The Art Of Wedding Cakes: A Step-By-Step Guide

Wedding cakes are steeped in tradition and history. In Ancient Greece and Rome, a cake of wheat or barley was broken over the bride's head to bring good fortune to the couple. Thankfully, this tradition has been lost to time!

Today, wedding cakes are usually tiered, with three tiers being the most common choice. They are often covered in fondant or marzipan and decorated with flowers, icing, or cake toppers. The cakes can be made from a variety of ingredients, including fruit cake, sponge, chocolate, and carrot cake, and are typically chosen to reflect the couple's personalities.

Making a wedding cake requires significant planning and effort. Bakers must ensure they have the right tools, ingredients, and decorations, and carefully follow a recipe to create a sturdy cake with enough batter and icing. The process can be time-consuming and challenging but is a rewarding experience for those who wish to create a homemade wedding cake.

Choosing a flavour: traditional fruit cake or modern sponge?

Choosing the flavour of your wedding cake is a big decision. Do you go for the traditional fruit cake or a more modern sponge? There are pros and cons to both, so it's worth considering your options carefully.

Traditional Fruit Cake

Fruit cakes became popular for weddings in the 1960s and 70s and are still a firm favourite today. One of the benefits of a fruit cake is that it can be made well in advance of the wedding. In fact, it's preferable to make a fruit cake ahead of time as it needs to be fed with a regular spoonful of brandy or sherry every few days to make it gorgeously moist and alcoholic. Fruit cakes are also very dense, which makes them strong and heavy, so they're a good option if you're planning on stacking multiple tiers. They also keep well, which is ideal if you want to save a slice for your first anniversary.

However, not everyone likes fruit cake, and some people find them too heavy or rich. If you're planning on sending slices of cake to guests who couldn't attend the wedding, it's worth considering that fruit cake might not travel well, especially to destinations with a hot climate.

Modern Sponge Cake

Sponge cakes are a more modern choice for wedding cakes and offer a lot of flexibility in terms of flavour. You can choose from a range of flavours, including vanilla, chocolate, lemon, carrot, and red velvet. They also tend to be more popular with guests, and you're less likely to be left with lots of leftovers.

However, sponge cakes don't keep as well as fruit cakes, so they're best baked as close to the wedding day as possible. If you're planning on having multiple tiers, you'll also need to consider the structural stability of a sponge cake, as it won't be as strong as a fruit cake.

Combination Cake

Of course, you don't have to choose just one type of cake. Many couples opt for a combination of fruit and sponge cakes to get the best of both worlds. This can be a good option if you want the stability of a fruit cake base with the lighter flavour of a sponge for the upper tiers. It also means you can cater to different taste preferences, ensuring that there's something for everyone.

How to make a sturdy cake that will hold up for stacking and layering

Making a sturdy cake that will hold up for stacking and layering requires several steps, from preparing the right ingredients to assembling the cake tiers. Here are some detailed instructions to help you create a sturdy cake for your special occasion:

Ingredients and Equipment:

• Choose a sturdy cake recipe: Select a recipe that is dense and moist, such as a traditional fruit cake, carrot cake, or red velvet cake. These cakes tend to be firmer and can bear the weight of stacking and layering.
• Use the right tools: Ensure you have all the necessary equipment, such as cake pans, a turntable, cake boards, offset spatulas, serrated knives, and piping tools.

Preparing the Cake Layers:

• Cool the cake layers: Always work with cooled cake layers. Chilling the layers in the freezer can make them easier to handle and minimize crumbs.
• Level the cake layers: Use a large, sharp serrated knife to trim the domes off your cake layers. Ensure they are flat and level for stacking.
• Choose the right frosting: American buttercream is a popular choice for filling and frosting cakes. Adjust the consistency by adding water, milk, or powdered sugar to make it spreadable yet sturdy.

Stacking the Cake Tiers:

• Prepare your cake board: Use a cake board that is the same diameter as your cake layers. Place a small amount of frosting or melted candy melts on the board to secure the first cake layer and prevent slipping.
• Stack the layers: Place the first cake layer on the prepared cake board. Add a generous amount of frosting (about 1/4" thick) and use an offset spatula to spread it evenly. Repeat this process, adding cake layers and frosting until you have the desired number of tiers.
• Create a crumb coat: Use your offset spatula to push the frosting overhang on the top layer down the sides of the cake. This step helps to trap crumbs and create a smooth surface for the final coat of frosting.
• Chill the cake: Once you have filled and stacked your cake layers, chill it in the refrigerator to allow the frosting to firm up. This will make it easier to handle and decorate.
• Add dowels for support: For cakes with two or more tiers, use dowels or bubble tea straws to provide additional support. Insert the dowels into the bottom tier, mark the height, and cut them to size. Repeat this process for each tier, ensuring they are level before adding the next tier.
• Assemble the cake: Carefully lift and place each tier onto the dowels, using melted candy melts or frosting to secure them in place. Adjust and centre each tier as you go.
• Finalize the decoration: Once your cake is stacked and secured, you can add the final touches, such as a border around each tier, fresh flowers, or other decorations of your choice.

Remember, practice makes perfect! Cake stacking and layering takes time and patience, so don't be discouraged if your first attempt doesn't turn out exactly as planned. With each attempt, you'll gain more experience and confidence in creating sturdy and beautiful cakes.

How to decorate a wedding cake: icing, marzipan, fresh flowers, or fondant?

There are many ways to decorate a wedding cake, and the method you choose will depend on the type of cake you are making, the time you have available, and the overall effect you are trying to achieve. Here is a guide to some of the most popular methods of cake decoration.

Icing

Icing is a broad term for a sweet, creamy substance used to coat or decorate cakes. It can be made from a variety of ingredients, including sugar, butter, cream cheese, and egg whites. Icing can be used to create a smooth, professional finish on a cake, or it can be piped into decorative shapes and patterns.

Marzipan

Marzipan is a sweet paste made from ground almonds, sugar, and egg whites. It is often used as a base layer on fruit cakes, providing a smooth surface for further decoration. Marzipan can be rolled out and draped over a cake, or moulded into shapes and used to create decorative features.

Fresh Flowers

Fresh flowers can be a beautiful and natural way to decorate a wedding cake. However, it is important to ensure that any flowers used are non-toxic and have not been treated with pesticides. Sugar paste flowers are another option and can be made to look incredibly realistic.

Fondant

Fondant is a type of sugar paste that is often used to cover and decorate cakes. It creates a smooth, professional finish and can be coloured and moulded into shapes. Fondant is usually bought ready-made but can be made at home with sugar, water, and glucose syrup.

Other Decorations

There are endless ways to decorate a wedding cake, and it is a chance to be creative and add personal touches. Ribbons, pearls, and edible glitter are all popular choices, as are cake toppers, which can be made from a variety of materials including sugar paste, fondant, and marzipan.

The history of the wedding cake: from Ancient Rome to the Victorian era

The wedding cake has evolved significantly over the centuries, with the earliest iterations bearing little resemblance to the multi-tiered, pure white cakes of today. The first wedding cakes can be traced back to Ancient Rome, where a wheat or barley cake (known as "mustaceum") was broken over the bride's head to bring good fortune and fertility to the couple. This custom, known as "confarreatio", involved the newlyweds eating a few crumbs together, followed by guests gathering up the remaining crumbs as tokens of good luck.

When the Romans invaded Britain in 43 CE, they brought this tradition with them, and the locals added their own twist by throwing the bread at the bride as a symbol of her fertility. By the Medieval period, the English had replaced barley bread with stacks of spiced buns, cookies, and scones, piled as high as possible, for the bride and groom to kiss over. Superstition held that a couple who managed to kiss over the stack without knocking it down would enjoy a prosperous life together.

In the 17th century, wedding cakes began to replace bridal pies, which were often filled with oysters, lamb testicles, throat, rooster comb, pine kernels, and other unusual ingredients. The bride's pie eventually evolved into the bride's cake, which was typically a plum or fruit cake with a sweeter taste. During this time, sugar became more accessible and affordable, and a bright white icing became the topping of choice for weddings, symbolising the bride's purity and the family's wealth.

The multi-tiered wedding cake as we know it today is believed to have originated in the late 18th century. According to legend, a London baker's apprentice, Thomas Rich, fell in love with his employer's daughter and created an extravagant cake inspired by the tiered spire of St. Bride's Church. The wedding cake gained further prominence in the Victorian era, particularly with Queen Victoria's wedding to Prince Albert in 1840. Queen Victoria's cake was a multitiered, pure white masterpiece adorned with cupids and dogs, standing 7 feet high and weighing 300 pounds. The white colour of the cake accentuated the existing symbolism of the bride's purity and virginity, a trend that continues to this day.

How to transport a wedding cake to the venue

Transporting a wedding cake is a nerve-wracking task that requires careful planning and execution. Here are some detailed instructions on how to transport a wedding cake to the venue:

Preparing the Wedding Cake for Transport:

It is recommended to transport cake tiers individually, especially if the cake has more than two tiers or does not have a central dowel. A central dowel can be used for taller or larger cakes to prevent movement during delivery. Each tier should be packed separately in sturdy cake boxes that match the size of each tier to prevent movement inside the box. It is also important to chill the cake thoroughly before transport, as a cold cake is firmer and less prone to damage.

Optimizing Vehicle Conditions:

Choose 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 during 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.

Transporting the Cake Safely:

Place the cake on a flat and level surface in the vehicle, such as the boot or footwell. If the surface is not naturally flat, create a level base using firm materials. Position the cake in the centre of the vehicle where movement is minimised, and drive smoothly without sudden accelerations or brakes. Having a second person to monitor and support the cake during transport can provide additional security.

Handling Long-Distance Transportation:

For long-distance transportation, consider the type of cake covering. Cakes covered in fondant or buttercream are preferred for long travels as they offer more stability and are less prone to melting compared to fresh cream or mascarpone. Transport the tiers separately and assemble them at the venue if your cake has intricate decorations or delicate structures.

Maintaining Temperature Control:

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

Communicating with the Venue:

Prior communication with the venue regarding cake delivery is essential. Confirm setup details, including table location, stability, and setup time. Once the cake arrives, conduct a final inspection to ensure that no elements have been damaged or shifted during transit. Have a repair kit with extra icing, decorations, and tools to fix any minor imperfections.

Final Setup at the Venue:

Use a wheeled cart to transport the cake from the car to the setup area to minimise handling and shaking. Check the display table for stability and ensure it is away from high-traffic areas. If the cake has been transported in separate tiers, assemble it starting from the largest tier at the base to the smallest at the top, checking alignment and stability as you go. Apply any final decorations that were too delicate to transport, such as fresh flowers or intricate icing details.

Frequently asked questions