Tiers Of Joy: Mastering The Art Of Sponge Wedding Cakes

Creating a sponge wedding cake is no easy feat, but with careful planning, it can be done. Here's a step-by-step guide to help you tier your sponge wedding cake like a pro.

First, decide on the size and number of tiers you want. A typical three-tier cake consists of a 10-inch bottom tier, an 8-inch middle tier, and a 6-inch top tier, with each tier comprising two layers of cake. Next, prepare your ingredients and bake your sponge cakes, allowing them to cool completely. It's advisable to bake your cakes in advance and freeze them; they can be frozen for up to three months and will be easier to work with once thawed.

Once your cakes are ready, it's time to assemble the tiers. Start by placing a dollop of frosting on the cake board to act as glue. Place the bottom layer of your cake on the board and add a filling of your choice, such as buttercream, jam, or custard. Repeat this process, adding frosting and filling to each layer until you reach the final top layer. If you wish to add fresh flowers or other decorations, do so now.

To create a stable structure, insert supports into each tier. Plastic dowels, wooden dowels, or even plastic drinking straws can be used for this purpose. Cut the supports to the height of each tier and push them through the cake until they are flush with the surface.

Now it's time to stack your tiers. Place the second tier on top of the first, using a central wooden dowel to guide you and provide extra stability. Repeat this process for the third tier. Finally, add any final decorations, such as ribbons, sprinkles, or fresh berries, and your sponge wedding cake is ready to be served!

Baking and freezing the sponge in advance

Baking the Sponge:

First, preheat your oven to the appropriate temperature for your cake recipe. Grease and line your cake tins with baking paper or spray them with cooking spray. Prepare your cake batter according to your chosen recipe and pour it into the prepared tins. It is important to fill the tins only about two-thirds full to prevent overflow. Place the tins in the oven and bake according to the recipe's instructions, adjusting the baking time based on the size of your layers. For example, a 6-inch cake layer may bake for 25 to 30 minutes, while a 10-inch layer may take 55 to 60 minutes. Use a toothpick or cake skewer to test if your cake is done – insert it into the centre of the cake, and if it comes out clean, your cake is ready.

Cooling and Freezing the Sponge:

Once your cake layers are baked, remove them from the oven and allow them to cool completely. Some bakers suggest leaving the cakes to cool in the tins for a few minutes before transferring them to a wire cooling rack. It is important not to freeze the cakes while they are still warm, as condensation can affect the quality of the sponge.

Once the cakes are completely cool, wrap them tightly in plastic or cling film to protect them from moisture and freezer burn. Label and date the cakes, and then transfer them to the freezer. Properly wrapped sponge cakes can be frozen for up to three months in advance.

Tips and Considerations:

• It is generally recommended to freeze the cakes before levelling or splitting them. This reduces the exposure to air, keeping the cake fresher. It also means you don't have to wrap and store extra layers.
• If you plan to fill your cakes, such as with jam or buttercream, it is best to do this after you have taken the layers out of the freezer. This will result in less crumbs and a neater finish.
• When freezing multiple cake layers, ensure you have enough space in your freezer to accommodate them.
• For added convenience, you can also make buttercream or frosting in advance and store it in an airtight container in the refrigerator for up to a week.
• To defrost the cake layers, simply remove them from the freezer and let them thaw at room temperature for about 24 hours before adding the final decorations, such as marzipan and icing.

Making the buttercream

Ingredients

You will need the following ingredients to make a basic buttercream:

• Softened butter
• Icing sugar, sifted
• Milk
• Vanilla extract

Proportions

The amount of buttercream you need depends on the size and number of tiers in your wedding cake. As a rule of thumb, you'll need between 12 and 18 cups of buttercream frosting for a 3-tier wedding cake. If you're making a 2-tier cake, you'll need approximately 8-9 cups of frosting. Adjust the proportions accordingly if you plan on adding additional tiers.

Process

• Preparing the Butter: Start by ensuring your butter is softened. It should be soft but not melted or oily. Room temperature butter is ideal for achieving the perfect consistency.
• Mixing the Ingredients: In a large bowl, use a hand mixer or a stand mixer to beat the softened butter until it's creamy. Gradually add the sifted icing sugar, milk, and vanilla extract. Mix well until you achieve a smooth and fluffy texture. You can adjust the consistency by adding more icing sugar for a thicker buttercream or a bit of milk to thin it out.
• Avoiding Air Bubbles: Over-mixing buttercream can lead to the formation of air bubbles. To get rid of air bubbles, switch to a wooden or metal spoon and stir the buttercream by hand. Mash the frosting against the side of the bowl to pop the bubbles. This step requires some elbow grease, but it's worth it for a smooth and velvety finish.
• Colour and Flavour Variations: Buttercream can be customised to match your wedding theme. You can add food colouring to create a coloured buttercream that complements your wedding colours. Additionally, extracts such as almond, lemon, orange, or coconut can be added to enhance the flavour. Start with a small amount, around 1 teaspoon, then adjust to taste.

Working with Buttercream

Now that you've made your buttercream, here are some tips for working with it to create a beautiful tiered sponge wedding cake:

• Crumb Coat: Start by applying a crumb coat, a thin layer of frosting that acts as a base. This step helps to trap crumbs, ensuring that your final coat of frosting is neat and crumb-free. Chill the cake for about 30 minutes after applying the crumb coat to set it.
• Filling and Assembly: If you're filling your cake with buttercream, create a dam using a buttercream border around the perimeter of each layer. This technique will prevent the filling from leaking out. Assemble your tiers by stacking them on top of each other, with the bottom of the cake facing upward to ensure a flat edge.
• Final Coat of Frosting: After assembling the tiers, it's time to apply the final coat of frosting. Work quickly to keep everything cool. Spread the frosting evenly on the top and sides of each tier, using a palette knife or an icing spatula. Return each tier to the fridge while you work on the next one.
• Smoothing the Frosting: For a sharp and sleek finish, use an icing smoother or cake scraper. Rotate the cake on a turntable while running the edge of the smoother along the sides in the opposite direction of the cake's rotation. For a rustic look, hold the tip of your palette knife against the sides while rotating the cake to create a swirl effect.
• Decorations: Once your buttercream is smooth and even, you can add final decorations. Pipe decorative borders, use ribbon, sprinkles, or fresh flowers for an elegant touch. Fresh berries or edible flowers are also a lovely way to enhance the appearance of your wedding cake.

Assembling the tiers

Assembling a tiered sponge wedding cake can be a daunting task, but with careful planning and preparation, it is achievable. Here is a step-by-step guide to help you assemble your tiers like a pro:

Prepare the Cake Boards

Before you begin stacking your tiers, you will need to prepare your cake boards. Cut out circles of cardboard or foam core that are the same size as each tier of your cake. These boards will provide a stable base for each layer of the cake. For the bottom tier, you can use a thicker cake drum, which will be easier to handle and transport.

Level and Fill Your Cake Layers

To ensure a straight and stable cake, it is important to level the tops of your cake layers. Use a long serrated knife and a rotating cake turntable to create a flat surface on each layer. If you plan to split your layers and fill them, do so now. You can fill your cake with buttercream, jam, or any other filling of your choice.

Create a Crumb Coat

Start by spreading a thin layer of frosting over each tier. This crumb coat will trap any loose crumbs, ensuring a neat and crumb-free final coat. Chill the cake for about 15 to 30 minutes to set the crumb coat before applying the final layer of frosting.

Stacking the Tiers

Now it's time to stack your tiers! Place a dollop of frosting in the centre of your bottom tier to act as glue. Carefully place the next tier on top, making sure it is centred. Repeat this process for each additional tier. You can use a central wooden dowel sharpened at one end to help guide the tiers and keep them stable.

Adding Supports

It is crucial to add supports to your tiered cake to ensure it can bear the weight and maintain its shape. You can use wooden dowels, plastic dowels, or even plastic drinking straws. Cut the supports to the height of each tier and insert them into the cake, making sure they are flush with the surface. A triangle formation with three dowels per tier should provide enough support.

Final Decorations

Once your tiers are assembled, you can add the finishing touches. You can pipe decorative patterns, use ribbon, sprinkles, or fresh flowers for an elegant look. If you're using fresh flowers, add them as close to the event as possible to prevent wilting. And that's it! You've successfully assembled your sponge wedding cake tiers.

Adding supports to the tiers

There are a lot of different ways to use cake supports, but what they all come down to is inserting vertical dowels into the cake. You are not fastening the tiers together, just adding support.

You can use wooden cake dowels, plastic ones, or even plastic drinking straws. Whichever type of support you use, cut them to the height of each tier and drive them all the way through the cake so that their tops are flush with the cake. A triangle formation (three dowels per tier) should be enough support.

Start with the bottom tier first. Once the dowels are in place, lay a wax paper round, the size of the next layer, over the top. Then, position the next layer and repeat the dowel process for the remaining tiers.

Some bakers like to sharpen a long dowel and drive it all the way through the whole cake from top to bottom for extra support. This central dowel will help keep the tiers centred and stable during transportation. It acts as a guide as you stack the tiers on top of one another.

Transporting the cake

Transporting a wedding cake is a delicate process that requires careful planning and execution. Here are some detailed instructions to help you safely transport your tiered sponge wedding cake:

Packaging and Preparation:

Before placing the cake in its box, it is advisable to chill it thoroughly. A cold cake is firmer and less prone to damage during transport. Each tier should be packed separately in boxes that match the size of each tier to prevent movement inside the box. The boxes should be sturdy cake boxes designed for travel, able to support the weight and structure of the cake.

Vehicle Conditions and Placement:

The choice of vehicle is important. Choose a car with a spacious and flat loading area, such as an SUV or a van. Pre-cool the vehicle with air conditioning to maintain a cool environment, especially if the cake has icing. Shield the cake from direct sunlight by using sun shields or positioning it in a shaded area. Place the cake on a flat surface, using a foam mat to prevent sliding during the journey. Position the cake in the centre of the vehicle, where movement is minimised.

Driving and Handling:

During the journey, drive smoothly without sudden accelerations or brakes to reduce the risk of damage. If possible, have a second person to monitor and support the cake, especially on less stable roads or longer trips.

Long-Distance Transportation:

If the venue is far away, consider the type of cake covering. Fondant or buttercream are more stable and less prone to melting than fresh cream or mascarpone. For intricate decorations or delicate structures, transport the tiers separately and assemble them at the venue.

Temperature Control:

Maintain a cool temperature during transit to prevent the cake from becoming unstable. Use insulated covers or portable refrigeration, especially in warm climates. Avoid opening windows, as this can introduce dust and fluctuating temperatures that may compromise the cake's quality.

Public Transport:

If using public transport, opt for quieter travel times and use a sturdy, flat-base carrier and a thermal bag to maintain the cake's condition. Keep the cake close to you to avoid bumps and shakes from other passengers.

Venue Communication:

Communicate with the venue in advance to confirm setup details, including table location, stability, and setup time. Upon arrival, conduct a final inspection to ensure no elements have shifted or been damaged.

Final Setup:

Prioritise a smooth and obstacle-free path when transferring the cake from the vehicle to the display area. Use a wheeled cart to minimise handling and shaking. Check the stability of the display table and ensure it is away from high-traffic areas. Avoid placing the cake in direct sunlight or near windows, as this can affect its structure and appearance.

Assembly and Touch-ups:

If the cake has been transported in separate tiers, assemble it carefully, starting with the largest tier at the base and working up. Apply any final decorations that were too delicate to transport, such as fresh flowers or intricate icing details.

Troubleshooting:

Even with careful planning, minor issues may occur. Here are some quick fixes:

• Smudges or fingerprints on the icing: Gently smooth out with fondant or an icing smoother.
• Slight displacements of decorations: Reattach using icing or edible glue.
• Minor cracks or bulges in icing: Cover with strategically placed decorations or piping.

Frequently asked questions