Funding Your Wedding, 09 March 2016

Baking Your Own Wedding Cake

So we’ve talked about making table decorations, dressing the venue and arranging the flowers in a bid to save extra cash on your wedding day but if you’re keen to look for other savings then why not consider making your own cake or having a family member make it for you? The sheer thought of making your own cake may scare you a little but the reality is, making your own cake needn’t be a stressful or daunting experience. You could really break this down into tiny steps in the run up to your big day. Maybe to begin with, you could attempt a simple sponge cake, then build up to icing a sponge cake before taking the steps towards making your traditional wedding cake.

Wedding cakes on average will set you back anywhere from £200 upwards depending on the style, size and complexity of ingredients. Making a cake at home will cost you a fraction of this and give you enormous pride as you watch your guests tuck into it. Now if you fall into the category of never having made a cake or not having the confidence to bake, start thinking about family members who may be able to help out. We all have an Aunt, a Nan or a Mum who bakes the best cakes right? Well instead of asking for a gift on your wedding day, why not ask them to make the cake instead? I’m sure they would be honoured to be gifted with such a responsibility.

So where to start?

Follow our easy step by step guide below to make a simple sponge cake which you can later decorate, ice and tier if you wish to.

Preparation Time: 30 Minutes

Cooking Time: 30 minutes

You’ll Need:

125g butter (softened)

125g caster sugar

125g self raising flour

2 medium eggs

Method:

1. Pre-heat the oven to 180C/350F/Gas Mark 4.

2. Line two cake tins with baking paper.

3. Mix together the butter and sugar till smooth.

4. Beat in the eggs.

5. Sift the flour into the mix and mix together until it’s a thick consistency and drops off the spoon.

6. Divide the mixture between the two cake tins and gently spread out with a spatula.

7. Bake for 20-25 minutes until an inserted skewer comes out clean.

8. Allow to stand for 5 minutes before placing it onto a wire rack to cool.

9. Spread jam, lemon curd or whipped cream over the top of one of the sponges and sandwich the two cakes together.

Optional: Once finished, you can sprinkle over icing sugar and decorate with berries and other fruits.

Icing your cake

Preparation Time: 30 minutes

You’ll Need:

Jam

Marzipan

Ready to Roll Icing

Icing Sugar

Rolling Pin

Sieve

1. Once your cake is made, heat some jam in a saucepan with a dash of water and push it through a sieve.

2. Once heated through, brush the jam all over the sides and top of the cake.

3. Dust the work surface, rolling pin and marzipan with icing sugar.

4. Using your rolling pin, roll out the marzipan until it’s about 1/2cm thick and large enough to cover the cake.

5. When it’s the desired thickness and size, curl it onto the rolling pin.

6. Use the rolling pin to lift the marzipan on top of the cake and unroll it onto the cake starting at the back.

7. Use your hands to smooth it out so that it perfectly covers the cake.

8. Cut off any excess or overlapping marzipan using a sharp knife.

9. Dust the work surface, rolling pin and ready to roll icing sugar.

10. Using your rolling pin, roll out the ready to roll icing until it’s about 1/2cm thick and large enough to cover the cake.​

11. When it’s the desired thickness and size, curl it onto the rolling pin.

12. Brush the cake with cold boiled water and then use the rolling pin to lift the ready to roll icing on top of the cake and unroll it onto the cake starting at the back.

13. Use your hands to smooth it out so that it perfectly covers the cake.

14. Neatly trim away any excess icing. The cake is now ready to decorate.

To create a tiered cake, you just need 3 cake tins that range in size from big to small. Follow the above steps for each tier and then arrange them by putting the largest cake at the bottom, the second largest in the middle and the smallest on the top.

Tip: Use any left over icing to decorate the cake with.

Food for thought: Why have three tiers of the same cake when you can have a different cake for each tier. For example, maybe the bottom tier could be a victoria sponge, the middle tier could be lemon cake and the top tier could be a fruit cake. For me, giving your guests the option of three cakes is a no brainer! Your guests will appreciate having a few different options to choose from. Remember, have fun making your wedding cake, practice in the run up to your big day and above all else, cut the cake and delve right in!

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