How to Make a Wedding Cake Part 2
How to Make a Wedding Cake - Part 2
Steps to Creating, assembling and Decorating Your Cake
This is a three part article
Part 2: Steps to Creating, Assembling and Decorating Your Cake:
Before you start creating your wedding cake, be sure to arrange for a large open space in the refrigerator. You will need it while assembling your cake and of course after it is completed.
The following steps will guide you in creating, assembling and decorating your cake:
- From two weeks to two days before the wedding, make the batter and bake the tiers for the wedding cake. Let them cool for 30 minutes to loosen, before you open the spring form or run a knife around the inside of the pan. Having done so, turn each pan upside down and slide each still slightly warm cake tier out. When they are completely cool, cover each tier in saran wrap or foil and place them in the freezer until you are ready to assemble the wedding cake. Freezing only until it is semi frozen makes working with the cake easier and the cake comes out moist. NOTE: To double the height bake two same size cakes and place them one on top of the other before starting on the next tier size.
- Wrap cake tiers in plastic while you assemble one layer at a time.
- Trim the skin off the top and bottom of the cake tier so it the surface is flat and even.
- When ready for assembly, start with the largest of the 3 tiers. Each cake tier should yield 2-3 layers Using the serrated knife slice it into 2 or 3 horizontal layers of equal thickness. Go slowly and you should have no problem. Another easy tried and tested technique is to cut the cake into layers without using a turntable or a cake cardboard is to use a long piece of fine thread. Cut a piece of thread at least 4 inches longer than the circumference of the cake. Carefully wrap the thread aligned with where you wish to create the layer. Simply pull the two ends of the threads together extending at the opposite ends till the thread runs completely through the cake creating perfectly flat layers!
- You may wish to level out each layer using a cake leveler though this is optional
- Make a half inch hole in the center of the cardboard
- Place the bottom, third layer, on the appropriate sized cardboard circle or shape you use,
- Before adding filling or frosting, brush each cake layer with simple syrup. Pay particular attention to the edges, as this is where the cake will begin to dry out.
- To make simple syrup, put equal parts sugar and water. Heat and stir to dissolve. Boil for one minute, then cool completely before using. You can mix in liqueur or other flavorings before you use your simple syrup
- Place the middle layer on top of the bottom layer and Spread fresh fruit, preserves or other filling on top.
- Carefully stack your next cake layer on the frosted or filled bottom layer. Check to be sure that you have stacked the layers evenly. Brush the layer with syrup, and spread with filling. REPEAT with as many layers as you have.
- When you have added the top layer, brush it with syrup, and add a generous dollop of frosting. Spread a fairly thin layer of frosting and refrigerate the cake Refrigerate the cake for at least an hour, until the frosting is firm to the touch. This will seal in the cake and fillings before you frost and decorate the cake.
- Place the top layer on top of the two previous ones to create the three-layered bottom tier of the wedding cake.
- While working with the other tiers, put the tier in the refrigerator for about an hour to set. Repeat steps 2 through 8 with the remaining tiers.
- When all the tiers are assembled and set, you are ready to continue. However, you need to choose whether you want to decorate and display each individual tier to coordinate with the other tiers as a unit or to place each tier on a larger tier creating a single towering cake, as demonstrated in the pictures on top of this page.
- If you choose the tiered wedding cake, make sure to secure it from collapsing. All you need to do is to insert the pre-prepared straws as followed: One in the center and four evenly spaced about an inch from the edges so they will form a square around the center straw.
- Place the bottom tier on your serving platter. You may wish to decorate the platter with flowing lace, silk or satin before you place the cake on .
- Place the next tier on the appropriate cardboard and then on the bottom tier and repeat the process, inserting five straws to support the tier above it.
- Repeat step 12 with all but the top tier.
- When your cake is fully assembled, push sharp end of dowel into the center of the top tier and carefully push down through all tiers and the holes in the center of the cardboard.
- Next refine the frosting so it is smooth all over the cake. The easiest way to do so is to put additional frosting on the top tier and on the open horizontal space next to each tier. With a metal spatula dipped in hot water, smooth the frosting in even layers, top to bottom sides included.
- Once done, you may continue and decorate the cake or leave the final decorating to be done on the wedding day. If you choose the latter, especially if you plan to use fresh flowers, you may wish to complete decorating the cake at the reception site.
- Having completed frosting the cake whether it is already decorated or not, refrigerate it.
- Make sure that the reception site provides a special cake table or stand.
- Obtain a most appropriate cake top.
- Decorate the cake table, place the cake topped with the cake topper on it, and place a cake serving set, a small plate and a few napkins in front of the cake to be ready for the cake cutting ceremony.
- Have fun!
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