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Making your own wedding cake can save you substantially on your wedding budget.

If you are not a practice decorator, consider making a smaller cake, and then use a sheet cake to be served from the kitchen. This will save you from learning how to place dowel rods and pillars to support a high cake. You can have an absolutely gorgeous cake, while knowing very little about the structural aspects. Piling cakes on top of each other without the proper structural support, then the cake may lean or topple over, and worse the filling will ooze out.

The picture at the right was completed in about 4 hours. Each cake is placed on separate pedestals and then decorated with, in this case artificial grapes and silk mums, daisies, and hydrangea's. Several placements of more flowers to match on the table accompanied by a white draped table cloth will do the trick. Last some pearls were placed in strategic spots to add elegance.

There are endless ways to decorate, but let's get down to the cake "how to"

Choose the flavor of your cake. You can use a box mix, but from "scratch" is always heavier and more moist than box mixes. This will depend on how much time you have and how large of a cake you want. Typically you can bake the cake two days before, and then frost with a thin layer. This takes care of the crumbs getting into the frosting. The next day once the frosting has crusted you will frost again for final layer. The day before the wedding you will assemble, unless using fresh flowers, which you would place the morning of your wedding.

NOTE: You should bake a couple of cakes well before the wedding for decorating practice and taste. Wedding cake recipes - or use one of your own that you know will be a hit. Also if you decide to use pedestals you can make several different flavors with varied fillings, and even decorate slightly different. Don't forget if you are trying this for the first time, go with a smaller cake, and use a sheet cake to feed guests. You will feel less stress by working on a smaller cake.

Let's begin:

1. Bake your cake according to directions. Always remember to cool about 10 minutes prior to removing from pan. This is so that the cake will come out in 1 piece. Typically the cakes will not be level and you will have to level them with a knife carefully to get them level and even. Place the cut side down on the board or pedestal which you will be using for the wedding. Making sure that you have a minimum of about 1" of plate beyond the cake. You will need this for decorations.

2. If you are going to use filling you can buy pre-made fillings or make your own. Wedding cake fillings When placing filling, spread to 1" of the edges, as the weight of the cake will press the filling outwards and you don't want oozing out the sides. You will also want to make sure that the filling is a type that doesn't require refrigeration. If so, you will have to make accommodations, and then make sure if the weather warm that weeping may occur or beads of water will appear as it warms after removing from the refrigerator. Butter cream will melt in higher temperatures. Suggestion: Raspberry filling is a favorite of everyone and goes with a number of different cake flavors.

3. Brush crumbs from cake, and place filling of your choice on top. Carefully place the second layer on top of the filling making sure that all sides are even and that the top is level. If it is not level you could end up with a lopsided cake or in warmth it could sift and slide off.

4. Begin by covering the cake with a thin layer of butter cream frosting. Crumbs may have a tendency to get mixed in, but this is why you place a think first layer. Once the first layer of frosting crusts, the next layer will go on without crumbs mixed in.

5. After first layer has hardened, place a second layer of frosting on the sides and top. Smooth by using a cake spatula using long sweeping strokes so that it becomes smooth without knife marks. HINT: Dipping knife in warm water will help to smooth sides and top. Do the sides first and then the top.

6. Next depending on how you will decorate you will need tube tips and small bags to place edging and any other decorative frosting ideas you have. Again, I urge you to play around with this first to make sure you are practiced with a pastry bag. Another alternative is parchment paper that comes in triangular sheets and you throw away. You can also buy plastic bags that will do the same, but they are a bit more expensive. When placing any kind of swags on the cake... and in order to get them even use toothpicks to mark the cake. They only make tiny holes and can be easily smooth later. Place a pick at 12 o'clock, 3 o'clock, 6 o'clock, and 9 o'clock on the top edge of the cake. Then place another pick between each of these. This is a trick so that when you run any swag or decorations, they will be fairly even. If using square pans, do the same from each corner, marking half way, then quarter, etc.

7. Repeat above for each layer you assemble.

8. Determine how you will place flowers or other items on cake. You need to sort of visualize this first in order to not mess up the frosting. In the illustration above I made each cake a bit different, and notice that I didn't use a formal cake top. If you have a formal cake top, just place on the top layer. If using flower "bunches" put them together first so you can see how they look before placing on the cake.

9. If you are using fresh flowers, make sure that they are not poisonous by nature. Most flowers are fine on a cake and you may even want to make an arrangement in a small dish, and then place the dish or cup on the cake. If you are going to make a swag of sorts you will need to tie this together prior to placing on the cake.

10. Setup a small card table and place a table cloth on it. Then arrange how you think they should be setup at the reception (this is practice.)

Since there are numerous ways to decorate and the decorations will be dictated by your theme, you will want to practice with those as well. Your groom, family, and friends will appreciate the practice; however, if you have already purchased your wedding dress, avoid eating the mistakes. giggle giggle...

NOTE: If you are going to split single layers so that you have essentially four layers to one cake, then use heave thread to cut the layer. Mark with toothpicks and then starting at one side, saw the cake using the heave thread. You will be less apt to break the cake.

TIP: Also after splitting a layer, place the dish that you are going to use over the top, flipping both dishes. Then remove the original placement dish, and the cake won't break. If you try to pick it up with your hands it will probably break as you transfer it to the new plate or tray.

NOTE: If you have to transport cakes, it is best to not "stack" them prior to getting them to the reception site, or it may fall over or crack. Bring them in layers is a much better solution and then assemble at the reception site. Always bring a small bowl of extra frosting and a few tubes and tips in case of an accident.

If you are having an at home wedding.... lucky you!!

TIP: If you decorate the cake the day before the wedding, because you are using frosting flowers or silks, don't try to cover with saran wrap or anything else. Put the cake in a cool dry spot. If you have large enough cardboard boxes, then place these over the layers. This will keep the dust and bugs off the cake until you are ready to assemble the next day.

I would love to hear from anyone that makes their own cake, and in fact I would be happy to post a picture here on the web site if you send it to me! To do so, simply fill out the contact us form and I will reply on where to send the picture. I will place your picture, name and date on this web site in a brides gallery of do it "yourself ers".

I do not place the my email on the web site due to spam and hundreds of marketing email that would fill my mail box and I would never get to help anyone.

Good luck!!

Video of "How to" Coming soon.