Wedding Cake Basics and A Basic Wedding Cake (Part I)

In this post we will present a comprehensive look at the basics of wedding cakes: from the history, to contracting, to basic construction, and decorating.

Obviously, there are many more "tricks of the trade", more difficult designs, and more complicated cake styles. The aim here is to get you started. After that, you, as the cake decorator must use the tools of the trade and your own expertise to create your desired look.

This first installment will cover a brief history, and then the planning and creation of a basic wedding cake. Next time, we'll look at some of the more practical considerations -- business (contracts, pricing, etc.), transportation, and set-up concerns.

HISTORY

The Ancient Romans crumbled barley cake over brides' heads to invoke the fertility powers of Jupiter. In the Middle Ages, small sweet rolls were piled between the bride and groom. If they were able to kiss over the mound they would have many children and prosperity.

Icing came later. Originally, cakes were covered in lard to keep them moist. It was scraped off just before the wedding. In later years, sugar was added to improve the taste. Voila! decorator's icing.

And just where do groom's cakes fit in? Traditionally they were cut in wedding cake sized pieces and boxed. Single girls placed them under their pillows to dream on.

In yesteryear, groom's cakes were usually fruit cake (which did not have to be refrigerated) or chocolate, and many times the same size as the wedding cake. In modern times, primarily spurred by the movie, Steel Magnolias (which had an armadillo for a grooms cake), they now often relate to the groom's hobbies. You'll find groom's cakes in the shape of a sailboat, dog, boots, fish, etc.

MEETING WITH THE BRIDE

Prior to scheduling a meeting with the bride, ensure that you have the date of the bride's wedding open on your calendar. There is no use wasting precious time only to find out that you have some other commitment.

When you meet with the bride, ask the following questions:

How many guests will be fed?

What colors will be used, if any, on the cake?

Does she want a stacked cake or a pillared cake?

Does she want 5", 3", or 2" between tiers?

Does she want "traditional" pillars, or a special cake stand?

What kind of flowers will be put on the cake, if any? (Silk, frosting, fresh, gumpaste)

Especially for a smaller wedding cake, does she want a fountain or stairs? Fountains and stairs raise the cake higher, so it can be seen more easily.

What flavor cake does she want?

Does she want a filling?

Does she want the cake stacked or tiered with pillars?

What does she plan on putting between layers if it is pillared?

Does she want anything, such as ribbon, decorating between the pillars?

Who is the point of contact who will sign for the cake when it is delivered?

Where is the reception?

Does she want some type of material such as toule or lace under the cake to add "fantasy" to the occasion? Candelabra or other decorations may also be placed next to the cake for a styled look.

Be prepared to answer some of the brides questions as well:

Are the cakes fresh or frozen? Is there a delivery charge? Are there any "hidden charges", such as the cost of the pillars? Must the bride buy the pillars and plates, or is there a deposit on them?

If the wedding reception is in a hotel, the bride also needs to find out if the hotel will charge her for cutting the cake. (In my area just cake cutting ranges from $1.25-$2.50 per slice. That charge does not include the cake!

PLANNING THE CAKE

Once the contract is signed (tune in next issue for contracting tips), put the date and time on your calendar. This is very important unless you have another type of tickler you can use. You do not want to miss a wedding date.

Ensure you have all of your ingredients before you start baking. If you are using a cream cheese icing, make sure you include the cream cheese in your ingredient list at the store, or you may find yourself making a separate trip.

Icing flowers can be done well ahead of time, whether they are from royal icing or gumpaste. Be careful if you plan to use purple flowers. If the cake is in the sun for any length of time (even through a window), the purple flowers might turn blue. You might want to test out your color in advance at home.

Check your plate sizes and pillars to be sure that you will have everything necessary for that particular cake. Just because you have a certain size doesn't mean you won't use them the week prior on another wedding cake. They might not be returned in time for you to use them again. Also check your supply of fabric trims (ruffles, netting, etc.) for the bottom of the cake; doweling; and extras such as pearls, plastics, and 6" cardboard circles for saving the top tier of the cake.

Make sure that you have the correct size pans in which to bake the cake. Consider what you will use for the bottom base of the cake, a separator plate, plywood, or other material, and be sure to have it on hand.

Most fresh cakes can be baked two to three days in advance. Some people freeze their wedding tiers, but I prefer to use unfrozen layers.

CONSTRUCTING AND DECORATING THE CAKE

I often smooth my wedding cakes with a pillow case. It works just like paper toweling, but gives a smooth appearance. That way, if I need to do any repairs at the wedding reception site, I don't have to match the paper toweling design. If repairs need to be done, I use the knife in hot water technique- it works just fine.

After you ice all of the tiers, place each (except the bottom) on an appropriate sized separator plate.

Dowels or other support MUST be used for wedding cakes (or any tiered cake). I cut mine with a very sharp, sturdy serrated knife. People have told me to use wire cutters and the like, but I find they pinch the dowel; I want the surface to stay round, rather than flattening.
As you cut each dowel, always use the one you stick into the highest part of the cake to measure the others you will cut. This way the dowels won't get longer and longer as you go. Make sure that the dowels are all exactly the same size. Also, rocking can be prevented by using an odd number of dowels. Use at least five. On any cake bigger than 12 inches, use seven. Each tier's dowels must be cut separately, as most cakes are not exactly the same height all around. Push the dowels into the cake all the way to the bottom plate. Do not use cardboard plates in between cake tiers except for the top 6" layer, as the dowels may puncture the cardboard under the heavier tiers causing the cake to become unstable.)


When you place the dowels, put them far enough toward the outer edges of the cake that they will lend support, but ensure they are under the cake plate that will be sitting on them. I've heard of at least one disaster because the decorator put the dowels in too close to the center of the cake.

When you begin stacking the tiers, work from the bottom up. Many people use the coconut method (putting coconut between the tiers), but I have found that not everyone likes coconut. I prefer to use parchment paper. Cut the paper approximately the size of the cake going on top. Make sure to cut spaces for "legs" of separator plates. Then put the parchment on top of the lower cake. I have found this method to be better at not picking up frosting from the bottom tier than the coconut method.








Next, line up the cakes evenly from above and quickly pull out your fingers, letting the cake above "fall" (just a finger's space worth) onto the cake below. Now pipe on a border at the bottom of the top cake to help prevent shifting.

If the cake is a stacked one, I usually insert a dowel from the top all the way to the bottom. You can make holes in the middle of plastic plates with a large drill bit to accommodate the dowels. This will prevent major shifts during transportation.

At this point, separator plates should be placed on any tiers which will support pillars. Now you're ready to begin decorating!

On the cake shown, I decorated the sides of the cake with a striped garland. I began by marking the location with a garland marker, but you could also tear strips from plastic wrap (fold them and mold them to the size you need) or a paper cup cut in half. Whenever possible, put the cake at eye level when marking to assure evenness.

Stack the cake before you decorate. You will achieve much more uniform decorations this way. Even 1/2 inch misalignment will often be noticeable. If you are using pillars, mark the cake then take off the pillars before you decorate. The final assembly of the tiers with the pillars will take place at the reception site.

Once I was ready to begin decorating this cake, I "striped" my decorating bag placing colored icing on one side of the bag, and a larger amount of white icing on the opposite side. Squeeze some of the icing out until the stripes are consistent. It may take some practice to create an even distribution all the way through the bag.

Next, using an open tip such as a #45, pipe the garland using an overlapping back and forth motion as you work around the marked scalloped shape. Finish the top edges with a scroll or other decorative border of your choice.

I also piped a border around the edge of the plastic pillar support plates.






To finish the look, insert a ruffle at the bottom edge of the cake using a knife.

Add your flowers under the pillars, but if you use fresh flowers as decorations, do not put the stems directly into or onto the cake. You can obtain individual flower holders from a floral supply shop. Some flowers are poisonous when eaten, so be careful which ones you use!

HINT: For special effects such as embroidery or cornelli work, you may wish to thin your buttercream icing by adding a small amount of corn syrup. It makes a smoother icing that will pipe easily.