I decided to make my own wedding cake for two reasons. Firstly, wedding cakes are so expensive and I was confident I could save a fortune by making my own; secondly, I wanted to have a gluten-free wedding cake, so I could eat some myself!
I made the cakes using vanilla sponge in three tier sizes - 11", 9" and 6". I baked these a couple of weeks before the wedding and stored these in the freezer. I defrosted the sponges and iced these two days before the wedding, which gave the icing enough time to dry out but ensuring the sponges were still fresh.
Here's the finished article, which I must say I was rather proud of. I'd never attempted a wedding cake before, and it was far from perfect - but I was really pleased with how it looked and the fact it appeared a bit "home-made" didn't bother me! Plus, it went down a treat with the guests at our wedding.
|The top tier - 6" vanilla sponge with jam and buttercream filling|
|Each tier was covered in marzipan|
|I nearly ran out of space when rolling out the icing!|
|Each tier iced with white fondant icing|
|The dowels and finishing touches added, ready for transportation to the venue!|