A wedding cake can be made of nearly any type of cake. Pound cake is a good choice because it is moist and has a flavor most people enjoy. It is also denser than other types of cakes, so it can hold up to fondant or any other decorations you choose to adorn the cake. Some pound cake recipes are written with wedding cakes in mind, so they are lighter than regular pound cakes.
For the best results, use the best ingredients in your pound cake. A wedding cake should be decadent, flavorful and moist. Although it is high in fat, butter gives pound cakes much of their flavor and moisture. Avoid substituting shortening in place of butter. While shortening will allow the cake to remain purely white, it leads to a dry and bland cake. Also, if your recipe requires cake flour, be sure to use it; don't substitute all-purpose or self-rising flour. Cake flour imparts a lighter texture than other flours and is necessary for the cake to turn out properly.
Preparing and Filling Pans
After mixing your pound cake batter, prepare your cake pans properly to avoid problems with cakes that stick to the pans. Use a non-stick baking spray or butter and flour prior to pouring the batter into the pans. Follow the directions for your specific pan regarding how much batter to use, but in general, pans should only be filled about halfway. If you overfill the pan, the cake will not bake properly. Be careful to not overbake the cake. The cake is done when a toothpick inserted into the center comes out clean.
Because pound cake is denser than other types of cake, it works very well for stacking. For maximum stability, be sure to use dowel rods to properly secure the cakes. Depending on how many layers are used, the finished cake will become quite heavy so take care when moving it. Use a sturdy cake board because a flimsy cardboard cake board will collapse underneath the weight of a stacked cake.
Decorating a pound cake isn’t any different than decorating any other type of cake. Butter cream and fondant work well on pound cake with no special preparation required. Torting -- slicing the cake horizontally into layers -- and filling this kind of cake is simple. Because it is dense and moist, it holds together much better than lighter confections.
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