Designing A Wedding Cake: Tiers, Flavors, And Decorations

Wedding cakes are a true art form, requiring a blend of baking, engineering, and creative skills. While the taste is essential, the design must also complement the wedding's theme and decor. The cake is often the centrepiece of the celebration, so it's crucial that it makes a statement and wows the guests. From traditional tiered cakes to zany creations, the possibilities are endless. This guide will explore the key considerations for structuring a wedding cake, including support, transportation, and assembly, to ensure your cake is both delicious and structurally sound.

Cake-tasting and flavour selection

Traditionally, wedding cakes were fruit cakes covered in marzipan and fondant icing. Today, however, there are endless possibilities when it comes to wedding cake flavours, from classic vanilla and chocolate to unique combinations like olive oil and rosemary or pistachio and dark chocolate.

When offering a cake-tasting, it's a good idea to have a selection of cake types and filling flavours for the couple to try. This can include anything from fruit compotes to rich, dark chocolate ganache. It's also helpful to have photos of wedding cakes to inspire the couple and give them some ideas.

The flavour of the wedding cake should complement the overall design and theme of the cake. For example, a tropical wedding cake might feature coconut and pineapple flavours, while a rustic wedding cake could have a carrot cake base with cream cheese frosting.

When creating a unique flavour combination, consider any special meaning to the couple. For instance, they might have a favourite flavour or a drink they enjoy together that could be incorporated into the cake.

For couples who want a consistent flavour throughout the cake, additional flavours can be added through the icing, filling, soak, or compote. Alternatively, each tier of the cake can have a different flavour to offer guests a variety of options.

• Butterscotch bourbon
• Mango and matcha
• Raspberry lemonade
• Chocolate and peanut butter
• Banana foster
• Salted caramel
• Olive oil and rosemary
• Lemon and elderflower
• Earl Grey tea and honey
• Strawberry and rhubarb

Choosing the right frosting

The frosting is a key element of any wedding cake, creating the visual texture and contributing to the overall taste and structural stability of the cake. When choosing the right frosting, there are a few things to consider:

Type of Frosting

The two most common types of frosting for wedding cakes are buttercream and fondant. Buttercream frosting is known for its smooth, creamy texture and rich flavour, and it can be easily piped or spread onto cakes. Fondant, on the other hand, is a sugar-based dough that is rolled out and draped over the cake, creating a smooth, flawless finish. It is often used for more intricate designs and can be easily moulded into different shapes and textures. Both types of frosting can be tinted to match any colour scheme.

Texture and Consistency

The texture and consistency of the frosting will impact the overall look and stability of the cake. For a smooth, sleek finish, fondant is a better option as it creates a flawless base for further decorations. Buttercream, on the other hand, can be piped or spread to create different textures, such as ruffles or swirls, adding dimension to the cake. It is important to consider the consistency of the frosting, especially for tiered cakes, as a softer frosting may not provide enough support for upper tiers.

Taste

Taste is an important consideration, as the frosting should complement the flavour of the cake. Buttercream is known for its rich, buttery taste, while fondant has a sweeter, milder flavour. Some couples may prefer a less sweet option, in which case a thin layer of fondant can be used as a base for decorations, with buttercream used for piping and additional flavour.

Decorations

The type of frosting chosen will impact the decorations that can be used. Fondant provides a smooth, firm base that is ideal for intricate details, such as edible printing, embossing, or the addition of sugar flowers or other decorations. Buttercream, on the other hand, is better suited for piped designs, such as borders, swirls, or lettering, and can also be used as a "glue" to attach fresh flowers, macarons, or other toppings.

Structural Considerations

For tiered cakes, the frosting plays a crucial role in providing stability and support. Buttercream, for example, can be used to create a "dam" to hold in fillings and prevent them from leaking or bulging between layers. Fondant, when draped over a cake, can also help to stabilise the shape and provide a smooth finish. It is important to consider the weight and viscosity of the frosting, especially for larger cakes, to ensure it can support the structure without cracking or collapsing.

Decorating the cake

Decorating a wedding cake is one of the most fun yet stressful parts of the process, as the success of the cake relies on its visual display. The cake should express the theme of the wedding and reflect the couple's vision.

There are many ways to decorate a wedding cake, from traditional to zany. The cake can be adorned with anything from fresh flowers to beads to plastic figurines. Flowers and foliage used on the cake should be purchased from a reputable florist who supplies organic, non-toxic flowers grown and harvested for the food industry. Stems must be washed and enclosed in food-safe floral picks before being inserted into the cake.

For a rustic look, a cake can be decorated with large, edible sugar palm leaves. Another option is to use fresh or sugar flowers, which are always a popular choice for wedding cakes. Sugar flowers can be made from wafer paper and royal icing and can be hand-carved for a unique, intricate design.

For a glamorous touch, consider adding edible glitter, sequins, or gold leaf. Macarons are also a great way to add colour and texture to a wedding cake and are perfect for any celebration.

If the couple has a modern vision, a cake with a "cake top forward" design might be a good choice. This style has the cake on its side with the top facing forward, creating a contemporary and chic moon shape that looks incredible in photos.

The frosting is another important consideration when decorating a wedding cake. The two most common types of frosting for wedding cakes are buttercream and fondant, both of which can be used to create memorable designs. When choosing a frosting, consider the colour, taste, and consistency, as well as the texture it will create. For example, will the texture be smooth or raised? Will there be any elaborate scripting?

Finally, don't forget to leave enough time for this crucial step and consider having some extra frosting and decorations on hand for any last-minute fixes.

Using supports and dowels

Choosing the Right Dowels

The type of dowels you choose is important for ensuring the stability of your wedding cake. Plastic and wooden dowels are the most common types, and they are designed to be food-safe. Plastic dowels are typically easier to cut and come in two sizes: small and large. Small plastic dowels are ideal for small cakes, decorations, and fruit cakes. Large plastic dowels are hollow and perfect for sponge cakes that need to support a significant weight or for adding stability to very tall cakes. Wooden dowels, on the other hand, can be more challenging to cut and may shift more easily.

Number of Dowels and Placement

The number of dowels you need depends on the size and weight of your cake. For smaller cakes, use 3-4 dowels, for medium cakes, use 4-6, and for large or heavy cakes, use 6-8. If you're adding a single central dowel for extra stability in a tall cake, that usually suffices. When placing the dowels, ensure they are equidistantly spaced under the tier they are supporting. For example, for a round cake, arrange 3 dowels in a triangle shape, 4 dowels in a square, or 5 in a pentagon.

Cutting the Dowels to the Correct Size

Measuring and cutting your dowels to the correct size is crucial. They should be cut to be exactly level with the top of your cake and of equal height to each other so that the next tier sits securely and flatly on top. First, use a cake board the same size as the tier you'll be placing on top and place it on your prepared cake tier. Then, push a dowel into the cake until it reaches the board. Mark the dowel at the top of the cake with an edible marker or a pencil. Remove the dowel and use this as a guide to cut all the other dowels to the same size.

Assembling the Tiers

Once you have your dowels cut to the correct size, it's time to assemble the tiers. Start by placing your bottom tier on the cake base. If you're using a central dowel, insert it through the centre of the tier. Then, add your next tier. If you didn't use a central dowel, you can add a small amount of royal icing or melted candy melts between the tiers for added stability. Carefully line up the next tier with the traced outline and supports. Use a large offset spatula to support the tier as you place it on top. Repeat this process for each tier.

Final Checks and Transportation

After assembling all the tiers, check the stability of your wedding cake. Place a cake board on top and use a level to ensure that the cake is straight and level. If it's not level, adjust the height of the dowels accordingly. Once you're satisfied with the stability, your wedding cake is ready for transportation. If possible, transport your cake with only the first three tiers stacked and keep the remaining tiers separate in boxes. This reduces the risk of the cake collapsing during transport.

Transporting the cake

Transporting a wedding cake is a delicate task that requires careful planning and execution. Here are some detailed instructions to ensure the cake reaches its destination safely:

Prepare the Cake for Transport

Before placing the cake in a box, ensure it is secured on a sturdy base. Typically, a base made of three layers of cardboard can support the weight of the cake. However, for larger and heavier cakes, it is advisable to use an additional base made of fibreboard or wood. If the cake has tiers held up by pillars, transport them separately in appropriate-sized cake boxes and assemble the cake at the venue.

Create a Safe Transporting Environment

The cake box should be placed on a flat surface, such as a foam mat, inside the vehicle. Avoid placing it on the seat, as it may shift during transportation. The vehicle should be spacious and high enough to accommodate the cake comfortably. Ensure the vehicle is cool and well-ventilated to prevent the cake from melting, especially if it contains buttercream.

When driving, do so carefully and slowly. Avoid any abrupt movements or sharp turns that could cause the cake to shift or slide. It is recommended to have someone sit next to the cake to hold it steady during the journey. If possible, have a second person accompany you to assist with the cake and navigate the route.

Final Steps at the Venue

Upon reaching the venue, do not attempt to carry the cake yourself. Instead, request a cart or a table with wheels from the location manager to move the cake safely. If you arrive a day early, coordinate with the wedding coordinator or manager to store the cake in a cool, dry, and safe place overnight. Once the cake is at its designated spot, you can make any final touches or decorations.

Prepare an Emergency Cake Kit

It is always a good idea to be prepared for any last-minute issues. Bring an emergency cake kit that includes extra frosting, icing spatulas, and other decorating tools. This way, you can easily fix any dents or imperfections that may occur during transportation.

Frequently asked questions