Unless you’re a keen baker, the wealth of different icing choices available to you may well have been a mystery until now. Naked, semi-naked and buttercream cakes are all increasing in popularity by the day, but there’s still a place for the more traditional fondant and royal icing decorations on cakes. You might even want to combine several. Think fondant sugar flowers atop a buttercream cake or delicate royal icing piping to add detail to a fondant covering. More flavour choices are possible with buttercream, but it is also more likely to melt in the warmer summer temperatures, so be sure to take this into account.
Even in the event you take essentially the most painstaking packaging measures, consuming the top tier of your cake on your first anniversary sounds much better than it tastes. Think about indulging in your two-week or one-month anniversary, and deal with yourself to a fresh cake in the identical taste once you’ve hit the one-year mark. If you should adhere to custom, tightly wrap the cake in plastic wrap, then place it in an hermetic baggie.
Planning your time can affect everything about your cake, right down to the flavour. Filled sponge cakes are best baked as close to the day as possible, and baking enough for a couple of tiers can take a lot of hours in mixing, baking and cooling. Opting for a traditional fruit cake, on the other hand, allows you to make the cake in advance. In fact this is preferable since an important step in making fruit cake is feeding it with a regular spoonful of brandy or sherry every few days for at least a couple of weeks, to make it gorgeously moist and alcoholic.

Brilliant, some really fantastic ideas. We have been thinking about getting the cheese tiered cake from M&S and decorating it ourselves but I now really love the idea of getting these cakes and decorating it. We’ve got two little birds to sit on top of our cake (whatever cake we eventually choose) that are actually ring holders! They’d look lovely on top of this M&S cake with some flowers and lace. Thank you, I feel inspired!


The type of cake and tightness of time will also affect your icing decision. While it doesn't have the best taste, and is often left on the side of the plate, sugarpaste (fondant) will keep a cake fresh under it's protective layer for a couple of days, and provides a smooth, clean surface to adorn with decorations. On the other hand buttercream or ganache, while tasting delicious, should be applied as late as possible, the night before at the earliest, which could leave you panicking over last minute problems.
First, add any decoration that will be easier to do while the tiers are separate, such as adding ribbon to the bottom or decorating the sides. Then, using a sharp knife, cut three to five pieces of plastic dowel rod to the height of your frosted tier. Arrange these in a circle in the center of the cake to provide support for the tier that will go on top of it.

A wedding cake is the traditional cake served at wedding receptions following dinner. In some parts of England, the wedding cake is served at a wedding breakfast; the 'wedding breakfast' does not mean the meal will be held in the morning, but at a time following the ceremony on the same day. In modern Western culture, the cake is usually on display and served to guests at the reception. Traditionally, wedding cakes were made to bring good luck to all guests and the couple. Modernly however, they are more of a centerpiece to the wedding and are not always even served to the guests. Some cakes are built with only a single edible tier for the bride and groom to share, but this is rare since the cost difference between fake and real tiers is minimal.
Wedding celebration cakes can go from the easiest to the most complex designs; each has its very own creative differences relying on the innovative juices of the baker. They ought to adapt the main objective of the cake, that whatever embellishments it possess, it can still be edible and can be eaten.
Bakeries such as ours, with an established reputation, that bakes from scratch using high quality ingredients, and that are very familiar with the local venues, are going to be worth the money.  We know how to properly bake and construct a tiered cake.  We know how to deliver a large, heavy cake and we have the nice, cooled van to deliver it with.  You just can’t get that from a grocery store bakery or your “friend of a friend” who said they can make your cake for $100 bucks!  With a wedding, there is no “do-over” so you need to go with a bakery you can trust to get it right!
My fiance and I love the idea of a day-of-the-dead themed cake. We love all things fiesta related but would tone it down as our theme is more romantic/vintage we thought we could paintly bright flowers, make sugar flowers and have some colourful pansies to cascade down the cake. Top this with bright peonies, colourful ribbons wrapping each layer and lots of pom-poms for a riot of colour!
While I'd love to go into  the many options of cake decorating, right now I don't have the time, so just a brief mention of royal icing. This is made using icing sugar and egg whites, or from a pre bought mix, and is a pipeable icing that dries very hard. It can be coloured before piping, or painted after, and is great for adding detail such as beads and borders to cake. While I used none on the poppy cake, a sprinkling of piped pearls or a bead border around the top edge can be great for covering up flaws and cracks in the icing, while enhancing the overall look of the cake.

Sheet Wedding Cakes – A full-size sheet cake typically feeds about 108 people. The cost at your local grocery store or warehouse discount store of a full-size sheet cake will be about $50. A 100 tiered cake would be a combined 3-tier cake. Going by the formula above, you professional wedding cake would be a minimum of $150 for 100 people. But let’s be real. Depending on what you want most professional wedding cake bakers will charge more than $1.50 per slice just for the sheer time to bake and frost a 3-tier cake.


Once cooked, leave the cake to cool in the tin. When cool, remove from the tin and place on some baking parchment. Drizzle a couple of tablespoons of brandy (or your other chosen liquor) over the cake and wrap it up tightly in parchment and clingfilm or foil. Every few days unwrap the cake to feed it with another spoonful of liquor, then wrap it back up and return to a safe, temperate storage space.
Think ahead of how you want to decorate your cake and practice piping or icing ahead of time. You can easily make extra icing and practice shapes on test cakes (or even on silicone mats). Secure a wedding topping, flowers, or other decorative items well before the wedding. If you are using fresh flowers, be sure to order exactly what you want from a florist. Lastly, you will need to clear a large space in the refrigerator, perhaps taking out a shelf for the cake. You'll also need to arrange transport for the cake to the wedding venue. Speak to the caterer or venue manager about cake transport and refrigeration details at the event.
I love the idea of decorating our own wedding cake. I am very crafty and making lots of decorations for our big day. If I was to win this competition I would paint my own bride and groom peg dolls and have mr and Mrs bunting on top. I would probably also have the cake on a wooden slide and decorate the tiers with a dusty pink ribbon to match our colour theme 🙂
Its no surprise that this was one of the favourites on the day. If you or your man are a lego fan then this is one for you. We purchased a lego bride and groom topper from eBay and placed these on the top. Then to add to the fun we placed a few of our other favourite characters as guests at the wedding. Who doesn’t want a hot dog man at their wedding?!
Don’t forget that the tiers don’t all have to be cake layers as you know them. One tier on top of a tower of cupcakes or macarons will work just as well. You can also try stacking trendy donuts up to create your wedding cake, or copy this couple and go for a Jaffa Cake sensation! Those looking to splurge on a showstopper should surround their wedding cake with a decadent dessert table.
The tiers should reflect the number of guests you would like to feed, as well as personal preference. This is another of the often overlooked hidden costs attached to a bigger guest list. Expect to pay more not just for your venue hire and wedding breakfast themselves, but also for larger cakes, more table centres and additional bottles of wine too.

Next work out how you will dry the flowers. The flowerpaste will take a few hours to dry out enough to not lose it's shape (longer if the room is humid). It is often best to dry flowers hanging upside down so the petals fall nicely, though this does depend on the type of flower. To do this bend the end of the wire a little and hang them off whatever you have handy. The could be a rail, jewellery stand, tacked up piece of string or my latest discovery, a martini glass.


Fab post with loads of ideas. I’m. Hoping to make my own New York themed wedding cake using an m&s cake. Plan to use icing to cut out the new York skyline and wrap it around a layer of the cake. Also going to make fondant yellow cabs and the post has just given me the idea to make peg versions of my partner and I – I might try to create a central park scene at the top as that is where we got engaged x
Not only do Marks & Spencer give you the opportunity to create your own cake masterpiece but did you know you can also now purchase your wedding flowers too? From bouquets to buttonholes they have got it all covered. There is great offer on where you can save £50 on Wedding Flowers when you spend £150 or more on Wedding Cakes online. Use code FLOWERS50 at checkout.
It is best to ask your preferred bakeshop on the time frame that they usually supply regards to wedding celebration cake to ensure that you can make very early orders if it will take such a long period of time to develop your wedding celebration cake. In this way, you will not be in a rush generating a wedding celebration cake to be served on your wedding day.
Limit decoration to the cake being iced and decorate it instead with a simple ribbon. This will save on either a cake topper or fresh blooms but still look chic on the big day. Choose a ribbon that matches your colour scheme and finish with a vintage brooch. Alternatively, we love this idea of using a stencil and dusting Mr and Mrs onto the top of your cake with icing sugar – a real talking point, and it will look great in your photos!

Traditionally the bride would place a ring inside the couple's portion of the cake to symbolise acceptance of the proposal.[9] Bride's pie would evolve into the bride's cake. At this point the dessert was no longer in the form of a pie and was sweeter than its predecessor.[10] The bride cake was traditionally a plum or fruit cake. In mid-18th century, double icing, which means covering the cake first with almond icing and then with the kind of white icing, was used in bride cake.[11] White-iced upper surface of the bride cake was used as a platform on which all sorts of scenes and emblems could be mounted. The decoration was appeared, they were often at least partially three-dimensional, were colourful. However, since some decoration were made in a variety of substances, sometimes the decoration or even parts of wedding cake were inedible.[11] In The myth that eating the pie would bring good luck was still common but the glass ring slowly died out and the flower bouquet toss replaced it.
A wonderful thing about cake is that it actually improves with time in the freezer. Let your cake cool completely before wrapping it in three layers of plastic wrap. Store in the freezer for up to one month. When you're ready to fill and frost, you're going to have nice, study blocks of frozen cake to work with. It's much easier to trim, fill, and frost your cake while it's frozen. And it doesn't take that long to defrost, so you don't need to worry about the cake still being frozen when people take a bite. The few hours it takes you to fill, frost, and decorate will be sufficient.
When out buying don't think twice to ask for cake sample flavours, the appearance and also flavour of the cake itself is essential so. Some pastry shop stores will be only to happy to require.
Royal icing is made with sugar and egg white or meringue powder. It hardens to a firm finish that can be piped or thinned for "flood work". It hardens fast and is ideal for making detailed shapes ahead of time. It can also be piped directly onto cake tiers and works beautifully for delicate work.[1] a few things to consider when working with royal icing: You must use grease free utensils. Humidity also affects the consistency of royal icing. a well known British cake decorator uses royal icing as a medium, Joseph Lambeth developed a style by creating layered scrolls with Royal Icing.
When making your own or someone elses wedding cake, timing is key. You will need to work out how much time you realistically have in the week leading up to the wedding and plan things accordingly. Decorations such as flowers, toppers and some royal icing shapes can be made quite a while beforehand to remove the stress in the immediate lead up to the big day.
If you're a relatively experienced home baker, the actual baking and decorating are probably not going to be that big of a deal to you. But the amount of cleaning and running out at the last minute to buy more ingredients can be exhausting, and that's where your friends and family can be useful. If you need more powdered sugar at 8 p.m. the day before the wedding, don't waste an hour on yet another trip to the grocery store — send someone. Or let someone else wrap the cakes in plastic wrap before they're stored in the freezer. It's a big project, and the more hands, the better — particularly if you're making your own wedding cake.
You should use a recipe specifically designed to be a wedding cake as it will ensure that it is sturdy enough and that it makes the right amount of batter and icing. For a three-tier cake, you need to make three cakes of 12", 9" and 6", as well as a massive amount of icing. Most three-tier cake recipes have a step-by-step schedule for when you will need to bake and assemble each part.
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