This is probably my 3rd time showing you all how to build a wedding cake in my 8+ year on youtube!
Practice makes perfect don’t you know!
I am happy to do it, since each time I do I feel that I am providing more valuable information based on the questions I get regularly on this topic.
You may want to check out the original Gretchen’s Bakery How to Make a 3- Tiered Cake post & video as well as this one, since too much information is never a bad thing! Especially when you are approaching the task of building a wedding cake for the first time!
I also have some information on a separate blog post for How to Cover Cakes in Fondant since that is a whole other topic that I did not address here, however many people are using fondant for tiered cakes so that post is a wealth of information as well!
For today we are going to make a simple yet elegant and classically decorated wedding cake just to cover the basics of building the cake so it is sturdy and will hold up for hours during your reception event!
Once you have a sturdy base foundation~ you are free to decorate to your wildest imagination if you think my design here is too conservative for you!
All the rules are the same no matter what cake recipe you use and whether you decorate with fondant or buttercream!
If you are using fondant, the only thing that is different is: instead of the final icing of buttercream, you cover the crumb coated cakes directly with fondant.
That’s it. You will proceed exactly the same way as shown in the video, with the doweling technique and even the buttercream glue between the layers!
The fondant flowers from Fondant Flowers.Com is seriously the way to go for those of us who are not super skilled in making fondant flowers; or if you just don’t have the time! (ME!)
You can get affordable sprays of beautiful flowers to make any cake look like a masterpiece!
The Golden Cake Layers
For the 2-10" layers mix the recipe 1 more time
- Unsalted Butter 18 Tablespoons (260g)
- Cream Cheese 1 + ⅓ cups (340g)
- Granulated Sugar 3 cup (600g)
- All Purpose Flour 3 cup (375g)
- Baking Powder 5 teaspoons (24g)
- Salt 1 teaspoon
- Eggs large 8 (400g)
- Egg Yolks 4 (72g)
- Vanilla Extract 4 teaspoons (20ml)
- Cream the butter and cream cheese together slowly to incorporate evenly.
- Add the sugar gradually while mixing on low until it is all combined well, do not whip on high speed or incorporate a lot of air.
- Combine the eggs, yolks and vanilla and then add one at time to the creaming mixture. Be sure to mix well, before adding in the other egg and scrape the bottom and sides of the bowl often.
- Add the sifted flour and baking powder all at once and mix until smooth
- Pour batter into prepared greasedpans filling just under half way full and bake in preheated 350°F oven immediately for approximately 35 minutes or UNTIL ITS DONE when a toothpick inserted into the center comes out with moist crumbs
This recipe below will make 2-7" cake layers + 2-5" cake layers
You will mix the recipe 1½X again to make the 2- 10" layers
- Semi Sweet Baking Chocolate 113g (¾ cup) 4 ounces
- Natural Cocoa Powder ¼ cup (23g)
- HOT water ½ cup (120ml)
- Unsalted Butter *very soft 12 tablespoons (169g)
- Whole Eggs 5 large (250g)
- Granulated Sugar 1 cup (200g)
- Vanilla Extract 1 Tablespoon
- Buttermilk 1 cup (237ml)
- All Purpose Flour ¾ cup (98g)
- Cake Flour 1 cup (120g)
- Baking Soda 7 g (1½ teaspoons)
- Salt 3g (½ teaspoon)
- Over a double boiler combine add the eggs and sugar and mix well to dissolve the sugar and also heat the eggs to about 115°F
- Once the sugar feels dissolved and the eggs are very warm (not hot) place bowl on the Kitchen Aid mixer with the whip attachment and whip on medium to high speed until ribbon stage. Approximately 5 minutes.
- In the meantime while the eggs are whipping you can sift together the flour, baking soda and the salt and set that aside.
- In another bowl add the cocoa powder to the hot water and vanilla and whisk it smooth.
- Add the melted chocolate and very soft butter to the cocoa mixture, whisk smooth (it should look like ganache)
- At this point your eggs should be ready, and you will add the entire melted chocolate/cocoa powder mixture to the whipped egg mixture, and mix until it is all uniform, just about 30 seconds more on high speed.
- Next we begin alternating the dry ingredients with the buttermilk, beginning with the dry ingredients and ending with the dry. (DRY-LIQUID-DRY-LIQUID-DRY)
- Mixing just until incorporated and stop to scrape the sides of your bowl from time to time too.
- Pour batter just below half full into greased pans
- Bake at 350° F UNTIL ITS DONE
I made the recipe 3X and added 1 cup of raspberry puree to 1X recipe for the filling
- Fresh Large Egg Whites 180g (6 Large)
- Granulated Sugar 300g (1 + ½ cups)
- Confectioners Sugar 240g (2cups) *Domino brand is recommended 10X sugar
- Solid Vegetable Shortening 170g (3/4 cup)
- I prefer to use SWEETEX, it is a High Ratio vegetable shortening
- Unsalted Butter 454g (2 cups)
- Vanilla Extract Or Vanilla Paste 1 Tablespoon
- Salt pinch
- Over a double boiler, in a large metal bowl whisk together the granulated sugar and the egg whites stirring constantly until the mixture reaches approximately 115 degrees F and the sugar grains have dissolved and are not longer gritty to the touch.
- Pour this mixture into the metal bowl of the stand mixer with the WHISK attachment and whip on high speed until it is thick, glossy and white in color. The peaks should be as firm as firm can be.
- In the meantime you can sift your confectioners sugar, and once you have achieved STIFF peaks meringue, add the confectioners sugar all at once with the mixer on very low speed to avoid having a snow shower of sugar all over your kitchen!
- Once all of the sugar has been incorporated you can turn the mixer speed to med-high until it is all nicely mixed in.
- Be sure your butter and shortening are at room temperature and they are the same consistency. Add it in about 2-3 additions, but FAST Additions.
- Add vanilla extract
- Switch to the paddle attachment and blend on low speed until smooth
FOR THOSE INTERESTED IN BUYING BAKERY BOXES OR FIGURING OUT WHAT SIZE BOARD TO USE WITH WHAT SIZE CAKE AND THEN WHAT SIZE BOX TO PUT IT IN: CLICK HERE