Not A It Hard To Make Wedding Cakes?

Decorating By Ashleymamaof4 Updated 8 Aug 2014 , 12:32pm by kkmcmahan

Ashleymamaof4 Posted 1 Oct 2008 , 7:11pm
post #1 of 118

Im getting married on a budget next june, I was considering making my own cake. I love doing b-day cakes and I would like to become more exprienced. Nothing fancy just plain staked teirs. Maybe some real flowers on it. I would love some tips or advice. Or a great web site to help me. Thanks icon_biggrin.gif

117 replies
indydebi Posted 1 Oct 2008 , 11:44pm
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Congrats on your wedding that's coming up! As the bride, you're going to be a little stressed and busy that day, so if you are going to do your own cake, be sure to set aside time for it.

Here's the wiltonw website with a number of cake assembly hints and ideas:

Deb_ Posted 2 Oct 2008 , 1:35am
post #3 of 118

Hi Ashley,

You've found a very helpful cake site right here. There are so many great bakers/decorators here that are willing to answer any questions that you may have and offer their advice/tips.

When considering baking your Wedding cake, think of it as 3 or 4 individual all occasion cakes that just happen to be stacked. That was the advice one of my instructors gave me when I was stressing about my first Wedding cake order. It made me look at the project in a whole new light and I was no longer intimidated by the prospect of making such a difficult cake.

Good luck and Congratulations on your upcoming marriage, it's such an exciting time for you icon_smile.gif


JanH Posted 2 Oct 2008 , 3:18am
post #4 of 118

Hi and Welcome to CC, Ashleymamaof4. icon_smile.gif

Decoding CC acronyms:

You can bake and freeze the layers beforehand to make the assembly and decorating process less stressful.

Most frostings can also be made in advance. (American b/c's don't usually require refrigeration while stored.)

Fill and crumb coat or frost cake layers. Allow to settle. Spend next day assembling tiers and decorating.

How to make and decorate with MMF:

MMF tips:

How to cover your cake in fondant:

Fondant useage charts:
(Scroll down.)



Satin Ice:




Earlene's Cakes:


Most complete chart:
(Page 6.)

How much sleeved pastry filling to use by cake size:

Sleeved pastry fillings:

How to stack/tier cakes:


More on SPS:
(See Leahs post.)

SPS sticky by Leahs:

(Illustrated) How to cut level dowels by indydebi:

Wilton's cake making help links:
(Includes cake preparation charts which give batter requirements by pan size, as well as servings charts.)

Wilton's cake decorating help links:

How to prevent bulging layers:

Faux Fondant (Viva paper towel method):

Melvira (foam roller method):

How to professionally ice a cake:

Everything you ever wanted to know about ganache:
(Includes master as well as other recipes, how-to-glaze, stack, smooth and more.)

All about chocolate:

Recommend using the bake-even strips and flower nails/heating cores in cakes 10" diameter or more, and 3" deep pans.

Nail/Heating Core Threads:

Make Your Own Cake/Pan Release:

The WASC cake is a doctored cake mix recipe that is very moist and tasty and very reliable.

Heres' the expanded flavors recipe:
(Using DH white cake mixes, a full recipe makes a tad over 14 cups of batter.)

Original WASC cake recipe by kakeladi:

Chocolate WASC variations:

My favorite b/c is cakemanOH's hi-ratio Brite White recipe:
(Lost my source for icing base, but puzzlegut makes it without all the time.)

Sugarshack's hi-ratio icing recipe and Tips:

Everything you ever wanted to know about hi-ratio shortening:

Popular Crisco based b/c recipes:
(Cakepro's recipe.)
(Indydebi's recipe.)
(Luby's recipe.)

Everything you ever wanted to know about meringue b/c's:

Fondant and MMF recipes:

Illustrated how-to on cutting neat slices of tiered cake:
(Indydebi's method is so much better and easier than Wilton's.)


Edited to correct cut and paste mistake. icon_redface.gif
Edited to correct broken links, again.

indydebi Posted 2 Oct 2008 , 3:29am
post #5 of 118

And that's why I call Jan our librarian! thumbs_up.gif

This should be a sticky thread ... everything you ever needed to know about making a cake in one location!

You go, girl!!

CakeDiva73 Posted 2 Oct 2008 , 3:43am
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Holy Mary Mother of God, Jan!!!! icon_surprised.gif

Thanks for the info - I saved this thread....

JanH Posted 2 Oct 2008 , 3:52am
post #7 of 118

Why thank you so much, indydebi and CakeDiva73. icon_biggrin.gif

But I couldn't put together these help threads without other CC members invaluable input. judge.gif

And as usual, I forgot something..... icon_rolleyes.gif

Brite White, Angel White and Snow White are all icing bases.

Your local cake decorating shop may carry one of these or another brand.

Angel White can be ordered online by googling "Angel White icing base".

Snow White can be ordered in bulk by contacting National Flavors. (They also sell flavoring extracts, etc. at wholesale prices to the public.
Link to website:


seagoat Posted 2 Oct 2008 , 4:02am
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I think I'll have to check out some of these...

Your amazing Jan!

Skirt Posted 2 Oct 2008 , 4:15am
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And if you think it will take you 5 hrs to ice your cakes, plan for 10. My sister did my 3 tier wedding cake in fondant and was at it for 8 hrs. I did my sister in law's wedding cake (5 tiers) in buttercream and I spent 10 hrs on it. And that doesn't include my mother putting all the silver balls on for me! If you can find a friend to help, you'll at least have someone to lean on when you think the decorating will never end!!! Good luck and congratulations! icon_smile.gif

indydebi Posted 2 Oct 2008 , 4:20am
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And factor all those interruptions from family and friends who assure you they only need you "just for a minute". icon_biggrin.gif

margaretb Posted 2 Oct 2008 , 3:08pm
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I did my own wedding cake. I was trying to get the cake done when everyone arrived to set up the hall, and I didn't get to the hall because I was trying to get the cake done (I went when I was done, but it was after everyone else had left and I just set the tables which my friends had all set up). I was just thinking about the cake, but looking back, I see I should have stopped and gone to the hall to help, but also in retrospect I don't see when I would have made up the time unless I had ended up staying up all night doing the cake. So my advice is if you are doing your own, keep the design simple; don't try to be perfect because that can add HOURS to your decorating; and if you aren't sure about stacking, rent/buy the type of stand where each tier is on it's own stand at different levels. That's what I did. (Or do at least one practice cake that you stack, because don't you always find the first time you try something you realize so many things you should have done differently? -- Maybe your mom or someone gets a really fancy birthday cake this year).

dawncr Posted 2 Oct 2008 , 11:44pm
post #12 of 118

My recommendations, as someone who used to "cake" 25 years ago, and hasn't made a wedding cake since then (but is making one for a family member next week):

1. Practice with a few times with double or triple-stacked tiers, to build your confidence and your skills. This is also a great chance to try out different cake, filling, and icing flavors and recipes. I had lots of fun this summer, trying out about six different types of cake and six different types of icing, figuring out which one the bride and groom, collectively, liked best. That was the most difficult part---He *hates* any frosting with powdered sugar, and she thinks the meringue buttercreams taste "too buttery."

2. Maybe sign up for a Wilton class through Michael's or a local teacher. They're fairly inexpensive, but you can spend lots of money in tips and bags and tools. Check ebay for these and for pans, too. Or, if you can afford it, purchase SugarShack's DVDs for Buttercream and for Stacking.

3. Invest in good cake pans (Magic Line or Fat Daddio's). They make a huge difference! I had sold all my pans from years ago, but I noticed a huge difference once I invested in some Magic Line pans, rather than using my cheapie W-store ones. Much easier to get straight sides and top, and to smooth icing.

4. Use SPS for stacking. (Just search for it here. It's a stacking system that's nearly goof-proof.) The last thing you need just before you walk down the aisle is massive cake disaster.

5. Echoing IndyDebi, definitely choose a simple design. I'm doing a three-tier stacked round, with flowers on top and ribbons around the bottom of each tier. Don't need to worry about piping, or fondant, or My biggest issue will be transport.

Good luck and keep reading here. You'll learn lots just lurking!

dawncr Posted 2 Oct 2008 , 11:56pm
post #13 of 118

OK, after reading my last post, I realized that you might want to tally up how much the supplies and preparations/practice will cost you. It might be cheaper just to go with a baker.

Probably, the bigger the cake, the more you'd save. If you were just having 30-50 people, I'd guess it's more cost effective to hire out.

However, I think you definitely could do it, with some practice and planning. Don't let me discourage you.

Skirt Posted 3 Oct 2008 , 12:16am
post #14 of 118

And since there hasn't been enough info/advice here (hehehe), may I recommend a spray with flour in it for your pans. I used Baker's Joy and it was unbelievable. I thought to myself, ohhhhh that's how a cake is supposed to come out of a pan. Some people swear by cake release or making their own homemade concoction, you'll find the one you like best. I just think the spray is the easiest.

TC123 Posted 3 Oct 2008 , 12:43am
post #15 of 118

Hi! I apologize if I duplicate anyone's response... Wilton has a book on doing tiered cakes. The cover says " Wilton shows you how to create dramatic Tier Cakes" (ISBN 0-912696-34-6). I purchased it about 8 years ago and it was only $9.00. It's from the 80's so the decorations might be a bit "dated", BUT the principles of assembly have not changed. It has sample projects and walks you step by step through the process. It was a great reference when I first started doing cakes years ago. And I'll still refer to it from time to time.

Best wishes in planning your wedding! Have fun!!! icon_smile.gif

tiggy2 Posted 3 Oct 2008 , 12:44am
post #16 of 118

I would also invest in sugarshack's 3
DVDs. THey will take you step by step through each process...........then parctice, practice, parctice.

meme Posted 3 Oct 2008 , 12:45am
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How can I save this thread to my profile? I am doing a wedding cake for the first time in Dec. and this info is very helpful! I just don't want to lose it!

joy5678 Posted 3 Oct 2008 , 1:00am
post #18 of 118

I suggest that you do a round cake rather than a square one. I have been fighting with a square one today Grrrrrrr, trying to get all the corners straight and crisp and even! It is a "simple" cake, which takes me wayyyy longer because I have to make sure its smooth. Can't hide the imperfections with decorations (bummer!) I may not be the one to give you advice today but I will anyway-----don't do it! Enjoy your special day & be cakelessstress free. Let someone else do the worrying for you. IMHO icon_smile.gif

TC123 Posted 3 Oct 2008 , 1:07am
post #19 of 118

[meme, at the bottom of this thread you'll see "Watch this topic for replies". Click on that. Then when you want to refer to it, just go to Watched Topics under Forums. ~ sorry for the hijack on the OP!]

weirkd Posted 3 Oct 2008 , 1:26am
post #20 of 118

I think the hardest part is the pressure. First your nervous because you think "Oh God! What did I just do!!!" and then you get excited about doing it.
Then its back to being nervous when your baking and then decorating because you want it to be perfect. Then when your happy with your results you have to drive this thing which goes back to being nervous!!! And when you arrive and see their faces and the oohhhs and ahhhs its totally worth all of the emotional roller coaster! Then your hooked and want to do the next one!
I was just doing baby showers, birthdays, etc and was really nervous at first to think about taking on a wedding. But I figured it I could do a three tiered babyshower cake then really, there was no difference. And Im glad I did. You get so much more satisfaction out of it .

baycheeks1 Posted 3 Oct 2008 , 1:56am
post #21 of 118

Honestly, it's not hard to me...just takes time, and a heck of a lot of patience!

Making your own wedding cake may be good in theory but maybe not in reality! But if you think you will feel comfortable with it then...hey I'm all for it.

Also, you came to the right place to ask all your many questions! I promise you, as you can tell, there will be an answer from someone for whatever the question!

Yayaism Posted 3 Oct 2008 , 2:03am
post #22 of 118

My one and only wedding cake to date was my own (you can see it in my pics). It was hectic and I got ZERO sleep the night before my wedding. My family and friends had to pry me away from the cake to get me dressed LOL. There were so many little things that went wrong, but I'd do it again!!

Looking at my wedding pictures, I see our cake and smile to myself. With all of it's flaws and headaches, there is still that feeling of accomplishment when you can say, "I made that for US."

funcakes Posted 3 Oct 2008 , 2:32am
post #23 of 118

One more piece of advice: Since, like myself, you are not making cakes every week. When I made wedding cakes I was not used to the large size of the pans when baking and got nervous about whether or not they were fully baked. I used the toothpick but still was not always convinced. Now, Nordic Ware-the company that makes the bundt pans sells picks designed to tell exactly when the cake is done. The tip starts off black and will turn completely red when the correct temp. is reached. So worth the money. I bought mine at a local kitchen store, but they are sold on the Nordic Ware website too.

TandTHarrell Posted 3 Oct 2008 , 2:35am
post #24 of 118

I did my first wedding cake last weekend. It came out ok, Im sure as time pass by I will improve.


indydebi Posted 3 Oct 2008 , 2:39am
post #25 of 118
Originally Posted by funcakes

One more piece of advice: Since, like myself, you are not making cakes every week. When I made wedding cakes I was not used to the large size of the pans when baking and got nervous about whether or not they were fully baked. I used the toothpick but still was not always convinced. Now, Nordic Ware-the company that makes the bundt pans sells picks designed to tell exactly when the cake is done. The tip starts off black and will turn completely red when the correct temp. is reached. So worth the money. I bought mine at a local kitchen store, but they are sold on the Nordic Ware website too.

Sounds like that little red button in the Thanksgiving turkey that pops up and tells you it's done! thumbs_up.gif

littlecake Posted 3 Oct 2008 , 2:48am
post #26 of 118

heres a thought...if you can rent an acrylic "floating" stand, it will be just like making 3 different sized wouldn't have to stack them or put in pillars....

you could get some premade gumpaste flowers from

good luck!

ccarroca Posted 3 Oct 2008 , 4:41am
post #27 of 118

If you go to you tube. There are a few videos on doing your own wedding cake. Check it out!

Chippi Posted 6 Nov 2008 , 4:39am
post #28 of 118

Ok, stupid question, how do you save a forum page, like this one with all Jan's weblinks? possible? thanks icon_confused.gif


GI Posted 6 Nov 2008 , 4:50am
post #29 of 118

Chippi - click on your "Add to Favorites" icon upper left corner of your screen. (It's not on the CC site...but on your tool bar.) If you wish, you can always shift/print screen and copy it over to your documents page and then if you needed a handy reference, you'd have it before you even opened up CC.

HTH! icon_smile.gif

Chippi Posted 6 Nov 2008 , 8:50am
post #30 of 118

tyvm GI! i use my fav's all the time but didn't think it would take me to a forum pageeee...........duhhhhhhhh lol 1+1=2 haha. Saving to my hard drive is excellent idea also, thanks again for your help.

HCM> happy cake makin! lol


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