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St. Simons Wedding Planner :: Island Destination Weddings | Make Your Own Wedding Cake….If You’re Brave!
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Make Your Own Wedding Cake….If You’re Brave!

I noticed a lot of people are coming to the blog looking for wedding cake recipes to do their own cake. While it may save you money, I can almost bet that you will incur more stress and frustration. Letting a professional handle your wedding cake assures that you will have an expert design and create your cake, as well as deliver it one piece. Some bakers will even stay on hand to cut the cake or decorate it with the florist.  But let’s say you are having a small intimate wedding at home, or have oodles of time before the wedding.  Wilton has always provided excellent resources for cake baking– their kits are also easy to use with easy-to-follow directions.  They even have pre-made fondant, which will make your life so much easier.  Their cake pans are very easy to use.  Consider also getting a Pampered Chef cake decorator. They have worked wonders and performed small miracles in my house.  DEFINITELY do a practice cake…and make sure you do it months before your wedding. In the event of a mishap, have your local bakery or grocery store bakery on speed dial.  Publix and Sam’s Club have been known for their great, yet inexpensive weddingcakes. 

Here’s a great recipe from Carolyn Rodish that I thought would make a fabulous wedding cake:

Champagne Cake Recipe

1 Duncan Hines white cake mix (works best)
??  Follow box instructions, except substitute 3/4 C. Andre’ Pink Champagne for part of the liquid called for, and the rest milk. 

  The rest of ingredients as called for on the box,

Tint cake batter with 1-2 drops of red food coloring to tint the batter a pastel pink color, if desired.  Bake as usual.

You can use jams for your fruit filling in your cakes– just be sure that it complements the flavors of your cake layers and icing.  Carolyn also has a Champagne Buttercream icing, however, the following recipe is among my favorites.  I made Monica’s recipe for my prima donna daughter’s 4 birthday. It covered two tiers of a small cake, and still gave me leftovers for another two tiered small cake and probably six cupcakes. Trust me, I had to resist major temptation not to sit on the couch with the bowl and a spoon watching the Fit Channel 🙂

French Buttercream Icing


    8 oz. sugar
     2 oz. water
    4 eggs
     4 egg yolks
  1/2 tsp. salt
     1 lb. butter
     1/2 lb. shortening
    Vanilla to flavor 

  •     Dissolve sugar in water and cook to 240. (candy thermometer)
  •     Place eggs,yolks,and salt in mixer w/ whip attachment until light & fluffy.
  •     While whipping, pour hot sugar onto eggs.Pouring it in a steady stream between the whip and the side of bowl.
  •     Whip (HI) until cool, then whip(LO) in butter & shortening. 

Procedure is similar to a Italian Meringue Buttercream.  French Buttercream will be yellow, due to egg yolks. Italian is white.

 (This tints well and easily with food coloring. So if you want a white icing, use an Italian Buttercream recipe)



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  • Mattie



    Wow, this is a great entry!

    I’ve taken cake baking/decorating for Wilton’s and at The Viking School.
    Baking is definitely an art form and requires time and patience.

    The Pink Champagne cake is one of my favs!
    In addition, here’s a cold dessert that was on a dessert table at an event:

    HAWAIIN DELIGHT (aka Heaven):
    2 boxes INSTANT Vanilla or French Vanilla Pudding
    1 box Graham Cracker Crumbs
    Coconut and Almond Extract
    2 containers of Cool Whip
    Milk (Whole or Carnation, no Lowfat)
    20oz can of CRUSHED Pineapples
    1 jar of Marchino Cherries
    Small bag of shredded coconut
    Yellow or White Cake Mix
    1-8oz block of Cream Cheese

    • make cake batter as directed and bake a THIN layer (no more than 1/2″)
    (use the rest for another cake or cupcakes)
    • while cake is baking, mix the Vanilla Pudding and 4 cups of COLD milk
    until thick (usually 2 minutes w/electric mixer)
    • add 1 teaspoon each of Coconut and Almond Extracts and the cream cheese
    • blend well
    • add 1/2 can of drained Pineapples
    • mix until well blended and place in refrigerator until cake is cooled
    (cake must be cooled completely so that ingredients won’t melt!!!)
    • layer the cooled cake as follows:
    pudding mixture, graham cracker crumbs, Cool Whip.
    • Decorate with cherries, remaining pineapples and toasted coconut
    • All of this can stay in the pan as it is already decorated.
    You can also use it as a parfait in a Trifle bowl.

    September 12, 2006 at 12:40 pm
  • I just wanted to drop in and say I made this buttercream recipe last night with a butter cake recipe. It was great! Because I am trying to watch my sugar intake, I used Splenda’s Baker’s Blend and it was JUST as good!

    September 14, 2006 at 9:21 am
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