Naked wedding cakes are all the rage right now, and today, I will show you how you can can make your own wedding cake (or a cake for any occasion) with this DIY wedding cake tutorial. I know it can sound so intimidating to make your own wedding cake, but let me show you why it really is not that difficult. I’ve had so many brides express interest in making their own cakes but then they get too scared and come to me to make their cake. And as much as I appreciate their business and their confidence in me, I wish I could show them how to do it and that it’s really not that complicated! So I put together this little tutorial for those of you out there who have also considered making your own cake. Wedding season is right around the corner and if you haven’t yet ordered a wedding cake, consider making your own by following my video tutorial…
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What you’ll need for a DIY Wedding Cake:
- 3 layers of cake (try my clients’ all time favorites: Red Velvet, Triple Chocolate or Salted Caramel)
- 2 layers of your favorite frosting
- 7 cups decorator’s buttercream (medium consistency) (recipe included at the bottom)
- Pastry bag and round tip
- one 6″ cake board and one 8″ cake board (or whatever size your cakes are)
- Cake leveler or knife
- 3 plastic dowel rods cut down to size
- straight icing spatula (This is the one I use)
- long offset spatula (This is the one I use)
- smooth cake scraper (Like this one)
- Revolving Cake Stand (you can find a cheaper one at your local crafts store but this is the one I use and love)
Directions for DIY Wedding Cake:
- Bake and cool cake layers according to recipe.
- Trim off the domed tops so you have flat, even layers. (Use this cake leveler to make the job super easy if you are uncomfortable doing this using a knife)
- Spread a little bit of decorators’ buttercream on the cake board and place cake layer upside, down.
- Pipe a “dam” with the buttercream using a big round tip to hold and conceal your filling.
- Spread your filling inside the dam, making sure you don’t use too much because it will bulge out the sides.
- Place the next cake layer on top, also upside down.
- Repeat previous step. Once you place the third layer on top, go ahead and fill in any gaps you may have with the buttercream to create an even look.
- Repeat the same process with as many tiers of cake as you wish for your wedding cake. I used a 6″ and 8″ for this one.
- Insert plastic dowel rod into bottom cake and mark the height. Remove from cake and cut to size. If you are only doing a 6″ cake on top, just 3 dowels is enough. The bigger your cake is on top and the more tiers you have, the more dowels you will need to prevent the top tiers from crushing the bottom.
- Apply a little buttercream to the top of your bottom tier (8″ for me) and place your top tier on top of it positioning it to make sure it is centered.
- Feel free to decorate however you wish; dust with powdered sugar, use chocolate ganache for a drip look, arrange fresh or artificial flowers, or apply a thin coat of buttercream for a semi-naked cake.
**If you prefer a messier look (as in the very first picture), you can simply skip the dam and just spread your filling all the way to the edge and stack your cake layers on top pushing with slight pressure to push more filling out the sides.
Directions For A Semi-Naked DIY Wedding Cake:
- Apply a thin coat of medium consistency buttercream with a straight icing spatula starting from the bottom and working your way to the top.
- Drop some buttercream to the top and spread it out with an offset spatula so there is a bit of an “overhang” of the buttercream.
- Using a smooth, flat, cake scraper, lay it flush against the side of the cake and with gentle pressure, begin smoothing out the buttercream and scraping off excess buttercream. Turn the table as you are holding your scraper to make it easier.
- Continue scraping off and smoothing buttercream, revealing the cake layers underneath, until you’ve achieved the desired look.
- Using your long off set spatula, smooth the top overhang of buttercream into the center until you have a crisp, sharp corner. Simply hold your spatula at the same height as your cake and just “cut” off the buttercream at the top.
- Repeat with all remaining cake tiers.
- Stack layers one on top of the other (making sure you use dowels rods for the tiers on the bottom) and smooth one more time if needed.
- Arrange flowers if desired or leave as is for a more natural look.
- 1 stick butter, softened
- 2 cups shortening (like crisco)
- 1 tablespoon vanilla (or flavoring of choice)
- 7 1/2 cups powdered sugar, sifted
- 1/4 cup whole milk
- In a stand mixer, beat crisco, butter, and vanilla on low speed until smooth. Add powdered sugar and mix on low speed until all sugar has been incorporated. Add milk and mix again on low speed. Add more milk for thinner consistency and more powdered sugar for thicker consistency.
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