By now you're just as committed as me to making and baking your very own wedding cake. This is part 2: Baking and Frosting, which is a video tutorial by Cookies, Cupcakes and Cardio. For the recipe, click here for my previous card.
Baking and Frosting
How to Bake a Wedding Cake:
2x 6" round cake pans
2x 8" round cake pans
2x 10" round cake pans
Cake boards (6", 8", 12")
Vanilla cake batter (or any flavour that you prefer)
Preheat oven to 350F.
Grease and line each pan with parchment, or wax paper.
The 6" pans will require 2 cups of batter each.
The 8" pans will require 3.5 cups of batter each.
The 10" pans will require 6 cups of batter each.
Bake the 6" pans in the oven for 25-30 minutes.
Bake the 8" pans in the oven for 35-40 minutes.
Bake the 10" pans in the oven for 55-60 minutes.
Allow each to cool completely on a wire rack before proceeding to coat in buttercream.
Attach one 6" cake layer to the 6" cake board, using a swipe of buttercream to "glue" it to the board.
Cover the top of the cake with a layer of buttercream, and then place the second 6" layer on top.
Cover the whole cake in a crumb coat (thin layer) of buttercream.
Repeat for the 8" and 10" cakes.
When the crumb coat layer has crusted, you can apply the second and final layers of buttercream.
Smooth the buttercream using a metal spatula.