The making of a wedding cake – Part 1

Hi everyone, hope you are all well.

Many couples decide to have their wedding during the spring. I’m often asked how to make a wedding cake, so I thought this spring I’ll do a series about making wedding cakes. From start to finish.

In this “The making of a wedding cake” series, I will include:

• How to prepare the cake layers
• How to prepare a cake for decoration
• How to trim the cake before the crumb coat
• Crumb coating
• How to cover a cake with fondant or marzipan
• How to make lace decorations, and how to apply them onto the cake
• How to make beautiful sugarcraft roses to make the cake even more beautiful for your special day.

Let’s start. How to prepare the cake layers.

I usually freeze the cakes for a while before cutting. That way they’ll be less fragile when handling.

Place the cake pan onto a turntable. Place one or more cake boards into the pan.

Place the cake on top of the cake boards in the pan. Use a large knife to cut the top layer. Make sure the knife is level with the top edge of the pan all the time.

If you are planning to cut more layers, carefully remove the cake and place another cake board into the pan. Return the cake on top, and you are ready to cut off another layer of the exact same thickness.

How to prepare a cake for decoration.

Lay a silicone mat on top of a turntable. Place a cardboard cake circle on top, it should be just ever so slightly larger than the cake. A tablespoonful of frosting placed in center of cake circle stabilizes the cake. Place cake on top and press down to secure.

Remove the browned top layer with a sharp knife.

I like to brush the cakes with sugar syrup. If you do this after removing the browned top layer, the cake will be super moist.

Tip: you can use orange juice instead of sugar syrup.

After brushing the cake with sugar syrup, spread a layer of your cream or frosting over the cake. Use a metal spatula or palette knife and spread out to an even layer.

Place the next cake on top. Press down until secured, making sure the edges are even.

Repeat the brushing and frosting.

When you get to the last cake, place on top and gently press down.

Now your cake is ready for the crumb coat.

Using a small amount of frosting, frost the cake with a metal spatula or palette knife. You want to create a thin and uniform layer.

Drag a scraper along the side of the cake while rotating the turntable.

Remove any excess frosting using a metal spatula or palette knife. Smooth the top by turning the excess on the top edge in towards the center.

Place cake in the fridge until the icing is chilled and set.

In my next wedding cake tutorial I’ll show you how to cover a cake with marzipan and fondant.

Have a great day you all.

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