Building A Wedding Cake: A Step-By-Step Guide

Building a wedding cake is not as hard as it seems. It does, however, require significant planning and effort. It is important to start early, giving yourself enough time to get your equipment, find a good recipe, bake test cakes, and practice your frosting skills. It is also crucial to have the proper equipment, such as quality pans, parchment paper, cake boards, and a cake-decorating stand. When it comes to the recipe, opt for one specifically designed for wedding cakes to ensure it is sturdy and that you have the right amount of batter and icing. For a three-tier cake, you will need to make three cakes of 12, 9, and 6 and a large amount of icing. Finally, think ahead about how you want to decorate your cake and practice piping or icing beforehand.

Choosing a recipe

Type of Cake

Decide on the type of cake you want to make, such as a traditional fruit cake or a sponge cake. Fruit cakes can be made in advance and fed with liquor for a moist and flavourful cake. Sponge cakes, on the other hand, are best baked closer to the wedding day to ensure freshness.

Flavours and Fillings

Consider the flavours of the cake and any fillings you want to use. Popular options include chocolate, vanilla, and buttercream fillings. It is a good idea to test out different recipes beforehand, especially if you are unfamiliar with them.

Amount of Cake Needed

Determine how much cake you will need based on the number of guests. You may also want to consider if other desserts will be served and if the couple wants to save the top tier for their first anniversary.

Complexity of the Recipe

Assess your baking skills and choose a recipe that is within your comfort level. Some recipes may be more complex and time-consuming than others, so it is essential to be realistic about your abilities and the time you have available.

Equipment and Ingredients

Make sure you have the proper equipment and ingredients needed for the recipe. This includes cake pans, mixers, parchment paper, and any special ingredients or decorations you may require.

Practice

It is recommended to bake test cakes and practice your assembly and decorating skills beforehand. This will help you refine your technique and identify any potential issues with the recipe.

Remember to start early and give yourself enough time to choose the right recipe and practice. By following these considerations, you will be well on your way to creating a delicious and stunning wedding cake.

Timing and planning

For a large-scale stacked cake, it is recommended to block out five or more hours of time on each of the four days leading up to the event. This will give you ample time to experiment, make mistakes, and correct them. It is also advisable to start shopping for paper goods, dry ingredients, and perishable ingredients two weeks and one week before the event, respectively.

The week before the event, you should also make decorative mediums like gum paste, modelling chocolate, or fondant, and form decorations that require setting time. This is also the time to clean and arrange your refrigerator, making room on the top shelves for the cake.

The day before the event, you should finish preparing all the decorative elements, clean and prep the delivery vehicle, and add the final coat of buttercream or modelling chocolate/fondant.

On the day of the event, add final decorations to the cake, leaving enough time for it to chill completely before transport. Prepare a toolkit for patching any damage that may occur during delivery and setup, and ready the car with everything you need for the delivery.

Wednesday:

• Shop for perishable ingredients
• Make decorative mediums like gum paste, modelling chocolate, or fondant
• Form decorations that are tedious or require setting time
• Clean and arrange your refrigerator
• Bake the cake layers and let them cool
• Make the frosting, if using buttercream
• Slice and fill the cakes
• Freeze the filled cakes (can be done up to two weeks in advance)

Thursday:

• Depan the frozen cakes
• If using buttercream, crumb coat the cakes while they are still frozen, then transfer to the refrigerator to defrost
• Finish preparing all decorative elements
• Clean and prep the delivery vehicle
• If using buttercream, add the final coat of buttercream (can be done on Friday if needed)
• Chill the cake tiers until the final coat is firm
• If using modelling chocolate or fondant, add it and seal the cake in plastic wrap (can be done on Friday if needed)

Friday:

• Measure, cut, and insert wooden dowels or infrastructure
• Add any piping or decorations that can tolerate being in the refrigerator overnight
• Prepare a toolkit for patching any damage that may occur during delivery and setup
• Ready the car with everything you need for the delivery that is not heat-sensitive

Saturday:

• Add final decorations onto the cake, excluding toppers or precarious elements that could shift or tip over during transport
• Leave enough time for the cake to re-chill completely before transport
• Start your car and put the air conditioning on high, about 10-20 minutes before departure
• Load the cake into the car

Remember, this timeline assumes a Saturday afternoon event and the use of the professional cake filling-in-the-pan method. Adjust it accordingly based on your specific circumstances and requirements.

Equipment and ingredients

The equipment and ingredients you will need to build a wedding cake will depend on the type of cake you want to make, the number of tiers, and the number of guests. Here is a general list of what you will need:

Equipment

• Quality aluminium pans (sheet & rounds) in various sizes, such as 12", 9", and 6" pans, each 3" tall.
• Parchment paper (pre-cut rounds are recommended to save time)
• Cake boards for storage and display, including a cake drum for the base and a smaller board for the top tier.
• Industrial-sized plastic wrap
• Cake-decorating stand or turntable
• Frosting bags and tips
• Large serrated knife
• Pastry bag with a round tip between size 3 and 7 for piping
• Toothpicks for tracing
• Dowel rods or thick plastic straws for supporting the tiers
• Posy picks (if using fresh flowers)
• Cake smoother (optional but helpful)
• Rolling pin
• Small sharp knife

Ingredients

• Cake batter ingredients: flour, butter, sugar, eggs, baking powder/soda, and other specific ingredients depending on the recipe (e.g. cocoa powder, chocolate, vanilla, etc.)
• Icing/frosting ingredients: usually butter, sugar, and flavourings such as peanut butter, vanilla, or chocolate.
• Fresh flowers, cake toppers, or other decorations.

It is recommended to use a recipe specifically designed for a wedding cake to ensure it is sturdy enough and that you make the right amount of batter and icing. Practice baking and decorating test cakes before attempting the final wedding cake, and allow yourself plenty of time to assemble and decorate the cake.

Assembly and decoration

The assembly and decoration of a wedding cake are crucial steps in creating a stunning and stable cake. Here is a detailed guide to help you through the process:

Prepare the Cake Tiers:

Before assembling the tiers, ensure that your cakes are completely cooled and levelled. Place each tier on its corresponding cake board, making sure to use a sturdy cardboard cake board for the bottom tier. If using acrylics, cut the boards to the appropriate size. For added stability, especially for larger cakes, insert wooden dowels or thick plastic straws into the bottom tiers, trimming them to the correct height. This will help distribute the weight and prevent the cake from collapsing.

Stacking the Tiers:

Carefully stack the tiers by lifting each tier with an offset spatula and placing it on top of the dowels or straws. Use a turntable to easily spin and adjust the cake as you work. Fill any gaps between the tiers with a line of buttercream or frosting. If desired, use a central dowel through all the tiers to enhance stability.

Icing and Decorating:

Cover the cake with a thin layer of buttercream or frosting as a crumb coat. This will seal in crumbs and create a smooth base for the final layer of icing. Chill the cake until the crumb coat is firm. Apply the final layer of icing generously, using an offset spatula to smooth it out and create sharp corners. If using fondant, work with a chilled cake and cover the cake with a thin layer of marmalade or melted candy melts first to help the fondant adhere.

Adding Final Touches:

Now, it's time to decorate! You can use fresh flowers, sugar flowers, silk flowers, or any other decorations that match the wedding theme. Secure fresh flowers by ordering them from a florist, and be mindful of poisonous flowers like lilies. Sugar flowers can be handmade from flower paste, and silk flowers can be purchased from cake or florist stores. Add any additional piping, such as swirls or borders, using buttercream or royal icing. If desired, add a cake topper and any other personal touches.

Transporting the Cake:

Transporting the wedding cake can be stressful, so it's essential to use a flat, level surface, such as a cake safe or a sturdy cardboard cake board. Ensure the cake is well-chilled before transport and delivered in a cold, air-conditioned vehicle. If possible, assemble the final touches on-site, allowing yourself at least an hour to stack the tiers and apply any fresh flowers or final decorations.

Transport and storage

Transporting a wedding cake is a complex process that requires careful planning and execution to ensure the cake remains intact and in perfect condition. Here are some detailed tips for transporting and storing a wedding cake:

Selecting the Right Packaging

Choose sturdy cake boxes designed for travel, ensuring they are tall enough to accommodate the cake's height. Each tier should be packed separately in boxes matching the size of each tier to prevent movement. Using a Cake Porter box is also a good option as it keeps the cake cool and protected from dust, sunshine, and falling objects during transit.

Vehicle Selection and Preparation

Select a vehicle 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 in warm weather, to prevent icing from melting. Shield the cake from direct sunlight by using sun shields or positioning it in a shaded area of the vehicle.

Optimising Vehicle Conditions

Place the cake on a flat and level surface, such as the boot or footwell, avoiding car seats and laps. Use non-slip mats or bubble wrap to prevent sliding and stabilise the cake during transport. Keep the vehicle cool by using air conditioning and avoid direct sunlight.

Driving Considerations

Drive smoothly and cautiously, avoiding sudden accelerations, sharp turns, or brakes to minimise the risk of cake damage. If possible, have a second person accompany you to monitor and support the cake during the journey.

Long-Distance Transportation

For long-distance transportation, consider the type of cake covering. Fondant or buttercream-covered cakes are more stable and less prone to melting than those with fresh cream or mascarpone. If the cake has intricate decorations, consider transporting the tiers separately and assembling them at the venue.

Temperature Control

Maintain optimal temperatures during transit to prevent the cake from becoming unstable. Use insulated covers or portable refrigeration units, especially in warm climates. Avoid opening vehicle windows to prevent dust and temperature fluctuations that may compromise the cake's quality.

Public Transport

If using public transport, opt for less crowded 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 fellow passengers.

Communication with the Venue

Communicate with the venue regarding cake delivery and setup details, including table location, stability, and setup time. Upon arrival, conduct a final inspection to ensure no elements have shifted or been damaged during transit, and have a repair kit handy for any minor fixes.

Final Setup at the Venue

Use a wheeled cart to transport the cake from the car to the setup area, minimising handling and shaking. Check the stability of the display table and ensure it is away from high-traffic areas and direct sunlight or heat sources, which can affect the cake's structure and appearance.

Frequently asked questions