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Really, if you have been reading all along there isn’t that much to add. Making a wedding cake is not much different from making a birthday cake, only you have to deal with more layers and make sure that the construction is stable.

It is best if you work according to a written schedule. Weddings are a chaotic, hectic, stressful time and it is easy to forget to do something. Write it down! You may find the following schedule to be helpful.

Four months before the wedding:

Do your research and decide what shape, style, flavor and size of cake you want. Look at as many cakes as possible. Many hobby and craft stores carry the Wilton books and magazines that deal exclusively with wedding cakes. I like these because not only do they show excellent pictures, and have great instructions, they have a list of the tips and other items you will need to successfully finish your cake.

Order everything you need. Tips, decorating bags, pans, separator plates, icing colors, edible glitter…whatever you are going to need order it all at once. If you are using boxed mixes start buying them now as they come on sale. As a rule of thumb a box makes 6 cups of mix. I suggest using the 2-inch deep pans and not the 3-inch deep pans. Weight becomes a difficult issue to work around.

One box of cake mix will make:

2 8- inch layers

or

1 10-inch layer

You will need a box and a half to two boxes for any larger layers. Again, mixes vary so plan accordingly. Use this very helpful chart at Wilton.

3 months ahead

bake your cakes, wrap securely and freeze in heavy duty foil.

2 months ahead

Recheck your supplies and instructions for the cake you are making and order in anything you may have forgotten

1 week ahead

Make any melted chocolate decoration you may be making such as:

• scrolls
• monograms
• shells

4 days ahead

Remove cakes from freezer and allow to thaw completely. Keep wrapped.

Make icing and tint in all of the colors you will need. Fill your decorating bags. Practice techniques you are new at on a piece of parchment.

Icing Specifics:

These amounts do NOT include the icing needed for actual decorating.

2 8- inch layers-4 cups of icing

2 10-inch layers- 5 cups of icing

2 12-inch layers 6 cups of icing

2 14-inch layers 10 cups of icing

Remember that one batch of icing yields about 3-4 cups

3 days ahead

Ice your cake with crumb layer

2 days ahead

finish icing and decorating your cake. Set it up to make sure everything will work. Adjust as needed. Disassemble tiers and place in containers for transport.

Put together a container for any “911″ decorating you may need to do when you reassemble the cake. Put in bags with icing, any glitter or sugar, and decorating tips, and well as an offset spatula, and an icing knife.

Day before

Transport cake carefully. Assemble cake on cake table and make any adjustments, or fixes you need to make. You may want to leave the tiers unassembled and have someone you trust to do it just before the reception. Admire your work. Great job!

Day of the wedding

Check the cake, or have someone check it to make sure everything is o.k. Assemble the tiers if you have not yet done so.

Congrats!

Review

Wedding Cakes 1

Wedding Cakes 2

Wedding Cakes 3

Wedding Cakes 4

Wedding Cakes 5

More Cakes for Inspiration: 

Wedding Fantasies:The Most Awesome Cakes in the Universe- I did this post last fall, but it has some incredible cakes pictured on it!

Post from: Baking Delights