Essential Ingredients For A Wedding Cake Masterpiece

Wedding cakes can be made with a variety of ingredients, depending on the flavour and style of cake you want. A simple, moist, white wedding cake can be made with butter, vanilla extract, flour, baking powder, baking soda, eggs, and sour cream. For a fruit cake, you will need dried fruit, alcohol, sugar, marmalade, cocoa powder, spices, butter, eggs, orange and lemon zest, treacle, and flour. If you want to make a vanilla cake, you will need cake flour, sugar, baking powder, salt, butter, vanilla extract, egg whites, milk, and buttercream frosting.

Basic ingredients: sugar, flour, butter, eggs, and flavourings

Sugar, flour, butter, eggs, and flavourings are the basic ingredients for any wedding cake.

Sugar is used to sweeten the cake. Granulated sugar is the usual choice, but confectioners' sugar is also used for the frosting.

Flour is an essential ingredient for any cake. All-purpose flour and cake flour are the most common choices. Cake flour is made from soft wheat and has a lower protein content, resulting in a lighter, more delicate texture.

Butter is used to add richness, creaminess, and moisture to the cake. Unsalted butter is typically preferred as it allows the baker to control the amount of salt in the recipe.

Eggs are a key ingredient in wedding cakes, providing structure, leavening, and moisture. The whole egg is used in some recipes, while others call for just the egg whites, which help the cake rise without altering the colour.

Flavourings are added to enhance the taste of the cake. Vanilla extract is a popular choice, providing warmth and depth of flavour. Fresh citrus zest, almond extract, and other flavourings can also be used.

Fruit cake: dried fruit, alcohol, spices, and citrus

Fruit cakes are dense and sweet, and they are traditionally associated with holiday celebrations, especially Christmas. They are packed with candied or dried fruits, nuts, and spices. Here is a list of ingredients you can use to make a fruit cake:

Dried Fruits:

• Raisins
• Currants
• Dates
• Apricots
• Sultanas
• Cranberries
• Glace cherries
• Pineapple
• Figs
• Cherries
• Prunes
• Mango
• Apples
• Pears
• Papaya
• Kiwi
• Coconut
• Blueberries
• Mulberries
• Maraschino cherries
• Candied citrus peel
• Candied ginger
• Candied lemon peel

Alcohol:

• Rum
• Brandy
• Whiskey
• Sherry
• Triple sec
• Port
• Wine
• Vodka
• Bourbon
• Grand Marnier
• Cognac
• Tequila
• Beer
• Stout
• Orange-flavoured liqueur
• Cherry brandy
• Apple juice
• Cranberry juice
• Grape juice
• Tea

Spices:

• Cinnamon
• Nutmeg
• Allspice
• Cloves
• Cardamom
• Mace
• Star anise
• Ginger
• Black pepper
• Salt

Citrus:

• Orange juice
• Orange zest
• Lemon juice
• Lemon zest
• Lime juice
• Lime zest
• Grapefruit juice
• Grapefruit zest

Vanilla cake: vanilla extract, milk, and buttercream

Vanilla cake is a classic choice for a wedding cake, and with good reason! Its soft, light crumb and buttery, cakey texture make it a crowd-pleaser. Here's a detailed guide on the ingredients you'll need to make a vanilla wedding cake with vanilla extract, milk, and buttercream.

Ingredients for the Vanilla Cake:

• Flour: Use cake flour for a fluffy and soft bakery-style vanilla cake. Cake flour will give you a denser and heavier cake compared to all-purpose flour.
• Sugar: Granulated sugar is typically used, but you can also use caster or superfine sugar, which dissolves better when mixed with the eggs. Using regular sugar may result in some small brown spots on the cake's surface.
• Butter: Unsalted butter is the way to go for this recipe. Make sure it's softened to room temperature before using.
• Eggs: Use large eggs at room temperature for the best results. Room-temperature eggs will fluff better and faster, ensuring a lighter and fluffier cake texture.
• Baking powder and baking soda: These leavening agents provide the rise and lift in your cake. Be sure to check the expiration date on your baking powder, as dead baking powder is a common reason for cake failures.
• Milk: Full-fat milk is recommended for the best texture and flavour. However, low-fat milk can be used, but the cake may rise marginally less. Do not substitute milk with non-dairy alternatives.
• Vanilla extract: Opt for the best quality vanilla extract you can afford. Imitation vanilla will work, but the flavour won't be as pure or intense.
• Oil: Adding a small amount of vegetable or canola oil will make your cake noticeably more moist, especially on day four, without weighing it down.

Ingredients for the Vanilla Buttercream:

• Butter: Use unsalted butter, softened to room temperature, for making the buttercream.
• Powdered sugar: Sift the powdered sugar before adding it to the butter to ensure a smooth and lump-free frosting.
• Milk: Whole milk or heavy cream is typically used, but you can also use non-dairy milk alternatives if needed.
• Vanilla extract: Again, opt for the best quality vanilla extract you can for a more pronounced vanilla flavour.

Red velvet cake: cocoa powder, buttermilk, and red food colouring

Red velvet cake is a popular choice for weddings, and it's easy to see why. The cake is a feast for the senses, with its dramatic red colour, soft texture, and tangy flavour.

To make a red velvet cake, you'll need the following ingredients:

• Cocoa powder: This is what gives the cake its distinctive red colour and subtle chocolate flavour. Natural cocoa powder is best, and you only need a small amount (around 2-3 tablespoons).
• Buttermilk: Buttermilk adds a tangy flavour and makes the cake incredibly moist. It also activates the baking soda, helping the cake rise and gives it a light and fluffy texture.
• Red food colouring: This enhances the red colour of the cake. You can use liquid or gel food colouring, but gel tends to give a more intense red hue.

Other ingredients you'll need include flour, sugar, butter, eggs, baking soda, vinegar, and vanilla extract. For the cream cheese frosting, you'll need cream cheese, butter, vanilla extract, salt, and powdered sugar.

Here's a basic overview of how to make a red velvet cake:

• Combine dry ingredients: Sift together the flour, baking soda, cocoa powder, and salt (if using) in a large bowl.
• Cream butter and sugar: In a separate bowl, cream together the butter and sugar until light and fluffy.
• Add eggs and wet ingredients: Beat in the eggs one at a time, then add the vanilla, vinegar, and red food colouring.
• Add dry and wet ingredients: Alternately add the dry and wet ingredients (including the buttermilk) to the butter mixture, mixing until just combined.
• Bake: Divide the batter into your prepared cake pans and bake at 325-350°F for 25-35 minutes, or until a toothpick inserted into the centre comes out clean.
• Make the frosting: Beat together the cream cheese and butter until smooth, then add the vanilla, salt, and powdered sugar.
• Assemble the cake: Place one cake layer on a plate, spread a layer of frosting on top, then add the second cake layer. Frost the entire cake and decorate as desired.

Carrot cake: carrots, cinnamon, and nutmeg

A wedding cake is a big undertaking, but with the right tools and ingredients, it's achievable. A carrot cake is a great choice for a wedding cake, with its outstanding spice flavour, super-moist crumb, and velvety cream cheese frosting. Here's a detailed guide to making a carrot cake with cinnamon and nutmeg, perfect for a wedding.

Ingredients:

For the cake, you will need:

• 2 cups of all-purpose flour (spooned & leveled)
• 2 teaspoons of baking powder
• 1 teaspoon of baking soda
• 1 and 1/2 teaspoons of ground cinnamon
• 1/2 teaspoon of ground ginger
• 1/4 teaspoon of ground nutmeg
• 1/2 teaspoon of salt
• 3/4 cup of canola or vegetable oil (or melted coconut oil)
• 4 large eggs at room temperature
• 1 and 1/2 cups of packed light brown sugar
• 1/2 cup of granulated sugar
• 1/2 cup of unsweetened applesauce
• 1 teaspoon of pure vanilla extract
• 3 cups of lightly packed grated carrots
• 1 cup of chopped pecans or walnuts (optional)

For the cream cheese frosting, you will need:

• 1/2 cup of unsalted butter (softened)
• 1 (8-ounce) package of brick-style cream cheese (softened)
• 2 cups of powdered sugar
• 1 teaspoon of pure vanilla extract
• A pinch of salt, to taste

Method:

Baking the Cake:

• Preheat your oven to 350°F (180°C). Grease and line two 9-inch round cake pans with parchment paper.
• In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt until well combined.
• In a separate large mixing bowl, whisk together the oil, eggs, brown sugar, granulated sugar, applesauce, and vanilla extract until fully combined.
• Add the grated carrots to the wet ingredients and mix until well combined.
• Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix the batter.
• Divide the cake batter evenly between the prepared cake pans.
• Bake for 30 to 35 minutes, or until a toothpick inserted into the centre comes out clean.
• Allow the cakes to cool slightly in the pans, then remove them and transfer them to a wire rack to cool completely.

Making the Cream Cheese Frosting:

• Beat the cream cheese until smooth, then add the butter and continue mixing until well combined.
• Mix in the powdered sugar and vanilla extract. If needed, stop and scrape down the sides of your mixing bowl to ensure that all the frosting ingredients are thoroughly mixed.

Assembling the Cake:

• Level the tops of each cake layer with a knife or cake leveller.
• Place one of the layers on a cake stand or serving plate and spread a little over 1/2 cup of frosting on top.
• Place the other cake layer on top and use the remaining frosting to cover the top and sides of the cake.
• If desired, top the cake with chopped pecans or walnuts.

Storage:

The carrot cake can be stored in an airtight container in the fridge for up to 4 days. You can also freeze the cake and frosting separately for up to 3 months.

Frequently asked questions