Mastering the Art of Baking a Large Wedding Cake with Eggs Benefits and Step by Step Recipe Guide

Baking a large wedding cake is a rewarding challenge that combines skill, patience, and the right ingredients. Among these ingredients, farm fresh eggs play a crucial role in achieving the perfect texture, structure, and flavor. This post will guide you through why eggs are essential in a wedding cake recipe and provide a detailed step-by-step recipe to help you create a stunning cake that tastes as good as it looks.

Elegant multi-tiered wedding cake with floral decoration

Why Eggs Are Essential in a Large Wedding Cake

Eggs are more than just a binding agent in baking. Their unique properties contribute to the cake’s overall quality in several ways:

• Structure and Stability

Eggs provide structure by coagulating proteins during baking. This helps the cake hold its shape, especially important for large, multi-tiered wedding cakes that need to support weight without collapsing.

• Moisture and Tenderness

The fat in egg yolks adds richness and moisture, resulting in a tender crumb. This keeps the cake from drying out, even when baked in large quantities.

• Leavening and Lightness

Whipped egg whites trap air, which expands during baking and helps the cake rise. This creates a light, fluffy texture that balances the density of a large cake.

• Flavor and Color

Eggs enhance the flavor with a subtle richness and contribute to a golden color in the crumb and crust, making the cake visually appealing.

Using farm fresh eggs can further improve these qualities because they tend to have firmer whites and richer yolks compared to store-bought eggs, which translates into better texture and flavor.

Ingredients for a Large Wedding Cake Recipe

To bake a large cake that serves around 50-60 people, you will need:

• 6 cups all-purpose flour

• 4 teaspoons baking powder

• 1 teaspoon salt

• 2 cups unsalted butter, softened

• 4 cups granulated sugar

• 8 large farm fresh eggs

• 2 cups whole milk

• 2 tablespoons pure vanilla extract

  
  

Step-by-Step Guide to Baking Your Wedding Cake

1. Prepare Your Equipment and Ingredients

• Preheat your oven to 350°F (175°C).

• Grease and flour three 10-inch round cake pans or line them with parchment paper.

• Bring all ingredients to room temperature for even mixing.

  
  

2. Mix Dry Ingredients

• In a large bowl, sift together the flour, baking powder, and salt. Set aside.

  
  

3. Cream Butter and Sugar

• Using a stand mixer or hand mixer, beat the softened butter and sugar on medium speed until light and fluffy, about 5 minutes. This step incorporates air, which helps with the cake’s rise.

  
  

4. Add Eggs One at a Time

• Crack the farm fresh eggs into a separate bowl to check for freshness and shell fragments.

• Add eggs one by one to the butter-sugar mixture, beating well after each addition. This ensures the eggs are fully incorporated and helps maintain the batter’s structure.

  
  

5. Alternate Adding Dry Ingredients and Milk

• Reduce mixer speed to low.

• Add the dry ingredients in three parts, alternating with the milk in two parts. Begin and end with the dry ingredients.

• Mix just until combined after each addition to avoid overworking the batter, which can make the cake tough.

  
  

6. Stir in Vanilla Extract

• Add the vanilla extract and gently mix it into the batter.

  
  

7. Divide and Bake

• Evenly pour the batter into the prepared pans.

• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

• Rotate pans halfway through baking for even cooking.

  
  

Three round cake pans filled with batter on a kitchen counter

8. Cool and Level the Cakes

• Allow cakes to cool in pans for 10 minutes before transferring to wire racks.

• Once completely cool, level the tops with a serrated knife to create flat surfaces for stacking.

  
  

9. Assemble and Frost

• Place the first cake layer on a sturdy cake board or plate.

• Spread a layer of frosting evenly over the top.

• Repeat with remaining layers.

• Apply a crumb coat (thin layer of frosting) to seal in crumbs, then chill for 30 minutes.

• Finish with a smooth final coat of frosting and decorate as desired.

  
  

Baker smoothing white frosting on a large wedding cake

Tips for Success When Using Eggs in Wedding Cakes

• Use farm fresh eggs for the best texture and flavor.

• Always bring eggs to room temperature before mixing to help them blend better.

• Separate eggs carefully if your recipe calls for it, ensuring no yolk contaminates the whites for better whipping.

• Avoid overbeating the batter after adding flour to keep the cake tender.

• Bake in the center of the oven for even heat distribution.

  
  

Creating a large wedding cake is a labor of love that requires attention to detail and quality ingredients. Eggs, especially fresh ones, are key to achieving a cake that is moist, stable, and delicious. With this wedding cake recipe and step-by-step guide, bakers can confidently take on the challenge and deliver a centerpiece worthy of any celebration.