The typical style for a modern white wedding is a decorated white layer cake. It is usually coated and decorated with frosting. The layers may be filled with frosting, or other cake fillings. It may be topped by cake decorations made with edible flowers and other edible decorations. A layer cake can be a single cake, or it can be assembled to form a tiered cake. The tiers of the wedding cake can be either separate or together, with fake or real flowers or plastic cake toppers for the top tiers.

I usually fill and frost the cake the day before the wedding, so there's plenty of time to fix mistakes. Using a serrated bread knife or cake leveler, trim your first frozen cake layer so it is as level as possible. Place the cake on a cake board with about a half-inch clearance on all sides (you can always trim the cake board down if you don't use that much frosting). Pipe a circle of frosting around the circumference of the cake, and then neatly pipe in your filling. Place the next layer on top, and repeat until all the layers in this tier are stacked. Then use your icing spatula to apply a thin "crumb coat" of frosting all over the cake. Put this tier in the fridge for at least 30 minutes to set. After 30 minutes, you can apply your top layer of buttercream or smooth fondant over the cake if you're using it. Repeat with all your tiers.


Cheap wedding cakes do not mean you have to forgo creativity or originality. You can have a beautiful, elegant, and personal wedding cake while being on a budget. It is a fact that we all can only afford what fits into our budget. But just because you may be quoted the average cost of a wedding cake (1) at $1.50 per slice and $543 for the whole wedding cake doesn’t mean you can afford it.

This is the most fun step, because it's basically an excuse to eat a ton of cake. Try a few recipes for each flavor of cake, filling, and frosting. If a recipe feels fussy or requires a ton of a very expensive ingredient, just scrap it. This is not the time to make a cake that requires lots of delicate folding and perfect timing. Pick a cake recipe that's foolproof and simple and you'll have one less thing to worry about. As it is, homemade cake tastes so much better than what caterers provide that it's basically guaranteed to be yummy. Mix and match cakes, fillings, and frostings to find what combination is both tasty and easy.
Once the marzipan is draped over the cake, gently pull down the sides to cover any gaps. Smooth the flat of your hand down the sides, pressing the marzipan to the cake and amoothing out any creases or overlaps, Rub the flat of your hand or a cake smoother over the top firmly to flatten and smooth the surface. Smooth out the sides in the same way. Trim off any excess marzipan around the bottom of the cake with a sharp knife and peel it off the board. This can be kept in an airtight bag or container for use next time.
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