Crafting Your Dream Wedding Cake: A Step-By-Step Guide

Making your own wedding cake can be a fun and rewarding experience, but it requires careful planning and execution. Here are some key steps and considerations to help you create a beautiful and delicious wedding cake:

Planning and Preparation:

- Choose a recipe specifically designed for wedding cakes to ensure it is sturdy and yields the right amount of batter and icing.

- Decide on the number of tiers and the size of each cake layer. A three-tier cake typically includes 12, 9, and 6 layers.

- Gather all the necessary tools and ingredients, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, straws or dowels for support, and decorations such as fresh flowers or cake toppers.

- Practice your decorating skills beforehand, and create a schedule for baking and assembling the cake.

Baking and Assembly:

- Prepare the cake batter and bake each layer separately, allowing them to cool completely before assembling.

- Level the cakes by slicing off a thin, even layer from the top to create a flat surface.

- Apply a crumb coat by spreading a thin layer of frosting over the tops and sides of each layer, then chill the cakes to firm up.

- Finalize the frosting by choosing your preferred style and colour, and decorate each tier accordingly.

- Insert straws or dowels into the bottom tier(s) to provide support for the upper layers.

- Stack the tiers, using a small amount of frosting between each layer to secure them together.

- Add any final decorations, such as fresh flowers or cake toppers, and chill the assembled cake until it is ready to be served.

Transportation and Display:

- Clear a large space in the refrigerator to store the assembled cake, and arrange for transportation to the wedding venue.

- Consider using a cake stand or platter to display the cake, and ensure it is securely packaged for transport.

- Keep the cake chilled until close to serving time, especially if using buttercream or ganache, as these are more temperature-sensitive.

Creating your own wedding cake can be a labour of love, but with careful planning and attention to detail, you can achieve a stunning and memorable centerpiece for your special day.

Choosing a flavour

• Classic flavours: Vanilla, chocolate, and lemon are classic choices for wedding cakes. These flavours are crowd-pleasers and can be a safe option if you want to appeal to a variety of tastes. Vanilla, in particular, is a good choice if you want a more traditional wedding cake.
• Seasonal ingredients: Consider incorporating seasonal ingredients and flavours into your cake. For example, a fruity cake with fresh berries would be perfect for a summer wedding, while a spice cake with autumnal flavours like cinnamon and nutmeg could be ideal for a fall wedding.
• Couple's favourites: Think about the couple's favourite flavours and incorporate them into the cake. If they have a beloved dessert, you could use that as inspiration. For example, if they love carrot cake, you could make a carrot cake with cream cheese frosting.
• Unique and creative options: If you want to stray from tradition, there are endless possibilities for unique and creative cake flavours. Some options include red velvet, marble cake, chocolate chip, or even a mix of different flavours for each tier.
• Filling and frosting: Don't forget to consider the filling and frosting when choosing your cake's flavour. Buttercream, ganache, and cream cheese frosting are popular options, and you can add flavourings like almond, lemon, orange, or coconut to enhance the taste.
• Dietary restrictions: Keep in mind any dietary restrictions or allergies that guests may have. You may need to offer alternatives or make adjustments to accommodate these restrictions, such as providing a vegan or gluten-free option.
• Testing and sampling: It's important to test and sample different flavours before finalising your decision. Bake small versions of the cake or cupcakes to get a sense of how the flavours come together and to ensure that they will appeal to the couple and the guests.
• Size of the cake: The size of your wedding cake will also impact the flavour choices. If you have multiple tiers, you can opt for different flavours for each tier to accommodate a variety of tastes.
• Visual appeal: Remember that the cake should not only taste delicious but also look appealing. Consider how different flavours and fillings can impact the overall presentation of the cake. Some flavours may pair better with certain decorations or colour schemes.
• Freshness and longevity: Consider the freshness and longevity of the cake, especially if you're making it in advance. Some cakes, like traditional fruit cakes, can be made ahead of time and fed with liquor to keep them moist.

Making the batter

Gather Your Ingredients:

First, you'll need to gather all the necessary ingredients. The exact ingredients may vary depending on the recipe you choose, but typically, you'll need flour, sugar, butter, eggs, milk, and flavourings such as vanilla extract. For a fruit cake, you'll also need dried fruits, brandy or fruit juice, and spices.

Prepare Your Baking Equipment:

Before you start mixing, make sure you have all the necessary baking equipment ready. You'll need measuring cups or spoons, mixing bowls, a stand mixer or hand mixer, rubber spatulas, and cake pans in the desired sizes (typically 6-inch, 8-inch, or 10-inch pans for a three-tier cake).

Mix the Dry Ingredients:

In a large mixing bowl, combine the flour, sugar, baking powder, and salt (if using). Whisk them together to ensure they are well blended. This step is crucial, as it ensures that the dry ingredients are evenly distributed throughout the batter.

Add the Butter:

Gradually add the cubed, softened butter to the dry ingredient mixture. Use a mixer to blend it until the mixture resembles moist crumbs. This step will give your cake a light and fluffy texture.

Add the Wet Ingredients:

In a separate bowl, whisk together the milk, egg whites, and vanilla bean seeds (if using). Then, gradually add this mixture to the dry ingredients, beating well after each addition. This will form the basis of your cake batter.

Beat the Batter:

Scrape down the sides of the bowl as needed, and continue to beat the batter until it is smooth and creamy. This step is crucial, as it ensures that all the ingredients are well incorporated, and it adds air to the batter, creating a light and fluffy cake.

Divide the Batter:

Once your batter is ready, it's time to divide it evenly between your prepared cake pans. The number of pans will depend on the size and number of tiers you are making. Gently tap the pans on the counter to remove any air bubbles, and use a spatula to level the batter in each pan.

Bake the Cakes:

Place the cake pans in the preheated oven and bake according to your recipe's instructions. The baking time will vary depending on the size of your cakes, but for an 8-inch cake, it's typically around 30 minutes. To check if your cakes are done, insert a toothpick into the centre of the cake. If it comes out clean, your cakes are ready!

Cool and Prepare:

Let the cakes cool for about 10 minutes before turning them out onto wire racks. Allow them to cool completely before removing the parchment paper from the bottoms. At this point, you can wrap the cakes tightly in plastic wrap and chill them in the refrigerator for at least 30 minutes or up to several days. This will help the cakes firm up and make them easier to handle when it's time to assemble and decorate.

Remember, the key to a successful wedding cake batter is to follow the recipe precisely, measure your ingredients accurately, and take your time during the mixing and baking process. Happy baking!

Baking the cakes

Baking a wedding cake is a fun and exciting task, but it requires careful planning and attention to detail. Here are the steps you need to follow to bake a delicious and beautiful wedding cake:

Choose your recipe

It is important to use 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. Decide on the flavour of your cake, such as vanilla, carrot, red velvet, lemon, marble, or chocolate chip. You can also get creative and mix and match flavours for each tier.

Gather your ingredients and tools

Make sure you have all the ingredients and tools you need before you start baking. This includes ingredients such as flour, sugar, butter, eggs, milk, and flavourings, as well as tools like measuring cups and spoons, mixing bowls, a stand mixer or hand mixer, cake pans of different sizes (depending on the number of tiers you plan to have), parchment paper, a large serrated knife, cardboard cake boards, and more.

Prepare your cake pans

Line your cake pans with parchment paper to ensure the cakes will release easily after baking. Grease the bottoms and sides of the pans with non-stick spray or butter, then add the parchment paper rounds and grease them as well.

Make the batter

Follow your chosen recipe to make the cake batter. It is important to use room temperature ingredients and to mix the batter until it is smooth and creamy. You may need to make the batter in separate batches to avoid overwhelming your mixer.

Bake the cakes

Preheat your oven to the temperature specified in your recipe. Divide the batter evenly between your prepared cake pans, making sure to weigh the pans to ensure accuracy. Bake the cakes according to the recipe instructions, keeping in mind that the bake time may vary depending on the size of your pans. Allow the cakes to cool completely before removing them from the pans and wrapping them tightly in plastic wrap.

Create a test cake (optional)

If you have time, consider making a test cake to ensure that your recipe and technique work well together. This will allow you to make any necessary adjustments before the big day.

Making the frosting

Ingredients:

For a simple and classic vanilla buttercream frosting, you will need the following ingredients:

• Unsalted butter, softened to room temperature
• Confectioners' sugar (also known as icing sugar)
• Milk or heavy cream
• Pure vanilla extract
• A pinch of salt (optional)

The amount of each ingredient will depend on the size of your cake and the number of tiers. For a large cake with multiple tiers, you will need a significant amount of frosting. As a reference, the recipe from Sally's Baking Addiction recommends the following for a two-tier cake:

• 2 cups (452g) unsalted butter for the 9-inch cake and frosting for piping
• 8 cups (960g) confectioners' sugar for the 9-inch cake and piping
• 6 tablespoons (90ml) whole milk or heavy cream for the 9-inch cake
• 1 and 1/2 teaspoons pure vanilla extract for the 9-inch cake
• 1 cup (16 tablespoons; 226g) unsalted butter for the 6-inch cake
• 4 to 5 cups (480-600g) confectioners' sugar for the 6-inch cake
• 1/4 cup (60ml) heavy cream or whole milk for the 6-inch cake
• 1 teaspoon pure vanilla extract for the 6-inch cake

Instructions:

• Start by allowing the butter to come to room temperature. This will ensure that it is soft enough to be easily mixed with the other ingredients.
• In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to beat the butter on medium speed until it is creamy and smooth. This should take around 2 minutes.
• With the mixer running on low speed, gradually add the confectioners' sugar, milk or cream, vanilla extract, and a pinch of salt (if desired).
• Increase the mixer speed to high and beat the mixture for an additional 2 minutes.
• Adjust the consistency of the frosting by adding more confectioners' sugar if it is too thin or more milk/cream if it is too thick. You can also add an extra pinch of salt if the frosting is too sweet.
• Taste the frosting and adjust the flavour as needed.
• If you are not using the frosting immediately, it is best to store it in an airtight container in the refrigerator. However, fresh buttercream is recommended for the best decorating results.

Tips and Tricks:

• Make the frosting in small batches to avoid overwhelming your mixer. It is better to make multiple batches than to try to mix a large quantity all at once.
• When assembling and decorating the cake, it is important to use a crumb coat. A crumb coat is a thin layer of frosting applied to the cake before the final exterior layer. It helps to create a smooth finish and prevents crumbs from getting into the final layer of frosting.
• If you want to add some colour to your frosting, you can use food colouring gels or liquids. Add a small amount at a time and mix well to achieve your desired shade.
• For a simple and elegant decoration, consider using a bench scraper to create a textured, ruffled look on the exterior frosting. This technique is demonstrated in the video tutorial from Sally's Baking Addiction.

Assembling the tiers

Prepare the Cake Tiers:

Before you begin stacking, ensure that your cakes are completely cooled, levelled, and chilled. If you're making a multi-tiered cake, it's essential to use cake boards for added support and stability. For a three-tier cake, you'll need 12", 9", and 6" cake boards. Place each cake on its corresponding cake board, with a dab of buttercream to secure it in place.

Apply a Crumb Coat:

A crumb coat is a thin layer of frosting applied to the cake before the final exterior frosting. It helps to seal in crumbs, creating a smooth surface for the final decoration. Use a large icing spatula and a bench scraper to apply the crumb coat to the sides and top of each tier. Refrigerate the tiers for at least 30 minutes to let the crumb coat set.

Insert Dowels for Support:

To prevent the tiers from sinking into each other, you'll need to insert dowels into the bottom tier(s). Wash and dry four cake dowels for each tier that will be supporting another tier. Measure the height of the bottom tier and cut the dowels to match. Staying within a circle the size of the tier above, insert the dowels into the cake, spacing them evenly apart. Push the dowels straight down until they touch the bottom cake board.

Stack the Tiers:

Now, it's time to stack the tiers! Place a dollop of buttercream onto the centre of your presentation cake board or stand. Centre the largest tier on top. Add another dollop of buttercream on top of this tier and gently lower the next tier, making sure it's centred. Repeat this process until all tiers are stacked.

Fill and Smooth the Seams:

Use a piping bag to fill the seams between the tiers with frosting. You can create tiny dots to resemble pearls or use a star tip to create a ribbon effect. Smooth out any gaps or smears that may have appeared during the stacking process.

Final Decorations:

Now is the time to add any final decorations, such as fresh flowers, cake toppers, or piped details. Secure flowers or toppers firmly in place. If using fresh flowers, be sure to order them in advance from a florist.

Assembling a tiered wedding cake can be a challenging but rewarding task. Take your time, work in a cool environment, and always plan ahead. Good luck with creating your dream wedding cake!

Frequently asked questions