How to make a wedding cake

Learn how to make your own wedding cake with this simple tiered wedding cake recipe, which is easier than it looks. This impressive wedding cake recipe can be made in just a few simple steps. From covering the cake to ruffles, this step-by-step recipe turns this seemingly complicated recipe into a simple guide that is perfect for beginners.

Triple tested in the Woman’s Weekly kitchen, this wedding cake recipe not only looks the part, it tastes it too. Handmade edible roses and sugarpaste ruffles turn this cake into a masterpiece.

A madeira sponge or fruit cake would work best for this decorating technique as the sponges are much firmer and able to take more weight than a regular chocolate or vanilla sponge.

The quantities for marzipan and icing in this recipe are based on a three-tier cake using 4”, 7” and 10” round fruit cakes which will serve about 100-120. We recommend having 3” between the tier sizes for a three-tier cake, so if you want a larger cake, then 6”, 9” and 12” would work well and would serve about 150 people. The cakes can be all fruit or all Madeira or you can vary the layers.

Sizes of cakes and boards are given in inches as most cake-decorating supply shops still work in imperial.

Ingredients

  • 4in, 7in and 10in round fruit cake or Madeira cakes
  • 10-12tbsp apricot glaze or sieved apricot jam
  • 3kg white marzipan
  • 3.5kg white sugarpaste
  • 2-3 tsp CMC (also called Tylose or Sugarcel)
  • Cornflour
  • 1 x 200g packet white flower paste, e.g. Squires Kitchen Florist Paste
  • Pale pink, pale yellow and soft peach flower paste, e.g. Squires Kitchen Florist Paste (Pastel)