Creating Dream Wedding Cakes: A Beginner's Guide

Making a wedding cake can be a daunting task, but with careful planning and preparation, it is certainly achievable. Whether you're baking for a loved one or taking on a client request, there are several key considerations to keep in mind. Firstly, timing is crucial – allow yourself ample time for a 'practice run' to test your recipes and refine your decorating skills. Secondly, gather the right tools and ingredients, including cake pans, parchment paper, decorating equipment, and fresh or sugar flowers. Thirdly, don't be afraid to embrace your unique style; while traditional wedding cakes often feature intricate fondant work and piping, a simple, rustic design can be just as beautiful and elegant. Most importantly, remember that your cake doesn't have to be perfect – embrace the imperfections and enjoy the process of creating a delicious, memorable centrepiece.

Planning and testing

Planning:

Before you start baking, it is important to carefully plan and manage your expectations. Consider the time and effort required, and weigh it against the cost of purchasing a wedding cake. If you decide to make your own, ensure you allow for extra time as creating a magazine-worthy confection may not be achievable. Opt for simple, rustic decorations that are more feasible for beginners.

Testing:

It is highly recommended to do a trial run and make a test cake. This will help you refine your recipes, ensure you like the flavours, and identify any potential challenges. Consider the following during your test run:

• Baking time: How much time do you need to set aside for baking and assembling the cake?
• Scaling: Do you need to scale up your recipe to accommodate a larger number of guests?
• Fridge space: Will you have sufficient fridge space to store the cake layers and assembled cake?
• Logistics: Think about transportation to the wedding venue and refrigeration details at the event.

Recipe Selection:

Use a recipe specifically designed for wedding cakes to ensure it is sturdy and yields the appropriate amount of batter and icing. For a three-tier cake, you will typically need three cakes of different sizes (12", 9", and 6") and a generous amount of icing. Most three-tier cake recipes provide a step-by-step schedule to guide you in baking and assembling each part.

Tools and Equipment:

Assemble all the necessary tools and equipment before you begin. In addition to the standard baking tools, here are some specific items you may need for a wedding cake:

• Cake pans in various sizes (12", 9", and 6" pans, each 3" tall)
• Parchment paper to line the pans
• Large serrated knife
• Cardboard cake boards in matching sizes to your cake pans
• Non-flexible straws or wooden dowels for support
• Platter or cake base for serving
• Pastry bag with a round tip for piping decorations
• Fresh flowers, cake toppers, or other decorative items
• Lazy Susan or cake turntable for easy decoration

Decoration and Storage:

Plan your cake decoration in advance and practice piping or icing techniques. You can make extra icing and practice on test cakes or silicone mats. Secure any decorative items, such as flowers or cake toppers, well before the wedding day. If using fresh flowers, order them from a florist in advance. Ensure you have adequate refrigerator space for storing the assembled cake, and plan for its transportation to the wedding venue.

Recipes and ingredients

The recipe you choose should be specifically designed for a wedding cake to ensure it is sturdy enough and makes the right amount of batter and icing. For a three-tier cake, you will need to make three cakes of 12", 9", and 6", as well as a large amount of icing. Most three-tier cake recipes provide a step-by-step schedule for when to bake and assemble each part.

White Vanilla Cake Layers:

• 5 cups all-purpose flour
• 4 3/4 cups granulated sugar
• 3 3/4 teaspoons baking powder
• 1 1/2 cups unsalted butter or 3 sticks, room temperature
• 2 1/4 cups buttermilk (room temperature)
• 2 1/2 teaspoons clear vanilla extract
• 1/3 cup vegetable oil

Cream Cheese Buttercream Frosting:

• 16 ounces cream cheese (2 packages; softened)
• 2 cups unsalted butter (4 sticks; softened)
• 11-12 cups powdered sugar
• 1 tablespoon clear vanilla extract
• 1 tablespoon frosting whitener (optional)
• 1 tablespoon corn syrup (optional, but helps keep frosting from 'crusting')
• 2-3 tablespoons heavy whipping cream (if needed)

Preheat the oven to 350°F. Prepare three 8-inch cake pans and three 6-inch round pans with baker's floured cooking spray, or grease and line with parchment rounds.

Mix all dry ingredients (flour, sugar, baking powder, and salt) in a mixing bowl (or stand mixer with a paddle) until fully combined. Slowly mix in chunks of room-temperature butter on low speed until the mixture looks crumbly.

Pour in eggs and mix on low until just incorporated. Mix in the buttermilk in two parts, on a low speed. Add vanilla and oil, and mix on low until fully incorporated. Scrape down the sides of the bowl with a spatula, then beat on medium speed for about 30 seconds.

Divide the batter evenly between the prepared pans. Bake for 34-37 minutes, or until a toothpick comes out clean. Allow the cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting.

Beat together softened cream cheese and butter, slowly adding in powdered sugar, alternating with vanilla and whitener, until the frosting is even and lightened. Decrease the mixer speed to low. Add whipping cream if needed for a thinner consistency and beat until well combined.

Place a small amount of frosting on a 10-inch cake board (or decorative cake drum) to keep the cake from sliding while you decorate it. Center the first 8-inch cake layer on the circle. Spread the layer with frosting. Repeat this process with the remaining 8-inch cake layers.

Repeat the same process with a 6-inch cardboard cake circle and cake layers. If your 6-inch circle doesn't have a pre-punched center, use a dowel or straw and knife to make a hole in the exact center.

Now you're ready to crumb coat. Spread a thin layer of frosting over the entire outside of the cake tiers to keep crumbs out of your final layer. Once the crumb coat has set (this takes about 10-15 minutes in the fridge), add a final layer of frosting to the 6-inch cake tier and smooth. Chill in the fridge for 10-15 minutes before texturing the frosting.

• Chocolate Fudge Cake
• Raspberry Cake with Whipped Cream Filling
• Southern-Style Caramel Cake
• Gluten-Free Chocolate Cake
• Easy Sheet Cake with Chocolate Cream Cheese Frosting
• Chocolate Sheet Cake with Brown Butter Frosting
• No-Mixer Vanilla Cake with Tangy Cream Cheese Frosting
• Vegan Chocolate Cake with Chocolate-Orange Frosting
• Victoria Sponge Cake
• Life-of-the-Party Layer Cake

Tools and equipment

Before you start making a wedding cake, it is important to gather all the tools and equipment you will need. Here is a comprehensive list:

• Ingredients for baking and icing the cake.
• Cake pans in the required sizes, typically 12", 9", and 6" for a three-tier cake, and each 3" tall. These can be found at craft stores and baking supply stores.
• Parchment paper to line the pans.
• A large serrated knife.
• Cardboard cake boards in matching sizes to the cake pans (12", 9", and 6").
• Non-flexible straws, such as milkshake straws, or wooden dowels for supporting stacked layers.
• A platter or cake stand to serve the cake on.
• A pastry bag with a round tip (size 3-7) for piping decorations, and a toothpick for tracing.
• Fresh flowers, cake toppers, or other decorations.
• A lazy Susan or cake turntable for decorating the cake.
• Cake boxes for transport and storage.
• A kitchen thermometer is useful, especially for certain buttercreams and ganaches.
• An oven thermometer, especially if you are using someone else's oven.
• Baking pans—opt for a reliable brand, such as Nordic Ware.
• An offset spatula for frosting—this is a non-negotiable for some bakers.

Additionally, if you are transporting the cake, you will need a vehicle with a lot of flat space and good air conditioning. Buttercream does not handle heat well, so ensure the car is cool before placing the cake inside.

Decorating and storing

Think ahead about how you want to decorate your cake and practice piping or icing ahead of time. You can easily make extra icing and practice shapes on test cakes or even on silicone mats. Secure the wedding cake topper, flowers, or other decorative items well before the wedding. If you are using fresh flowers, be sure to order exactly what you want from a florist.

You will need to clear a large space in the refrigerator, perhaps taking out a shelf for the cake. You'll also need to arrange transport for the cake to the wedding venue. Speak to the caterer or venue manager about cake transport and refrigeration details at the event.

If you are handing the cake off to someone at the venue, make sure they don't put it in a cooler with a bunch of fish! To taste its best, the cake should be given some time to warm up to room temperature. The bigger the cake, the more time this takes. Usually, if the cake is on display before people come into the room for the reception, it works out – as long as the room isn't sweltering.

If you are setting up the cake yourself, give yourself 45 minutes to get the cake in the door, set up, and the table decorated (maybe an hour if you're also a guest at the wedding). It's best to set up the cake first and get changed after.

Some Final Tips

• Stay in your comfort zone when decorating. And do some practicing on a sample cake. Choose a technique that comes easily to you. Not every wedding cake has to be super formal.
• Make a repair kit with extra frosting in whatever colours you need already in pastry bags, a small and large offset spatula, any extra piped or shaped decorations, and some paper towels for wiping off any surface or your hands.
• Give yourself twice as much time as you think it will take.
• Enjoy the process and put some love into the cake.

Transporting and setting up

Transportation

• Ensure you have the right vehicle for transportation. You will need a lot of flat space, so fold-down seats are a must.
• Make sure the vehicle has working air conditioning. This is crucial for the buttercream, which is not heat tolerant.
• Place signs in the car windows to inform other drivers that you are transporting a wedding cake. This may decrease potential road rage from other drivers.
• Use rolling mats or Silpats to stop the cake from sliding around. Place a flat surface, like a rolling mat, on the car floor and then put the cake box on top.
• Bring a cake repair kit with you. This should include extra frosting in various colours, a small and large offset spatula, any extra piped or shaped decorations, and paper towels for wiping.
• If you are able to, box each layer separately and assemble the cake when you arrive at the venue.

Setting Up

• If you are handing the cake off to someone else, ensure they know to let the cake warm up to room temperature before serving.
• If you are setting up the cake yourself, give yourself 45 minutes to an hour to get the cake set up, especially if you are also a guest at the wedding.
• If you are using pillars, separator plates, and a base, make sure to arrange with someone specific to get this equipment back.
• If you are using fresh flowers, place them on the cake once you arrive at the venue.

Storage

• You will need to clear a large space in the refrigerator for the cake, perhaps taking out a shelf.
• If you are using a caterer or venue manager, speak to them about the cake transport and refrigeration details.

Frequently asked questions