How Bakeries Create Perfectly Light Wedding Cakes

Wedding cakes are often dry and tasteless, but there are several reasons why cakes from bakeries are usually light and moist. Firstly, the ingredients used in the recipe contribute to the moisture of the cake. Recipes that include ingredients such as oil, sour cream, and buttermilk tend to produce moist cakes. Sugar, for instance, is hygroscopic, meaning it attracts and retains water, which helps keep the cake moist. Additionally, the baking process and techniques employed play a significant role in maintaining moisture. Over-baking can cause moisture to evaporate, resulting in a dry and crumbly cake. Using baking strips can help slow down the browning of the crust, preventing the exterior from drying out before the centre is done. Finally, proper storage is crucial to retaining moisture in a cake. Wrapping the cake in plastic and storing it in an airtight container can prevent moisture loss.

The use of sugar

Sugar is an important ingredient in cakes, and its role goes beyond adding sweetness to the batter. Sugar is hygroscopic, which means it attracts and retains water molecules. This quality helps keep cakes moist, preventing them from drying out during the baking process or while being stored.

The amount of sugar in a cake recipe can significantly impact its moisture content. Reducing the sugar may result in a drier cake as you are decreasing its ability to hold moisture. On the other hand, a cake with the right amount of sugar will stay moist and tender. This is why recipes that include ingredients like oil, buttermilk, and sour cream tend to produce moister cakes.

Additionally, the type of sugar used can also make a difference. Brown sugar, for instance, is more hygroscopic than white sugar, so substituting some of the white sugar in a recipe with brown sugar can further enhance the cake's moisture retention.

To summarise, sugar plays a crucial role in determining the texture and moisture level of a cake. It helps create a moist and tender crumb while also contributing to the overall sweetness of the cake. By understanding the function of sugar in baking, bakers can create delicious, moist cakes that delight their customers.

The use of simple syrup

Simple syrup is a baker's secret weapon. It is a combination of water and sugar, cooked together into a syrup. It is a popular sweetener used in cocktails, coffee, tea, and baked goods. It is also used on cakes, cupcakes, and cookies to keep them moist throughout every stage of assembly and decoration. It enhances the sweetness of the cake without altering the flavor.

The simple syrup is applied to cakes using a pastry brush, a spray bottle, or a squeeze bottle. It is applied to each layer of the cake as it is being filled. It is important to use just enough syrup to lightly moisten the surface of the cake, allowing it to absorb easily. The amount of syrup used depends on the size and type of cake. Lighter cakes like sponges and butter cakes will soak up more syrup than denser cakes like chocolate mud cakes.

The simple syrup can also be flavored with extracts such as mint, vanilla, coffee, butter, almond, or citrus zest. Additionally, it can be made thicker by reducing the amount of water used. A thicker syrup will provide more sweetness and less moisture to the cake.

Simple syrup is an easy and versatile way to ensure that cakes maintain their moisture and flavor during the decorating process. It is a useful tool for bakers to create delicious and moist cakes.

The use of fondant

Fondant is a type of sugar paste that is rolled out and used to cover cakes, giving them a smooth, fancy look and keeping them from drying out. It is commonly used to sculpt or decorate cakes, cupcakes, or pastries and is known for its versatility, smooth texture, and ability to be moulded into any shape or colour.

Fondant comes in two main forms: rolled and poured. Rolled fondant, which has a clay-like texture, is typically used to cover cakes and create decorative touches. Poured fondant is a thick, gelatinous liquid used for fillings or covering cakes.

When using fondant, it is important to first prepare the cake by trimming any uneven edges and applying a thin layer of buttercream or ganache to create a consistent texture and help the fondant adhere. The fondant is then rolled out into a thin, even sheet and draped over the cake, starting from the centre and carefully smoothed outwards. Any wrinkles or air bubbles are eliminated, and the excess fondant is trimmed off, leaving a small border around the base of the cake to prevent the fondant from pulling away.

Fondant can be used to create intricate decorations using cutters, moulds, or hand-cut shapes. It can be coloured and flavoured easily by adding food colouring or flavour extracts during the kneading process.

One of the benefits of using fondant is that it seals off the outside surface of the cake, helping to keep it moist and fresh for longer periods. It also provides more decorative possibilities than traditional buttercream frosting, allowing for more creative and elaborate designs.

However, one disadvantage of fondant is that it can be more difficult to work with, as fingerprints and errors are more noticeable. Fondant also has a different texture and flavour than buttercream, which some people may not prefer.

Overall, the use of fondant can elevate the appearance of a cake and provide a protective barrier to keep it moist and fresh. It is a popular choice for wedding cakes and other special occasions, adding a touch of elegance and creativity to any celebration.

The use of buttercream

Buttercream is a type of icing used in cakes and pastries. It is typically made with a combination of butter, sugar, and milk, and can be flavoured with vanilla, chocolate, or other ingredients. Buttercream is known for its rich, creamy texture and sweet taste, and is a popular choice for decorating cakes, cupcakes, and other baked goods.

• Taste and Flavour: Buttercream provides a rich and indulgent taste experience. The combination of butter and sugar creates a sweet and creamy flavour that complements the cake. Additionally, buttercream can be easily flavoured to enhance the overall taste of the cake. Popular flavour variations include vanilla, chocolate, lemon, and raspberry.
• Texture and Mouthfeel: Buttercream has a smooth, creamy texture that melts in the mouth. It creates a luxurious mouthfeel, adding to the sensory experience of eating the cake. The use of butter and vegetable oil in buttercream contributes to its soft and velvety texture.
• Decorating and Piping: Buttercream is an ideal medium for decorating and piping intricate designs on cakes. It can be easily coloured, flavoured, and manipulated to create a variety of effects. Professional bakers often use buttercream to create elegant borders, ruffles, flowers, and other decorative elements on wedding cakes.
• Moisture Retention: Buttercream acts as a barrier, sealing in the moisture of the cake. It helps prevent the cake from drying out, ensuring that each bite is moist and delicious. This is especially important for wedding cakes, which are often served in multiple tiers and need to remain fresh throughout the event.
• Stability and Structure: Buttercream serves as a structural component, providing stability to layered cakes. It helps hold the layers together, preventing them from sliding or collapsing. This is crucial for wedding cakes, which often have multiple tiers and require a strong foundation.
• Customisation: Buttercream allows for a high degree of customisation to match the theme and colour scheme of the wedding. It can be tinted to match specific colours, and flavours can be tailored to the couple's preferences. This versatility makes buttercream a popular choice for creating unique and personalised wedding cakes.

By utilising buttercream, bakeries can create wedding cakes that not only look stunning but also taste delicious and maintain their freshness. The versatility and stability of buttercream make it an ideal choice for decorating and flavouring these special occasion cakes.

The use of ganache

Ganache is a mixture of chocolate and cream. It is used to fill and cover cakes, giving them a smooth, shiny finish. When made with the appropriate ratio of chocolate to cream for the weather conditions, ganache is firm at room temperature and is therefore a stable option for covering cakes. It is perfectly fine at cool room temperature for several days and does not need to be refrigerated, unlike cakes covered with buttercream or fondant, which can cause "cake/fondant sweating" as the cake comes to room temperature.

The ratio of chocolate to cream controls how firmly the ganache will set. More chocolate results in a firmer ganache. For dark chocolate ganache, a ratio of two parts chocolate to one part cream is typically used, whereas milk and white chocolate ganaches require more chocolate due to their lower cocoa content. Weather conditions can also affect the ideal ratio—in very warm weather, more chocolate may be needed to prevent the ganache from melting.

When using ganache to cover a cake, it is important to get the consistency right. The ganache should be softened until it reaches a spreadable consistency, similar to peanut butter or Nutella. Warming the ganache in the microwave or over a pan of simmering water can help achieve the desired consistency.

To apply ganache to a cake, start by placing the cake on a turntable secured with a non-slip mat. Fill and stack the cake layers, then place a cake board or "ganache board" on top. Apply a thick layer of ganache to the sides of the cake, holding the top board with one hand to prevent the spatula from touching the cake and picking up crumbs.

Once the sides are coated, use a scraper to remove the excess ganache, turning the turntable with your other hand. Repeat this process until the sides are smooth, then refrigerate the cake until the ganache is firm.

For the top of the cake, spread a thick layer of ganache, then place a piece of baking paper over it and flip the cake upside down. Use a spirit level to ensure the cake is level, then warm a scraper and remove the excess ganache from the top, creating a sharp edge.

Ganache-covered cakes can be stored at cool room temperature and do not need to be refrigerated unless filled with perishable ingredients or in very hot climates.

Frequently asked questions