Wedding Cake Assembly
This quick tutorial shows you how to assemble a wedding cake. For more information on covering your cake tiers with ganache and sugar paste (fondant) go to Learn Cake Decorating Online.
FOR THIS PROJECT YOU WILL NEED THE FOLLOWING:
1x 15 cm (6 in.) round filled cake
1x 20 cm (8 in.) round filled cake
1x 25 cm (10 in.) round filled cake
1.8 kg (4 lb) chocolate ganache coating (2-3 parts chocolate to 1 part cream)
3.5 kg (7 lb 12½ oz) white sugar paste (fondant)
1 round 15 cm (6 in.), 20 cm (8 in.) and 25 cm (10 in.) thin cake boards or cake cards
1 round 35 cm (14 in.) cake board
Apricot jam, sugar syrup or water
Brooch and string of beads
Wooden kebab skewer or wooden dowels
Assembling and decorating the cake:
Cover your cake board and cake tiers a day before you assemble the cake so that the paste (fondant) has time to firm slightly.
1) Spread your cake board with apricot jam, sugar syrup or water. Roll out about 450 g (1 lb) sugar paste (fondant) and cover your cake board. Cut out some of the sugar paste (fondant) in the centre of the board so that you do not waste the paste (fondant).
2) Place each cake on its corresponding thin cake board or cake card and coat each cake with chocolate ganache coating.
3) Place a piece of cling wrap over the cake and place a spirit level on top. If the cake is not level, add more ganache on the side that needs levelling out. Place each cake in the refrigerator for about 15 minutes to firm.
4) Dip a palette knife into hot water and smooth the ganache coating a final time.
5) Place each cake on a piece of greaseproof paper and spread them with apricot jam or sugar syrup.
6) Start with the 15 cm (6 in.) cake tier. Roll out about 700 g (1 lb 9 oz) sugar paste (fondant) using spacers to guide your rolling pin to roll it to a thickness of 4 mm (⅙ in.).
7) Place the sugar paste (fondant) over the cake and smooth it with your hands and a cake smoother.
8) While the paste (fondant) is still soft press the diamond side design into the paste all around the sides of the cake.
9) Push a toothpick into the cake where the diamond design crosses so that you can pipe royal icing into the holes rather than on the cake which will give a more professional look to the cake.
10) Repeat the steps with the bigger cake tiers rolling out about 900 g (2 lb) of paste (fondant) for the 20 cm (8 in.) cake and 1.7 kg (3 lb 12½ oz) for the 25 cm (10 in.) cake.
11) Use the diamond side design only on the 15 cm (6 in.) and 25 cm (10 in.) cakes.
12) To stack the cake you will have to place wooden kebab skewers or wooden dowels into the 25 cm (10 in.) cake and the 20 cm (6 in.) cakes to carry the weight of the cakes above them.
13) Place a 20 cm (8 in.) cake tin on the 25 cm (10 in.) cake to mark where the cake tier would be placed.
14) Use a toothpick or wooden kebab stick to make small holes in the sugar paste (fondant) to mark the placement of the next cake tier.
15) Push a wooden kebab skewer into the cake and mark the skewer with a pen at the top edge of the cake.
16) Pull the skewer out of the cake and then use it as a cutting guide to cut more wooden skewers or wooden dowels to this size.
17) Push the skewers or dowels into the cake.
18) Repeat with the 20 cm (8 in.) cake.
19) Place royal icing onto the cake board and place the 25 cm (10 in.) cake on top of the board.
20) Use measuring tape to make sure that the cake is centered.
21) Place royal icing on the cake and place the next cake tier on top.
22) Use measuring tape to make sure that the cake is centered.
23) Repeat the above steps to place the next tier on the cake.
24) Pipe royal icing into the holes in the sugar paste (fondant).
25) Attach dragees to the cakes.
26) Place strings of beads around the cake tiers attaching it with royal icing. And place a ribbon around the middle cake tier.
27) Attach a brooch to the ribbon with royal icing and attach a ribbon to the cake board with double sided tape.