Wedding Cake

Cooking Time:

80m 264 equalizer

Recipe by: Play Recipe Admin Team

50 months ago


Step 1: Make Buttercream Frosting

Add sugar in a saucepan with 400ml of water and place saucepan over medium heat. Stir and dissolve the sugar for 12 minutes. While the sugar is boiling, beat egg yolks until pale and fluffy in a bowl. Remove sugar syrup from the heat and add the hot sugar syrup in the beaten egg yolks and continue whisking until the mixture is stiff and mousse-like. In a large bowl beat the butter until very soft. Then add vanilla extract and mousse like mixture and beat until fully combined and set aside.


Step 2: Prepare Cake Batter

To make cake batter, in another large bowl add butter, sugar and beat until light and fluffy. Then gradually add beaten egg and beat until fully combined. Add plain sifted flour, baking powder and beat until just mixed and combined.

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Step 3: Bake Cake

To bake cake, preheat the oven to 180 degree C. Grease butter on the sides and bottom of the each cake pan. Divide cake batter between 30cm, 25cm, 18cm and 12cm round cake pans. Place 30cm and 25cm cake pans in the oven and bake for 50 minutes. Remove cake pans from the oven. Then place 18 cm and 12cm cake pans in the oven and bake for 35 minutes. Remove cake pans from the oven. When each cake is baked, then allow it to cool in the cake pans for 10 minutes and then loosen each cake around the edges using a small sharp knife. Carefully remove each cake from the pan and transfer to a wire rack, turn each cake and cool down completely. Once the cakes are cooled, cut the top portion of each cake with a sharp knife to make flat surface. Then slice each cake horizontally into half with a sharp knife.


Step 4: Assemble And Decorate Wedding Cake

To assemble wedding cake, spread few blobs of butter cream frosting on the cardboard. Place one piece of 30cm round cake on the cardboard and spread top with a layer of buttercream frosting about 3mm thick. Then place second piece of 30cm cake over the frosting. Then cover whole 30 cm cake with more buttercream frosting. Now take fondant icing and place over the cake then roll out to cover the top and sides of the cake. Use cake smoother and gently smooth fondant over the cake. Insert five wood dowels over the cake, spacing them evenly within the cake. Then spread few buttercream frosting over each wood dowels. Repeat same process for the remaining 25cm, 18cm and 12cm cakes (Don't insert the wood dowels in the 12cm cake). To decorate wedding cake, apply royal icing on the each cake as per requirement. Then roll pink fondant icing around each cake. Attach fondant drapes on the 30 cm and 25cm round cakes. Make flower designs on the edges of 30cm, 25cm and 12cm cake with purple and green frosting. Decorate side walls of the 18 cm and 12cm round cakes with flower fondant and arrange fondant pearls around the base of each cake. Finally place cake topper on the cake. Your Wedding Cake is ready. Yummy!


For Buttercream Frosting:

  • 1 kg Caster sugar

  • 1 kg Butter, softened

  • 1 tbsp Vanilla Extract

  • 20 Egg yolks

  • 400 ml Water


For Cake Batter

  • 800 gm Plain Sifted Flour

  • 8 tsp Baking Powder

  • 800 gm Butter, softened, plus extra for greasing

  • 16 Eggs, beaten

  • 800 gm Caster Sugar


For Assembling Cake:

  • Cardboard

  • 5 Wooden Dowels

  • Cake Stand


For Cake Decoration:

  • Fondant Icing

  • Pink fondant Icing

  • Fondant Drapes

  • Cake Topper

  • Royal Icing

  • Fondant Pearls

  • Flower Fondant

  • Purple Frosting

  • Green Frosting

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