Stacking A Wedding Cake: Victoria Sponge Style

Stacking a Victoria sponge wedding cake is a delicate task, but with careful preparation, it can be done. Here's a step-by-step guide to help you create a stunning and stable Victoria sponge wedding cake.

First, prepare your Victoria sponge cake layers. The number of layers will depend on the desired height and size of your wedding cake. Each layer should be baked with care, following a trusted Victoria sponge cake recipe. Once baked, allow the layers to cool completely before assembling.

To assemble the cake, you'll need a sturdy cake board, dowel rods for support, and buttercream or frosting of your choice. Begin by levelling the tops of each cake layer with a serrated knife to ensure a flat surface. Then, using a turntable or a chopping board, cut each layer in half horizontally to create even tiers.

Brush the cut sides of each layer with a flavoured sugar syrup to keep the cake moist. Next, select the most evenly baked layer for the top tier and set it aside. Spread a thin layer of buttercream or frosting on a cake board, and place the first layer on top. Generously spread buttercream or frosting on the top of this layer, followed by a layer of jam, leaving a small gap around the edge. Repeat this process with the remaining layers, gently stacking them on top of each other.

To add stability to your stacked cake, insert dowel rods into the bottom tier, forming a circle just smaller than the circumference of the middle tier. Add additional rods for extra support. Mark the rods where they meet the top of the cake, remove them, cut them, and then reinsert them. Repeat this process for the middle tier if necessary.

Finally, you can decorate your Victoria sponge wedding cake with fresh flowers, a dusting of icing sugar, or any other desired embellishments. Transport the tiers separately and finish assembling them at the wedding venue.

With careful preparation and attention to detail, you can create a beautiful and delicious Victoria sponge wedding cake that will impress your guests and make the big day even more memorable.

Preparing the batter

To prepare the batter for a Victoria sponge wedding cake, you will need the following ingredients:

• Butter (softened, unsalted)
• Caster/superfine sugar
• Eggs (at room temperature)
• Vanilla extract
• Flour (self-rising, all-purpose, or plain/all-purpose)
• Baking powder
• Salt
• Milk (full-fat, whole, or room temperature)
• Oil (vegetable or canola)

You will also need a stand mixer or electric mixer, a spatula, and cake pans.

• Grease and line your cake pans with butter and baking parchment or parchment paper.
• If using a stand mixer or electric mixer, start by creaming the butter and sugar together on medium-high speed until very light, fluffy, and noticeably lighter in color. Add the vanilla extract and beat until combined.
• Beat in the eggs one at a time, allowing each egg to blend before adding the next.
• With the mixer on medium-low speed, add the flour mixture in batches, alternating with the milk, and beat until just combined after each addition.
• If using self-rising flour, omit the baking powder. If using all-purpose or plain/all-purpose flour, add the baking powder to the flour and whisk together in a separate bowl.
• Gradually beat in the flour mixture on low speed, just until the batter is combined and smooth. Be careful not to overmix the batter as the cake will become dense.
• Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
• Tap the cake pans on the counter a few times to release excess air bubbles and ensure an even bake.
• Bake the cakes in the preheated oven for 20-30 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cakes cool in the pans on a wire rack for about 10 minutes before turning them out and removing the parchment paper.
• Allow the cakes to cool completely before filling and assembling the cake.

Baking the cake

Baking a Victoria sponge wedding cake is an easy and delicious way to celebrate a wedding. Here is a detailed, step-by-step guide to baking this traditional treat:

First, preheat your oven to the appropriate temperature. The ideal temperature will depend on the size of your cake and whether you are using a fan-assisted oven. For a standard oven, preheat to 180°C for a 12 cm cake, 190°C for a 20 cm cake, or 160°C for an 11 cm cake. If using a fan-assisted oven, preheat to 160°C, 170°C, or 150°C respectively.

Next, prepare your cake tins. Grease two sandwich tins with butter and line them with baking paper. If you want to avoid a "domed" shape, you can soak a strip of material in cold water and tie it around the tin before placing it in the oven.

Now it's time to make the batter. In a large bowl, combine the following ingredients:

• 200g softened butter
• 200g caster sugar
• 4 beaten eggs
• 200g self-raising flour
• 1 teaspoon baking powder
• 2 tablespoons of milk

Beat these ingredients together until you have a smooth, soft batter. If you are using an electric whisk, this should take around 5-7 minutes.

Divide the batter evenly between your two prepared tins, smoothing the surface with a spatula or the back of a spoon.

Place the tins in the oven and bake for approximately 20-30 minutes. The cake is ready when it is golden, and a skewer or knife inserted into the centre comes out clean.

Once baked, remove the cakes from the oven and leave them to cool in the tins. Then, transfer them to a wire cooling rack to cool completely.

Your Victoria sponge wedding cake is now baked and ready to be filled and decorated!

Making the filling

Making the Buttercream

Firstly, you will need to make the buttercream. Take some softened butter and beat it until it is smooth and creamy. Gradually beat in sifted icing sugar and add a touch of vanilla extract for extra flavour. You can adjust the consistency of the buttercream by adding a small amount of milk to make it more spreadable.

Assembling the Cake Layers

Now that you have your buttercream ready, it's time to assemble the cake layers. Place one of the sponge cakes on a cake board or a flat surface. Spread a generous amount of buttercream over the sponge, ensuring an even coating.

Adding the Jam

On top of the buttercream, spread a layer of your chosen jam. Traditional options include strawberry or raspberry jam, but you can choose any flavour you prefer. Leave a small gap around the edge of the cake, as the jam may spill out if it reaches the very edge.

Adding Fresh Cream

If you wish to include fresh cream, as is traditional in a Victoria sponge, spread a layer of lightly sweetened whipped cream over the jam. This will add a delicious, creamy texture to your cake.

Stacking the Cake

Once you have added the buttercream, jam, and cream to your first sponge, it's time to stack the second sponge on top. Place the second sponge carefully on top of the fillings, ensuring that the cakes are aligned evenly.

Final Touches

Your Victoria sponge wedding cake is now stacked and filled! For a simple finish, dust the top of the cake with a light coating of icing sugar. Alternatively, you can decorate the cake with fresh flowers, fruit, or any other decorations of your choice.

Remember to store your Victoria sponge wedding cake appropriately. It is best to keep it in an airtight container and consume it within a couple of days to ensure freshness.

Stacking the cake

Stacking a Victoria sponge wedding cake requires careful preparation and assembly. Here is a step-by-step guide to stacking your cake:

Prepare the Cake Layers:

Before stacking, ensure your Victoria sponge cake layers are completely cool. If needed, use a serrated knife to level the tops of each cake layer to create a flat surface for stacking. This ensures that each layer sits flush with the next.

Split the Cakes:

To create a tiered effect, you will need to split each cake into two layers. Using a serrated knife, carefully mark the centre of the cake and slowly cut it into two halves. Repeat this process for all the cake layers.

Brush with Syrup:

To keep your sponge layers moist, brush them with a simple sugar syrup. You can make this by boiling equal parts water and sugar for a minute or two, then cooling it down. Brush the syrup slowly and allow each layer to absorb it fully.

Select the Cake Layers:

Choose the most evenly baked cake layer for the top tier. Turn it baked-side up and set it aside. This will ensure a neat and elegant finish.

Prepare the Filling:

The traditional filling for a Victoria sponge cake is buttercream and jam. Prepare your buttercream by beating softened butter until smooth and gradually adding sifted icing sugar and vanilla extract. You can also add a little milk to adjust the consistency and make it spreadable.

Assemble the Cake:

Start by spreading a little buttercream on a cake board, the same size as your tier. Place the first cake layer on top. Generously spread buttercream on top of this layer, right to the edge. Then, spread a layer of jam over the buttercream, leaving a small gap around the edge. Repeat this process for all the layers, gently stacking them on top of each other.

Insert Dowelling Rods:

For stability, especially with larger cakes, insert dowelling rods into the bottom tier. Form a circle with the rods just inside the circumference of the tier above. Add a few more rods evenly spaced in the centre for extra support. Mark the rods just above the cake's surface, remove them, cut them, and reinsert them.

Stack the Tiers:

Carefully lift the middle tier and place it on the dowelling rods of the bottom tier. It should balance on the rods without putting pressure on the cake itself. Repeat this process for the top tier.

Final Touches:

Use a small palette knife to fill any gaps between the layers with extra buttercream for a smooth finish. You can also dust the outside edges of the sponge with icing sugar for a softer look or leave the cake plain. Decorate with fresh flowers or other decorations of your choice.

Your Victoria sponge wedding cake is now ready to be served and enjoyed!

Decorating the cake

Filling and Stacking

Victoria sponge cakes traditionally have a very simple filling of jam and buttercream or whipped cream. To make a wedding cake, you can follow this tradition or add your own twist with different fillings. If you're making a multi-tiered cake, you'll need to stack the cakes on top of each other. Here are some steps to help you with the process:

• Make sure your cakes are completely cool before you start filling and stacking.
• If your cakes have a domed top, use a serrated knife to level them, so they sit flush with each other.
• Spread a layer of buttercream or whipped cream on one cake layer, then top it with a layer of jam, leaving a small gap around the edge.
• Repeat this process for all the layers, gently stacking them on top of each other.
• If you're making a multi-tiered cake, insert dowelling rods into the bottom tier to support the weight of the upper tiers.

Frosting and Decorations

Once your cake is stacked, it's time to add the finishing touches! Here are some ideas for frosting and decorations:

• A traditional Victoria sponge cake is often finished with a generous dusting of icing sugar.
• You can also frost your wedding cake with a vanilla buttercream or your favourite frosting.
• Fresh flowers are a beautiful and elegant way to decorate your cake. Just wrap the flower stems with foil before inserting them into the cake.
• For a rustic look, leave the cake unfrosted, also known as a "naked cake," and simply dust the outside edges of the sponge with icing sugar.
• For a more elaborate design, consider adding fresh berries, chocolate shavings, or other decorations that match your wedding theme.

Frequently asked questions