So it appears that you have decided to make your own wedding cake. That is DIY bravery, right there. Have no nears though, we have everything you need to make a delicious work of art for your wedding day.
This tutorial on how to make your wedding cake, we have decided to use a pretty basic, yet very elegant recipe that was created by Melissa Murphy of the Sweet Melissa Patisseries in Brooklyn, NY.
*Note: Begin making your wedding cake layers between 2 days and 2 weeks of serving at the wedding.
Ingredients:
3 batches of fluffy white cake
1 batch of lemon curd
9 cups of fresh raspberries or 3 bags of frozen raspberries (thawed & drained)
3 batches meringue buttercream
Utensils:
One 12-inch, one 9-inch and one 6-inch round cardboards
Preparation:
2 days – 2 weeks before serving, make the wedding cake layers:
With the 3 batches of white fluffy cake bake two 12-inch, two 9-inch and two 6-inch cakes. These will need to cool down completely.
2 days prior to wedding: Assemble each tier of your wedding cake:
At this time, use a long serrated knife to horizontally half each part of the wedding cake. Make each cut layer as flat as possible; the serrated knife will help with this.
• Place one of the 2-inch layers onto the 12-inch round cardboard; spread 2 cups lemon curd over the cake.
• Arrange 2 cups of raspberries on top of the lemon curd, one right next to the other, with the stem end facing downward.
• Lay the second 12-inch layer of wedding cake on top of the first, pressing down ever so gently.
• Cover the whole of the second 12-inch layer with 2 cups lemon curd.
• Arrange 2 cups of raspberries on top of the lemon curd, one right next to the other, with the stem end facing downward.
Repeat this process only change the amount of lemon curd and raspberries for each layer of wedding cake.
9-inch layer, use 1 1/3 cups of lemon curd and 1 ½ cup of raspberries.
6-inch layer, use 2/3 cups lemon curd and 1 cup of raspberries.
Put all cake layers into the refrigerator for about 1 hour until lemon curd becomes firm.
2 days prior
2 days prior to wedding: Crumb coating and frost layers:
Make 2 batches of meringue buttercream and save the last patch for the day of decorating the wedding cake.
With a spatula and right around 2 ½ cups of buttercream, spread it thin and evenly around all sides (not bottom) of the 12-inch layer. Do the same thing with the 9-inch and also 6-inch cake layers. After each wedding cake layer is respectfully frosted, place each layer into the fridge for about 30 minutes until the frosting is firm.
Next, use the same utensil as suggested above and right at 5 cups of buttercream. Spread it thinly across all sides and tops of layers.
9-inch requires 3 cups and 6-inch will need 2 cups of buttercream.
After this process the wedding cake layers will need to be refrigerated at least 2 hours, but overnight is just fine.
1 day prior to wedding: Assemble wedding cake layers:
Lay all 3 layers on top of one another and decorate as you please.
Check out the video below to see Melissa Murphy in action assembling and decorating the wedding cake.