How to make your wedding cake – DIY guide
A few months ago, I made my first wedding cake.
And it’s the kind of cake that I have always dreamed of baking.
I wanted to bake something with the right touch, but with a lot of layers, that made the cake stand out.
As with any cake, there are a few things you need to do to get the perfect cake.
This post will cover what you need and how to make them.
The cake recipe I used was one I had in my fridge for a while, so I was quite happy to use it.
First, the cake is done.
You can remove the foil layer and bake it as normal.
Then, you need the right amount of flour.
I found that my dough had the best consistency, but if you’re using a thicker cake, the recipe below should be fine.
Now, the ingredients.
I’m not sure if this is a problem for the new bride or not, but I think that it’s best to use as little flour as possible.
It’s easier to bake a cake with only flour if you add the flour on the side of the oven and add the rest on top, but it’s definitely worth it to make sure that the cake doesn’t turn out too dry.
Then, the buttercream.
I prefer using a double boiler and a baking tray, so you can use both to create the butter.
Finally, you want to add a few drops of cocoa powder, which makes the cake a bit smoother.
To make the butter, you’re going to need to make the mixture in the bowl of a stand mixer or a bowl of an electric mixer.
You can make it by hand or you can just combine it with your hands and stir.
Once the butter is ready, you’ll want to make a little paste.
If you have a stand, you can stick a knife through the side, but you should be able to make it with a fork.
In a bowl, combine the sugar, baking powder, salt and eggs.
Add the flour mixture and whisk until well combined.
Pour the mixture into the cake and spread it around the sides and bottom.
Using a fork, mix the cake until it’s even.
Don’t be alarmed if it gets crumbly at the edges.
It’s ok, it’s baking.
Transfer the cake to a cake stand or tray and allow to cool completely before you cut it into wedges.
Cut the cake into wedging triangles, then cut the top and bottom of each piece.
Wrap the cake in plastic wrap and place it in a freezer bag to keep it in place.
Bake at 400 degrees for 30 minutes or until the sides are slightly golden.
Remove the cake from the freezer and let it cool completely on a wire rack.
Use a knife to slice the cake, and then transfer the pieces to the parchment lined baking sheet.
Allow the cakes to cool slightly before removing them to a wire cooling rack.
If you’re baking in the microwave, place the cakes on a rack in the middle of a microwave safe bowl.
Place the tray of cake in the freezer, and let the tray cool completely.
Make the icing: Make a frosting.
For this, you will need a bowl and a mixer.
Heat a saucepan over medium heat.
When the temperature is hot enough, add the chocolate and chocolate chips.
When the chocolate chips melt, add some more sugar and let them melt, stirring until the sugar dissolves.
After the sugar has melted, add your vanilla and mix until it becomes a stiff peaks.
Continue mixing until you get a nice smooth consistency.
Put the bowl in the fridge for 15 minutes.
Get ready to make frosting: Now it’s time to get your icing ingredients.
Mix the icing ingredients, and put the bowl into the freezer.
Bring the mixture to a boil over medium-high heat.