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How to decorate a wedding cake

Updated on October 15, 2013

Wedding cakes

Whether your wedding is elegant, stylish, classic, modern or sophisticated, without the wedding cake you can't really call it a wedding, can you?

The task of choosing the cake is really difficult, you need to be careful with the design, you need to know how many guests you'll have in order to know how big your cake will be, you need to find exquisite cake toppers to make your cake unique, you need to choose an appropriate color to match the decor and centerpieces, or maybe the bridesmaids dresses, whatever that is, you need to make sure you wedding will not look like a rainbow :)) with dozens of colors, but lack of taste and design.

Wedding cake toppers

Endless choices for wedding toppers and they are a great way of showing off your sweet dreams :) . And be prepared, try to have a specific one in mind before you actually buy one, because once you see them it will be a hard decision.

Vintage Swarovski crystal heart cake toppers are an elegant and dazzling way to accessorize your cake with a touch of romance. This Vintage style double cake heart topper features gorgeous sterling silver plated with clear Swarovski Crystals in an intricate style.

Personalised Wedding Cake Topper

Top off your wedding cake with this custom engraved 4 inch crystal clear acrylic topper manufactured by Valley Forge Wood Products. Included is a high quality, removable walnut base plate which enables the heart to be properly displayed in your home after the ceremony and reception. Since the base plate is finished with food safe carnauba wax, it may also be used to display your topper on the cake itself.

As shown, the custom engraving includes a graphic of entwined hearts above the bride and groom's first names, the wedding date, the site of the wedding and the city and state. The font used is Elegant Script. The entwined hearts graphic is standard but you can alter the text information and the font as you please.

The crisp laser engraving is etched in a frosty image on the back side of the 1/2 inch thick heart and stands out in crisp detail when read from the front.

If you want to bring surprise to your guests, but you are on a low budget, doughnuts are a really cheap option, and everyone loves doughnuts. You can make a doughnut wedding cake tower, or donuts tree.

If you are a bride who is looking coloring outside the lines, then you can chose the doughnut tree at your wedding instead of a wedding cake.

Since a box of 12 donuts is around $5.00 at most grocery stores, for a tower with 120 donuts you'll spend $50.00!


  • original glazed style doughnuts at the bottom of your cake
  • chocolate iced custard-filled doughnuts
  • lemon meringue flavoured versions
  • cinnamon and apple doughnuts
  • any other type of doughnuts you like
  • wafer daisies


  1. If you're making a tower, it's best not to go for doughnuts with a really soft center as they will sink into each other and filled doughnuts have the potential to leak too. Keep the thicker, original glazed style doughnuts at the bottom of your cake.
  2. Because they are easy to stack, the doughnut tower is your best option, but you can stack them in a number of ways. Wedding cake stands look the best, as do ultra modern acrylic cake stands and stacked symmetrically they will have the most visual impact.
  3. If you have a specific colour theme, you should choose the glazed ones, a colour to complement the theme. To make them look quirky, but cut you can add on them edible wafer daisies or hearts, you can use glitter spray for an extra of glitz.
Cast your vote for How to make a doughnout wedding cake tower

Traditional wedding fruit cake

This is something that, whilst not easy to make, you can have a go at well in advance. Fruit cake actually improves with age and if it goes wrong you'll still have plenty of time to have another go or order one from a professional.

Before you decide to go ahead and make your own cake, add up the costs. The ingredients for a fruit cake are expensive, but unless you already do a lot of baking, you'll also need to buy all the equipment: a large mixing bowl, scale, cake tins for each tier, large containers for storage, cake boards, icing smoothers, rolling pin and board, tools for making sugar roses and so on.

If making your own cake is something you are doing just in order to save some money, it might be cheaper to buy ready-iced cakes and decorate them yourself.

For a 46 cm round or a 41 cm square cake you will need:

400 g currants 250 g plain flour

250 grams sultanas 1 1/2 tbsp ground mixed spice

150 g raisins 1/2 tbsp ground nutmeg

100 g glace cherries 200 g soft margarine

70 g mixed peel 225 g light muscovado sugar

1 lemon 1 tbsp black treacle

3 tbsp brandy 5 beaten eggs.


Grease a deep 46 cm round cake tin. Line the base and sides with a double thickness of greaseproof paper and grease the paper.

Preheat the oven to gas mark 1 or 140 degrees C.

Chop the glace cherries and wash the fruit. Grate the lemon rind and discard the rest of the lemon. Then put all the ingredients in a large bowl and mix them up. You'll probably be mixing for a good 10 minutes, especially if working with large quantities. This can be quite hard work so you might want to consider mixing the ingredients for your larger tiers in two batches or enlist the help of your husband-to-be.

Spoon the mixture into your lined and greased tin. Flatten with the back of a large spoon. Aim to make the top of the cake slightly concave.

Bake for around 3 hours. To test if the cake is ready, insert a skewer into the center. IT should come out clean if the cake is ready.

When the cake has cooled remove it from the tin . Leave the lining paper on the cake until you are ready to put on the marzipan to keep it moist. Store in an airtight container in a cool place.

Making a Madeira cake

Not everyone likes fruit cakes, so you might want to consider having an alternative, perhaps just for the top tier of your cake.

You will need:

300 g self-raising flour

100 g plain flour

250 g soft margarine

250 g caster sugar

4 eggs

1 1/2 tsp lemon juice.

Quantities given are for 18 cm round cake.


Preheat the oven to 160 C or gas mark 3.

Grease an 18 cm round cake tin. Line with a double thickness of greaseproof paper and grease the paper.

Cream the sugar and margarine in a bowl.

Beat the eggs and add them one at a time with a spoonful of sifted flour. Mix thoroughly.

Gently fold in the rest of the flour and the lemon juice.

Spoon the mixture into your greased and lined tin and bake for approximately one and a half hours. You can insert a skewer into the center of the cake to test if it is ready, when the skewer comes out clean, it means its ready. If the top of the cake begins to brown too quickly, cover it with foil.

Let the cake cool thoroughly before turning out. Madeira cakes will normally rise slightly and the top will crack. You can slice the top off prior to icing in order to get a flat surface.

Covering a cake with Marzipan

If the cake is not flat, fill any hollows with a little marzipan. If the top is higher than the edges it's helpful to build up the edges too. If your cake is very domed, you might want to slice off the dome to give yourself a flat surface to work with. Tip the cake upside down so that the base becomes the top.

Brush the cake with a little apricot jam. Sieve this first in order to get rid of the apricot pieces or remove them with a spoon.

Dust your work surface with icing sugar. Knead your marzipan until it is soft then roll it into a ball. Roll out the marzipan until it is about 5mm thick. It should be large enough to cover the top and sides of the cake in one piece.

Using the rolling pin, lift the marzipan from the work surface to the cake and place it over the top. Smooth the top surface with your hand to get rid of any air bubbles.

Smooth the marzipan down the sides of the cake, ensuring there are no creases. Keep trimming the excess away at the base of the cake.

With the palm of your hand or an icing smoother, smooth all the surfaces. Then leave the cake to dry for at least 12 hours before covering it with sugar paste icing.

Covering a cake with Sugar paste Icing

Sugar paste icing is easier than royal icing. You can make your own, or you can choose to buy it.

Note: If your cake is fruit, you need to cover it first with marzipan . If it's sponge you can cover it with icing straightaway.

Brush the marzipan with a little water to help the sugar paste stick.

Dust your work surface with icing sugar and roll out the sugar paste to about 0.5 cm thickness so it is large enough to cover the entire cake.

Just as you did with your marzipan, use the rolling pin to transfer the icing to the cake. Place the icing on top of the cake so that it falls evenly down each side.

Rub your hands with a little cornflour to prevent the icing sticking to them, then smooth the top surface to get rid of any air bubbles. You could also use an icing smoother for this.

Smooth the sides of the cake, getting rid of any air bubbles.

Trim off any excess icing at the base of the cake.

Transfer the cake to a cake board. It's easier to pick the cake up if you slide it to the edge of the work surface so you can get your hand underneath.

Decorating your Cake

If you've never done it before, decorating a wedding cake can seem complicated at first. So where do you start?

Collect pictures of cakes from magazines for inspiration, look in cake shops too- there is no charge for window shopping. Adapt and simplify what you see.

Sugar paste flowers- you can buy them ready made or you can make them your own. or use real flowers, but please check that they are not poisonous first.

Scattering real flowers and petals over your cake is another cheap but pretty way to decorate it.

How to make sugar roses?

You will need:

24 gauge wires

Cooled, boiled water

Flower paste in your chosen colour( not the same sugarpaste icing you used to top your cake)

Rose petals cutters

Dogbone tool


Mix 25 ml of cooled boiled water with a pea-sized amount of flower paste to form a glue.

Bend a small hook in one end of a 24 gauge wire. Moisten with glue.

Place a small piece of flower paste on the hooked wire and shape into a cone. The cone should be slightly smaller than the smaller petal cutter.

Roll out some flower paste as thinly as possible. Cut out one petal with your smallest cutter. Soften the edges using dogbone tool.

Moisten the bottom of the petal with a little glue and wrap around the cone. Put on one side to dry.

Make a second petal and wrap this around the first, leaving the top slightly open. If you study a real rose, you'll see what these inner petals should look like.

Cut out two more petals and repeat the process, overlapping the edges.

Repeat the last step, but this time place three petals around the rose. Use your fingers to gently curl back the tops of these.

This time, use a petal cutter one size larger than your first cutter. Cut out four petals, soften the edges with the dogbone tool, and make the center of the petal slightly concave. Glue to your flower. You can curl back the tops of the petals using a cocktail stick if you wish.

You can stop here, or add another layer of petals. Make a variety of roses at various stages of openness to take them look as natural as possible.

The flowers can be made several months in advance, but you'll need to store them very carefully. They should not be kept in a completely air-tight container. Try piercing a few holes in the lid of a large plastic food container. Place a cushion or some wadding on the bottom, then put the flowers on top and then put some wadding over the top and place somewhere safe. This should be a reliable container in which to transport the flowers to your reception venue so they can be placed on your cake.

Adding your roses to the cake

You can make up whole sprays of roses, adding leaves cut out from green flower paste using leaf-shaped cutters or decorative gold leaves. Secure the wires together using florist's tape to make sprays, then trail these down your cake, arranging them as naturally as possible.

Alternatively, if you only have time to make a few flowers, arrange them on a bed of tulle running round each layer of your cake. You could also use fake or real flowers for similar look.

Hearts and Ribbons Cake

You will need a small quantity of sugarpaste icing, colouring in your chosen colour, ribbon in a co-ordinating or contrasting colour, heart-shaped cutter, florist's wire.

Colour your sugar paste icing with your chosen colour. Ad a little colour at a time until you get to the desired shade.

Roll out the icing until it is about 3 or 4 mm thick. Using a heart-shaped cutter, cut out about 30 hearts. Place on greaseproof paper to dry. You could add some glitter at this stage for a glitzy finish!

Cut 30 lengths of 12 cm each from the florist's wire. While the hearts are still soft, push a wire through the base of each, until it is about two thirds of the way up to the heart. Leave to dry overnight.

Assemble your tiers by stacking one on top of the other. Place ribbon around the base of each cake and secure each with a pin. Careful not to forget to remove the pins before cutting the cake for the guests.

Make a ribbon bow for the top of the cake. Secure using a pin. Make a second bow for the front again use a pin to secure in place.

Push the wired hearts into the cake, placing around four at the bottom tier bow, another three on the second tier and the majority at the top of the cake. You can bend the wire and manipulate the hearts until you get an arrangement that you like.

Silver studded Cake

  • one ready made bow
  • silver balls


  1. Choose a design. You could do a motif such as hearts or stars or go for a pattern such as swirls or different motifs. Draw your design onto a tracing paper.
  2. Place your paper gently over your cake and using a pin, prick through onto the cake. Do it gently so that you can see the mark, but if you make a mistake you'll be able to smooth it away!
  3. When you've pricked the design onto the cake, start adding the silver balls, pushing each one firmly into the icing along the outline of the design. If they don't stick, try moistening them a little.
  4. Finally, add the bow on top of the cake. You could of course put anything you want on top to complement your design.

Sky blue spectacle Cake

Design your cake as a garden growing to new heights! The Towering Tiers Cake and Dessert Stand will allow your baked goods to be on a wonderful display. Beautiful flowers trail up the calming light blue tiers. It's a celebration cake beyond compare in style and majesty.

Sky blue spectacle cake recipe

The Day She's Dreamed Of Cake
The Day She's Dreamed Of Cake

The Day She's Dreamed Of Cake

What better way to celebrate the bride's special day? This cake dresses the special guest with a flowing train made of fondant. Pink roses add a romantic touch.

The day she dreamed of cake recipe

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