Choosing The Perfect Cake Method For Your Wedding

Wedding cakes are a big deal. They're often the centrepiece of the reception and a photo-op for the happy couple. But how do you go about making one?

The first thing to consider is how much time you have. Wedding cakes can take a lot of time and effort, so make sure you're not biting off more than you can chew. It's also important to manage your expectations – your cake is unlikely to look like it belongs in a magazine spread. Simple, rustic decorations are more achievable.

Once you've decided to go ahead, you'll need to choose a recipe that is sturdy enough and makes the right amount of batter and icing. For a three-tier cake, you'll need to make three cakes of 12, 9 and 6, as well as a large amount of icing. You'll also need to assemble all the necessary tools, including cake pans, parchment paper, a large serrated knife, cardboard cake boards, a platter to serve the cake on, and decorations such as fresh flowers or cake toppers.

When it comes to decorating, you can practice piping or icing ahead of time, and it's a good idea to secure any wedding toppings, flowers, or other decorative items well before the big day. If you're using fresh flowers, be sure to order exactly what you want from a florist.

Finally, don't forget about logistics. You'll need to clear a large space in the refrigerator for your cake and arrange transport to the wedding venue. Speak to the caterer or venue manager about cake transport and refrigeration details.

With careful planning and attention to detail, you can create a beautiful and delicious wedding cake that will wow the happy couple and their guests.

Flavours and recipes

• It is recommended to use a recipe specifically designed for wedding cakes to ensure the cake is sturdy and that the batter and icing amounts are sufficient.
• Simple, rustic decorations are more achievable for homemade wedding cakes.
• It is important to plan ahead and choose flavours and recipes that fit within the timeline. For example, filled sponge cakes are best baked close to the wedding day, while traditional fruit cakes can be made in advance and fed with liquor for several weeks.
• When choosing flavours, consider the couple's preferences and the wedding theme. For instance, citrusy flavours for a light and summery feel, or chocolate for a decadent and rich option.
• It is also crucial to consider any dietary restrictions, such as gluten intolerance, and choose or adapt recipes accordingly.
• Testing recipes ahead of time is highly recommended. This allows for adjustments and ensures the cake meets expectations in terms of taste, stability, and freezing/refrigeration.
• When choosing recipes, opt for those that are moist, lightly sweet, and sturdy enough to support multiple layers.
• Some popular flavour combinations for wedding cakes include:
• Yellow cake with caramel filling
• Chocolate cake with chocolate ganache
• White cake with raspberry jam
• Peanut butter frosting with vanilla and chocolate cake layers
• Olive oil cake with lemon curd and raspberry cream, wrapped in chamomile Italian meringue buttercream
• Chocolate cake with cream cheese frosting
• Gluten-free chocolate cake with chocolate pudding-like frosting
• Southern-style caramel cake with vanilla-scented cake and caramel frosting
• For a simple and elegant option, a Victoria sponge cake is a great choice, especially for brunch or lunch wedding parties.

Timing and planning

6 to 9 Months Before the Wedding: Initial Planning

It is advisable to start planning your wedding cake early, around the six to nine-month mark. This gives you ample time to have conversations about the guest count, wedding theme, and desired cake design. Reach out to vendors, bakeries, or cake designers to discuss design details and receive proposals. This initial inquiry will help you understand the cost and their ability to meet your expectations.

4 to 6 Months Before the Wedding: Cake Tasting and Booking

Schedule a cake tasting appointment to finalise the cake design, including flavours, flowers, and display options. Consider the season and availability of fresh fruit for decorations. Be mindful of flavour restrictions and ensure the cake complements the wedding dinner. This is also the time to book your chosen cake vendor and pay the deposit.

2 to 3 Months Before the Wedding: Securing Accents and Details

If you plan to have a custom cake topper, order it with plenty of shipping time. Additionally, secure any non-edible accents, such as ribbons, and deliver them to your bakery. Confirm with your florist if you'll be using fresh flowers on the cake. If you require a cake stand, confirm the size with your baker and add it to your rental order.

2 to 3 Weeks Before the Wedding: Confirming Delivery Details

Most bakeries will confirm delivery details a few weeks before the wedding. They will verify the ceremony and reception times, venue address, and guest count. If your bakery doesn't provide this confirmation, be sure to reach out and confirm the delivery time and address.

1 to 2 Weeks Before the Wedding: Shopping and Baking

Start shopping for paper goods, cake drums, cardboard, wooden dowels, or other infrastructure needs. You can also collect dry ingredients like sugar and flour. If you're making the cake yourself, this is a good time to bake and fill the cake layers, allowing them to cool before frosting. Make any decorative elements like fondant, modelling chocolate, or gum paste flowers, which require setting time.

1 Week Before the Wedding: Final Preparations

Shop for perishable ingredients, such as eggs, milk, butter, and fresh fruit. Clean and arrange your refrigerator, making room on the top shelves for the cake. If using buttercream, prepare the frosting and apply the final coat to each cake tier. Chill the cake tiers until the final coat is firm. If using fondant or modelling chocolate, cover the cake and seal it in plastic wrap to protect it from condensation. Insert wooden dowels or infrastructure to support the tiers.

Wedding Day: Delivery and Setup

On the wedding day, the cake is typically delivered about one to two hours before the ceremony starts. If you have a large or heavy cake, it may be brought in several pieces and stacked onsite.

One Day Post-Wedding: Preserving the Top Tier

If you plan to save the top tier of the cake for your first anniversary, get it in the freezer as soon as possible. Wrap the chilled cake in plastic wrap, place it in the bakery box, and then wrap the box in plastic wrap before storing it in the freezer.

Decorations and equipment

Decorating a wedding cake is a fun and creative process, but it requires careful planning and the right equipment. Here are some essential tools and decorations to help you create a beautiful and stable wedding cake:

Equipment:

• Parchment paper and cake pans: Line your cake pans with parchment paper to ensure the cakes release seamlessly. Standard wedding cakes consist of three tiers with 12", 9", and 6" pans, each 3" tall.
• Large serrated knife: Useful for slicing a thin layer off the tops of the cakes to create a flat surface for stacking.
• Cake boards: Use cardboard cake boards in various sizes (12", 9", and 6") to provide support and stability to each tier.
• Cake dowels: Plastic or wooden dowels are essential for supporting the weight of the upper tiers. Measure and cut them to match the height of the bottom cake and insert them into the cake, forming a square.
• Platter or cake stand: Choose a sturdy and elegant platter or cake stand to display the finished cake.
• Pastry bag and piping tips: A pastry bag with various piping tips (round tips between size 3 and 7) will help you create decorative borders, dots, and patterns on the cake.
• Lazy Susan: A lazy Susan or cake turntable makes it easier to decorate the cake by allowing you to spin it smoothly.
• Refrigerator/freezer space: Clear ample space in your refrigerator or freezer to store the cakes during the preparation process and before the wedding.

Decorations:

• Fresh flowers: Fresh flowers add a natural and elegant touch to your wedding cake. Coordinate with a florist to obtain the desired flowers.
• Cake toppers: Traditional cake toppers feature a bride and groom, but you can also choose toppers that reflect the couple's hobbies, passions, or cultural traditions.
• Fondant and gum paste: Fondant is a rollable sugar icing that can be draped over the tiers for a smooth finish. Gum paste, made from egg whites, gelatine, and powdered sugar, is ideal for creating intricate flowers and decorations.
• Royal icing: Royal icing, made from water, sugar, and egg whites, hardens quickly and is perfect for detailed decorations.
• Edible flowers, berries, and fruit: Decorate your cake with fresh or sugar-coated berries, flowers, or fruit for a natural and colourful touch.
• Buttercream: Buttercream is a versatile and delicious frosting that can be used for filling, crumb coating, and exterior decoration. Experiment with different flavours and colours to create a unique design.
• Ribbons and pearls: Use ribbons or pipe frosting dots to create a border around the bottom of each tier, resembling elegant pearls.
• Gold or silver accents: Metallic accents, such as gold or silver leaf, can add a touch of glamour to your cake.
• Chocolate: Chocolate shavings, curls, or truffles can be used as decorations or as part of the cake's flavour profile.
• Edible glitter: Add some sparkle to your cake with edible glitter in various colours.
• Sugar flowers and figurines: Create intricate sugar flowers or figurines to adorn the cake.
• Freshly baked cookies: Surround the cake with freshly baked cookies in various shapes and sizes for a whimsical touch.

Baking and assembly

Baking and assembling a wedding cake is a challenging but rewarding task. Here is a step-by-step guide to help you through the process:

Baking:

• Choose your cake flavours and recipes: Opt for recipes that are moist, lightly sweet, and sturdy enough to support multiple layers. Test the recipes ahead of time to ensure they meet your expectations.
• Prepare your pans: Grease your pans generously and line them with parchment paper to prevent the cake from sticking. For extra insurance, you can also flour the pans after greasing.
• Weigh your batter: Use a scale to ensure that the cake layers within each tier are identical in taste and appearance. Distribute the batter evenly into your prepared pans. Tap the bottoms of the pans lightly against the counter to remove any air bubbles before baking.
• Bake the cakes: Bake all your cakes on the middle rack of the oven and rotate the pans halfway through the baking process to ensure even cooking.
• Freeze the cakes: Even if you plan to assemble the cake the day before the wedding, freezing the layers beforehand will make them firmer and easier to handle. Be sure to wrap the cakes tightly in plastic wrap before placing them in the freezer.

Assembly:

• Level the cake layers: Using a large serrated knife, carefully cut the domed tops off the cakes to create a flat surface. This ensures that your tiers stack evenly.
• Create a crumb coat: Apply a thin layer of frosting to the cake layers to seal in crumbs and create a smooth surface for the final coat of frosting.
• Fill and stack the tiers: Spread your chosen filling (e.g., jam, buttercream, or ganache) on each layer before stacking them. Use a turntable to help you spin and assemble the cake with ease.
• Insert dowel rods: For tiered cakes, insert wooden dowel rods into the bottom tiers (all tiers except the top) to provide additional support and stability. Cut the dowels to the size of the tier and carefully insert them.
• Final coat of frosting: Apply a generous amount of frosting to the entire cake, using an offset spatula to smooth it out and create a seamless finish.
• Decorate: This is where you can let your creativity shine! Fresh flowers, edible flowers, fruit, or piped buttercream designs are all excellent options for decorating your wedding cake. Don't be afraid to keep it simple and rustic if that's more your style.

Transport and storage

Transporting a wedding cake is a complex task that requires careful planning and execution. Here are some essential tips for transporting and storing a wedding cake:

Packaging and Preparation:

Firstly, select appropriate packaging for the cake. Use sturdy cake boxes designed for travel that can support the weight and structure of the cake. Ideally, each tier should be packed separately in boxes matching the size of each tier to prevent movement. Chill the cake thoroughly before transport, as a cold cake is firmer and less prone to damage. Use non-slip mats inside the vehicle to prevent the cake boxes from sliding during turns or sudden stops.

Optimising 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 using sun shields or by positioning it in a shaded area.

Transporting the Cake:

Place the cake on a flat and level surface within the vehicle, such as the boot or footwell. Avoid placing it on the car seat. Ensure the cake rests on a stable, flat surface, ideally in the centre of the vehicle where movement is minimised. If travelling alone, the trunk or the floor in front of the passenger seat can work, provided the cake is secured and stable. Drive smoothly without sudden accelerations or brakes to reduce the risk of damage.

Long-Distance Transportation:

For long-distance transportation, the choice of cake covering becomes crucial. Fondant or buttercream-covered cakes are more stable and less prone to melting compared to fresh cream or mascarpone. Transport the tiers separately and assemble them at the venue if the cake has intricate decorations or delicate structures.

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 or hot weather. Monitor the internal temperature of the vehicle and avoid opening the windows, as this can introduce dust and fluctuating temperatures.

Public Transport:

If using public transport, opt for a sturdy, flat-base carrier that fits the cake box snugly, along with a thermal bag. Travel during less crowded times and keep the cake close to avoid bumps and shakes from other passengers.

Communication with the Venue:

Communicate with the venue in advance regarding cake delivery. Confirm setup details, including table location, stability, and setup time. Upon arrival, conduct a final inspection to ensure no elements have shifted or been damaged. Have a repair kit with extra icing, decorations, and tools to fix any minor issues.

Environmental Considerations:

Be aware of the route's environment and plan accordingly. Check for roadworks, rough terrain, or areas prone to traffic jams. Use real-time traffic updates to navigate around potential delays.

Final Setup at the Venue:

Use a wheeled cart to transport the cake from the car to the setup area to minimise handling. Check the display table for stability and ensure it is away from high-traffic areas and direct sunlight or windows, which could affect the cake's structure and appearance.

Assembly and Final Touches:

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. Apply any final decorations that were too delicate to transport, such as fresh flowers or intricate icing details.

Troubleshooting:

Even with careful planning, minor issues may occur. Here are some quick fixes:

• Smudges or fingerprints on the icing: Smooth out gently with a piece of fondant or an icing smoother.
• Slight displacements of decorations: Reattach using a dab of icing or edible glue.
• Minor cracks or bulges in icing: Cover with strategically placed decorations or piping.

Final Inspection and Handover:

Before leaving, perform a thorough final inspection. Ensure the cake is stable, the decorations are secure, and it looks perfect. Take photographs from multiple angles for your records. Provide venue staff or the event coordinator with any necessary instructions for moving or cutting the cake.

Frequently asked questions