In many cultures, a symbol of good fortune and fertility in weddings is cutting the wedding cake. It is considered to be lucky for everyone who consumes it. Even if initially it was a practice in the western world now Asian populations like Indian and Bangladeshis are performing this ritual.
Weddings are a lifetime memory, so is everything related to the big day. It requires everything to be perfect on the day.
So it goes without saying the bride and groom want their wedding cake to be perfect and unique like every other thing of the day.
A perfect wedding cake requires many measures as it is very easy to ruin a cake.
Here is the recipe for a crowd pleaser cake.
First, to make a perfect wedding cake everything has to be perfect from the beginning.
Preheat the oven to 175°C/350°F. Butter cake pans, line bottoms with parchment, and dust with flour, dusting off any excess. Combine milk, some of the egg whites, and some of the vanilla bean seeds; and start whisk until perfectly blended.
Whisk flour, sugar, baking powder, and salt. Add some of the butter and mix till it looks like moist crumbs. add half of the milk mixture and beat on medium speed for approx. 2 minutes. Then add the second half and beat for 1 minute longer.
Divide batter evenly between the 8-inch/20-cm pans. Bake for 30 minutes. Let it cool for 10 minutes before turning out onto the cooling rack. Allow it to cool completely before removing parchment paper from the bottom of cakes and wrapping tightly in plastic wrap.
Put it in the refrigerator for at least 30 minutes.
Make batter two more times, each time baking one 6-inch/15-cm and one 10-inch/25-cm cake together. The 6-inch/15-cm cakes will bake for 20 minutes, and the 10-inch/25-cm cakes will bake for almost 40 minutes.
For buttercream:
To make the buttercream, fill the pot with a few inches of water and bring to a slow simmer. In a bowl of stand mixer, combine egg whites and sugar. Place the bowl over a pot of simmering water. Heat mixture, stirring constantly, until the mixture reaches 70°C/160°F or the sugar is completely dissolved. Transfer bowl to stand mixer or use hand mixer to beat egg whites, gradually increasing speed, until they form stiff peaks and bowl and meringue have cooled to the touch. With the mixer running, add vanilla essence, then add butter gradually, until all is incorporated and buttercream is light and smooth. Continue to beat until it comes together. Make the buttercream recipe one more time.
Store in an airtight container if not using immediately, though fresh buttercream is best for decorating.
Assemble each tier: level each cake by slicing off a thin, even layer off top to create a level surface. Cut each cake in half so each tier has four layers. Place the first layer of cake down on top of the cake board, then spread a thin layer of jam onto it. Different flavors can be used here. Place the next layer of cake on top and spread a layer of buttercream on top. Continue until the tier is complete and place in the refrigerator to chill. Repeat with each tier.
Apply a coat to each tier by spreading a thin layer of buttercream over the tops and sides. Scrape and clean spatula as you go to prevent spreading more crumbs into buttercream. Place tiers in the refrigerator for at least 30 minutes to firm up.
Decorate:
When tiers are firm, frost each with a final layer of buttercream in the style you prefer. Return tiers to the refrigerator to firm up for at least an hour. When tiers are firm, prepare to insert straw: Measure and mark the 10-inch/25-cm tier by centering an empty 8-inch/20-cm cake pan over it and pressing down gently to mark where that tier will go. Do the same with an empty 6-inch/15-cm pan over the 8-inch/20-cm tier.
Just inside the marks on the 10-inch/25-cm tier, insert straws at 12-, 3-, 6-, and 9-o’clock positions. Push straws back into the cake. Repeat process with 8-inch/20-cm tier, using 3 straws at 12-, 4-, and 8-o’clock positions. Use buttercream to smooth over holes.
To finish the cake, place the cake board onto the cake turntable. Dollop a tablespoon of buttercream onto board and center the 10-inch/25-cm tier on top. Dollop another tablespoon of buttercream on top of that tier, and use your hand and an offset spatula to gently lower the 8-inch/20-cm tier on top, making sure that it’s centered. Repeat with a 6-inch/15-cm tier. Use a piping bag to fill seams between tiers either with tiny dots to resemble pearls or a star tip to create a ribbon around the cake. Decorate with fresh flowers or as you prefer.
With the perfect measurements and following the right process, the perfect dream wedding cake can be made. Further with careful maintenance and care the cake should be stored before the couple cuts it and serves it to the guest.
If making a wedding cake seems hectic along with maintaining so many other wedding activities, you can try ordering it from your favorite Le Delicia too!