The Sweet Secrets Of Wedding Cakes

Wedding cakes are the pièce de résistance of the reception and have been a longstanding tradition dating back to Roman and Medieval times. They can be made from a variety of ingredients and decorated in many different ways.

Traditionally, wedding cakes were made from fruitcake, often tiered and topped with marzipan and icing. In modern times, wedding cakes are made from a variety of ingredients, including vanilla, chocolate, carrot, lemon, and red velvet. They are decorated with buttercream, fondant, gum paste, marzipan, and chocolate.

The wedding cake is often a reflection of the couple's personalities and is usually a centerpiece at the reception.

Cake batter

The batter for a wedding cake is made with a variety of ingredients, including sugar, cake flour, eggs, sour cream, whole milk, and butter. The exact quantities of these ingredients can vary depending on the desired flavour and texture of the cake. For example, a denser cake may be required for the bottom tier of a multi-tiered wedding cake to provide extra support.

In addition to the basic ingredients, flavourings such as vanilla extract, almond, lemon, or orange can be added to enhance the taste of the batter. For a chocolate chip cake, mini chocolate chips are folded into the batter. Other flavour options include carrot cake, red velvet cake, lemon cake, and marble cake.

The process of making the batter involves creaming together the butter and sugar, then beating in the eggs and other wet ingredients, such as vanilla extract and sour cream. The dry ingredients, including flour, baking powder, and baking soda, are combined separately and then gradually added to the wet mixture. It is important to mix the batter until all the flour is absorbed and there are no lumps.

Once the batter is ready, it is poured into prepared cake pans and baked in the oven. The baking time will depend on the size and number of tiers, but it typically ranges from 18 to 26 minutes for a 6-inch cake and 23 to 26 minutes for a 9-inch cake. A toothpick inserted into the centre of the cake can be used to check if it is done.

Allowing the cakes to cool completely before assembling and decorating is crucial. A crumb coat, a thin layer of frosting applied to the cake, is often used to protect the outer layer of frosting from catching any crumbs. The cake can then be decorated with additional frosting, fondant, or other toppings.

Cake decorations

Wedding cakes can be decorated in a variety of ways, with decorations ranging from the cake's icing to flowers, ribbons, and even gold leaf.

Icing

Wedding cakes are often decorated with icing, which can be used to cover the entire cake or to create accent decorations. Some common types of icing used for wedding cakes include:

• Buttercream: A velvety icing made of butter and powdered sugar that can be used inside and/or on top of a cake.
• Fondant: A thick icing blend made of sugar, water, gelatin, and glycerol. It can be used to cover the entire cake or to make decorations such as flowers and 3D designs.
• Ganache: A creamy mixture made of chocolate and cream that can be used in place of or along with icing or filling.
• Royal icing: A stiff icing made of powdered sugar and egg whites, typically used for designs on the cake rather than covering the entire cake.

Other decorations

In addition to icing, wedding cakes can be decorated with a variety of other elements, such as:

• Gold leaf: A thin sheet of gold that can be applied to a cake in flecks or large sheets to give it a shiny, shimmery appearance.
• Flowers: Fresh flowers or sugar flowers made from gum paste, fondant, or other edible substances can be used to decorate a wedding cake.
• Ribbons: Fabric or edible ribbons made from fondant, pulled sugar, or gum paste can be tied around the bottom of a tier to add a decorative touch.
• Cake toppers: A small decoration, such as a laser-cut sign or a figurine, placed on top of the wedding cake.
• Hand-painted designs: Created using brushes, sponges, and food colouring, hand-painted designs can add a unique and personalised touch to a wedding cake.
• Piping: Designs created using a piping bag and icing can be used to decorate a wedding cake. Popular piping designs include Swiss dots, which resemble the fabric of the same name, and cornelli, a lacy pattern created by drawing curving lines that don't touch or overlap.

Traditional decorations

In addition to the decorative elements mentioned above, there are also some traditional decorations and symbols that are often used on wedding cakes:

• White icing: In Victorian times, white icing was a symbol of money and social importance, so a white cake was highly desired. Today, white is still associated with purity and is a popular colour for wedding cakes.
• Ombré designs: Cakes with ombré designs fade from dark to light in colour, often starting with a bold shade at the bottom tier and gradually fading to a lighter shade at the top.
• Charms: Baking charms into a wedding cake is a longstanding tradition, although it has fallen out of favour in recent years. Traditional charms include a ring (symbolising an upcoming engagement), a wishing well (symbolising wishes coming true), a clover or horseshoe (for good luck), a rocking chair (for a long life), and wedding bells (symbolising marriage).

Cake fillings

• Buttercream: A classic choice, buttercream is a velvety icing made of butter and powdered sugar. It can be used as a filling and/or on top of the cake. It gives the cake a light and airy feel.
• Lemon Curd: A tangy and sweet filling made from lemon juice, butter, eggs, and sugar. It adds a refreshing flavour to the cake.
• Chocolate Ganache: A creamy mixture made of chocolate and cream that can be used as a filling or in place of icing. It's a rich and indulgent option.
• Pastry Cream: A thick, creamy filling made with milk, eggs, and sugar. It's often used in pastries but can also be used as a filling for cakes.
• Fruit Preserves: Seasonal fruit preserves, such as peach or raspberry, can be used as a filling to add a touch of freshness and sweetness to the cake.
• Caramel Sauce: A super sweet sauce made from milk, eggs, and sugar. Caramel sauce can be used as a filling for a decadent touch.
• Almond Paste: A sweet paste made of ground almonds, sugar, and egg whites. It's often used to cover cakes but can also be used as a filling.
• Swiss Meringue Buttercream: A type of buttercream made with egg whites and sugar, resulting in a lighter and fluffier texture. It's a great option for a less sweet filling.
• Cream Cheese Frosting: A creamy and tangy filling made with cream cheese, butter, and sugar. It pairs well with red velvet or carrot cake.
• Chocolate Mousse: A light and airy chocolate filling that can add a touch of elegance to the cake. However, it's important to note that mousse layers may not hold up well in the freezer if you plan to save the top tier.

These are just a few ideas to get you started. Feel free to mix and match flavours and fillings to create a unique and personalised wedding cake that reflects the couple's tastes.

Cake frostings

Frosting is a key component of any wedding cake, and there are many different types to choose from. Each type of frosting has its own unique texture and flavour, so it's important to select one that will complement the cake and meet the couple's preferences. Here are some of the most popular options:

Buttercream

A classic choice for wedding cakes, buttercream is made from butter and powdered sugar. It has a velvety texture that is the opposite of fondant, giving the cake a light and airy feel. Buttercream can be used inside the cake, on top, or as a filling. It can also be used to create decorative patterns, such as "cornelli", which is a lacey pattern created using a piping bag.

Royal Icing

Royal icing is made from powdered sugar and egg whites. It has a stiff consistency and is often used for creating designs on the cake rather than covering the entire cake, as it tends to become brittle when dry. It can be piped directly onto the cake tiers and is ideal for delicate detail work.

Fondant

Fondant is a thick icing blend made from sugar, water, gelatin, and glycerol. It is commonly used to cover the entire cake, giving it a smooth surface. Fondant can also be used to create accent decorations like flowers and 3D designs. It can be rolled out and draped over the cake tiers, and it can be cut into designs, formed into shapes, flavoured, or tinted.

Ganache

Ganache is a creamy mixture made from chocolate and cream. It can be used as a filling or in place of icing. Ganache provides a rich, decadent flavour and can add a glossy finish to the cake.

Marzipan

Marzipan is a sweet paste made from ground almonds, sugar, and egg whites. It can be used to cover the entire cake or to create decorations such as flowers. Marzipan is often associated with wedding cakes, especially in the UK and Australia, where a rich fruitcake covered in marzipan and icing is traditional.

These are just a few examples of the many frosting options available for wedding cakes. Couples can work with their baker to choose the best type of frosting for their cake, taking into account factors such as taste, visual appeal, and the structural stability of the cake.

Cake tiers

Wedding cakes can have one or multiple tiers. In the US, three tiers have been the most common choice since at least the 1960s. In Indonesia, very tall tiered cakes are important as the height of the cake is said to predict the couple's prosperity.

The number of tiers will depend on the number of guests the cake will serve. The tiers are placed on top of each other with the largest tier at the bottom and the smallest at the top. The tiers are supported by cake dowels—sticks that are placed inside the cake to provide stability.

The tiers can be decorated in various ways. They can be covered in fondant, buttercream, or royal icing. The cake can also be decorated with flowers, ribbons, or columns for added visual impact and height.

Frequently asked questions