Skip to content

The practice wedding cake

May 21, 2011

This is slightly out of sync because, as of current writing I have just baked THE ACTUAL WEDDING CAKE. It is now being driven carefully over to Spain in an oversize Promega box, with cunningly-stolen packing material (ie those polystyrene wotsits). Which also came from work, FYI (no experiments were jeopordised during the packing of this cake). It was a mammoth affair (10 eggs, and approximately 33 cups of cake batter) – but more about that in the next post. I don’t want to spoil the suspense by revealing all the monstrosity of yesterday’s bake-athon in one go. I was half-tempted to email my boss a photo of the 9 cakes arranged over our dining room table just to show my day-off was experimentally productive – albeit slightly more edible than usual.

In any case, I wanted to share here a few pictures of the mini-cake that was made for the bride-to-be to taste. Luckily it was approved of! I sadly had not enough time to do the decorative lace piping; we’ll just have to wait for the real thing, the six-inch top tier, for that. For this, we trialled some black double-edged black satin for the ribbon. I liked this, but I think the final thing will be some gorgeous black velvet.

This cake was made as a triple-layer  7-inch cake, using three sandwich tins. I’d recommend an actual cake tin in future; the sandwich tin made layers that were a bit too thin. The recipe is exactly the same one as used for the 2-tier celebration cake, and the chocolate non-cupcake cake. Below are the ingredient amounts for a triple-layer 8 inch, as this is probably the most common size that would be made. [note even though this was ages ago, my post-real-cake acquired expertise means I can now quote this recipe off by heart. In any size you could EVER imagine]. See the other posts again for more details and the recipe for the white chocolate swiss meringue buttercream.


Makes 9.75 cups of mix. Use 3.25 cups per tin.

  • 3 cups cake flour
  • 1.5 cups cocoa
  • 3 cups sugar
  • 0.75 tsp cinnamon
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1.5 cups buttermilk
  • 12 oz butter, at room temperature
  • 3 eggs
  • 1.5 cups freshly brewed coffee, cooled
Preheat the oven to 350 oF, butter and line the cake tins. Sift together the dry ingredients and sugar. Beat in the butter and buttermilk. Whisk together the coffee and eggs then add in 3 additions. Mix really well and scrape down the sides often. Pour the batter into the tins and bake for 35-40 mins. Wait till the cake is completely cool before removing from the tins and icing.

Meanwhile, I am about to embark on my own journey to Spain. This time in a plane, thankfully, as opposed to in a cardboard box, and free of wedding cake-related activities until Friday. So just to leave you with what will await, a photo of just some of the equipment needed for the real thing…

3 Comments leave one →
  1. sugarmouse permalink
    May 22, 2011 11:20 pm

    LOVE IT!

  2. Julia permalink
    May 23, 2011 3:48 pm

    Can’t wait to see the real thing!

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: