If you don't have much time, have never made a wedding cake before and are operating on a limited budget, but you still want to create a beautiful wedding cake, you've come to the right place. Rather than tackle the high-rise, tiered wonders you've seen at weddings in the past, bake three 4-layer cakes and display them on cake plates with pedestals of staggered heights.
Things You'll Need
- 3 cake plates on pedestals of varying heights
- White cake mix
- 2 cake pans
- One-step cake release
- Buttercream frosting
- Icing bag and decorative tips
- Colored ribbon
- Artificial flowers
Bake 12 cakes. You need six boxes of white cake mix, since each box make two 9-inch round cakes. Each of the three cakes will have four layers. Coat each pan with one-step cake release before pouring the batter so you can easily remove the cake from the pan after it cools.
Once the cakes have cooled to room temperature, remove them from the cake pans and move them to a cooling rack. Place the cakes on the cooling rack in the refrigerator to firm them for frosting.
While the cakes are getting nice and cold, make a triple batch of homemade buttercream frosting. This simple, yet classic, frosting is perfect for wedding cakes. Look online if you don't have a recipe. Homemade frosting makes the cakes taste delicious, and you have more control over the thickness and consistency of the frosting than with store-bought frosting.
Remove the cakes from the refrigerator. Stack the cakes into three tall cakes of four layers each onto the cake plates. Spread a thin layer of buttercream frosting between each layer to "paste" them together. If the cakes are rounded on top rather than flat, use a large knife or cake leveler to trim the top off and make it flat. You should now have three tall cakes.
Place the cakes in the refrigerator to allow them to harden again. This keeps them from slipping around when you spread the next layer of frosting.
After the cakes have had a chance to firm up again, remove them from the refrigerator and apply the "crumb" layer of icing. Use a heavy hand with the frosting: this layer traps all the crumbs so you can apply a second smooth, even layer of frosting without disturbing the actual cake. Don't worry about making it perfect. Return the cakes to the refrigerator. If you are in a hurry, place them to the freezer instead.
Add the final layer of frosting to the chilled cakes before decorating them. This time, apply a thin layer of frosting, but be careful to make this layer very smooth. Use a large spatula and work slowly in a circle around the cake. While you are working on one cake, leave the other two in the refrigerator.
Cut a piece of colored ribbon to the circumference of the cake and wrap it around the base of the cake, carefully pressing it into the frosting to keep it in place.
Using an icing bag and decorative tip, pipe swirls of buttercream frosting around the whole cake above the ribbon.
Add artificial flowers as an additional embellishment if desired. Display the three varied-height cake plates with completed cakes close to one another.
Tips & Warnings
- Build the cakes on top of cardboard cake circles if you plan to move them around. That way you can easily move the cake from a cake dome to a plate.
- Photo Credit Jupiterimages/Polka Dot/Getty Images
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