Choose the right recipe

When it comes to wedding cake flavours, there are no longer any rules. You can go traditional and choose a fruit cake, or you can try something new. You can even choose a mix of several different cakes. One thing to consider is that whatever you choose, it needs to be sturdy. Wedding cakes are usually made in large quantities, and often in several tiers, so you need something that can be cooked in a large pan and potentially withstand the weight of other cakes on top. This will probably rule out a Victoria sponge, but mud cakes, carrots cakes, red velvet cakes and even simple butter cakes are ideal. Here are a few of the best recipes to choose:

It’s all about preparation

The key to a making a successful wedding cake, especially if you’re trying a new recipe, is to be prepared. Make sure you test the recipe ahead of time to ensure it works, and that you know how long it takes to cook. Also, practice some of the skills you’ll need to put it together, such as piping, splitting a cake and icing.

How to split a cake into layers

Opt for a simple design

When choosing the look of your cake, it’s best to keep things simple – this isn’t a time for learning fondant and chocolate decorating skills. Instead, choose a minimalistic design, such as a simple white cake draped in fresh flowers, or a ‘naked’ cake that is filled with layers of buttercream but lacks any icing on the outside.

Cake decorating

Gather your tools

If you’re going to make a wedding cake, you’re going to need to gather together a few extra tools.

Cake board

The first thing you’ll need is a sturdy cake board that can withstand the weight of the cake. These are readily available at cake decorating stores and some craft stores.

Cake pans

It’s important that you have the correct size cake pans to ensure your cake stacks together perfectly.

Offset icing spatulas

If you opt for a ganache or buttercream icing, make sure you get the signature smooth finish by applying it with an offset spatula.

Cake splitting knife

Ensure your layers are perfectly even by using a cake splitting knife for the perfect cut.

Lazy susan

Try to borrow a lazy susan to help you evenly decorate the cake with ease.

Piping bag and nozzles

If you choose to do any piping work, you’ll need the correct sized nozzles to ensure you can get the finish you want.

Pick your icing

There’s no end of icing flavours to choose from. Traditionally, fondant was the icing of choice, but today you can choose from fluffy meringue, rich white chocolate ganache or buttercream. If you choose to make buttercream and want a glossy and smooth finish, similar to what you see in cake stores, try making a French buttercream. With sugar syrup and eggs in the mix, it has a richer flavour and none of the grittiness of traditional buttercream.

Freeze ahead of time

Get a head start on your baking by making your cakes ahead of time and freezing them up to three weeks before the big day. When needed, simply allow them to defrost in the fridge overnight, and then decorate as desired.