Layered
Wedding Cake Recipe
Assembly and Decorating
There are many ladies that would
like to learn how to decorate a wedding cake. Here's some basic instructions for
a basic four layer wedding cake, with a cream or custard filling.
Also see these pages for baking a Formal Wedding cake, recipe from a 1957 cookbook. Yes you can make it at home!
- Formal Wedding Cake recipe page 1
- Cutting the cake, assembly and ornamental frosting recipe
- Butter Frosting recipe and an Informal Wedding Cake recipe
- Champion Angel Food Cake, Twin Wedding Ring Cake recipe and 7 minute frosting recipe
Layered Wedding Cake
Ingredients:
2 10-inch round white cakes (each using
batter for a 2-layer cake and baked in a 10-inch springform pan)
4 cups Buttercream
Frosting
Blue food color
Custard
Filling or filling of your choice
1 recipe Rolled
Fondant Icing
Equipment:
Waxed paper for divider
1 9-inch
foil covered cake board
1 14-inch round cake plate or foil-covered cake board
Wooden
pick
Star, leaf and round decorating tubes, bags and coupler
Purchased wedding
cake ornament
Blue satin ribbon
Small skewer or sandwich pick
To
prepare the divider: For a side pattern, divide waxed paper strip into six
equal sections. Place marks about 1 inch down from top of cake. These marks indicate
the top and bottom points of the drapes.
To prepare the frosting: Tint
1/2 cup blue. Leave 3 1/2 cups white. Cover frostings and set aside.
To
prepare the cake: Level cake tops. Cut each cake horizontally to make two
layers. Bevel top edge of one layer with a sharp knife for top cake (this "rounds"
the edge for a smoother finish) Place one cake layer on smaller cake board; spread
with one-third of the filling. Repeat twice and top with beveled layer. Smoothly
crumb frost all surfaces with white frosting.(coat the entire cake with
a smooth layer of very thin frosting to anchor any additional crumbs to the surface.
Let stand until dry and set)
To ice the cake: Place cake on an elevated
surface such as a shortening can. Carefully transfer fondant to cake by draping
over your fists (remove all jewelry). Shape smoothly over cake, easing excess
in around sides. Trim even with bottom of cake. Transfer cake to large cake plate
or board.
To Decorate the Layered Cake
Place divider on cake and transfer markers with a wooden pick. Using the star tube and white frosting, and using the marks as a guide, pipe six zigzag drapes around the cake as follows:
1.
Hold the decorating bag at a 45 degree angle to the cake. Starting at one top
mark, touch tube to surface and pipe a zigzag border (pic)
to form six drapes all around the cake.
2.
Above the points where drapes meet, pipe six fleur-de-lis. (pic)
3.
Pipe a large reverse shell border (pic)
around base of cake.
4.
Using the round tube and white frosting, pipe two rows of drop strings (pic)
over zigzag drapes.
5.
Using the round tube and blue frosting, pipe a dot at the base of each reverse
shell in the border. (pic)
6.
Using the star tube and blue frosting, pipe a star at the base of each fleur-de-lis
(pic) 
7.
Using the leaf tube and blue frosting, pipe elongated ruffled leaves (pic) that
drop from the high points of the zigzag drapes to the base border. 
8. Top cake with ornament. Make a ribbon bow and fasten to top of cake with a small skewer or sandwich pick.
Note: If custard
filling is used, the finished cake must be stored in the refrigerator. Also
fondant coating will be moist and pliable if stored in the refrigerator.
Related Cake Pages
Cake Decorating Books
Cake
Decorating Tools You Need
Basic
Tube Design Types
Using Your Decorator
bag
Practicing your Decorating
Color
Makes the Cake
How to Make Drop
Flowers
How to Make Leaves
Easy Homemade
Cake Recipes
Birthday Cake Decorating
Ideas
White Icings and Frostings
Chocolate
Icings and Frostings
Cheese cakes,
Fruit Cakes, Christmas
Cakes
___________________________________________
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