How to Make a Wedding Cake
Making your own wedding cake sounds like a daunting task, but even the simplest home-baked confection can look professional with these beautiful, edible blooms.
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- 3 round cake pans (sizes: 10", 8", 6")
- 3 thin cardboard cake rounds (sizes: 10", 8", 6")
- 3-tier pound cake recipe
- 4 cups cream cheese vanilla frosting
- dowel rods or cake support rods (from most baking or craft stores)
- pink, red and green sugar paste fondant
- leaf fondant cutters (from most baking supply stores)
Assemble the Cake
Make your cake batter and divide into the three cake pans. Bake your cakes and let them cool overnight in their tins. Remove cakes from tins the following day and place them onto their corresponding cake rounds. Using a serrated knife, level off the top of the cakes if necessary to create as flat a surface as possible.
Make a batch of frosting and apply a thin "crumb coat" to each cake tier. Refrigerate until set, then repeat the process, this time with a thicker layer of frosting to cover the whole cake. Try to be as smooth as you can, but no need to be perfect — it all adds to the charm!
Measure height of largest and medium-sized cake layers, and insert 3 dowel rods of the same height into each, then carefully stack your three cake layers. Clean off edges of the cake stand. Keep refrigerated until ready to decorate.
Begin Prepping Fondant
Knead a piece of red fondant into the pink fondant to achieve the desired hue of pink. Take a half-inch piece of this new fondant and roll to form a ball.
With heel of your hands, press flat the ball in between two sheets of clear kitchen plastic wrap. Using your fingertips, smooth down one end of the flattened disk to achieve a petal-like look.
Getting married? Get crafty! You can save money and add personal touches to your celebration with these romantic DIY wedding...(25 photos)
Learn how to make honey cupcakes with chocolate "wax" seals with this recipe from HGTV.com.
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