How to Make a Wedding Cake: Baking and Frosting (Part 1) from Cookies Cupcakes and Cardio

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.

Prepare three cake pans: 10-inch, 8-inch, and 6-inch, each 3 inches high.

Spray the 6-inch pan with non-stick spray and place wax paper at the bottom.

Pour 2 cups of cake batter into the 6-inch pan and bake at 350°F for about 30 minutes.

Repeat the process for the 8-inch pan using 3.5 cups of batter, baking for 55-60 minutes.

For the 10-inch pan, spray with non-stick spray, place wax paper, and pour in 6 cups of batter, baking for 60-70 minutes.

Level the tops of all baked cakes using a serrated knife to ensure they are flat.

Attach cakes to their respective cake boards using a bit of icing as glue.

Stack the layers with a thin layer of buttercream in between each tier.

Apply a crumb coat of buttercream to catch crumbs before the final layer of icing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens