Wedding cake with green floral decoration. (Photo credit: Wikipedia)
BAKING WEDDING CAKES MADE EASY;
The thought of baking a wedding cake can be a bit of a worry. Wondering about volumes, cake tin sizes and cooking times is always an issue if you have never baked a wedding cake before. The first thing you need to do , is to know how many tiers the bride wants and how many guests you need to cater for. For example if you are having 75 guests then a two tier is more than adequate, if you use a 8in & 12in, then this will give you 80 serves, plus a few left over.
SERVINGS ( round )
6in =12 serves, 8in=24, 9in= 32, 10in=38, 12in=56, 14in= 78, 16in=100.
NOW HOW MUCH WILL YOU NEED?
These are approximate amounts but fairly accurate for 2in high cake; 6in= 2 cups of batter, 8in = 3.5 cups, 9in=5cups, 10in= 6cups, 12in=7.5 cups, 14in= 10 cups, 16in= 15cups.
The easiest way to work how many cups of cake mix per batch is to make your favorite recipe a week before you need to bake your wedding cake, and measure your batter in a cup before putting it into the pan. If you want a deeper cake you must adjust your mixture to suit.
IMPORTANT HINTS;
- Double line your tins with a good quality baking paper.
- When baking wedding cakes that over 12ins use a heating coil. A heating coil is cone shaped tin that is greased both inside and out , then placed in the middle of your cake tin. This is then filled on the inside to the same height as your batter in your cake tin. A heating coil will insure your cake is baked in the middle. The cake that is inside your heating coil is then inserted into the whole in the middle of your cake.
- Make sure that you fill each tin to the same height, this will save you having to trim your cakes.
- Once you are using 12in or more size cake tins then turn your oven temp. about 10-15 degrees lower, to save over cooking around the outside.
- Whether your are baking a traditional wedding cake or a more modern type such as a red velvet or mud cake, this rule applies; When mixing your batter simply measure all ingredients and make in one or two batches, at the most, this will ensure all your cake is even in quality. I will often have to make cakes in two batches, so I will then put the two mixes into one large bowl and gently fold them together.
- I always coll cakes in theirs tins until just warm before turning them out on a wire rack. Leave the lining paper on until completely cold.
- If your are using a mud cake or similar I find it easier to decorate if you freeze your cake , and work on it semi frozen.
