How to Prepare your Own Wedding Cake

Your special day deserves to have all the details perfectly planned.

From the tiara that will make you look like a princess, to the wedding cake that your guests will enjoy as desserts. We always love to think of ideas that make your wedding original and this time we have caught some inspiration from Instagram, through accounts of bloggers who look like hippies but have only committed to that act of love so much, that they have returned the preparation of this, a craft workshop where they can exploit their creativity and prepare each element of the wedding with their own hands.

How to Prepare your Own Wedding Cake
Featured Image: Google Images

Can you imagine being able to prepare and bake your own wedding cake? You do not need great equipment and you don’t need to be a professional cake decorator, just think of details that within your possibilities could make your cake a more special element of your wedding.

We compiled a couple of recipes that you could practice, improve and even customize to create your own wedding cake. If you like them or need to practice them, keep them on Pinterest to always have direct access to the recipe. We love to help and inspire you and we hope that this time will not be the exception!

1. Naked Wedding Cake

Put away that piping bag! We love the new trend for un-iced and oh-so-easy showstopper cakes. Our cake recipe is simple to adapt for your next celebration, read on and we’ll show you how to slice, fill and stack like a pro!

1. Naked Wedding Cake
Source: Google Images


*For a 15cm (6in) sponge (make 2 for a tier)*
Oil, for greasing
150 g (5oz) unsalted butter, softened
200 g (7oz) caster sugar
1 vanilla pod, seeds scraped out or 1tbsp vanilla bean paste
1 tsp. vanilla extract
3 medium free-range eggs
225 g (8oz) plain flour sifted
11⁄2 tsp baking powder
3 tbsp. hot water
*For the sugar syrup*
550 g (11⁄4lb) caster sugar
550 ml (19fl oz) water
Flavourings of your choice
*For the filling*
900 g (2lb) unsalted butter, softened
(4lb) icing sugar, plus extra for dusting
2 tbsp. vanilla extract
3-5 tbsp milk
2 x 370 g jar good-quality strawberry or raspberry jam, we like Bonne Maman
*You’ll also need*
15cm (6in), 20.5cm (8in) and 25.5cm (10in) springform cake tins, 2 for each tier, all at least 7.5cm (3in) deep
3 thin cake boards the same diameter as each tier
30.5cm (12in) diameter dowelling rods, around 24
fresh flowers, to decorate


  1. Preheat oven to 180°C (160°C fan) mark 4. Lightly oil is chosen tin and line base and sides with baking parchment, cutting it about 4cm (11⁄2in) higher than the sides of your tin. For 20.5cm (8in) and 25.5cm (10in) cakes, wrap outside of the tin in a strip of newspaper seven layers thick and tie with a plain (not plastic-coated) string to protect sponge from over-cooking.
  2. In a large mixing bowl, beat butter, sugar, vanilla seeds or vanilla bean paste and extract with an electric mixer until very light and fluffy, about 2-3min.
  3. Add eggs one at a time. Stir in 1tbsp of the flour if mixture begins to curdle. Fold in flour, baking powder and water in stages, mixing until batter is smooth. Pour into the prepared cake tin and smooth top to level.
  4. Bake the 15cm (6in) cake for 1hr-1hr 10min; the 20.5cm (8in) cake for 1hr 15min-1hr 25min; and the 25.5cm (10in) cake for 1hr 40min-1hr 50min, or until cake is risen, springy to the touch and a skewer inserted into the centre comes out clean. Cool in the tin for 15min. Remove tin apart from the base and transfer to a wire rack to cool completely. Don’t cool the sponge directly on a wire rack – indentations on the base will affect the look of your finished cake. To store, follow Storing and Freezing guidelines. Bake the remaining cakes.
  5. Make the plain sugar syrup: in a large pan over a gentle heat, stir the sugar and water until the sugar has dissolved and the mixture is clear. Boil for 1min, then set aside to cool. See Storing and Freezing advice if making ahead. Divide syrup into three portions, roughly: 175ml (6fl oz) for the 15cm (6in) cake layers, 350ml (12fl oz) for the 20.5cm (8in) cake layers and 550ml (19fl oz) for the 25.5cm (10in) cake layers. Add the desired flavouring (see Flavourings) and set aside.
  6. Make buttercream just before you’re ready to assemble the cake so it stays soft and spreadable. If you do not have a bowl large enough, make buttercream in two batches. Beat butter until really soft with an electric whisk. Add half the icing sugar, beating with the back of a wooden spoon to combine. Add remaining icing sugar and vanilla extract, beating with an electric whisk for 3min until light and fluffy. Add enough milk so the frosting is a thick, spreadable consistency. Set aside, covering the surface with clingfilm to prevent crystallization.
  7. To begin assembling the cake, remove the disc of baking parchment from the cake base and put cake on a turntable or chopping board. If the top of your cake is not flat, use a serrated knife to level it so each layer will sit flush with the next.
  8. With one hand firmly on top of the cake, run a serrated knife around the centre, marking it where you intend to cut. To slice in half evenly, continue to hold your knife level and gently saw into the mark you have made while turning the cake in front of you, gradually cutting deeper until you reach the middle of the cake.
  9. Before separating the layers, make a fine, vertical incision on the side of the cake. This mark will help you line up the two halves evenly when you reassemble them. Repeat the slicing, splitting and marking with the second cake so you have 4 layers to make up a tier.
  10. Brush the cut sides of each layer with flavoured sugar syrup (see right). Do this slowly, in 10min intervals if necessary, allowing all the syrup to be absorbed.
  11. Select the most evenly-baked base for the top of your tier. Turn it baked side up and set it aside. Prepare the remaining layers individually before stacking to avoid the filling squeezing out at the sides as you assemble them. Spread a little buttercream on a cake board the same size as your tier and stick the bottom cake layer on top of it. Spread the top of each of the three cut cake layers generously with buttercream, right to the edge. Spread a layer of jam over the buttercream, leaving a 2cm gap around the edge.
  12. Once all 3 layers are prepared, gently stack them on top of each other with your hands, or use a cake lifter. Make sure the marks on the side of each layer line up. Finish with the evenly-baked base for the top tier. Repeat to assemble other tiers.
  13. Insert 8 dowelling rods into the bottom tier to form a circle just smaller in circumference than the middle 20.5cm (8in) tier. Add 3 more rods evenly spaced around the centre of the circle shape for extra support. Push them into the cake, all the way down to the board. Mark the rods with a pen 3mm (⅛in) above where they poke out of the cake. Remove rods one at a time. With sharp scissors, score well around the mark. Snap the rod at the scored point. Insert the rod back into the hole it came from. Repeat process with the middle tier, marking, snapping and inserting rods to support the top 15cm (6in) tie.
  14. Transport the tiers separately and finish assembling them where the cake will be sliced and eaten. To stack, carefully lift the middle tier on its cake board to sit on the dowels in the bottom tier. It should balance on the dowels to avoid putting pressure on the cake itself. Repeat with the top tier.



    ● Each 4-layer tier is made up of 2 cakes that have been split in half. For the whole 3-tier Celebration Cake, you will need 2 x 15cm (6in), 2 x 20.5cm (8in) and 2 x 25.5cm (10in) sponges.

    ● For the best possible sponge texture, ingredients should be at room temperature so everything mixes evenly.

    ● Your butter should be soft enough that you can easily press your finger through it without resistance. If it’s any harder, beat it with an electric whisk to soften.

    ● Beating the butter and sugar incorporates air into the mixture, resulting in a well-risen cake. Beat until very pale (almost white), fluffy and moussey.

    ● Make each cake one at a time, following our storing and freezing guidelines for freshness.


    ● To freeze the cakes, leave the baking parchment disc on the base of each sponge and wrap well with clingfilm. Freeze cakes for 5hr until hardened, then stack and freeze for up to 3 months. Defrost at cool room temperature before splitting, icing and stacking.

    ● Make the full quantity of plain sugar syrup up to 2 weeks ahead and store in the fridge. Divide syrup into portions and flavour it when you’re ready to split the sponges.

    ● Once assembled, the cake should be eaten promptly. Store any leftovers in an airtight container for up to 2 days.

    *For a smooth finish, use a small palette knife to ‘grout’ extra buttercream in between the layers, if necessary. Using a pastry brush, dust the outside edges of the sponge with icing sugar for a softening effect, or leave the cake plain. Decorate with fresh flowers.

Verify the recipe at Food Network


2. Chocolate Mint Cookie Wedding Cake

Chocolate Mint Cookie Wedding Cake
Source: Google Images


Mint Swiss Meringue Buttercream
4 egg whites
1 cup granulated sugar
1 cup unsalted butter, cubed
10 fresh mint leaves

Rich Chocolate Cake
2 cups all-purpose flour
1 ¾ cups granulated sugar
½ cup + 2 Tbsp cocoa powder
2 tsp baking soda
1 tsp baking powder
½ tsp salt
2 eggs
2 cups cold coffee
½ cup flavourless cooking oil
1 ½ tsp vinegar

Dark Chocolate Ganache
2 oz extra-dark chocolate, roughly chopped
¼ cup heavy cream
2 Tbsp corn syrup


Mint Swiss Meringue Buttercream
1. Make ahead: Melt the butter in a small saucepan over low heat. Place ten fresh mint leaves in the butter and use a spoon to gently macerate the mint. Let mint steep in butter on very low heat for 10 minutes. Remove from heat and let mixture return to room temperature before using.
2. Place egg whites and sugar into a stainless steel or glass bowl, and place the bowl over a saucepan of simmering water to create a double boiler. The bottom of the bowl should not be touching the water. Continuously whisk the egg whites and sugar together until the sugar has melted.
3. Remove bowl from heat and beat mixture on high until the egg white and sugar mixture is white and fluffy.
4. Once the mixture has cooled a bit, start adding mint-butter gradually. This is the part where you have to trust that the buttercream will turn out. It might look kind of lumpy, but just keep on mixing and it will result in a smooth and light buttercream.

Rich Chocolate Cake
1. Preheat oven to 350ºF and grease three 6-inch cake pans.
2. In a large bowl, whisk to combine flour, sugar, cocoa, baking powder, baking soda, and salt.
3. Add the remainder of the ingredients to this dry mixture and mix until fully incorporated. Since this is an oil-based chocolate cake, your batter will be thinner. Don’t worry, it’s normal.
4. Divide the mixture evenly among the prepared cake pans and bake for 30-33 minutes. Insert a toothpick or skewer stick to test for doneness. The skewer should come out clean. You can also test for doneness by gently pressing your finger on the cake – it should spring back up. Let the cake layers cool completely before layering.

Dark Chocolate Ganache
1. Place chopped chocolate in a heat-safe bowl and set aside.
2. In a small saucepan heat up heavy cream and corn syrup until it starts to steam.
3. Pour the heavy cream mixture over the chocolate. Whisk until smooth.
4. Place chocolate glaze in the refrigerator for 10 minutes before using.
5. Put down a chocolate cake layer on a cake stand and transfer roughly 1/4 of the prepared buttercream on top of the cake layer.
6. Using an offset spatula, even out this first layer of buttercream.
7. Place second cake layer down and take another 1/4 of buttercream. Even out with an offset spatula.
8. Top the cake with the final cake layer. Using the remainder of the buttercream, spread on a thin layer on the top and around the sides of the cake.
9. Spoon the ganache onto the edge of the cake. Work your way around the cake and use leftover ganache to cover the top.

Verify the recipe at Food Network