How To Make A Wedding Cake? (Solution)

What is the best cake for a wedding?

  • Ready-to-roll fondant icing is the easiest option for covering a wedding cake to give it a smooth, white finish. For best results, you need a cake with a level top and straight edges. If you’re making a fruit cake, the best way to achieve this is to cover the cake in marzipan first.

Contents

What is needed to make a wedding cake?

Tools You’ll Likely Need

  1. All ingredients for baking and icing the wedding cake.
  2. 12″, 9″, and 6″ cake pans, each 3″ tall.
  3. Parchment paper to line the pans.
  4. Large serrated knife.
  5. Cardboard cake boards (available at baking and craft stores) in 12″, 9″ and 6″
  6. 10 non-flexible straws.
  7. Offset spatula.

How many days before a wedding can you make the cake?

My general rule of thumb is: If you won’t be serving the cake within three days of baking it, then freeze it. You can defrost it several days before the event to have time to decorate it if you need to. Four days is pushing it… five days is not good.

What flavor is wedding cake?

The flavor comes from the traditional New Orleans wedding cake: A white, almond-flavored confection, often with a sweetened pineapple filling and butter cream icing.

How do bride and groom cut wedding cake?

The bride places her hand on the cake-cutting knife, and then the groom places his hand over hers as they make two gentle cuts to form a single slice of cake. You then remove the slice onto a plate, and the groom proceeds to feed you the first bite, and then you feed him the second one.

How much should a wedding cake cost?

The average U.S. wedding cake costs around $350, according to Thumbtack, an online service that matches customers with local professionals. On the lower end, couples spend around $125 and on the higher end, they typically spend upward of $700—often over $1,000! —on their wedding cake.

Should you make your own wedding cake?

Tiered wedding cakes can be extremely expensive, and making your own wedding cake can be a great way to save money. Wedding cakes usually run $4-$6 per serving. With that in mind, the price of a wedding cake can add up quickly if you plan to have a big wedding!!

Why you shouldn’t make your own wedding cake?

“Making your own wedding cake on top of planning your own wedding is just more stress.” Even if you regularly find baking a relaxing activity, “being tethered to the kitchen the morning of the wedding may be more stressful than you think!” says Maggie Austin of Maggie Austin Cake.

Do you refrigerate wedding cake?

Keep your cakes cool or at room temperature. Heat will cause frosting to melt and slide and it dries out the sponge. In summer, or if your kitchen is very warm, it is better to refrigerate your cakes and then allow to come up to room temperature if you plan to serve them at a later time.

Can I stack a wedding cake the night before?

How far in advance can wedding cakes be stacked? It’s best to leave the icing to dry overnight before stacking. However, place all the dowelss in before the icing dries to prevent cracking when the dowel are pushed in.

What is the most common wedding cake flavor?

Vanilla cake has remained the most common cake flavor at weddings since the 1960s, though its popularity has dipped from 48% of couples married in the 1980s surveyed, to just 26% of couples married in the 2010s surveyed. Chocolate and red velvet have each gained popularity over the years.

Why do wedding cakes taste so good?

Originally Answered: Why does wedding cake taste so much better than other cake? wedding cake tastes better than other cakes because of it’s much better ingredients it uses real butter not margarine it is made with something such as eggs as much as it is needed.. better quality flour,.

What is the most popular wedding color?

No surprise here: Dark blue remains the most popular wedding color. Nearly 40% of all couples who exchanged vows in 2020 (37%, to be exact) opted for this classic shade. We love navy blue because it’s a neutral shade (read: it plays well with any season or style), but it’s a little more unique than black or white.

Make Your Own Wedding Cake

For a woman on a tight budget, spending a huge quantity of money on a wedding cake may seem utterly out of the question. But what are the alternatives, especially if you don’t have any baking gurus in your family to fall back on? It turns out that constructing a wedding cake isn’t quite as tough as one might expect. There will be a great amount of preparation and work required, so when making your final selections, be sure to carefully consider the cost of a cake in relation to your time (and expectations).

Planning Ahead

If you decide to bake your own cake, give yourself plenty of additional time and be realistic about your abilities: you (or your bridesmaids) are unlikely to be able to create a fondant-covered confection worthy of a magazine spread in a short amount of time. It is more feasible to create simple, rustic decorations. You’ll also want to make sure you have enough time on your schedule. Make a test cake and take meticulous notes while you’re at it. You should select a recipe that has been especially intended to be used for a wedding cake, as this will guarantee that the cake is solid enough and that the appropriate amount of batter and icing is produced.

The majority of three-tier cake recipes provide a step-by-step timetable that outlines when you should bake and assemble each component.

Tools You’ll Likely Need

When you’re ready, start by putting together all of the tools you’ll need. Make sure you double-check the recipe and read it through to the end to see if there are any other tools required besides those listed below:

  • First, gather all of the tools you will require when you are ready to begin. Ensure that you double-check the recipe and that you read it from beginning to end to determine if there are any additional tools required.

Decorating and Storing

Prepare ahead of time for how you want to design your cake and practice piping or icing your cake before the big day. Extra frosting may be quickly made, and test cakes can be used to try different forms (or even on silicone mats). Make arrangements for a wedding topper, flowers, or other decorative things at least six months before the wedding. If you plan to use fresh flowers, make sure to specify what you want from a florist when placing your purchase. Finally, you will need to make a huge area in the refrigerator, maybe by removing a shelf to make room for the cake itself.

Consult with the caterer or the venue manager regarding the specifics of cake transportation and refrigeration during the event.

Wedding cake

Servings:-74+

1050 ml whole milk (divided)
36 egg whites (divided)
10½ vanilla beans (scraped and divided)
940 g all-purpose flour (divided)
2¼ kg sugar (divided)
3 tbsp baking powder (divided)
3 tsp salt (divided)
2¾ kg butter (divided)
550 g raspberry jam
butter for greasing
flour for dusting
fresh flowers for decorating

Utensils

  • Big pot
  • Heatproof bowl
  • Whisk
  • Parchment paper
  • Rubber spatula
  • Stand mixer or hand mixer with beaters
  • Mixing bowl
  • Plastic wrap
  • Toothpick
  • Candy thermometer
  • Oven
  • Large pot
  • 10-inch/25-cm cake board
  • Cake turntable
  • 8-inch/20-cm cake board
  • Serrated knife
  • 6-inch/15-cm cake board
  • Offset spatula
  • 10-inch/25-cm cake board
  • Cake turntable 8-inch/20-cm cake pan
  • 10-inch/25-cm cake pan
  • 6-inch/15-cm cake pan
  • Scissors
  • 7 big straws or wooden dowels
  • Piping bag and tips
  • 12-inch/30-cm cake board
  • 12 inch/30-cm cake board

Nutrition per serving

It has 450 calories, 4 grams of protein, 29 grams of fat, and 48 grams of carbohydrates.

Step 1/9

  • 325 mLwhole milk
  • 6 egg whites
  • 12 vanilla bean (scraped)
  • Butter for frying
  • 350 mL whole milk
  • 3 cups whole milk
  • 6 egg whites
  • 112 vanilla bean (scraped)
  • Butter for smearing
  • 350 mL whole milk

Step 2/9

  • All-purpose flour, 350 g sugar, 1 tablespoon baking powder, 1 teaspoon salt, 200 g butter, flour for dusting
  • 310 gallon
  • Rubber spatula
  • Stand mixer or hand mixer with beaters
  • Rubber spatula
  • Combine the flour, sugar, baking powder, and salt in a large mixing bowl. On a low speed, gradually add portion of the butter and mix until the mixture resembles wet crumbs (about 1 minute). In a separate bowl, combine half of the milk mixture and beat on medium speed for approximately 2 minutes. Add the second half and continue to beat for approximately 1 minute longer. After scraping down the sides of the bowl, continue to beat the mixture for approximately 30 seconds.

Step 3/9

  • Divide the batter into the two 8-inch/20-cm baking pans. A toothpick put into the center of the cake should come out clean after approximately 30 minutes of baking. Allow for approximately 10 minutes of chilling time before putting out onto a cooling rack. Allow the cakes to cool fully before removing the parchment paper from the bottoms and covering them snugly in plastic wrap. Refrigerate for at least 30 minutes or up to 5 days
  • Or freeze for up to 2 weeks. This recipe makes plenty for 2 people. Make the batter a second time, bake one 6-inch/15-cm and one 10-inch/25-cm cake at a time, alternating between them. The 6-inch/15-cm cakes will take around 20 minutes to bake, while the 10-inch/25-cm cakes will take approximately 40 minutes to bake.

Step 4/9

  • 9 egg whites
  • 600 g sugar
  • 1 kilogram butter (cooled and cubed)
  • 3 vanilla beans (scraped)
  • 9 egg whites
  • A candy thermometer, a whisk, a big saucepan, a heatproof dish, a stand mixer or a hand mixer with beaters are all necessary.
  • Cooking with buttercream is simple: fill a saucepan with a few inches of water and bring it to a moderate boil. Combine the egg whites and sugar in a heat-proof basin or the bowl of a stand mixer. Place a bowl over a saucepan of hot water and let aside. Keep stirring frequently until the liquid reaches 70°C/160°F or until the sugar has fully dissolved, then remove from heat. Transfer the bowl to a stand mixer or use a hand mixer to gradually increase the speed of the egg whites until they form firm peaks and the bowl and meringue are cold to the touch (about 10 minutes). While the mixer is running, slowly add the vanilla and butter, mixing until everything is mixed and the buttercream is light and silky. This may take some time
  • Continue to beat until it comes together properly. Continue with the buttercream recipe a second time. If you are not going to use it right away, store it in an airtight container
  • Nonetheless, fresh buttercream is preferable for decorating.

Step 5/9

  • Fill a saucepan with a few inches of water and put it to a moderate boil to prepare the buttercream. Combine egg whites and sugar in a heatproof basin or the bowl of a stand mixer. Place a bowl over a saucepan of hot water and stir occasionally. Keep stirring frequently until the liquid reaches 70°C/160°F or until the sugar is completely dissolved, then remove from heat. Using a stand mixer or a handheld electric mixer, gradually increase the speed of the egg whites until firm peaks are formed and the bowl and meringue are cold to the touch. Whip up the buttercream in a mixer on medium speed until it is light and creamy, adding vanilla after each addition while the mixer is still running This may take some time
  • Keep beating until everything comes together. Continue to make the buttercream recipe until it is finished. If not used immediately, store in an airtight container
  • Nonetheless, fresh buttercream is preferred for decorating.
  • Create a level surface on each tier by slicing off a thin, even layer from the top of each cake and placing it on the cake stand. Each cake should be cut in half so that each tier has four layers. Spread a small amount of buttercream onto the cake board that corresponds to each tier. Place the first layer of cake on top of the cake board, and then pour a thin layer of jam over the top of the cake. Place the second layer of cake on top of the first and add a layer of buttercream on top of the buttercream. Continue until the tier is complete, and then store it in the refrigerator to cool for a few hours. Repeat the process for each layer.

Step 6/9

  • Using a thin coating of buttercream, put a crumb coat over the tops and edges of each tier to protect it from damage. Scrape and clean the spatula as you go to avoid extra crumbs from being disseminated into the buttercream. Refrigerate the layers for at least 30 minutes to let them to firm up before continuing
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Step 7/9

  • A cake pan with an 8-inch/20-cm diameter, a 10-inch/25-cm diameter, and a 6-inch/15-cm diameter.
  • When the layers have firmed up, apply a final coating of buttercream to each one in the manner of your choice. Re-place the tiers in the refrigerator for at least one hour and up to 24 hours to firm up. When the tiers have firmed up, ready to insert the straw dowels as follows: To measure and mark the 10 inch/25 cm layer, position an empty 8 inch/20 cm cake pan over it and gently press down to indicate the spot where that tier will be placed on the cake. Then place an empty 6-inch/15-cm pan over the 8-inch/20-cm layer and repeat the process

Step 8/9

  • Insert straws (or wooden dowels) at the 12-, 3-, 6-, and 9-o’clock positions on the 10-inch/25-cm tier, just inside the lines drawn on the tier. Make a note where the cake meets the straw, then remove it and cut it just below the mark so that it is no longer visible when the cake is reinserted. Straws should be pushed back into the cake. Repeat the technique with an 8-inch/20-cm tier, placing three straws at the 12 o’clock, 4 o’clock, and 8 o’clock locations. Buttercream may be used to smooth up any holes.

Step 9/9

  • A piping bag and a set of tips Cake board (about 12 inches/30 cm in diameter)
  • Offset spatula
  • Place the cake board onto the cake turntable to complete the cake. Place a spoonful of buttercream on the board and place a 10-inch/25-cm tier in the center of the board. Use your hand and an offset spatula to carefully place the 8-inch/20-cm tier on top of the first, ensuring sure that the tier is evenly spaced. Repeat with the second tier. Repeat the process with the 6-inch/15-cm layer. Fill the seams between the tiers with small dots to imitate pearls or a star tip to form a ribbon around the cake using a piping bag and a star tip. Transfer to a serving platter and garnish with fresh flowers or other decorative elements of your choice

10 Tips for Making Your Own Wedding Cake

Good morning, gentlemen. Wedding cake is one of my all-time favorite things, and now I’m going to tell you all about it. (Obviously!) It’s easy to find blog pieces on the internet that explain why you shouldn’t create your own wedding cake, and I wholeheartedly agree with them. In a way, yes. In any case, if you plan to spend the last days before your wedding rushing between salon appointments, entertaining out-of-town visitors, or decorating your venue, I would strongly advise against preparing a cake in the midst of all of this.

), it was really fulfilling, and I actually believe it would be less stressful to do it for your own wedding rather than a friend’s wedding.

But before you put on your apron and cover your kitchen in flour (I’m a dirty baker! ), have a look at my top suggestions for preparing your own wedding cake without causing a commotion.

1. Be Practical

Do you know how to bake? Do you have a sweet tooth? Do your cakes have a pleasant flavor? Do they have a pleasing appearance? And do you have a calm and confident approach to baking? All of these are questions that you should ask yourself before you begin the process of making your own wedding cake. The cake is not, by any means, the most significant aspect of your wedding reception. You shouldn’t obsess over whether or not it’s raw in the middle if you’re going to spoil the day before (or even the day of) your wedding by worrying about it the day before (or even the day of).

2. Keep Your Cake Simple

Think that just because it’s your wedding you have to make anything complicated that you’ve never baked before (each layer depicts a local fruit unique to north east Cambodia), now isn’t the time to try something new and exciting. Make use of a tried-and-true recipe and something that you are confident in your ability to make and decorate. A three-tiered version of my classic chocolate Guinness cake was created for the reception of my sister’s wedding. That all of the tiers were identical was completely overlooked, and no one even noticed!

Who says a wedding cake needs to be three layers and iced with white frosting to be considered a success?

3. Prep In Advance

Make as much preparation as you can ahead of time. No matter how many times you’ve made this cake, if you’ve never prepared it in such large amounts, make sure to do at least one trial run (your friends and family will be more than delighted to help you out!) before baking the cake in bulk. Don’t wait until the day of the bake to go shopping for your ingredients; try to have as much as possible prepared the day before. If you have the opportunity to bake ahead of time, the better; fruit cakes and biscuit cakes tend to keep for longer periods of time, making them ideal for baking several days before your wedding.

4. Do It for The Right Reasons

Only prepare your own wedding cake if you have a good reason for doing so. If you’re doing it because you can’t afford a nice bakery cake, you may either go without a cake (no one will notice, and many won’t even notice!) or make a smaller cake (no one will notice!). Alternatively, get a plain cake from the grocery and decorate it yourself. You might also enlist the help of a friend to bake it, or you could invite any bakers among your guests to bring different baked goods to be displayed on the dessert table.

5. Enlist a Helper

One. One and only one. Singular. If you’re expecting a large number of guests in the days leading up to your wedding, consider clearing them out for the day or borrowing a friend’s kitchen for the cake preparation.

The presence of an additional person to wash mixing bowls or answer the phone is good; but, having too many people hovering about you while you are creating your masterpiece will just add to your stress level and make you feel more rushed.

6. Clear The Kitchen

While I recommend that you empty the kitchen of people, I also recommend that you clean the kitchen of clutter. Before a wedding, our houses are crammed with stuff, so there will be no boutonniere pins, no wedding invitations, and no last-minute DIY projects to do. Having a clean environment will make your baking experience much more enjoyable. Because the vanilla was concealed by a mound of ribbons, you don’t want to find out too late that you forgot to put it in the cake.

7. Free The Day

Make sure to block out an entire day to complete your cake. To be clear, this is a full day with no scheduled appointments, dinner reservations, or “just popping out to pick something.” It is possible to timing your bake, but you will not be able to account for decoration, and rushing it will result in the cake not looking quite right. For my friend’s Pineapple Pina Colada wedding cake, I spent almost three hours frosting and decorating it with coconut. I figured it would take no more than an hour at the most.

One more thing: remember to let the cake cool completely before putting on the frosting!

8. Do It With Decoration

If you’re worried that your baked goods may come off as sloppy, keep in mind that the trick is in the ornamentation. Even if you missed a place on the frosting, once you’ve finished adding the finishing touches, your cake will look perfect. While the most simple cake may look totally polished with some blossoms on top, my sister’s wedding cake didn’t appear very “weddingy” until I put the MrMrs topper. You can make a wedding cake out of anything, whether it’s a Mississippi mud pie or a twelve tiered sponge cake.

(P.S.

9. Think About The Transportation

One of the most advantageous aspects of choosing a professional baker is that they will frequently take care of the difficult work of delivering your cake to your wedding reception site. Before you begin assembling your final cake, consider the logistics: whether it should be transported in pre-built tiers or as individual cakes, if a cake pan will suffice or whether larger boxes will be required, and who will be responsible for transporting it. It’s probably better if you can leave it off at the venue the night before and finish building it there the next day.

Particularly if it involves chocolate!

10. Have a Back-up Plan

Finally, even the best-laid plans and the most talented bakers can suffer from a bad day (have you watched the Great British Bake-Off?). Know when to call it a day and have a contingency plan in place. Know which grocery shops carry simple white cakes, have the number of your local cupcake shop saved in your phone, or make your own fairy buns. (I hope!) No baking catastrophe, no matter how great or tiny, was enough to put a halt to a wedding. If these suggestions haven’t put you off too much, please disregard them.

What do you think: Have you ever made your own wedding cake? How did it work out? Alternatively, if you want to bake your own, what kinds of dishes do you have in mind? We’d be interested in hearing about them! Visit our Cake Ideas board on Pinterest for for more wedding cake ideas.

Everything I Learned Making a Wedding Cake from Scratch

So much is packed up in one particular day, including the dress, the kiss, the dancing, and the cake, to name a few highlights. I said “I do” 10 years ago, right as I began my professional culinary career, long before Pinterest and DIY weddings were popular. It never even occurred to me that I could make my own wedding cake until after the fact. As a substitute, I purchased a tiered cake from a professional baker, which was wonderfully nice (albeit completely forgettable). Fast forward a decade, and weddings are less formal and more spontaneous than they were before.

  • Then I thought to myself, “Why not?” I’ve cooked innumerable cakes and prepared countless bowls of buttercream, and I was certain that I could figure out the rest if given the chance.
  • Others are so confident in their abilities that they fly the whole thing (and it works out great!).
  • But here’s the thing: I’m not that kind of baker at all.
  • In the weeks leading up to the creation of this cake, I went a touch beyond in terms of preparation and practice.
  • And I’m pleased to report that it was a resounding success!
  • Please consider the following recommendations if you are considering the same course of action.

1. Start by researching what pro wedding cake bakers do.

Baking a wedding cake differs significantly from baking a regular party cake in terms of size and requirements. As a result, I began by thoroughly examining what experienced bakers do and what they take into consideration from the outset. Every bakery, from the large chain grocery store to the tiny boutique bakery, has a cake order form, which is a wonderful place to start when creating a cake order form. Beginning with the charming wedding day details (you have to know where and when to deliver the products!

Given that wedding cake slices are significantly smaller than those served at a birthday party, I used theWilton cake cutting guide to advise Alex and Tyler on how large of a cake they’d need, keeping in mind that a significant number of wedding guests will not leave the dance floor in order to obtain a slice of cake.

I showed them numerous finishes (none of which entailed fondant or delicate piping work — methods that are just not within my present skill set). It was only after that that we filled in the blanks with details like as the number of layers and form of the cakes, as well as flavors and fillings.

2. Get an accurate estimate of your costs.

You could decide to bake a wedding cake as a wedding present for the couple (or even for yourself! ), but if you’re going to charge for your services, you’ll need to know how much you’re going to charge. Call local bakeries to find out how much each slice will cost and whether clients will be charged for delivery or other expenses. I compiled a list of all of the instruments I’d need to bake and deliver the cake, taking into consideration the expense of purchasing everything I didn’t already have in my possession.

In the end, I made an educated guess about how many hours I planned to spend testing recipes, baking and decorating the cake, traveling, and putting up the display.

Making arrangements for cake pans, cake boxes, and piping bags during the week before a wedding is the last thing you want to be thinking about.

The equipment I needed, in addition to the baking basics such as my stand mixer and large mixing bowls, was as follows: two pans of each size, parchment rounds (I cut circles from parchment sheets, although you can purchase precut rounds), cooling racks, pastry bags with gel food coloring and piping tips, mini and full-size offset and straight spatulas, a cake decorating stand, cardboard cake rounds and cake boxes, a level, dowels, and a hacksaw for cutting the dowels.

4. Practice the cakes ahead of time!

In the weeks leading up to the wedding day, whenever friends and neighbors noticed me approaching, I had a cake in hand. Within a year, I served cakes at a bridal shower, two baby showers, and three birthday celebrations solely for the purpose of practicing layering techniques. For each festive event, I prepared the wedding cake flavors to refine the recipes, adapt existing recipes to fit the wedding day pan size, and simply to raise my comfort level with baking cakes via repetition and experimentation.

5. If making a traditional white cake, freeze your egg whites.

Fortunately, egg whites freeze exceptionally well, so throughout the year leading up to the wedding, I preserved egg whites whenever I cooked a recipe that just called for one egg yolk. Because I weighed the egg whites for the Swiss meringue buttercream by weight rather than volume, there was no need to freeze them individually. I instead put any excess egg whites I had into a food storage container that I kept in the freezer whenever they were needed.

6. Prep what you can weeks ahead.

I measured the dry ingredients and sugars into separate containers many weeks before the batter went into the pan. Once the cake recipes were finished, I began mixing the batter. I carefully labeled each with the following information: ingredients, taste, and tier. (See, I told you I was a meticulous planner and perfectionist!) Cake layers can be created many weeks ahead of time if they are allowed to cool completely before being wrapped in plastic wrap and aluminum foil and frozen.

Thaw the cakes in the refrigerator a day before frosting them so that they may thaw gently.

7. Practice icing and decoration.

Alex and Tyler wanted a cake that was completed in buttercream and tinted to look like the sunset, with a casual swirl finish to match their style. (See down for further information!) However, while I didn’t have to learn delicate icing flowers or lace piping patterns this year, I did get some experience mixing colors and creating swirl textures on the cakes I cooked throughout the year. I had several layers of cakes stashed in my freezer for months (let’s face it — cake layers were all I had in my freezer for months), so I had plenty of the real thing to practice on.

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8. Building a cake isn’t scary. Just go slow.

Each three-tiered tier is constructed using cardboard cake circles as building blocks. While I first believed that a six-inch cake would fit on a six-inch round, my local cake supply business suggested me to use the next-largest round available for each cake size instead. This makes it easy to move the cakes in and out of the refrigerator while you are filling, frosting, and transporting them. Simply snip away any surplus material using kitchen shears before to constructing the structure. Once the cake is completed, any raw edges that are still visible can be concealed with simple piping, a ribbon, or floral arrangements.

  • In order to trim the dowels to size, I purchased a small, thin hacksaw that left a smooth edge that I sanded down before placing the dowels into the cake.
  • Once the cake circles are placed one on top of another, they are done so with care (but with confidence!).
  • That companion serves as an extra set of eyes to determine whether or not the cake is centered before you stack the layers on top of one another on the cake stand.
  • Now it’s your turn: Have you ever attempted to make a wedding cake from scratch?
  • Patty Catalano is a contributor to this article.
  • Maple syrup, coffee, and board games are some of her favorite things.

White Wedding Cake

White Wedding Cake Recipe is the great, simple answer for those who want to make their own wedding cake.

When baked and frosted with White Buttercream Frosting, it always comes out perfectly every time. Watch the video below to learn how to create this dish, then scroll down to the bottom of this page to print out the recipe so you can make it at home yourself!

Bake Your Own Wedding Cake!

Especially if you’re having a small wedding or are on a tight budget, you might want to consider creating your own White Wedding Cake (or having a family member make it for you). As you can see, this is a fairly simple recipe, and I have some advice for you on how you may make a smaller cake like this while still serving it to all of your guests. Take a look at what follows! In order to make your own wedding cake, you do not need to be a trained pastry chef or cake decorator. I’ve always had a passion for baking, but I wouldn’t describe myself as having any type of particular gift that sets me apart from any other ardent baker out there.

I was apprehensive about taking on the burden, but I agreed to go forward with it!

What makes this cake special?

Following that, I baked a few different kinds of cakes and held an informal taste-testing session with the kindergarten’s instructor. This is the recipe that she selected. She and her mother both agreed that the flavor of this White Wedding Cake was the nicest, and that it was also the most soft. I think it’s safe to say that they were taken aback when I informed them that this recipe begins with a cake mix. Yes, this is a cake mix recipe that has been tweaked. It has been many years since I’ve made this cake for various occasions, and it has always been a tremendous hit at every single event.

I realize I’ve probably lost a few folks at this point who are saying things like, “OMG, how could you serve a cake mix cake at a wedding?” and other such things.

Well, as I previously stated, when I conducted the tasting with the kindergarten teacher, I provided various cakes for tasting (scratch cakes first, followed by this one), and this White Wedding Cake was the clear winner.

No one who consumes it will be able to tell that it started with a cake mix.

What kind of frosting is best for a wedding cake?

The frosting recipe that is included with this cake contributes to the overall attractiveness of the cake. “Wedding Cupcake Buttercream,” as I like to call it. I love the flavor of this frosting, and it’s ideal for piping if you’re looking to add a few decorations here and there. My page on Wedding Cupcake Buttercream contains a slew of instructions for piped embellishments, as well as a video that demonstrates how to prepare the frosting. Take a look at itHERE. I’ve included the recipe for the buttercream frosting in the recipe section below.

How to bake a cake for your own wedding:

This cake recipe yields a three-layer design. You’ll need three 9-inch baking pans for this recipe. It will be iced and decorated in the same manner as a two-layer cake, with icing sandwiched in between the layers. If you’d like, you may pipe a small border around the top and bottom borders of the cake with the remaining frosting if you have any leftover. I prefer to grate some white chocolate shavings over the top of the cake since it makes it appear a little more upscale and elegant. A 14-inch circular cake with this recipe has also been made for various types of occasions using the same ingredients.

You’ll get 14 servings out of one container of this.

Then, using the same recipe, create White Wedding Cake Cupcakes for your guests to take home with them.

For my son’s kindergarten teacher, I prepared a bouquet of flowers in her honor, which was displayed beautifully at her little wedding. I also created a lengthy piece on How to Make Wedding Cupcakes, which is really worth reading as well! Wishing you the best of luck!

If you’re looking for more recipes that are great for homemade weddings, consider these:

  • Cake Cupcakes with Chocolate Buttercream Frosting and Cream Cheese Mints
  • Chocolate Wedding Cupcakes with Chocolate Buttercream Frosting and Cream Cheese Mints
  • Vintage Wedding Dessert Table with Sugar Free Chocolate Cupcakes and Sugar Free Chocolate Frosting

White Wedding Cake

White Wedding Cake is a cake that is really simple to make!

Recipe Details

Preparation time: 15 minutes Cooking Time: 40 minutes Time allotted: 55 minutes Course:Dessert Cuisine:American White wedding cake, white wedding cake recipe are some examples of keywords. Servings:14servings Calories:594kcal

CAKE:

  • One15.25-ounce boxwhite cake mix
  • 1cupall-purpose flour
  • 1cupgranulated white sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups water
  • 2 tablespoonsvegetable or canola oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 big egg whites
  • One15.25-ounce boxwhite cake mix

BUTTERCREAM FROSTING:

  • 3 to 4 tablespoonsheavy whipping cream
  • 412 cups powdered sugar
  • 112 cups (3 sticks) salted butter, at room temperature
  • 112 teaspoonsvanilla extract (use clear extract if you truly want it white)

BAKE THE CAKE:

  • Preheat the oven to 325 degrees Fahrenheit. Prepare three 9-inch round pans by greasing and flouring them. If you line the pans with circles of parchment paper as well, it will be much easier to remove the cake out of them. Combine the cake mix, flour, sugar, and salt in a large mixing bowl until well combined. Using a hand mixer, blend in the other ingredients for 2 minutes, or until everything is thoroughly combined
  • Divide the batter evenly between the pans that have been prepared. Make careful to fill them to a depth of 3/4 to 1 inch below the surface of the pan. A toothpick put into the center of the cake should come out clean after 35 to 45 minutes of baking. Keep a watchful eye on things- check after 35 minutes, then every 5 minutes until the tests are completed. The amount of time required may vary depending on whatever pans you choose to use. To finish chilling the cakes, let them in the pans for a few minutes before turning them out onto cooling racks to finish them fully

FROST THE CAKE:

  • Combine the sugar and butter in a large mixing basin using a hand or stand mixer on low speed until well combined. Mix until everything is well-combined. Slow down to a moderate speed and continue to beat for another 3 minutes. Continue to beat on medium speed for another 1 minute after adding the vanilla and 3 tablespoons of cream to the mixture. It may be necessary to add additional cream to achieve the proper spreading/piping consistency
  • You may notice that the layers are a little damp on the surface
  • Just be cautious while handling and frosting. One layer of the cake should be placed on a serving platter. Spread a dab of the frosting on top of the first layer and smooth it out evenly. Place the second layer of cake on top of the first layer of cake. Apply a small coating of frosting to the second layer and repeat the process. Place the third layer of cake on top of the second. Spread frosting on the top of the cake and then down the edges to completely coat it. You should have enough frosting left over to decorate with a few extras if desired. Using a piping bag, fill the remaining frosting into the cake and pipe beautiful designs into the cake as desired. I prefer to refrigerate the cake until it is time to serve it (or at the very least until the day before it is to be served (it may be made a day ahead)
  • *If you want a different flavor, you may substitute 1 teaspoon of almond extract for the vanilla extract. Cakes and cupcakes may be made using this mix as well. Pour the mixture into muffin liners and bake for 18 minutes at 350 degrees. It will yield around 36 cupcakes
  • * I’ve also created a giant 14-inch circular cake out of this recipe.

Serving:1serving, Calories:594kcal, Carbohydrates:85g,Protein:3g,Fat:27g, 15 g of saturated fat Cholesterol:65mg, Sodium:544mg, Potassium:73mg, Sugar:65g, Vitamin A:755IU, Vitamin C:0.2mg, Calcium:95mg, Iron:1.1mg Cholesterol:65mg, Sodium:544mg, Potassium:73mg, Sugar:65g

Wedding Cake

I’ve made this cake multiple times and it’s always received positive feedback. Here are some of the modifications I’ve done. Add 1/2 teaspoon salt, 1/8 teaspoon lemon essence, and 1-2 teaspoons almond extract. In addition to the tablespoon of vanilla, I use the ingredients listed above. I’ve also experimented with inserting a flower nail in the centre to see if it cooks any faster. I’ll let you know as soon as I know. A lovely, delicious, rich cake! More information can be found at

Most helpful critical review

When I first looked at the ingredient list for this dish, I was a little enthusiastic; nevertheless, it turned out to be a little disappointing. Fortunately, it was a delicious thick cake with a light crumb. The things that I didn’t like about it were that it had very little taste, if any, and that it was more of a pound cake than a cake, and I think the leavening was a bit off from what I would have like. Anyway, I believe that this recipe has the potential to be fantastic with a few little adjustments, but as stated, it isn’t quite there yet.Read More161 Ratings

  • 5star values totaled 83
  • 4star values totaled 41
  • 3star values totaled 15
  • 2star values totaled 11
  • 1star values totaled 11

This is a cake that I’ve made multiple times. I consistently receive positive feedback. Here are some of the modifications I’ve done. Add 1/2 teaspoon of salt. 1/8 teaspoon of lemon essence Add 1-2 tsp. of almond extract to taste. In addition to the tablespoon of vanilla, I use the ingredients listed above. I’ve also experimented with inserting a flower nail in the centre to see if it cooks any faster. I’ll let you know as soon as I know. A lovely, delicious, rich cake! More information can be found at I’m making my own wedding cake and thought I’d experiment with a few different ideas before the big day.

  1. This cake is very delicious.
  2. The cooking time is really precise, and the result is extremely moist.
  3. I rated it five stars because I really adore it.
  4. In response to suggestions from others, I modified the recipe and added 1/8 teaspoon lemon extract, 1 teaspoon almond extract, and 1/2 teaspoon salt to the final product.
  5. In my testing, I discovered that this cake bakes nicely in a variety of various sized cake pans, but it did not bake as well in cupcake form.
  6. Others have characterized it as “Pound Cake-like,” and I can understand why they have done so, but it is not entirely accurate.
  7. Continue readingAdvertisement I baked this cake for my brother’s wedding 2 weeks in advance (and then frozen it directly out of the oven), and the entire cake was devoured by the wedding guests (not a matter of servings – there was plenty).

I layered the Rolled Buttercream Fondant on top of the Buttercream Icing, which was provided by Sharon G.

Thank you for a really successful campaign!

Fortunately, it was a delicious thick cake with a light crumb.

In any case, I believe that this recipe, with a few little tweaks, has the potential to be quite tasty, but as stated, it isn’t quite there yet.

I’ve been experimenting with a variety of white cakes in order to choose which ones I’d want to utilize for my wedding cakes.

It has a pleasant sweet flavor that isn’t overpoweringly sweet.

After the cake was leveled, it didn’t make a difference, but it was a minor nuisance nonetheless.

Continue readingAdvertisement This dessert has absolutely nothing in common with a wedding cake.

This cake is more like a pound cake and would be best baked in a smaller pan, such as a pound cake or a loaf pan if you don’t want to use yeast.

More information can be found at The cake has a texture that is comparable to pound cake.

  • This cake appeals to me since it is less likely to collapse when sliced compared to the other cakes I have tested.
  • It was fantastic!
  • I separated the eggs and beat the whites until they formed soft peaks before adding them to the batter.
  • It is critical that all of the ingredients be at room temperature in order to have a proper texture, and it is also critical that it be removed from the oven as soon as it is done in order to avoid it becoming dry.
  • ), it turned out extremely pale yellow with a delicate crumb that was soft and delectable.

More information can be found at

Making Your Own Wedding Cake – Is it a Good Idea?

On social media, I’ve been rather forthcoming about my engagement, and one of the most often requested questions is “are you planning on making your own wedding cake?!?” A number of key criteria were taken into consideration over the course of reaching this conclusion. In addition, I considered all of the practicalities involved in creating and shipping a wedding cake.

Why I’m Making My Own Wedding Cake

While most ladies fantasize about their wedding dress or venue, I wonder about the cake that will be served at my wedding. I’m already planning how I’ll design our cake, what flavors we’ll use, and even what cake stand I’ll use to display it on! Creating your own wedding cake seems a little insane, doesn’t it? I haven’t done it yet, but I intend to! There are a variety of causes that have contributed to this choice, including:

  1. Saving money
  2. Being able to build a tiered cake
  3. Having the skills/ability to make a tiered cake Making a commitment to bake a practice cake
  4. I’m planning on making my wedding cake ahead of time
  5. Baking is something I like doing. Choosing a simple wedding cake with straightforward ornamentation

I’m not claiming that this is the best option for the majority of people, but it seemed right to me at the time. One of the things I’m looking forward to is creating my own wedding cake. Additionally, it’s an excellent method to save money, which is a nice plus!

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Saving Money

It’s no secret that I’m exceedingly thrifty in my spending! Considering the fact that I’m capable of doing something myself, the idea of paying someone else to do it seems absurd. Creating your own wedding cake is a terrific way to save money on a tiered wedding cake, which can be incredibly expensive. Wedding cakes are typically priced between $4 and $6 per dish. With that in mind, the cost of a wedding cake can rapidly mount up if you are planning a large gathering. If you’ve never baked before and are primarily concerned with saving money for your wedding, this might not be the greatest place for you to start learning how to bake.

In lieu of the conventional wedding cake, there are several excellent options.

Experience Making Tiered Cakes

Making a wedding cake requires a significant amount of time and effort. It requires countless hours of labor, extensive planning, and a specialized skill set to achieve success. If you are forced to make a decision, it can add a significant amount of stress to your wedding day! I am extremely comfortable in the kitchen and have some experience preparing cakes with several tiers. Despite the fact that creating a wedding cake is a difficult task, I do not become concerned while thinking about it because I have done it before.

Making a tiered cake can make you realize how much time and work it takes.

Commit to Making Practice Cake(s)

It is critical that you make a practice cake, regardless of whether or not you have a lot of expertise in the kitchen. I recommend that you make a test run with the cake flavors and frosting that you intend to use. It’s also a good idea to experiment with many styles of cake decoration before committing to one. Making a test cake allows you to ensure that the cake design you have in mind is feasible and will turn out exactly how you see it. Sometimes we have a fantastic concept, but the implementation of that idea isn’t nearly as good as it might be.

The adage “practice makes perfect” is true for a reason, believe it or not! Practice would also assist you in building your confidence. It provides you with piece of mind when it comes time to bake the actual cake.

Making My Wedding Cake in Advance

I also feel confidence in my ability to bake my own wedding cake since I want to make the cake layers ahead of time! I’ve set aside a few days during the week leading up to my wedding to prepare thefunfetti cake layers and buttercream icing. As a result, I will be able to do a large portion of the time-consuming baking before my family arrives in town. If the cake layers are wrapped and frozen correctly, they may be created weeks in advance. Buttercream may be created up to a week ahead of time as well.

It enables you to take a break in between all of the baking activities.

You will be able to devote all of your creative energy to the design and decoration of your cake in this manner.

Truly Loving to Bake

While it may sound contradictory, baking the week before my wedding should really assist me to be LESS stressed out than usual! I’m a bit of a workaholic, and I’m at my happiest when my hands are occupied and I’m engaged in some sort of project. For me, baking is a really soothing activity. I believe that baking will be extremely beneficial in helping me de-stress and clear my mind during the week leading up to my wedding. In addition, there is a great sense of pleasure and success that comes with baking a cake, especially a tiered cake.

Picking a Simple Cake Design

Another thing that made this selection simple was the availability of funding. We’ve decided on a really straightforward cake design! Fresh flowers will be used to garnish the cake for our wedding reception. We intend to utilize the same flowers that were used in the bouquets for the boutonnieres. I’m quite aware that I’m not a skilled sugar artist. Working with gum paste is something I despise as well! By utilizing fresh flowers to garnish our cake, I won’t have to spend my time and energy preparing sugar flowers, which will save me time and energy.

Not to mention the fact that I won’t have to spend the week before my wedding carefully hand-painting embellishments onto my cake.

Things to Consider When Making Your Own Wedding Cake

Following your decision to bake your own wedding cake, there are a few more considerations to ponder.

Confirm Your Venue Will Allow Your Cake

Make sure to check with your venue to see whether bringing in an outside cake is permitted. Some wedding venues may only allow you to deal with specific providers, so do your research before booking. Others will demand a significant cutting fee for cakes brought in from outside the establishment.

We were quite fortunate in that our venue was extremely accommodating in terms of allowing us to bring in our own cake. In my conversation with the manager of our reception site, I was able to confirm that I will be allowed to drop off the cake on the morning of our wedding.

Plan Out How to Transport Your Wedding Cake

You should make sure you have a good transportation plan in place once you’ve established that you will be allowed to carry your own wedding cake into the venue. You will want a large vehicle as well as a strong cake box. Because of my location in Manhattan, transporting stacked cakes has become quite.interesting! Using an Uber, I’ve been successful in delivering tiered cakes on three separate occasions (knock on wood). The components of a wedding cake (layers, icing, utensils, and everything else!) have also been sent by aircraft!

  • In fact, I have a complete post dedicated to the topic of how to carry a wedding cake across vast distances.
  • I go into the back of the car and hold the cake in my lap till we reach to the reception location.
  • In most large vehicles (SUVs, crossovers, and so on), it is most convenient to place the cake in the rear or trunk of the vehicle.
  • When it comes to the wedding cake box, I utilize enormous moving boxes that I purchase from Home Depot (as seen at conclusion of the lesson below!).
  • It may not be the most attractive box, but it is unlikely that anybody from the wedding will notice it.

Decide to Assemble at Home vs. the Venue

I’ve noticed that putting the cake together before carrying it to the venue is typically less stressful for everyone involved. Some folks, on the other hand, prefer to stack the levels on site. Whatever you like, and whatever mode of transportation you prefer, is up to you. Putting together the cake at home allows me to fill in any gaps between the layers with additional buttercream and my rotating cake stand, which I find quite convenient to have on hand. It also gives you the opportunity to complete all of the necessary preparations before securing the location.

Properly Support and Stack Your Cake Tiers

It is essential that your wedding cake be well supported if you are going to invest all of this care and effort into creating it. It is essential that the cake be constructed with supports in each stage! Supports guarantee that your wedding cake can withstand the weight of your guests and maintain its form on the day of your wedding. Some individuals use wooden dowels for this, while others like to use bubble tea straws for this purpose. I understand that it sounds absurd, but they actually function rather effectively.

Wedding cakes are also commonly decorated with a large wooden dowel in the center, which aids in keeping the layers centered.

In addition, the middle dowel helps to maintain your layers nice and steady. An in-depth lesson on how to build a tiered wedding cake may be found below. It explains how I prefer to include supports into a cake as well as stack my tiers:

Trying to Pick the Right Cake Flavor

Inquiries about whether specific cake flavors or recipes from my website will work in a wedding cake are frequent at my blog site. Answer: Almost any cake recipe will work just as well. As long as the cake is adequately supported and the icing is solid, you may make any flavor you desire with no problems at all. My vanilla layer cake recipe, my chocolate cake recipe, my red velvet cake recipe, my pumpkin layer cake recipe, and my lemon olive oil cake recipe have all been used in wedding cakes I’ve created.

They were all a success because I used my firm American buttercream and lots of supports throughout each layer.

Let Me Know What You Think!

Would love to hear your opinions whether you are planning to create your own wedding cake or if you are preparing a wedding cake for the first time. Please let me know if you have any questions that I didn’t answer or if you have any further suggestions that might be beneficial.

Other Posts You Might Like:

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  • Cake Batter Calculator (How Much Cake Batter Does a Pan Hold? )
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  • (WASC) White Wedding Cake (White Wedding Cake Recipe)
  • What Is The Best Way To Decorate A Buttercream Cake With Fresh Flowers

How to Make a Wedding Cake

My dear friend Shai approached me about a year ago and asked if I would be interested in making her wedding cake. I used to do some cupcake catering on the side when I was younger, so I’ve created cupcakes for a few weddings over the years. However, I’ve never attempted to make a tiered cake before. And I was apprehensive about it since I don’t believe myself to be a particularly talented cake designer. I enjoy baking and generally feel good about myself when I do, but the prospect of creating a tiered cake for a dear friend’s wedding felt like a lot of pressure to me.

It was only a matter of figuring out how to build a wedding cake.

This is the point where I laugh until my laughter becomes a nervous gulp instead of a trailing guffaw.

Amber taught me a great deal, and the cake turned out very well!

Really, it was a fairly simple cake, and now that I’ve acquired a few tips and tactics from Amber, I’m confident that anybody who enjoys baking could successfully create a wedding cake for their loved one.

If you do not have a cake decorating professional buddy like I did, you may still do this project.

If they are recipes that you are unfamiliar with, make a test run of them first.

I found this essay to be very informative.

I set my sights a little lower than I should have because, in my experience, hardly everyone at weddings consumes cake, especially if dinner and beverages are being offered (which they were at this one).

However, you will want to consider whether or not a groom’s cake will be provided, whether or not any additional sweets will be presented, and whether or not the couple would prefer to keep the top layer of the cake for their first anniversary (does anybody still do this?).

All I did was rotate the vanilla and chocolate layers between the layers, and I used peanut butter icing throughout.

What makes a fantastic wedding cake is the hidden ingredient.

For the chocolate cake, I used this recipe from Smitten Kitchen, which I found on Pinterest.

How did they fare when placed in a multi-tiered wedding cake?

This makes the cake rather strong, and it stood up quite well.

The chocolate cake recipe is made using all-purpose flour and relies mostly on baking soda and vinegar as leavening agents.

), which worked nicely in this tiered cake with the stronger vanilla cake layers to create a delicious combination.

However, if you are going to go that way, I would recommend trying a few different chocolate cake recipes and finding one that you think will work for the size of your cake and sticking with it.

After that, cover it securely in plastic wrap and place it in the freezer.

Also, as you can see from the photo, you will not level off the cakes until you have applied the frosting.

As a result, they should be frozen without being leveled.

Prepare enough containers to accommodate the whole amount of frosting you intend to create.

As a result, I ended up emptying out a container that I don’t normally use for this reason (although it can be used for this purpose) because I was running low on time.

That turned out to be almost just right for this sized cake, with only a small amount of extra cake left over.

It is also possible that you will need to purchase or rent a cooler to carry the frozen cake layers and icing.

As a result of the heat and humidity, this wedding cake was made for an outdoor wedding in southern Missouri in mid-June.

I once served as a bridesmaid for a friend whose wedding cake had half melted and had leaned so far forward that it had fallen off the table before the ceremony even began.

What a catastrophe!

These were individually wrapped and chilled before being shipped on the day of the wedding.

We wanted to put the cake together as soon as possible in the hopes of preventing any melting caused by the Midwest weather.

Here are a few pointers for this stage of the procedure.

Because there were three levels to this wedding cake, there were also three cake boards used throughout the dessert.

The bottom tier can be placed directly on a cardboard cake board that has been covered (as the cake will only be touching the coated part).

According to the images above, you’ll also need a turntable in order to effortlessly rotate the cake while you’re frosting and putting it all together.

However, you could utilize various cake displays to achieve the same aesthetic if you preferred.

This just serves to make the cake more durable and solid.

Simply cut the dowels to the appropriate size for each layer before carefully inserting them (with clean hands, of course; everything should be done while preparing a wedding cake with clean hands, of course).

When you’re ready to build the tiers, make sure to arrange them correctly.

To give you a better idea of what else is in this wedding cake besides cake and icing, I’ve included a picture that I believe truly showcases my Photoshop abilities: Once everything is put together, you may decorate it anyway you like.

Her wedding colors were gray and blush pink, and I wanted to incorporate those colors into as much of her reception décor as I possibly could.

Aside from that, I acquired some pink felt flowers from Etsy, which I cleaned and sterilized as much as I could in order to bring some additional color to the area surrounding the cake.

Working on this wedding cake was both exciting and nerve-wracking, and I’m grateful for the opportunity to have been a part of it.

Thank you for allowing me to share! As well, I’d love to hear from any of you who have created a multi-tiered wedding cake for yourself or a friend’s wedding. Do you have any additional suggestions? Tell us everything we need to know! xo. Emma

Credits // Author and Photography: Emma Chapman. Photos edited withA Color Story Desktop. Thank you to Amber McGuire for teaching me your cake decorating ways and helping me on such an important day!

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