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Homemade Wedding Cake Tips and Tricks

May 20, 2022 by Kristen 37 Comments

I was busy last week with the preparation of this beautiful wedding cake. I made this wedding cake as a favor for a sweet friend of mine. The original design is from danish: KageKompagniet. I started making the gum paste flowers and leaves. I made lots of 5-petals, petunias, and small blossoms in various sizes. The colors were from white to three different shades of peach.

Steps when Making a Wedding Cake at Home

I used my favorite silicone veiner for the sugar flowers. I dusted the flowers with peach and cream luster dust and I gave the leaves some green petal dust dissolved in clear alcohol so they got a bit shiny.

Then it was time to bake the three chocolate cakes. I must say that my new oven is now officially tested 🙂 We had a wonderful smell of chocolate in the house the rest of the day.

The next day when the cakes were cold and ready to level the fun started. Since I got my wonderful Agbay Cake Leveler it has been a joy to level my cakes. Before I knew it, all three cakes were sorted and ready to be filled.

I filled the cakes with raspberry and chocolate mouse and crumb coated them with vanilla buttercream. The cakes were covered with white rolled fondant and piped snail trails in royal icing. I stacked two of the cakes and used Wilton’s plastic dowels for extra support. The small tier was placed on white cake pillars also from Wilton.

Then the only thing left was to attach the sugar flowers and leaves with royal icing. I must say that I was very satisfied with the cake and so was the happy couple 🙂

Happy Caking!

Louise

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Reader Interactions

Comments

  1. Tammy Wallace

    January 22, 2013 at 4:14 PM

    this is a lovely cake and i have been looking at it about ahour now haha. I have a 3 tier cake to do in about 4 months. it will be my first tiered cake and its for a friends wedding. NOW ! I have clueless hhaha . she doesnt want anything showing like cake support plate etc on either of the tiers as she is putting flowers in between each BUT how do i use these pillars without them sinking into the cake when i put the next tier on? They come with plastic dowels which i get need to go through the bottom base cake thru the pillar and then the next tier sits on those pillars BUT what keeps the second tier from pushing the pillars into the very bottom one? or am i over thinking this and have nothing to worry about?
    many many thanks for letting me rant and thankyou for any direction you can give

    regards
    Tam’

    Reply
    • Louise

      January 22, 2013 at 7:40 PM

      Let me see if I can explain it to you 😉 I’ve stacked the two bottom cakes with plastic dowels. The second tier is also placed on a strong thin cake board. This will help holdig up the last/3 tier and prevent it from sinking into the bottom tier.
      It can sound confusing but try and see if you can get a book about wedding cakes as they will always cover diffrent ways of assembling wedding cakes or try and search on you tube. Good luck!

      Reply
  2. Anette

    November 15, 2012 at 9:54 PM

    hello
    Can you help me to make perfect cakepops with fondant covering and decorate it nicely pls

    Reply
  3. Louise

    July 28, 2009 at 12:56 PM

    Julie Rodger: Im sorry but I dont know that cake. So I cant help you im afraid. Maybe try bakespace.com ?

    Reply
  4. Julie Rodger

    July 26, 2009 at 2:29 PM

    I think your cake looks absolutely amazing. I am planning to make my daughter’s wedding cake but she wants Mars Bar cake covered in Galaxy chocolate. Chocaholic’s dream!! Can you tell me how long before the wedding I should make this. I am unsure how perishable it will be.

    Tks
    Julie

    Reply
  5. Louise

    April 5, 2009 at 10:01 AM

    ana: The only difference is that mmf os made out of meltet mm where you add icing sugar. Rolled fondant also contains gelantine but I still find the texture and taste different between them. You can with not problem use mmf for a wedding cake.

    Reply
  6. ana

    March 20, 2009 at 4:28 AM

    hello louise!! Great work on this cake.. It looks amaizing,
    what is the difference between rolled fondant and MMF? Is there a diference in the way they look and hold on a cake? Or is it just a flavor thing? When doing a weeding cake, would you recomend using mmf?
    Thank you!!

    Reply
  7. Louise

    February 8, 2009 at 10:54 PM

    holly: the type of filling that was used can not stay out for that long only for a couple of hours. Because of the fresh cream that was used.

    Reply
  8. holly

    February 7, 2009 at 12:08 AM

    love it! have you had any problems with the filling at room temperature for 2-3 days?

    Reply
  9. Louise

    January 30, 2009 at 12:03 AM

    Katie: Thank you. You can find many mud cake recipes on Google.

    Reply
  10. Katie

    January 22, 2009 at 3:03 AM

    You really do a wonderful job. this cake is beautiful, do you have the recipe for the mud cake on your site?

    Reply
  11. Louise

    May 3, 2008 at 8:49 PM

    MSG142: What is the 1-2-3 recipe like?? I personally like mud cakes very much. They are perfect for carving.

    I can tell that you will love the Agbay it works like a dream.

    Reply
  12. MSG142

    May 1, 2008 at 5:51 PM

    I am so happy I subscribed to this site. Your tips are wonderful. I’m new to the cake field and am trying to perfect my creations. I’ve been asked to do cakes for different occassions. Your tips will certainly be useful. I have been using the 1-2-3 Cake batter for my cakes because it’s firm, would you suggest another recipe for cakes. I will be purchasing the Agby Cake Leveler for myself. Your instruction are clear as well. Thanks a bunch.

    Reply
  13. Louise

    April 25, 2008 at 1:31 PM

    samirah: Thank you so much for the very lovely words:-)

    Reply
  14. samirah

    April 22, 2008 at 8:19 PM

    Hi Louise.
    The cake is beautiful.
    I have been following your blog for some time now.
    All your ideas are inspirational 🙂
    Thank you for sharing your recipes, tips, suppliers and ideas with us.
    It’s refreshing to find someone who wants to share exactly how to make the things that she does.
    Usually people want to keep things secret and guard their recipes.
    Thank you again, you make cake decorating easy as pie for novice decoraters like me.
    Lotsa luv.
    Samirah

    Reply
  15. Louise

    April 4, 2008 at 11:10 PM

    Thank you Anna:D

    Reply
  16. Anna

    April 4, 2008 at 6:23 AM

    Lovely and very classy cake, your friend must have loved it! (And loved being YOUR friend at that moment when she needed a weddingcake ;D)

    Reply
  17. marielba

    April 3, 2008 at 7:25 PM

    Hi Louise:
    You did a great work with this beautiful and delicious cake, Congratulations, grretings from venezuela.

    Reply
  18. cakewardrobe

    April 3, 2008 at 4:13 PM

    What a beautiful cake!

    Reply
  19. Louise

    April 3, 2008 at 8:31 AM

    jopalis: I dont think it is a problem to seperate cakes when they are covered with rolled fondant. Maybe with BC cakes?? I havent tried that yet.

    I buy my stabilizers from a shop only for people in the food buisiness.

    lisa: I use either ready made or MMF for my cakes.

    Thank you all.

    Reply
  20. khadija

    April 3, 2008 at 5:18 AM

    this is a lovely cake. you did a great job.

    Reply
  21. Tash Jeffery

    April 3, 2008 at 1:58 AM

    What a beautiful creation!

    Reply
  22. lisa

    April 3, 2008 at 1:39 AM

    what a beautifully made cake! I look forward to the day when I can make them as beautiful as you do.
    Do you make your own fondant, and do you buy it already made?

    Reply
  23. jopalis

    April 2, 2008 at 6:11 PM

    it is very lovely…. what are the stabilizers and where do you get them? Do you have recipes for fillings like that on your site? I love this site!!

    Reply
  24. jopalis

    April 2, 2008 at 6:08 PM

    How do you avoid messing up the lower tier when you remove the top one? Maybe it is easier with fondant but other icings just come off and cake looks nasty to serve….. Thanks.

    Reply
  25. TERESA

    April 2, 2008 at 4:40 PM

    Hello!!
    Really beautiful cake.

    Reply
  26. Louise

    April 2, 2008 at 2:42 PM

    Mari: when ever I make a filling that containg whipped cream, lots of danish cake fillings do so. I always use a stabilizer powder for whipped cream simply because it is important to me that the filling dont spoil the cake so it collapse.

    I use different stabilizers like raspberry, strawberry, chocolate, neutral and I always put in more of all the goodies like more fruit, chocolate ect. when a filling contains cream is is always more fragile than a buttercream filling or a cooked ganache. So depending on the weather and humidity I would not let a cake with cream stay out more than max. three hours. My cakes never last that long though….;-)

    Reply
  27. Mari CCS

    April 2, 2008 at 2:26 PM

    Hi Louise!
    Everyone has said it! Your cake looks lovely, delicate and delicious.
    How do you do the chocolate filling? For how long does it last at room temperature? Thanks A lot for sharing your ideas and creations!

    Reply
  28. Louise

    April 2, 2008 at 1:58 PM

    Thank you all so much for all the lovely comments 🙂 about the wedding and the website. It really means alot to me to read and see that people love what I do and share.

    Hugs
    Louise

    Reply
  29. kizzy

    April 2, 2008 at 1:16 PM

    Hi,
    Really beautiful cake. I love your ideas & tips you share online. I am thinking of starting my own cake bussiness. So your web & links are great. Thanks for sharing it with us all. GREAT JOB!

    Reply
  30. Caroline

    April 2, 2008 at 12:31 PM

    Hi Louise

    Your cake looks so delicate, love the colours.

    Reply
  31. Amy from NY~USA

    April 2, 2008 at 1:18 PM

    Hi Louise! Beautiful flowers! I always appreciate th elinks you give as to where to purchase the tools you use! Thanks so much! I must get that cake leveler!! I use my hand a sharp knife and my eye to level at home. haha! I think the leveler will my make my life easier. Thanks for the tip! Hugs!

    Reply
  32. Min

    April 2, 2008 at 11:24 AM

    Hi Louise,
    I think you r really talented. Stumble on your site and love it ! Very informative.

    Reply
  33. Geirun

    April 2, 2008 at 11:24 AM

    I’ve been lurking in the background, always checking your blog for news.
    You are such an inspiration and this wedding cake is so elegant and it just takes my breath away.
    Thank you for sharing:)

    Reply
  34. wai fong

    April 2, 2008 at 9:47 AM

    Hi,

    Your creations are all so heavenly! Really prompt me to start practising using the tips and tutorial that you share online.

    Reply
  35. gaby

    April 2, 2008 at 8:02 AM

    Hi Louise! WOW that cake looks a m a z i n g! ur friend is very lucky to have you as a friend heheh 😀
    keep it up!

    Reply
  36. Rasmus

    April 2, 2008 at 7:52 AM

    Wow! What a fantastic looking cake!

    Reply

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Kristen is the author of Cake Journal and a graduate of the Professional Baking program at Renton Technical College. She has worked as a pastry chef at a top Seattle restaurant and loves sharing her passion for baking amazing cakes on this site.

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