Making a Wedding Cake
Spending hundreds of dollars for a wedding cake may seem convenient for some, but not for the ordinary bride. And what wedding would there be if there’s no cake in this special occasion? This is why a lot of brides today are tempted to learn basic baking skills just to make their own wedding cake. But will basic baking skills really be enough to prepare a three-tiered wedding cake?
Remember, you may be able to pull off preparing the other food line ups of the event, especially if you’re quite a decent cook, but baking the wedding cake is quite another matter. You might have to practice on molding the chiffon cake and piping the icing before you go big time with your three tiered wedding cake. Does this sound like a lot of effort for you? Maybe so, but the rewards you’ll reap will be all worth it in the end.
A day or two before your wedding, it’s advisable for you to prepare the base cake. This way, you’ll have enough time to repair the damage if the something goes wrong in the baking process. When making your chiffon cake, make sure that you stick to the exact measurements of the recipe. The key to baking a good cake is the precision of your measurements. Unlike cooking over the stove, the amount of eggs and butter and flour will always affect the texture and taste of your cake. You can’t afford to be spontaneous and inventive in baking.
If you have a big oven, it’s safer for you to make the base cakes 2 days before the big day. You’ll probably be baking them one layer as a time. Once the chiffon cake is ready, don’t pry it off the pan just yet. Let it cool completely first before cutting the edges off and turning over the pan. You will need three flat plates to hold each layer of the wedding cake at this point. Keep them in a cool, dry place (if you have a refrigerator big enough to keep the cakes in, that you be great) until the day of your wedding.
You will need cream cheese icing, raspberry preserves, and raspberry jam for your filling. You will also need your serving plate, at this point. First, you have to place the biggest layer of the cake on the serving plate. Then place the raspberry preserves, the raspberry jam, and the cream cheese icing right beside the serving plate. If you have a three tier cake skeleton, now is the time to use it. If you don’t, toothpicks should help you through this process.
Once the bottom tier is in place, spread the surface of the cake with cream cheese icing, followed by raspberry jam, and topped with raspberry preserves. Then, dopple and smoothen the filling with another layer of cream cheese icing, spreading the icing to the sides of the cake as well. Before putting the second tier of the cake, poke the top of the cake with about six to eight toothpicks which will fix the bottom layer of the cake with the middle layer. Make sure that the toothpicks are somewhere in the middle. When the toothpicks are in place, very carefully place the second layer of the chiffon cake on top of the bottom tier.
For the second layer, the same procedure goes. Always start with the filling. Spread the icing first, then the jam, then the preserves. Then you can top the whole thing off with more cream cheese icing which needs to be spread evenly on the sides of the second tier as well. Be careful not to touch the third layer, but the finish of these cakes need not be perfect yet. They will still be iced over later on. Repeat the process with your topmost layer, only this time, you won’t have to top it with a filling.
Icing over the whole cake
You will want to let the icing sit first before adding another layer to the entire cake. Of course, your cake won’t be as smooth as the ones made with fondant, but it will look as classy if you put your heart into making it. Fill a cup with warm water and wash the spatula you’ve been using to spread your icing. Then, work on the topmost later first, going down, as you carefully and very gently spread your last layer of icing. The warm water also helps you to rework imperfections in the cake. You have to be prepared to spend about an hour or so in this process. It’s definitely a test of patience, and if you don’t think you can do it alone, there’s nothing wrong with asking for help.
The last part is always the best part, and you can do this on the wedding site itself. If you’re having a garden wedding and it’s a beautiful, temperate spring day, don’t be afraid to bring your cake out. By now, your cake would look big and white, but pretty plain. Don’t be disheartened because there’s nothing that a few decorations won’t be able to fix.
Some brides ask for unsprayed sprays of the same flowers they’ll be using in their bouquet. If you’re using roses, it’s good to know that rose petals are edible, and they would make for great wedding cake decorations as well. Other brides line the tiers of their wedding cake with ribbons, with the color choices sticking to the main motif of the wedding. You may also opt for candied flowers and decorations, which is actually the usual choice for homemade wedding cakes like this one. Again, try to stick to the color motif of your wedding so that the wedding cake can complement your bouquet and your wedding gown.
The monogram of the cake is a bit tricky to pull off. Unless you’ve handled icing bags before, it’s not advisable for you to ruin your perfectly finished wedding cake design with imperfect piping designs. Even if you have done this before, always practice “writing with the icing” on an empty plate first before you touch your white wedding cake. If you don’t think you can do it, draw the letter gently on the icing first using a toothpick. You can then let this etching act as your guide. And there you have it, you’ve just made your wedding cake, and it will surely be one of the highlights of this special occasion.