cake recipe

Luxurious Cake Recipe for Your Dream Wedding Cake

Wedding is a once chance of a life time. Surely, you want to make it special. Why not emphasize its uniqueness with some private touch like a handmade wedding cake. Here, the article tries to give step by step cake recipe instruction. You will need a 6”, 9” and 12” round cake tin, thin metal cake boards of the same sizes and 8”, 11” and 14” thick cake boards. Prepare also eight rods and eight cake pillars5m of 5” x ⅝” pink satin ribbon. Enjoy it, and be prepared to amaze your guests.

Make Your Own Wedding Cake, Step by Step

On this cake recipe you will need

  • For the fondant roses:
  • 5kg ready to roll icing (white)
  • edible dust (pink)
  • edible glue
  • For the 6”, 9”, and 12” tier:
  • 150g, 250g, and 375g butter
  • 90g, 150g, and 225g dark brown sugar
  • 60g, 100g,and150gcaster sugar
  • 2 tsp, 3 tsp, and 4 tsp vanilla essence
  • 5, 8,and 12 free-range eggs
  • 165g, 275g, 410g and currants
  • 225g, 375g, 550g and raisins
  • 340g, 565g, 850g and sultanas
  • ½, 1,and1½ orange, zest only
  • 1 tbsp, 2 tbsp, and 3 tbsp black treacle
  • ½ tsp, ¾ tsp, and 1 tsp bicarbonate of soda
  • 185g, 310g,and 450g self-raising flour
  • ½ tsp, ¾ tsp, and 1 tsp ground cloves
  • ½ tsp, ¾ tsp, and 1 tsp ground cinnamon
  • To ice the cakes:
  • 1 x 340g jar apricot jam
  • icing sugar, for dusting
  • 5kg marzipan
  • 15kg ready-to-roll white icing

If you already have the ingredients, let’s move on to the cake making instruction below.

To make luxurious and delicious cake recipe follow these instruction. First is making the fondant roses. Pinch off a little icing and roll it in the palm. Then shape it to an oval shape, and make one end of the oval thinner. Make 8-10 more petals, and make a rose by roll a small ball of icing into a cone shape. Wrap a rose petal around it, and press the remaining rose petals around to form a rose shape. Brush the edges of the roses with pink dust. And, repeat the process for about 15 roses. Wait for 2-3 hours until it harden.

For a perfect cake recipe, preheat the oven to 1600C. Grease the 6”, 9” and 12” round cake tin. For the 6” tier, mix cream, the butter, sugar and vanilla in a bowl. After that, beat in the eggs one by one. Add the dried fruit, orange zest and treacle. Then put bicarbonate of soda, flour and spices. After mixed well, pour into the cake tin and bake for about two hours. Repeat step for 9” tier and bake for three hours; and for 12” tier for 4½ hours. When the cakes are cooked, cool them first for 15 minutes by remove them from the tin. Follow this instruction to make cake for the best result.

To make the icing for your cake recipe, warm the apricot jam in a saucepan and sieve it. Put the jam on top of the 6” fruit, and turn it upside down onto the 6” thin cake board. Then put the jam all over the cake. Dust a surface with icing sugar and roll 500g of the marzipan out to cover the top and sides of the cake, and put the marzipan onto the cake. Smooth it on with your hands. Trim off any excess marzipan. Brush the cake with water, and knead 500g of the white icing in ¼” thick to cover the top and sides of the cake. Then put the icing onto the cake and smooth it on with your hands. Trim off any excess icing. Wait overnight until the icing dry, but do not put in fridge. Repeat for the 9” cake use 1kg of marzipan and icing, and for the 12” cake use 2kg of marzipan and icing.

If the icing has dried, put a thin line of edible glue at the bottom of each cake and stick some ribbon around the cake. Then insert the dowelling rods by holding a dowelling rod at the side of the 9” cake and mark where the icing comes to. Cut 4 of the rods in same length, and push them 2” away. Also do those steps for the 12” cake. Last step in the cake recipe is to cover the 8”, 11”, and 14” thick cake board. Knead 400g of the icing until ¼” thick to cover the 8”cake board. Spread a little glue over the board, then put the icing, smoothing it, and trim the edge. Put the glue around the edge of the cake board and stick the ribbon around. Repeat step use 500g icing for the 11” cake board and 750g icing for the 14” cake board. If you’re transporting the cakes, transport them separately. Hopefully this wedding recipe for cake will make your wedding awesome.


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cake recipe

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