Skip to main content

Introducing: My First Wedding Cake!!!!

I know I've been a little MIA for the past week or so...but, I've got a good excuse...I promise! I recently got the opportunity to bake my very first wedding cake. And let me just tell you...it was quite the undertaking! I've never done it before, so I did a lot of research into the whole process. After all, I couldn't imagine anything worse than having the cake topple over mid-reception. But, I am ecstatic to report that there were absolutely no cake mishaps. I even did okay working with fondant for the first time. I was nervous about that too...I hadn't worked with it before, but it looked easy enough...kind of. After over 20 hours of reading, mixing, tasting, rolling, stirring, zesting and baking...I ended up with the fabulous four-tiered concoction that you see here. I got the design idea from Wilton. In fact, we bought almost all of the supplies from the Wilton aisle at Michael's Arts & Crafts.

I started on Monday, with a test cake. The result was good, but a little plain and a tad dry. I decided to try again on Tuesday night with another test cake. But this time, I added fresh lemon zest and lemon juice. The cake just needed *something*. The lemon was PERFECT! I think it added a fantastic flavor....definitely not just another wedding cake. The buttercream icing recipe that I used was equally great. The best part about the icing was that it was pretty easy to make. And get this...I made 16 batches of icing on Tuesday night...no, that isn't a typo....SIXTEEN batches! LOL. I was quite literally up to my elbows in buttercream. I can think of worse things to be up to my elbows in, though...LOL.
On Wednesday night, I made the top two tiers. I also frosted them and added the ribbon & fondant. On Thursday night, I made the bottom two tiers, frosted them both, and added ribbon & fondant to one. I ran out of time and had to add the fondant to the last tier on Friday night. I had to have most everything done before Friday evening, because we had to attend the rehearsal and rehearsal dinner on Friday night. I was the queen of multi-tasking at this wedding...I was the cake baker, a bridesmaid, and I even took some wedding photos. It was a busy day, but it was so much fun!
At the end of the day, baking a wedding cake takes an incredible amount of time and patience. However, seeing the finished cake was overwhelming...I had NO idea that I was capable of such a feat. It was such a great feeling seeing it all set up at the reception hall. Hopefully, this won't be the last one that I bake. I LOVED the entire process! :)
Look at all those ingredients!!!

Rolling the fondant...

Adding the fondant to the cake...who knew a can of yams could be so helpful?

Top two tiers completed!

I did a test run the night before the wedding day...just to make sure it wouldn't topple over!

Putting it all together at the reception...

Classic White Cake
Ingredients:
6 cups cake flour sifted
2 tablespoons baking powder
1 1/2 cups butter or margarine, softened
3 cups granulated sugar
2 cups milk
1 teaspoon pure vanilla extract
12 egg whites
***Zest & juice from 4 lemons
Cake Release
Makes: 12 cups of cake batter.

Directions:
Preheat oven to 325°F. Grease bottom of pans and line with waxed paper or parchment paper, or use Cake Release. (Click here for complete instructions on preparing baking pans.)

Sift together flour and baking powder. Set aside. Cream butter and sugar together until light and fluffy. Add lemon zest & juice. Mix well. Set aside. Beat egg whites until stiff, but not dry. Set aside. With mixer at slow speed, add flour mixture to butter mixture, alternately with milk. Beat well after each addition. Beat in vanilla extract. Gently fold egg whites into batter. Pour into prepared pans. Bake until toothpick inserted into center comes out clean.

Buttercream Icing
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing.

Directions:
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Comments

Ashley said…
Congrats! That is awesome!
Anonymous said…
OH MY GOSH CELESTE!!!!! It turned out AMAAAAAAAAAAAAAAAAZINGLY! I'm so proud of you!!! Seriously, WAYYYYYY better than I was imagining it to look. You are amazing! :)
Way to go! It came out gorgeous and you did an amazing job!!!
That cake is absolutely gorgeous! What a phenomonal job! I am SO super impressed!! You should totally do that for a living!
Anonymous said…
Wow, I can't believe this is your first wedding cake! It looks amazing!
Anonymous said…
Looks great! So impressed!
Risa said…
way to go!! Kudos to you and your cake it's beautiful.
Colleen said…
WOW this is gorgeous! And that is quite a cake to start out with - great job!
Hungry Janey said…
It looks FANTASTIC! Good for you :)
Maria said…
Congrats!! The cake is STUNNING!
Ingrid_3Bs said…
You did a marvelous job! Your cake is stunning. Love, love,love the cream color and all the (it looks like) fresh roses!
~ingrid
Anonymous said…
OMG the cake you made is absolutely gorgeous. I'm planning a wedding and just saved the picture :)

incredible!
l.v. said…
wow! this cake is beautiful! i stumbled upon this but had been wondering how to make a wedding cake! do you ice between layers of tiers and then put the fondant over the whole tier? also, what size cake pans did you use?
Celeste said…
Everybody - Wow, thank you all so much for the sweet comments. They seriously make my day. ;)

Iamia - Yes, you should ice the cake just like you would any other layer cake, and then add the fondant on top of the whole thing. The 4th photo down in the post shows the inside of the cake. Also, I used 16", 12", 8", and 6" cake pans. I hope this helps! Feel free to e-mail me any questions you might have...I'm happy to help! ;)
UABblazer83@aol.com
Jennywenny said…
Congratulations! Awesome, I'd love to do something like that one day. Once I manage to get smooth fondant on a cake, that is!
Anonymous said…
What a lovely set of photos - you have done a wonderful job!!!! The taste of the cake sounds fab.
Steph said…
That cake looks so beautiful. I've never folded egg whites into a white cake batter before. I'm hoping that will give me the fluffy texture that is so hard to find in a white butter cake
Found you on DB. Amazing! I love the taste of lemon, on anything and everything. Very impressive!

Popular posts from this blog

Absolutely Sinful Cinnamon Rolls

***Alrighty, here are the cinnamon rolls that I mentioned in my previous post. I put these together on Christmas Eve, and then baked them on Christmas morning. Let me just tell you...there's nothing quite like the smell of yummy cinnamon rolls wafting through the house on Christmas morning...ahhhhh...so wonderful! This is going to be a new tradition for us...fresh, homemade rolls on Christmas. I thought that I might try this recipe, and then maybe try a new one next year...until I found one that I really loved. However, I hit the jackpot on the first try! This is THE recipe that I'll always use. UPDATE:   Since originally writing this post in 2008, I've  made these cinnamon rolls every year for Christmas!  They are a holiday tradition that my family looks forward to all year!  You can see my other posts here, with lots more photos of these sinful cinnamon rolls: CHRISTMAS 2009 CHIRSTMAS 2010 CHRISTMAS 2011 The great thing was that I could prepare them on Christmas

My Favorite Quiche!

***It's not often that a recipe is worthy of re-posting.  I think I've only done that once or twice in the entire time I've written this blog.  However, this is one of those rare occasions.  Back in 2009 when Brad and I went to Europe, we had the most amazing Quiche Lorraine at the incredible Les Deux Magots cafe in Paris.  It was delicious and was served alongside a yummy salad of fresh greens (Quiche Lorraine sur Salade Verte).  Oh, it was heaven on a plate!  It also didn't hurt that we were sitting on the patio of one of the most famous cafes in Paris, after all...haha.  The atmosphere and people-watching in that particular area are hard to beat. I'll never forget the elderly lady that was sitting at the table right next to us (the tables were situated pretty close together).  She was dressed to-the-nines, was all by herself, and was just the quintessential, classy Parisian lady.  I wish more than anything that I had tried to strike up a conversation with her

Cream Cheese Banana Nut Bread - Southern Living

***There seriously aren't very many things that smell better than Banana Nut Bread baking in the oven.   Don't you agree?  This recipe for Cream Cheese Banana Nut Bread from Southern Living magazine was one of the very first recipes that I added to this blog...back in November 2007!  In fact, I came across it when I worked for the magazine as a Marketing Intern.  Back then, I didn't have a photo for every recipe, and the blog post was simply the recipe and nothing else.  Because this is my go-to recipe for Banana Nut Bread (and because it is so amazing!), I thought that it deserved a little more attention.  This is quite honestly some of the best Banana Nut Bread that I've ever had.  An entire 8oz. package of cream cheese is added right to the batter, along with 4 mashed bananas.  The cream cheese adds so much to this recipe, with an incredibly moist texture being the main component.  Plus, the roasted pecans are the perfect addition.  Roasting the nuts brings out