How to make your own Wedding Cake

cake flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber, while all-purpose flour is more accessible.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often less expensive.

fondant

🥗Healthier: ganache

💰Cheaper: whipped cream

Ganache is a rich alternative, while whipped cream is lighter and more affordable.

edible flowers

🥗Healthier: fruit decorations

💰Cheaper: sugar decorations

Fruit provides natural sweetness and color, while sugar decorations are budget-friendly.

Pre-bake all of the cakes in heart-shaped pans.

Cut the first layer of cake to ensure it's straight for stacking.

Add a thin layer of buttercream to the first layer and spread it out to the sides.

Repeat the process with the second layer, placing it on top of the first layer and pushing down gently.

Add the third layer on top and push down gently.

Apply a thin layer of buttercream for the crumb coat, scraping off excess buttercream to avoid using too much.

Chill the cake briefly to set the crumb coat, then remove it from the fridge.

Beat the buttercream until pale and glossy, adding vanilla essence and pre sifted icing sugar gradually.

Scrape down the sides of the bowl to ensure everything is well mixed.

Place buttercream on top of the cake gently, spreading it out without disrupting the crumb coat.

Use a straight cake scraper to smooth the buttercream on the sides, heating it under hot water for a smoother finish.

Use a piping bag with an open star tip to decorate the bottom layer of the cake with a lift and release technique.

Pipe over the top layer to hide any rough edges.

Use a leaf tip for additional piping decorations on the cake.

Mark the cake for additional decoration, ensuring to maintain a vertical orientation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens