Embarking on the journey of creating a wedding cake is like stepping into a world where culinary artistry meets celebration. This modular wedding cake recipe, designed to serve 20 lucky guests, is not just a set of instructions but a canvas for creativity and a promise of sweet memories. Let’s dive into the enchanting process of bringing this edible masterpiece to life.

The Foundation: Sponge Cake

The sponge cake forms the tender, airy base of our modular wonder. Preheat your oven to a cozy 350°F (175°C), a warm embrace that will nurture the cakes as they bake. Grease and line three large, rimmed baking sheets with parchment paper, creating a non-stick haven for the batter.

In a vast mixing bowl, a magical transformation begins. The 5 pounds (2.2kg) of granulated sugar and 27 eggs come together, beaten into a light and fluffy symphony. As the mixture turns pale and billowy, the 1½ quarts (1.35l) of milk is gradually added, blending seamlessly to create a smooth, velvety texture.

Meanwhile, in a separate bowl, the dry ingredients await their turn. Sifting 4 pounds (1.89kg) of all-purpose flour with 6 tablespoons (90g) of baking powder is like sowing the seeds of rise and lightness. This dry mixture is then gently folded into the wet ingredients, a delicate dance that ensures every bit of flour is incorporated without overworking the batter.

With the batter ready, it’s time to spread it across the prepared baking sheets. Aim for a thickness of around ½ inch (1 – 2 cm), creating even layers that will bake to perfection. These trays are then sent into the oven in batches, baking for 20 to 25 minutes. The anticipation builds as you watch through the oven door, waiting for the moment when a toothpick inserted into the center of the cakes comes out clean. Once baked, the cakes are given a brief rest in their trays before being transferred to wire racks to cool completely, like warriors cooling down after a victorious battle.

The Burst of Flavor: Strawberry Jam Filling

While the cakes cool, it’s time to create a filling that will add a burst of fruity goodness. In a large saucepan, the 1 pound (500g) of strawberries, whether fresh and juicy or frozen and full of flavor, are mashed with a potato masher. This simple act releases the strawberry essence, turning them into a pulpy delight.

Adding 1 cup (200g) of granulated sugar and 2 tablespoons (30ml) of lemon juice, the mixture is brought to a boil. As it simmers over medium-high heat, the strawberries break down further, and the sugar and lemon juice work their magic, thickening the mixture into a luscious jam. Stirring occasionally, you watch as it transforms over 15 to 20 minutes, until it reaches the perfect consistency. Once done, it’s removed from the heat and left to cool, its sweet aroma filling the kitchen.

With these first two steps completed, you’re well on your way to crafting a modular wedding cake that will not only look stunning but also taste divine. The sponge cake provides the structure, while the strawberry jam filling promises a tantalizing taste. Stay tuned as we continue our journey, exploring the creation of the vanilla cream filling, lemon cream cheese frosting, and the final, beautiful decoration.