(Closed) Am I crazy cause I want to make my own wedding cake?

posted 8 years ago in Food
  • poll: Should I be making my own cake?

    Yes, go ahead! Who cares about the potential stress?

    NO! Figure out another idea

    No way, get a catered cake!

    Have someone else make it for you?

  • Post # 3
    2119 posts
    Buzzing bee
    • Wedding: August 2013

    If you want to do your own cake, don’t let anyone else discourage you from doing it. I would have loved to make our wedding cake, but stumbled and fell on the fact that I just couldn’t fit my equipment in the bags!

    Now, if you do decide to make it there’s a few things to be taken into consideration. 

    1) How many guests do you have? If you’re having a huge wedding, could you decorate a smaller cake for you and your husband to be and then have another family member do sheet cakes for the rest of the guests? You have time to train them with the piping bag!

    2) Consider the time of the ceremony/reception. We had our ceremony at 2 pm and considering that my hair appointment took 2 hours longer than estimated I would have been toast had I made our cake. I would plan for a later ceremony so that you don’t have to stress doing the final touches to the cake.

    In short, make sure to prepare as much as you can ahead of time and don’t take on any other tasks. Time will run short but it sounds like this cake is an integral part of your family and as such I think it would be a wonderful addition!

    Post # 4
    24 posts
    • Wedding: January 2014

    my god you are talented!!! Go ahead, I bet it will look amazing but just think about not helping in anything else the day of the wedding because you may get really tired, and find someone you trust to help you.

    Post # 5
    369 posts
    Helper bee
    • Wedding: July 2013

    If the logistics and schedule of your wedding timeline make it look like a decent possibility, I don’t see anything wrong with making your own dream cake… But have a backup plan in case you find out you have way too much to do the week before the wedding.

    OR, since it’s a secret recipe, maybe a bakery or trusted friend would allow you to pre-mix the batter and frosting, then dropped it off with them to bake and decorate it…  Maybe?


    (and now you’ve made me hungry again, thank you very much!)

    Post # 7
    2831 posts
    Sugar bee
    • Wedding: May 2012

    Make “your” cake as a groom’s cake for the rehearsal dinner.  Have someone else do the wedding cake.

    My SIL’s mom did their wedding cake and she only got it half done before the wedding.  She had everything baked (wrapped, frozen), just had to put it together and frosted in the couple days before, but just didn’t have time.  There’s so many little things you don’t think of that suck your time when your baker will be putting the little details on your cake and keeping it in a safe place.

    The only way I’d do my own is if I knew it froze well, and I could do it a week-two before and not worry about what it looked like – serve a giant sheet cake, etc, and just have one small decorated cake, maybe.

    Post # 8
    8066 posts
    Bumble Beekeeper
    • Wedding: September 2013

    I would have done my own cupcakes if we went that route…but I really wanted a cake.

    I would have done it if it was small cake (or multiple small cakes) but I didn’t want to make a 100 serving 3-tier cake (which is what I wanted).

    Well I am confident I could have made it, but I didn’t want to deal with trying to transport it the day of the wedding.  The potential stress of transportation the day of wasn’t worth it to me, and I preferred to pay the $500 (the cake was insanely delicious by the way, I made sure I hired someone who made great cake!).  I was just too busy that day, 9am until midnight.

    So I would look at what your schedule looks like that day and if you have anyone qualified to transport it.  If so, I would go ahead and do it.  But you might not get much relaxing done the day before/day of so be prepared for that. 

    I would also think about what could go wrong.  What could go wrong?  Messed up icing?  Something worse?  Will there be someone there qualified to fix it?  Again, depends on your schedule that day.  Most brides are too busy to be dealing with things like that the day of.

    Doing multiple normal sized cakes could also be a super easy route (and less hassle) to go.

    Just weigh the pros/cons and think of how busy (or not) you will be that day/the day before.

    Post # 9
    1368 posts
    Bumble bee
    • Wedding: May 2013

    Make a small tiered cake for you and your DH to cut and to be on display.  Make a sheet cake to serve the rest of the guests.  It will be stressful, but if its your favorite cake then go for it!

    Post # 10
    6593 posts
    Bee Keeper
    • Wedding: November 2013 - St. Augustine Beach, FL

    Making cakes for a large crowd (over 50) can be nightmarish.  You have to have the proper storage space to do it and/or you will be working on it the day before or the day of the wedding.  If you have to have it I would make and decorate a smaller cake for you and your Fiance to cut and then order a few sheet cakes for the rest of the guests (or have someone else make basic cakes using the family recipe.)

    Post # 11
    284 posts
    Helper bee
    • Wedding: August 2011

    I made my own cake (3 tiers – 6″, 8″ and 12″ + 2 extra 8″ cakes to get us up to the amount needed for the number of guests I had). It was honestly the most relaxing part of the wedding week! It could definitely be stressful if you don’t like cooking, but I love it, and it sounds like you love it so I say GO FOR IT! I loved it so much I now have a cake business! 

    I would really recommend getting this book: http://www.amazon.com/Wedding-Cakes-You-Can-Make/dp/076455719X/ref=sr_1_1?ie=UTF8&qid=1380224550&sr=8-1&keywords=wedding+cakes+you+can+make

    It will give you a good idea of all the things you have to think about when making a large cake and has some great ideas for easy ways to decorate your cake (not to mention the recipes are AWESOME (although you obvs don’t need the chocolate one).  Other than that, my advice from having been in the same situation, is:

    1. Practice making a full size version of the cake with all the fillings, buttercream flavors, cake stands, decorations etc that you plan to have for the real cake about a month or two ahead of time.  Write down your observations and changes to the plan so you’ll remember them (aka – icing needs to be thicker – use 1T less milk or the 12″ cake took 15 min longer than the recipe called for to cook). If you’ve already practiced and worked out the kinks then making the cake the week of should be just execution and will be relatively stress-free.  You can also make the cake a week or two ahead of time and freeze it (unfrosted) – if you wrap it up in lots of saran wrap it should taste essentially the same and not dry out too much (the book had details on this, too).

    2. Buy more supplies then you think you’ll need.  I ended up using an extra 4lbs of powdered sugar than I thought I would need – thank goodness I just had extra hanging out in my house – running to the store when you’re already on somewhat of a tight schedule is the worst. 

    3. Have a plan for how you’re going to get the cake to the venue/out and displayed the day of – you don’t want to be doing that yourself day of, unless your wedding is late in the evening (its supposed to be your day of pampering, relaxing and getting pretty, right!?).  My reception coordinator was kind enough to let me store the cake overnight in their walk in refrigerator and move the cake out before the reception, but a trustworthy friend could do it too, just make sure that you get someone who understands that they’ll need to DRIVE CAREFULLY!!!

    Good luck with the cake and be sure to post some pics after, can’t wait to see your masterpiece!!!

    Post # 12
    49 posts

    I made my own cake too and loved the entire process. If possible, leave your schedule open for the day before the wedding (maybe schedule the rehearsal dinner 2-3 days before the wedding?). This way, you have the whole day to make and decorate the cake. I suggest having separate tiers and assembling the cake on site (don’t want any accidents with a stacked cake). 


    Do a Google search for satellite cakes for ideas on non-stacked cakes. I think a bunch of rosette cakes (like your last picture) would look lovely for a wedding.


    Post # 13
    307 posts
    Helper bee

    @happilyeveraftergirl:  I say do it!  For my first wedding, we did about 100 cupcakes, plus I did the flowers.  We baked the cupcakes 2 days before the wedding, and frosted the day before. 

    I think if I ever get married again, I would make several 3 or 4 layer cakes.  I didn’t like having such a big cake.  I’d rather have lots of pretty options, more like a dessert bar type of thing.

    Post # 15
    1114 posts
    Bumble bee
    • Wedding: June 2014

    @happilyeveraftergirl:  Damn girl, I knew you loved food, but I didn’t know the extent of your talent at making it! That rosette cake is gorgeous, sorry I didn’t take a picture of the one I just made for FI’s birthday. It tasted pretty good but it was sooooo not pretty lol 😛

    I hope one way or another I get to taste this delicious-sounding cake on your wedding day! 

    Post # 16
    1465 posts
    Bumble bee

    will your venue/caterer allow food prepared in a non commercial, non licensed kitchen? Many will, but many will nto. check with yours before you decide. Having planned 4 DDs weddings I have seen that clause more than once.

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