(Closed) Has anyone done a DIY wedding cake for their wedding?

posted 6 years ago in DIY
Post # 3
1572 posts
Bumble bee
  • Wedding: May 2013

@MsGosling510:  I wouldn’t DIY my own cake personally, but that’s just b/c I don’t want to stress myself out too much. Also, I dont want to be putting the cake together right before the wedding. My mom had a friend (who does cakes on teh side) make the cake for her second wedding. One of my best friends called up a culinary school and talked to one of the teachers – she put the word out to her students and she got a cake done for basically at cost. The baker told her how much materials would be and then said no charge as long as she got photos for her portfolio and could use my friend as a reference (my friend ended up giving her $ or a gift card, I dont’ remember). I’m doing cupcakes b/c it’s cheaper – no cake cutting charge plus this way we can have the four flavors we could’t narrow down at all! 

if you do it yourself, according to the sisters who run Georgetown Bakery (or whatever, I forget – I got their book for my bday!), they say it’s okay to freeze a baked cake b/c if you put it in the fridge it gets dry. They had a few other tips that may be helpful. I can either look it up and let you know or you could probably find it at the library. Youcould maybe frost ahead of time and then make sure to let the frosting hit room temp. 

Post # 4
265 posts
Helper bee
  • Wedding: September 2012

If you’ve never made larger cakes, I wouldn’t start with your wedding cake. I’m working on starting a cake business and have been making cakes for friends and family for about 8 years. I’m making my own wedding cake, BUT I’m cheating. I don’t want to spend the last 3-4 days doing nothing but cakes, so I’m decorating 3 faux tiers a few weeks before. I’m using fondant on the outside with some sugar flowers. The top tier will be real and we’ll cut that. I’m making four 10 in rounds to have in the back of the kitchen, and each of those will be 4 layers of cake and 3 layers of buttercream. I’m not trying to trick anyone, I just think they look nicer than the sheet “kitchen” cakes.

I’ll be baking all of the cakes 3-4 weeks ahead of time and freezing. Make sure you wrap them really well. I’ll assemble and deliver to the hotel the day before the wedding. You should also check with your venue that you can bring in homemade goods (some venues don’t allow it).

Also, cream cheese frosting usually needs to be in the fridge at some point. If you cut, fill and assemble the layers without the outside layer of frosting, the cakes will dry out and they won’t taste that good. My advice would be to do what I’m doing, or instead, maybe make 3-4 rounds that you can display on their own cake stands so you don’t have to stack anything. I don’t think you’ll want that stress the night before or the morning of your wedding. Wedding cakes are a lot more work than people think. ๐Ÿ™‚ 

Post # 6
7339 posts
Busy Beekeeper
  • Wedding: November 1999

I will be doing my wedding cake with my Future Mother-In-Law. We have a cake business together on the side and together we will do it. I will have the help of my girls for the fondant decorations and details. I do recommend that you do a trial before hand to see if you like the results and that way you can tweek it or go with plan b if you’re not happy. Hope tbis helps and good luck.

Post # 7
1043 posts
Bumble bee
  • Wedding: June 2012

I’m buing an un-iced cake for 1/2 price, and then just going to do the decorating myself. I don’t want to be stressed out about the cake falling or not coming out perfect, but I’m confident in the decorating part of it, so that’s another consideration too.



Post # 9
241 posts
Helper bee
  • Wedding: May 2012

A friend of mine did a 3 teir DIY cake – it was really yummy.  but the cake started to lean a little and we had to rush them to cut the cake.  I know she was a little disappointed with that – But it looked pretty

Post # 10
3316 posts
Sugar bee
  • Wedding: October 2009

NotFroofy did our wedding cake.  What she did was to get a set of 4 cascading cake stands.  She did a two-layer cake for each of the stands (12″, 10″, 8″, and 6″).  That way, the cakes had a coherent look, but she didn’t have to worry about layers sliding sideways or other architectural issues.  This might be a compromise to think about.

Post # 11
1269 posts
Bumble bee
  • Wedding: September 2013

Cant you just put the  dowels in the cake? The ones that lock to the plate to set the next layer on top of? I’ve watched a lot of wedding cake making videos. I don’t plan on attempting something so courageous, but I suggest anyone who is and doesn’t have experience, go watch some.

Post # 12
1114 posts
Bumble bee
  • Wedding: July 2013

My mum will be making my cake, but we’ll be having a traditional English fruit cake which can be made months in advance and marzipanned and iced a couple of weeks in advance – far less stressful!  I’ve had some success with freezing cakes before, but you have to make sure you wrap it incredibly well to prevent freezer burn.  Definitely check the venue’s rules for homemade food though.

Post # 14
990 posts
Busy bee
  • Wedding: June 2013

I have heard of a lot of DIY cupcakes. Just a thought- is there a friendor or family member that could help you with this? my aunt is doing ours and cake can be very stressful. It must be done so close to the wedding that having a family baker do it might be easier and still cut cost. In my case my aunt is doing it, i don’t expect a gift from her at all because she is helping me with this. Might be a great way for you to do this too.

Post # 15
21 posts
  • Wedding: November 2012

@MsGosling510:   I think that although DIY would probably be great, you’d only be adding to your stress. When my aunt got married I did her cake a 3 tier that was huge & covered in roses & it was hectic. I baked one day & iced & decorated the next day. The day of the wedding I just put the fresh roses on and that was it. But with you being the bride, it’d be too much along with everything else you have to do. I DIY her flowers & decor so it was a bit stressful. I’d love to do it for my wedding but Fiance & my parents don’t think I need the added stress. You could bake 1-2 weeks ahead and wrap tightly in plastic wrap & freeze. About 5 days before make a batch of buttercream & it’ll keep in the fridge til you need it.  Them you can torte, level, & ice them 2 days before, decorate the next day & just assemble at the venue

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