Bakers and aspiring bakers are always on the hunt for the latest in baking, especially wedding cakes. This reflects changes in tastes and brides are choosier or adventurous when choosing their wedding cake designs.
Baking for Weddings
If you have been baking for your brownies days and shifting towards tricky wedding cakes, there are a lot of things you should before you embark on this baking career. Basic baking classes can start you off in the right direction but if you content yourself with textbook knowledge and don’t roll up your sleeves, you can’t be the best wedding cake baker. Learning to bake the super cake prepares you to bake your own four-tier wedding cake.
So you want to try baking wedding cakes? Whether it is for business or a preparation for your own wedding, baking great wedding cakes can be lucrative and rewarding. Before starting out, master the basic butter and white cake recipes. Try new recipes, such as the Italian Light Coconut Cake and other cake recipes for prospective customers who might request cakes generally baked back home – Mexican cakes, German chocolate cake, strawberry shortcakes, and cheesecakes.
While learning different cake recipes for wedding cakes, shop for different baking equipments. Cake recipes call for specific baking utensils and equipment. Making do with what you have may not yield the best results so prepare to invest heavily in quality baking utensils and equipment. You will need food processors, different sized baking pans, custom-made pans, two heavy duty cake mixers, on top of the oven. To save money, buy your mixers and food processors direct from the manufacturer or distributor.
Various cake decorating tools that can handle wear and tear are best additions for the baking collection. Familiar brands of these items can be bought online or from the supermart. All baking tools and equipment should be kept scrupulously clean. Pans should not rust or have dents. Everything must be in perfect condition for each baking session.
Baking Your Own Wedding Cake
Wedding cakes are baked days before the wedding. Baking a four or five layer cake is best baked three days before the wedding. The final touches can be a day before wedding day. Baking four or five cakes in different sizes can take you an entire day; icing and decorating one or two days. So time your schedule to have your very own wedding cake ready for the reception.
During the first day, that’s the baking day, cakes should be cooled for thirty minutes before these are removed from the pans. To remove, carefully run a knife around the pans’ insides and turn the pans upside down to slide cakes out. When the cakes are completely cooled, cover with foil until you are ready to assemble the cakes.
If you cake recipe calls for filling, use a serrated knife to cut cake into equal layers. This is tricky so do this slowly lest the cake should break. The fun part starts when you ice and decorate the cake. If you are copying wedding cakes designs from magazines, be sure to have everything ready and ribbons measured and pre-cut. The day before the wedding do the icing and decorating. Make sure that people transporting your cake to the reception secures the cake in position. Final touches can be done at the venue by a friend or the hotel’s chief baker.
