In the last part about how to sucessfully bake a wedding cake at home we will have a look at assembling, transporting and decorationg the cake. Just to recap, these were the previous parts:
Part 1: How to calculate the size of a wedding cake
Part 2: How to plan a baking schedule
Part 3: How to convert recipes for the different sizes
For this part, let’s start with the assembling
Tip #1: Divide your fillings prior to frosting so that each layer is equally thick
My 26cm chocolate cake consisted of three thick cake layers and therefore only two layers of filling. This meant I knew I had to evenly divide the filling between these two layers. I didn’t need to coat the cake with any of it as I was going to use Swiss meringue buttercream instead so this was pretty straight forward. If you plan on using the same frosting for the filling as well as the outside of the cake, as a general rule of thumb you need at least double the amount for the outside tan for one layer. So if I were to use my filling also for the outside, I would have divided it by four.
My 18cm carrot cake had four cake layers and thus I had three layers of filling, which I divided by three before applying. I did use the cream cheese frosting, which I made like the Ermine buttercream, so has a flour base as I wanted to be extra sure that it would be stable. I use it also for the frosting of the carrot cupcakes. The regular cream cheese filling I usually use for the carrot cake is a bt too thin as it only consists of whipped cream mixed with cream cheese. I was too scared that my cake would not be stable enough and was happy to report that it worked out perfectly well, even in the middle of summer in Spain. I even had enough frosting to apply a very thin outer layer on the cake before I generously frosted it with the Swiss meringue buttercream.
The cake on the left after the crumb coat, the cake on the right is placed in this ring to become extra straight
