DIY Wedding Cake

posted 3 months ago in Beehive
Post # 2
2705 posts
Sugar bee
  • Wedding: May 2015 - St Peter\'s Church, East Maitland, and Bella Vista, Newcastle

I didn’t make my own wedding cake, but I bake a lot, and my absolute top tip is get a cake turntable!!  It makes it 100000 times easier to get an even finish on the frosting.  In terms of frosting, Swiss meringue buttercream is a lot easier to work with than American buttercream – it’s a bit fiddlier to make but it’s worth the effort (plus it doesn’t taste so insanely sweet).  Since I discovered it I haven’t ever gone back to American buttercream.

Post # 3
1775 posts
Buzzing bee
  • Wedding: September 2018

brideandblue :  I made my own cake and I strongly recommend trials. As in, one first general run (to get a feel for the icing, the recipe, the decoraing and even also the amount of prep time and stress)

Then also maybe a second one mocking the exact same conditions of your wedding situation (as in: if you are baking the cake in advance freezing it, thawing it out, decorating it, serving it next day etc. Do exactly ALL OF THIS in advance to see where there are any problem areas and how the cake reacts.) You’ll also want to plan for transportation and the weather. 

I am bsolutely no baker but I’ll be honest, a fresh strawbery filling is making me very nervous. You’ll need to test how that holds up (strawberries “sweat” and leak into the cake and icing and may make your cake soggy. Do a trial run! You don’t want surprises on your wedding day!) 

Heres my thread from last fall where I got A LOT of wonderful advice about making your own cake and also how my (albeit very humble and tiny) cake turned out. 

Is my plan for the cake totally stupid?

Good luck to you and GO FOR IT!

Post # 4
149 posts
Blushing bee
  • Wedding: May 2019

My aunt made our wedding cake. It was gluten free and delicious. My parents bought us the cake topper but my aunt added our angel babies name to the puck. My 3 year niece taste tested the cake for us.

Post # 5
562 posts
Busy bee

I made my own wedding cake. Everyone strongly adviced me against it as it was the first time I ever iced a cake and apparently it is bad luck for a bride to make her own cake. I tutted and it turned out marvellous in the end, but looking back, I wish I had done several things differently what would have made it a more pleasant experience for me. 

1. I wish I had tested the recipe before making it
The original plan was for me and my Mom to bake a cake together. After 6 hours of baking the world’s worst cake and 48 hours to leave for my wedding, I impulse picked a spiced autumney carrot cake online. It turned out delicious but it was very nerve wracking not knowing what to expect. Which brings me to…

2. I wish I had made the tiers a week in advance and frozen it
Which was the original plan, but we were too busy in the days preceding the wedding. Apparently freezing the cakes (well wrapped!) can enhance the flavours. 

3. Like someone else said, get a turntable. It can make the process so much easier. 

4. I wish I had practised my piping and buttercream making skills prior to the actual event.
The nozzled only arrived shortly before my wedding and I was too busy with everything else to test my skills. As a result, it was a very learning on the job thing. 


Post # 6
981 posts
Busy bee
  • Wedding: July 2019

I love baking. For my bday my fiance got me the Mary Berry Baking bible and we have baked a lot from it, including a few elaborate birthday cakes.

Since we are doing a super simple wedding I will probably bake our cake. Our daughters can help and that will make it special.

Definitely agree to test the recipe ahead of time. Freezing cakes is awesome for dividing the work and locking in moisture so the texture is better too. Turntables are good.

I will say Mary Berry cakes have all been simple to make and taste delicious so thats a great resource. Ive had trouble with some of her frosting recipes.

Post # 8
1884 posts
Buzzing bee
  • Wedding: December 2017

My hubby and I made and decorated our cake together.  We bake a lot of cakes anyway and had decorated 1 wedding cake before. 

We did 3 tiers, 2 of which were carrot and one lemon. As others have mentioned, we baked it a few weeks in advance and froze it. We took it out of the freezer two days before the wedding, let it defrost overnight and decorated the day before the wedding. We covered it in fondant and then piped royal icing to decorate. We’d also made some sugar paste flowers.

I would be concerned about the strawberries – I think you would need to add them last minute, which sounds like more hassle than most people want on their wedding day.

Definitely have a practise go, both at baking and at decorating. Don’t panic if it doesn’t work out first time. The first time we decorated a wedding cake, the fondant was a disaster on one of the tiers. But we were able to strip it off and start again and all was well.

When doing the frosting, first let the cake fully defrost. Then put the filling between the layers. Then you want to “crumb coat” the cake, that is to put a thin layer of frosting all the way over it. This will stop crumbs from getting onto tre outside of the cake. Leave in the fridge for a bit to let that set before putting on the next layer of frosting, which is the one you’ll decorate.

Make sure you have someone lined up to transport the cake and explain to them how you want it set up.

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