Vintage wedding cakes are incredibly beautiful, and it is my favorite part of my hobby craft. The simplicity of those semi naked wedding cakes is not only beneficial to me, the baker, but also for its appearance and taste. It does not need a coating such as fondant. This drip cake has a super delicious chocolate ganache drip on every tier and here I show you how to make a vintage wedding cake. In my Instagram highlights, you’ll find step-by-step videos of how I am baking wedding cakes. For more inspiration check also this one out:
- You can find even more impressions and videos of the this cake on my Instagram account!
- Get inspired by more wedding cake recipes in my wedding & bespoke cakes section
I’m young but I have already been to so many weddings in my life, because I grew up in a Christian environment and I have a huge family. The cakes always look stunning but I was sometimes shocked when the taste didn’t match with their appearance. Sometimes the cakes were super dry, with only a thin layer of frosting in between or the cakes had no significant taste. This is what I want to change!
How To Make A Vintage Wedding Cake
What do you need to make a wedding cake? I’ll break it down for you in some simple steps. It took me years of experience to find out which cake batters work best, which frosting and flavors are suitable for those cakes and more. I’m happy to share my knowledge here. In a couple of steps, I’m explaining the stages of making a cake for a wedding and also how to stack a wedding cake.
First, timing. Maybe you didn’t expect this in a how to make a wedding cake guide, but yes, it is essential. The frosting of the different tiers should be made on day one, before putting them in and on the different cake tiers, to let them get the perfect consistency, they should all be stiff and not liquid at all! On day two, I usually put the frostings and fillings in the cake and let it cool an entire night. In the morning of day three I cover the cake in the final frosting that is covering the entire vintage style wedding cake and let it cool until the cake is cut.
Second, you need many cake batters. I personally really like frosting and I think those are so easy to vary in flavor, so I usually use basic cake batters and let the frostings and fillings carry the entire flavor of the simple vintage rustic wedding cake. So, for this cake I used basic sponge cakes. I cut those in about 0.5″ (1.5cm) thick layers, for the bottom tier I cut five layers, for the middle and upper tier I cut four layers four each tier. There are vintage wedding cake design which are three tiered, but you can also do them two tiered of course.
Third, the frostings. As I explained above, to make a naked wedding cake it should also serve the purpose of a cake and taste delicious! So, I asked the engaged couple what their favorite cakes, fruits or sweets are and created matching recipes according to their preferred flavors. Additionally, I always ask for picture of cake designs, to know exactly what their idea and wishes are.
Wedding Cake Flavors
- Raffaello Strawberry: coconut cream cheese frosting with Raffaello and strawberries.
- Oreo Chocolate: chocolate cream cheese frosting with crushed Oreos
- Napoleon & Medovik: caramel buttercream with a vanilla buttercream frosting and caramelized walnuts.
Napoleon and Medovik are two Russian cakes that are absolutely delicious. I am Russian German and that’s why I know and love these cakes. Their flavors inspired me when I created the recipe for the third layer.
Fourth, stacking the cake. For that I have a detailed description below in the recipe.
How to make chocolate drip
Fifth, the beautiful chocolate drip. It is fairly easy, only making a simple chocolate ganache out of dark chocolate and heavy cream. The ratio of both ingredients is essential here to make the perfect drip cake, not too liquid and not to thick. First, pouring the chocolate drip over the edges of the cake and second, covering the top. More on that in my recipe below!