The Secret To A Moist Wedding Cake

A moist wedding cake is the stuff of dreams. But what makes it so? Well, it's not water. It's fat and sugar. Vegetable oil is a good option as it's liquid at room temperature and won't evaporate during baking like butter. Sugar impacts the structure of the cake, so don't be tempted to use sweeteners. Folding in whipped egg whites will make your cake lighter and airier, but not more moist. Using cake flour will help you achieve a light and fluffy texture, but all-purpose flour is more versatile. Finally, room temperature ingredients are key, so no cheating by microwaving the butter!

Using egg whites only

Egg whites are a key ingredient in achieving a moist, fluffy, and pristine white wedding cake. Using only egg whites ensures that the crumb is not weighed down by the fat in egg yolks, resulting in a lighter and more delicate texture. This technique is commonly used in marshmallows and angel food cake, where a fluffy and airy texture is desired.

When making a white wedding cake, it is essential to separate the egg whites from the yolks carefully. Even a small amount of yolk can discolour the batter and affect the texture. To achieve the desired volume and lightness, it is crucial to beat the egg whites until stiff peaks form. This process incorporates air into the whites, creating a stable foam that will give the cake its structure and lift.

Additionally, when using egg whites only, it is important to add moisture to the batter to compensate for the absence of yolks. This can be done by incorporating ingredients such as sour cream, full-fat yogurt, or additional butter or oil. These ingredients not only add moisture but also contribute to the rich and creamy texture of the cake.

Another factor to consider when making a white wedding cake with egg whites only is the type of flour used. Cake flour, which is finer than all-purpose flour, is ideal for achieving a soft and delicate crumb. It helps create a lighter and fluffier cake while still providing the necessary structure. Using cake flour will also result in a whiter cake, as it tends to be more bleached than all-purpose flour.

Furthermore, when creating a moist wedding cake with egg whites only, it is crucial to follow best practices for cake-baking in general. This includes using room-temperature ingredients, properly creaming the butter and sugar, measuring accurately, and avoiding over-mixing the batter. These techniques will ensure a moist and tender crumb while also enhancing the cake's overall structure and texture.

By following these guidelines and paying close attention to ingredients and techniques, you can create a moist and fluffy wedding cake using egg whites only. This method not only results in a pristine white cake but also ensures a delicate and airy texture that is sure to impress.

Adding sour cream

Sour cream can be added to a cake mix by whisking the dry ingredients together, adding the wet ingredients, and then mixing on low until combined. This method works great for two 8" cake pans or three 6" pans, but it can be scaled up for larger pans.

In addition to adding moisture, sour cream can also be used to make a delicious frosting for a wedding cake. A simple buttercream can be made by beating room-temperature butter with an electric mixer until smooth and creamy, and then adding vanilla and icing sugar. Sour cream is then added to create a thick and creamy frosting that pairs perfectly with the soft and fluffy cake.

When storing a wedding cake with sour cream frosting, it is best to avoid keeping it in the fridge as this can dry out the cake. Instead, store the cake in an airtight container at room temperature and only make the frosting when ready to serve.

Using full-fat dairy

Full-fat dairy is a great way to ensure your wedding cake is moist and delicious. Opting for full-fat dairy products, such as whole milk instead of skimmed milk, and regular cream cheese instead of reduced-fat, will make a big difference in the texture of your cake.

When preparing a cake mix that calls for water, try replacing it with whole milk. This simple swap will add richness and moisture to your cake. Similarly, when a recipe calls for buttermilk, be sure to use buttermilk rather than trying to substitute it with milk curdled with vinegar or lemon juice. The unique culinary magic of the cultures found in real buttermilk cannot be replicated, and it will make a noticeable difference in the final product.

Additionally, if you're making a white cake, consider using sour cream. Sour cream is a key ingredient in the classic White Almond Sour cream (WASC) cake, a moist and fluffy option that is a favourite among cake decorators. It adds moisture and detracts from the "chemical" taste that is sometimes associated with boxed cake mixes.

For a truly decadent and moist wedding cake, don't skimp on full-fat dairy. It will make your cake rich, creamy, and utterly irresistible!

Choosing the right flour

However, substituting all-purpose flour with cake flour is not always advisable. It can affect the ratio and proportion of other ingredients in the recipe and change how the cake turns out. Therefore, it is crucial to follow the recipe and use the type of flour specified to ensure a moist and delicious wedding cake.

Additionally, the amount of flour used can impact the moisture of the cake. Measuring flour accurately is essential, as too much flour can result in a dry and dense cake. Using a scale to weigh the flour is the most accurate method, but if using measuring cups, be sure to spoon and level the flour to avoid over-packing it.

Furthermore, sifting or aerating the flour before measuring can also affect the moisture of the cake. Sifting breaks up any lumps and incorporates air, resulting in a lighter and fluffier cake. This step is especially important if the flour has been sitting in storage for a while and may have become compacted.

Finally, when it comes to storing a wedding cake, it is best to keep it covered at room temperature for the first few days to retain moisture. If it needs to be stored for a more extended period, refrigeration or freezing may be necessary, but this can dry out the cake, so proper wrapping and storage techniques are crucial.

In summary, choosing the right flour and using the correct amount are vital for a moist wedding cake. Cake flour is generally the best choice, but all-purpose flour can also be used if specified in the recipe. Accurate measuring and sifting of the flour are essential steps to ensure a moist and tender cake.

Adding oil

Oil is a great way to ensure your wedding cake is moist and delicious. Here are some tips and tricks to achieve the perfect texture:

Type of Oil

Use a mild-flavoured oil such as vegetable oil, as you don't want the oil to overpower the other flavours in your cake. Vegetable oil is also ideal as it is colourless and won't affect the appearance of your cake.

Quantity

You only need to add a small amount of oil to your cake batter—about an ounce will do. Too much oil can result in a gummy mess, so it's important to measure accurately.

Other Ingredients

Oil works best when combined with other moistening agents such as full-fat dairy. Use whole milk instead of skimmed and regular cream cheese instead of reduced fat. When a recipe calls for buttermilk, be sure to use buttermilk rather than a substitute, as the cultures in real buttermilk add to the culinary magic!

Mixing

When mixing your batter, be thorough but gentle. Don't skip or combine steps to speed up the process. Each step has a purpose and makes a difference to the final product. If using a stand mixer, use the paddle attachment instead of the wire whisk attachment to blend the cake batter.

Room Temperature Ingredients

Allow all your ingredients to come to room temperature before mixing your batter. This ensures they combine easily and evenly. Be patient and resist the temptation to hurry the process by microwaving butter or putting eggs in hot water, as this can affect how they work in the recipe.

Cake Pan

Most cakes should be baked in metal pans rather than glass baking dishes. Use a lightweight, light-coloured metal pan. Heavier, darker pans can result in thicker, chewier cake crusts and edges.

Storage

Wrap your cakes while they are still warm and place them in the freezer. This locks in the moisture. Once cool, trim the brown edges off your cakes (this is optional but results in a whiter slice) and frost as desired.

By following these tips and adding a little oil, you'll be well on your way to creating a moist and delicious wedding cake!

Frequently asked questions