If you enjoy making cakes, then you might be tempted to make your own wedding cake. After all, it’s pretty special and shows real commitment, to make your own unique creation and have it on full display to your wedding guests. Before you go any further, here are some tips to help you on your way.
No matter how good a baker you think you are, it still pays to have a trial run and you can do this by taking on a smaller project, such as a Christmas cake, if it's that time of the year or some other celebratory cake.
What Type of Cake
Naturally you need to decide what shape the cake is going to take. Traditional or modern, round or square. Round cakes are far easier to decorate than square ones, where you have those awkward corners to contend with. Consideration also needs to be given to flavours. Whilst fruit cake is traditional carrot cake is popular as it chocolate, vanilla and lemon. It might be preferable to make a different flavour for each tier, to suit everyone’s tastes.
Icing and Decorating
Ready to roll fondant icing is by far the easiest to use and simply requires a cake with a flat top and smooth sides. It’s also easy to colour to whatever shade you want to use. When it comes to decorating the cake, using a wide ribbon around the sides helps to cover any slight imperfections and just leaves you to concentrate on decorating the top. You can buy ready made gum paste flowers and you can liaise with your wedding florist and ask her to produce a small display of fresh flowers for the top of your cake.
You’ll need a fair amount of equipment to bake the cake, so make sure you have everything before you begin. You’ll need thin cake boards, a large rolling pin, plastic straws, a cake smoother, cake boxes, pillar and a cake stand. You’ll obviously need cake tins, which you can often hire from bakers.
With so much to do leading up to the wedding, make sure you write down when each stage of the cake making needs to be done.
3 months ahead — bake fruit cakes and feed them with brandy every 4 or 5 days
2 weeks ahead — cover cakes with marzipan
4 days ahead — bake sponge cakes and wrap in plenty of cling wrap
3 days ahead – put sponge cakes on thin cake boards and decorate with butter cream
2 days ahead – cover the fruit cakes with fondant icing
On the day — stack cakes and add the final decorations when assembling
As you can see, there’s a lot to do, so you may need to enlist the help of family or friends. Perhaps you can make the cake and someone else decorates and assembles it.