Wedding Cake

[naanaa]

Hi All. I am making my daughter's wedding cake this autumn and was after some advice. She wanted a Victoria Sponge so we looked for something which would work as a wedding version a slightly denser cake to hold everything better. We were having 3 layer and 3 Tiered cakes of 6, 9 and 12 inches round.
However we've now decided for various reasons to have the cakes displayed singly, on the three wood rounds sort of connected with faux autumn leaves.

So I was wondering would it be ok to just use a basic victoria sponge mix, which is moister and lighter or would people still go for the adapted somewhat denser cake recipe?

Also I found bakeometer where you can scale recipes up and down, but I'm sure I read somewhere that eggs and baking powder shouldn't be scaled up and down in the same way, does anyone have any tips on this or is that nonsense?

Although I have found a wedding cake recipe if anyone has any good recipes in either case for comparison, that would be great too. TIA

For my sister's wedding they had something that was more like Madeira cake. It's a bit less fragile

A friend who baked her own wedding cake used this recipe www.goodhousekeeping.com/uk/food/recipes/a538482/the-naked-cake/

was very successful

My advice is to practice. No matter what advice you follow, it won’t be exactly right, so just try baking them with the recipe and see how it works, tastes, holds together and adapt if necessary.

Here's her instagram www.instagram.com/because.the.girl.loves.cake/

If you’re not stacking them then a lighter sponge would work fine.

To keep it’s shape under the weight of buttercream and fondant icing (if you’re using them) I’d suggest freezing the cakes after trimming the domed tops off, then when you butterice them the icing will set firmly and won’t pull the crumbs off as you cover it. You can get a good coating and refrigerate until set. Then bring up to room temp before adding fondant icing or you may end up with bubbles where the cake comes up to room temp.

You could also use a butter cake recipe - which has more flour and less sugar, with butter instead of marg for a denser crumb.

Thanks for all the great advice here. Like the look of the Good Housekeeping one and your friend's instagram is great. I have practised the denser cake a few times and it's fine but not as nice as my usual lighter moist versions which is why I was wondering.

I'll be doing a semi naked cake so slightly less heavy icing/fondant all in all. thanks again.

Shiftshop a great tip I knew you could freeze cakes but didn't know about crumb coating whilst still frozen!