Christianing Cake Question

by Lili
(Salina, KS USA)

I am attempting a Christening cake for this weekend and would like your assistance.

I will be doing a bottom vanilla sheet cake possibly filling it with strawberry filling and layering with a cross cake on top. I'm using Wilton's Cross Pan (14 1/2 x 11 and 1/8 x 2 in deep) and baking it as a Vanilla Cake with strawberry filling. Do you think I should add filling to both cakes or just one? What would you suggest I use for support?

I'm really not a big fan of buttercream, I was hoping you can suggest another frosting that compliment the vanilla cake with strawberry filling.

Another idea, was to do your homemade chocolate flavored fondant to cover the cross and your wedding cake frosting for the sheet. Is it a good idea to use two different types to cover a cake?

I'm new to baking and decorating, your assistance is greatly appreciated!

Lorelie's Response
Hi Lili, I would probably add filling to both the sheet and the cross cake. That way everyone gets a two layer with filling piece.

For support you can use wooden dowels as if you were making a stacked wedding cake. The cross will be on a cardboard that has been cut to fit, frost your layers and then put the dowels in to the bottom sheet where your cross will be going. Place the cross on top of the supports. You could also use plastic straws for this because it is not a heavy one.

Whipped cream can be used as a substitute for the buttercream. Or you can try this wonderful buttercream/filling recipe that a reader shared with us. Its not too sweet and its so good.
Good luck with your Christianing cake. Please share a photo and a story about it when you are finished. I will add it to the collection on the all occasion part cake page. It would be the first of it's kind on this website.

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Jun 01, 2012
icing recipe
by: jules

Hi there, I agree with you on the American buttercream recipe, it's too sweet, but found a recipe that beats even Wegman's- it's the Crumb Boss recipe on her website. She even has a video of herself making it. She is the owner of Woodland Bakery in Chatham, NJ. It's easy and awesome- not too sweet. It's nice combination of American and Swiss buttercream. Hope you try it, you probably won't use anything else.
the blog with recipe and video can be found here:

Jun 03, 2012
by: Lorelie

Thanks Jules :-)

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