(Closed) DIY Wedding Cake? Has anyone done this?

posted 5 years ago in DIY
Post # 3
115 posts
Blushing bee
  • Wedding: September 2013

I will probably be DIYing my tiny cake with the help of my bestfriend. She’s a great baker and I’m not too worried about how it will look or anything. I really want a cake for the tradition more than anything.




The picture of the cake you posted is beautiful! But have you considered any with the textured frosting? They are really gorgeous too and might be a little easier. Not really sure. Fresh flowers also make really beautiful and fairly easy cake decorations!


Post # 5
1144 posts
Bumble bee
  • Wedding: June 2011

Very pretty cake! My only concerns for you would be if you are confident with frosting/decorations and whatnot. Since your wedding is still three years off, it might be a good idea to practice making just a simple round cake at home, and decorating it. I’m not sure if this is an option where you live, but I have heard/read about some craft stores or even bakeries that offer cake decorating classes, so that could be something that you could look into to learn more tricks of the trade!

Good luck!

An after thought: I used to watch a lot of Cake Boss on TLC, and they didn’t seem to frost a lot of cakes, but rather use foundant (sp?) to cover the cake with, and that was how they got all the nice smooth edges.

Post # 6
2815 posts
Sugar bee
  • Wedding: June 2012

I contemplated making my own cake, since I was doing cupcakes with one small tier. I realized I just was not going to have enough time.. I mean, getting that close to the wedding, I did not want to be backing and decorating a cake, figuring out how to transport & store it, etc.


I’m really glad I paid the money and had somone else do it. I would have had NO cake if not. I was running around taking care of so many other things!

Post # 7
9578 posts
Buzzing Beekeeper
  • Wedding: September 2013

No I won’t be DIYing mine because I want a 3-4 layer cake and there is NO WAY I will be worrying about that the day before and day of my wedding.  I just want to relax those two days.

I bake all the time and know I could do mine own (though I’m nearly as talented at cake decorating as professionals) but it’s not worth it to me.

If I was only doing a small 2-layer type of cake…yeah I’d probably do it on my own.  If I were to do cupcakes instead of cake I also would have done those on my own.  Those type of things are easy to bake and very simple to decorate.

You have plenty of time so I’d just practice and improve your skills.  Textured frosting would be the best way to go IMO if you don’t have decorating skills.  If that is fondant on your cake picture, that’s a whole different thing.  Most people hate fondant, so you need to ice underneath the fondant with buttercream because the fondant is meant to be peeled off and usually not eaten.

Post # 8
765 posts
Busy bee
  • Wedding: September 2014

My cousin did! And it was DELICIOUS! However, she made several practice cakes…and made sure she knew what she was doing the week of. 

Word of advice, don’t make a REAL tiered cake if you don’t have experience with them. Making tiered cakes out of real cake requires practice and a knowledge of structural stability. I’ve seen DIY cakes fall in on themselves or get saggy by the end of the night (the weight of the top tiers presses down on the bottom ones). Instead, decorate (either with fondant or a layer of fondant covered by buttercream) tiers made from styrofoam or hardened rice crispy treats for the bottom layers…and make only the top tier out of actual cake. That way, you get the beautiful display cake you want (in any size that you want), you and your hubby can cut the top tier in front of everyone, but the caterer can then bring the cake in the back and serve the sheet cakes. No one will know the difference. 




Post # 9
1607 posts
Bumble bee
  • Wedding: August 2013

@Wildflower2016:  I think one of the best things you could do is stay away from fondont (which it looks like this wedding cake has). Most people don’t enjoy the taste of it even though it is so simple to use.

I love the idea of doing buttercream but not making it look perfect – it is a look that is *just* starting to become popular but there is a video showing an easy way to make it here.


Post # 10
32 posts
  • Wedding: June 2013

Here’s my semi-do-it-yourself cake!! Since I had a destination wedding, there was no way we could bake the layers, so I sourced a bakery that sold me plain layers of cake. Then my sister made her famous buttercream icing recipe and did the icing and coconut the night before (the top layer was vanilla coconut and the bottom layer was chocolate raspberry). We made sure to insert the plastic tubes to support the top layer (can be purchased from Michael’s for $5).

I placed in the fresh flowers the morning of the wedding and voila! It was seriously the most delicious wedding cake I have ever had and it turned out exactly how I wanted. 

Best of luck!

Post # 12
206 posts
Helper bee
  • Wedding: September 2013

I am a professional baker, so I will be making all 3 cakes, one with 3 tiers and 2 with 2 tiers. It wont take me too long, but it’s a lot of prep work. People keep asking me why I would do that…Well, I enjoy it. It relaxes me. You can make your cake 2 days ahead, just keep it sealed in a container (a box is ok, a plastic cake holder is better) and wrap the shit out of it with plastic wrap.

The cake in the picture is fondant, so I don’t think you should compare your icing skills to something that is rolled out. But I seriously suggest you practice as icing is messy and tempermental. One neat trick is using Viva paper towel (viva doesn’t have prints) and getting a fondant smoother. Ice the cake as clean as possible, try using a bench knife to make the edges level. Put it in the fridge for 10-20 min or until the icing it stiff to the touch on the surface but still gives a little underneath. Place the viva on the cake and smooth the bumps down with viva. If that doesn’t work, use the hot knife method….you have to have steady hands and a cake turner for this. Just boil H2O stick your bench knife in it and smooth the slightly refridgerated icing, constantly cleaning the icing off the knife. The marks made from icing are from icing still on the knife making drag marks. For both methods, I would try to do medium thickness layers. When I do it I just thickly spackle it on and take off the excess.


I hope this helps. If you have questions, I got your back!

Post # 13
815 posts
Busy bee
  • Wedding: June 2013

My Mom & my aunt made our cake.  They did some last minute touch-ups so if you’re doing it all by yourself, I’d recommend having someone in charge of keeping an eye on it or finishing it up for you on the wedding day so you don’t have to think about it.

This was my inspiration cake;

This was my cake.  Our leaves were a little more wild but I thought they did such a great job!  It was delicious too!

This one was carrot cake with cream cheese frosting. They also made a few small cakes in different flavors that I don’t have pictures of (no pro pics yet) But they made a few sheet cakes that they kept in back and gave those out to everyone.  I’ve also heard of people making or even buying a little one and then getting a big sheet cake from the grocery store.  Our friends told us that the Safeway cake was the best one they tasted!


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