Wedding Cake Tips And Tricks – Here you can find a complete recipe and video tutorial for decorating a homemade DIY wedding cake. Easy to decorate and this beautiful vanilla wedding cake has 2 tiers and comes with assembly instructions. With detailed instructions, this wedding cake recipe is perfect for any home baker.
By popular demand, let me show you a 2-tier wedding cake recipe. Adapted from the Vanilla Cake and 6-inch cake recipe, this wedding cake isn’t just beautiful—it’s delicious, too.
Wedding Cake Tips And Tricks
Complete with detailed instructions and recipe instructions to make this unique dessert, you will be impressed by the couple and happy guests. This post has it all.
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This is a 2 tier wedding cake. Both layers are buttery, soft and moist. Instead of the usual favorite, this homemade wedding cake recipe uses my vanilla buttermilk, but more. To avoid (1) overloading your mixer with too many cakes and (2) mixing too hard or mixing together, mix each cake separately.
If you don’t have an oven or an oven, prepare the cake batter and bake the cake layers one by one. Cool the cake completely before assembling and decorating, which I cover in a separate section below.
Both cookies use the same ingredients and each has a specific function, so I don’t recommend switching. Use sugar, cake, egg/eggs, cream, whole milk and room temperature butter. (With a few other additions.) If you like, use this cake instead. Here are some recipes that use egg yolks.
The cake below is my vanilla cake recipe, but I replaced all the milk with cream. I don’t want to have separate links for the two steps. (Because the top layer uses whole milk and cream.) Of course, you can use onions to beat whole milk and cream in a 6-inch cake, but milk and cream are easier than milk.
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This vanilla flavor is a classic choice for many wedding guests. You can have fun with frosting, toppings, and flavors. Here are 5 more dessert options:
*These are the only flavors I tried with the class. This time I didn’t have enough chocolate to use as a bottom layer.
What? Do you want to mix and make money? Paste the vanilla cake (or other desserts listed above) on the bottom and use the recipe in my 6-inch cake recipe for the top. As mentioned in the post, a cake batter that makes 12-15 cups makes a nice 3 layer 6 inch cake.
Baking Tips: The cake filling is vanilla buttercream, but you can use other frosting flavors if you like. You can add extracts such as almond, lemon, orange or coconut to the frosting. .
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The 6-inch cake (top left) is light and fluffy. The 9-inch cake (above right) is thicker because the bottom layer is slightly thicker (for more support).
Line your pans with parchment paper circles before adding the batter. Begin by spraying the bottom and sides of each with cooking spray or oil. Add a circle of parchment paper, then grease the circle. Parchment paper is not a special product to buy. Trace the bottom of your cake onto a piece of parchment paper and cut into circles. The parchment paper ensures that the cooled cookies come out of the pan smoothly.
This recipe uses a 3-layer 9-inch cake pan and a 3-layer 6-inch cake pan. 9-inch cake makes 8-9 cups, 6-inch cake makes 4 cups. If you need to change to a different cake pan , see the Cake Sizes and Conversions post to determine the amount of batter needed for your favorite cake pans.
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You just make 2 cakes and place them next to each other. Place 4 cake dowels under the level for support and stability. Cake dowels are sticks that will support the top layer. Measure and cut dowels to make cookie cutters. Put the small one on top. A 6-inch cake, which I will explain later, is the basic support level.
* As shown in the video tutorial, break the cake and separate the two cakes before rolling them. The following decorating tips.
Arrange two layers of cake boards. Before placing the cake on a plate or cake pan, you can remove the cake from the bottom layer. (This can be tricky!) However, I usually leave it at that. A frosted border of piping on the bottom of the cake hides it. Do not remove from the top of the cake. The cake sits on two tiers for extra support and stability, and ensures that the entire cake doesn’t fall over when you cut the top tier.
Wedding cake is the dessert of life, so it should not only taste good, but also look good. Stick with simple decorations to reduce the chance of mistakes or errors. A double coat is required to protect the cold layer from any cracks.
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As you can see from the video above, it helps to use a scrap seat to use a jacket and a cold outer layer. Of course, I used a cake cutter to decorate each cake layer. I also like to use an icing spatula on top of the cake. (I used a small frosting spatula for the small cakes and a large frosting spatula for the large cakes.)
After breaking the breads, you should put them in the refrigerator to help the coating “set”. Another reason you need a cake stand is to help move/transport the cake.
The design of the outdoor cooler is very simple. (Shout out to my assistant Stephanie for such a great idea!) As shown in my video, use a small spatula and swirl it around the cake by flipping it with a cake turner. This look is very simple but looks really good.
Once you have the little one on top, you can beat it down to cool. This covers any spots or bumps that may occur while preparing the top layer. I hit the frosting dots between the layers and on the bottom of the cake with the round tip of the pipe. They are like beautiful pearls. Wet your fingers with water and gently press up to make each layer of “pearls”.
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We will use my vanilla buttercream recipe (optional) for the garnish. Make two different batches of ice, 1 batch per level. Freeze for batch 1 – mix your ingredients.
You will need at least 8-9 cups of total ice, which includes the filling, crumbled top, ice, and pipe. If you want other cold flavors, be sure to find a recipe that makes 8-9 cups or adjust.
Beating more vanilla butter creates bubbles. The taste is not unique, but the onions are not soft and velvety.
How to remove bubbles in the winter: Take out the mixer. Using a wooden or metal spoon, start beating the onions by hand. Run the frosting over the rim of the glass to “pop” the bubbles. Cook for about 1-2 minutes until most of the bubbles disappear. This trick requires a lot of arm strength!
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This is a homemade 2 tier wedding cake recipe. Make each tier (cake) and each batch of frosting separately for the best flavor and texture and avoid overusing your mixer.
Sally McKenney is a food photographer, writer and baker. Her kitchen-tested recipes and step-by-step instructions give readers the skills and confidence to cook from scratch. Sally is featured on a budget wedding today, and we’re seeing more home weddings to save money. It can be a great place to make your wedding cake. The thought of doing this can be scary, but there is always a way when there is a desire. If you are a reliable and pleasant worker, making your own wedding cake can be a therapeutic, relaxing and creative activity that will take your mind off your worries. Last minute pregnancy and wedding jokes. Why form under the ice or
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