Small 3 Tier Wedding Cake Recipes

RECIPES

Steps:

• Step 1:Preheat the oven to 180°C (160°C Fan, gas mark 4) and grease and line your tins. If you are filling your cakes, you can bake in sandwich tins or slice after baking.Step 2:To make the sponge cakes: Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.Step 3:Beat in the vanilla extract and eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter. Fill the tins with the correct sponge mix for that sized tin.Step 4:Place in the oven and bake the 6" cake for 25 minutes, the 9" cake for 30 minutes and the 11" cake for 40 minutes.When cakes are cooked they should be pale golden in colour. When baked, remove from the oven and leave to cool in the tin and then transfer to a wire cooling rack. Wrap in cling film to keep for up to a day in a cool dry place. If you want to make the cakes in advance - wrap and freeze.Step 5:Once the cakes are cool, slice and fill with strawberry jam.Step 6:To ice the cakes, pipe a little royal icing in the middle of the cake board to help secure the cakes. Lightly dust the work surface and rolling pin with sifted icing sugar. Roll the marzipan, turning the icing 90 degrees after every roll to get an even thickness. Roll to a thickness of a £1 coin.Step 7:Lightly brush the outside of the sponge cakes with boiled apricot jam to help the marzipan stick.Step 8:Using the rolling pin, lift the marzipan and ease it over the cake. Use your hands to smooth the marzipan into place, making sure there are no air pockets. Trim away the excess marzipan from the base of the cake using a small knife.Step 9:Repeat step 8 with the sugar paste icing placing it over the marzipan layer. Lightly dust your hands with icing sugar and gently run over the cake with your hands to even out any lumps or bumps.Step 10:To build the tiers, cut a template the same size as the second layer and sit in the position of the second tier. Mark each corner with a needle. Push a plastic dowel into the cake and mark with a pencil where it comes out of the cake. Lift out of the dowels and trim the dowels about 1-2mm above the mark then stick them back into the cake.Step 11:Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Mix some icing and pipe a thin line along the bottom edge of each tier. While wet, run a finger over the line to smooth the icing and fill any gap between the two cake layers. A ribbon can also be added here to hide any unevenness that may appear. Repeat the process for the top tier.Pipe some royal icing onto the centre of ...Step 12:Decorate the cake with ribbon, lace or sugar paste flowers to match the wedding theme and colours. Alternatively you could pipe royal icing patterns on to your cake. Cake decoration videos can be found in our 'how to' section of our website.

JUST MARRIED THREE-TIER POUND CAKE

Steps:

• Preheat the oven to 300 degrees F. Grease and flour one of each: 12-by-2-inch, 9-by-2-inch and 6-by-2-inch round cake pans.
• Using a heavy-duty mixer, cream 3 sticks of the margarine and 1 pound of the confectioners' sugar until the mixture is very light and fluffy, about 5 minutes. One at a time, break 6 of the eggs into the batter, beating only as long as it takes to break another egg between additions. Scrape down the sides of the mixing bowl.
• Measure 1 pound of the sifted cake flour into an empty confectioners' sugar box, filling to the top. Add the flour to the sugar and egg mixture, stirring gently on low speed. Scrape the sides of the mixing bowl. Add 1 teaspoon of the vanilla extract and mix again. Transfer the batter to a bowl and reserve. Repeat the steps with the other half of the ingredients.
• Pour the two batches of batter into the prepared pans and bake until the center is set, about 1 hour. Check for doneness by touching the surface lightly with your fingertip or by inserting a toothpick in the center; it should come out clean.
• Cool the cakes in the pans for 10 minutes, and then run a thin knife or spatula between the cake and the pan to loosen the edges. Invert the cakes onto wire racks. Place on cake boards to frost with Buttercream Frosting. Slide the layers off the cake boards to stack and decorate with White Cream Decorator Frosting.
• With an electric mixer, cream the butter and add the sugar slowly, beating together until smooth. Add the cream by the tablespoon, beating well after each addition and adding just enough liquid to make a smooth, spreadable icing, Add the vanilla extract and continue to beat the icing on high speed until it is very light and fluffy about 5 minutes.
• Using an electric mixer, cream the shortening and add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add 4 to 5 tablespoons water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency.
• Add the vanilla extract and beat on high until very fluffy. This frosting can be colored with food coloring if desired and transferred to pastry bags fitted with decorator tips for decorating.

SIMPLE ELEGANCE WEDDING CAKE

Steps:

• MAKING THE CAKES: Make the basic Easy vanilla cake recipe (see 'Goes well with'), following the instructions below for each tier, then cool and drench with the syrup. The cakes can be frozen ahead, without icing. However, if you bake them three days before the wedding, the cake will be fine until the big day.
• For the bottom tier, triple the quantities for the basic cake mix, then spoon into a ready-lined deep round 30cm cake tin. Bake for 2 hrs 15 mins on the middle shelf until risen and cooked through as before. While this cooks, make up a quadruple batch of the syrup - this will be enough for all three cakes. Cool and drench the cake with syrup as before.
• For the middle and top tiers, double the quantities for the basic cake mix, then spoon it into ready-lined 15cm and 23cm cake tins, filling each to about two-thirds full. Bake them together on the middle shelf, taking the small cake out after 1 hr 15 mins, and leaving the larger cake to cook for 1 hr 30 mins in total. If you know that your oven has hot spots, quickly move the cakes around after 50 mins. Cool and drench with syrup as before.
• LAYER AND COVER THE CAKES: Make the buttercream as in the basic recipe. You will need 5 x basic quantity - this is a lot, so split your weighed-out quantities in two before you start mixing. You may have some left over, but better too much than too little. Weigh out the buttercream - you will need approximately 400g for the 15cm cake, 600g for the 23cm cake and 1.3kg for the 30cm cake. Spread a little buttercream over the 15cm cake board. Level the top of the cake if you need to, then upturn the 15cm cake onto it. Split into three using a bread knife. I like to mark the front of the cake on each layer before lifting it off, using toothpicks, so I can reassemble it in exactly the right way. Take the top third off first (what was the bottom of the cake) and set aside. Carefully cut the middle layer and set that aside, too. A flat baking sheet or cake lifter can be very helpful here to slide the cake layers off and then back onto each other.
• Spread a layer of buttercream over the cake on the board. Return the middle layer, lining up the toothpick markings, then spread another layer of buttercream on top. Add a little jam if you like, dotting it over, then spreading evenly. Top with the final piece of cake, then dust off any crumbs on or around the cake. Now brush the whole cake with a thin layer of apricot jam. This should stop you getting too many crumbs in the buttercream. Sit the whole cake on a large sheet of baking parchment.
• Spread the rest of the buttercream over, starting with the top, then smooth and paddle it around the sides and down to the board. Repeat the whole process with the remaining cakes, using the corresponding boards and the different quantities of buttercream. The cakes are now ready to be iced. You can leave them overnight if needed, loosely covered with cling film.
• COVERING THE CAKE WITH ICING: You will need about 500g icing for the 15cm cake, 1kg for the 23cm cake and 1.7kg for the 30cm cake. Dust the work surface with icing sugar, knead the icing until pliable, then use your rolling pin to roll it into a circle large enough to cover the sides and top of the cake, with a little left over. Use string to check the size. Use your rolling pin to help you lift the icing over the cake.
• Smooth the icing around the cake with your hands, easing it over the edges and down to the board. Then trim off the excess with a sharp knife, flush with the bottom of the cake board. Smooth any marks with the flats of your hands, buffing the icing to a slight shine.
• Once you've iced all the cakes, cover the thick base board. Lightly brush with cooled boiled water, then lay the icing over. Trim to the edge of the board with a knife (I tend to do this like I would a pie crust, holding the board in my left hand, and knife in my right), then leave the board and the cakes to dry overnight.
• STACKING THE CAKES: Dowels, which are basically plastic sticks, provide stability and strength to tiered cakes, and polystyrene blocks allow you to add a 'floating' layer of flowers. By measuring and cutting the dowels to the same length as the polystyrene, you'll provide an even platform for the next cake to sit on, even if the cake below is a bit wonky.
• Sit the 15cm dummy centrally on top of the biggest cake. Insert four of the dowels into the cake, around the outside of the dummy, in a square shape. Push them right down until they meet the cake board. Mark with a pen where the top of the dummy comes to.
• Carefully pull out the dowels; then, using scissors, score around each dowel where you marked it. Snap the plastic cleanly. Re-insert the dowels in their original holes, rounded end down. Repeat the process with the 23cm cake and the 12cm dummy.
• Position the biggest cake in the middle of the covered board. Run a thin line of glue around the base board and fix the ribbon around it. Fix the ribbon around each cake, using a spot of the glue on the ribbon to secure it to itself. If you're moving the cake to a venue, put the cakes into their boxes now. Make a little kit to take with you - glue, scissors, etc - just in case you have to re-do anything.
• ON THE DAY - STACKING AND DECORATING THE CAKE WITH FLOWERS: I used hydrangeas - they're beautiful, in season and you can achieve a dramatic effect with relatively few blooms. On the day, save putting the flowers on the cake until as late as you reasonably can. Cut the stems of the hydrangeas to about 2-3cm. Split your least-favourite bloom into smaller pieces - this will help you fill any awkward gaps later. Make sure you save one beautiful bloom for the top.
• Insert a length of floristry wire into each stem (or wind it around the stem), leaving a spike of wire about 3cm long. Push this into the polystyrene dummy. Repeat until the two dummies are surrounded with a halo of flowers. The bottom cake should be in its permanent position now - out of direct light and away from any radiators. Lift the 23cm cake onto the bottom polystrene dummy, taking care not to squash any petals, then repeat with the top cake. Fill any gaps with the broken-up flower head you reserved earlier. Sit the final bloom on top of the cake, and you're done!
• CUTTING THE CAKE: Cut the cake across, in a grid, rather than into wedges. You should be able to get 50 servings from the large cake, 30 from the middle and 12 from the top, when cut into 2.5 x 5cm pieces.