat and exterior frosting layer, and an icing spatula for the top of the cake.

For a simple, yet elegant finish, use a small icing spatula and run it around the cakes while spinning them on a cake turner to create a textured, ruffled look.

After placing the top tier, you can pipe frosting around the base to cover any smears or imperfections. You can also pipe dots of frosting with a round piping tip between the tiers and around the base of the whole cake to resemble pretty pearls. Smooth any peaks on these "pearls" by moistening your fingertip with water and gently pressing down.

For added decoration, consider a "'Naked Cake' style with flowers and berries," or try two-toned frosting roses.

Frequently asked questions