The trend of the current year in the field of decorating wedding cakes is decor with butter and protein cream. With the help of a confectionery syringe, specialists can create whole culinary masterpieces - roses, different patterns, ruffles - and all this can be combined with ribbons and fresh flowers. Also in great demand are desserts coated with cream completely - over the entire area. Read on to find out how to decorate your wedding meal with taste, sophistication and style.

Ideas for decorating a wedding cake with butter cream

There are a lot of ideas on how to decorate a wedding cake with cream in an original way. It is relatively easy to decorate the cakes with a thick sweet mass, because the oil structure is denser than that of other types of cream, which means it will be much easier to mix natural dyes, get different shades of colors, and form different shapes. Flowers, leaves, bows, ruffles, patterns on the dessert made with oil will look neat and natural.

However, such material quickly melts in the warmth, and therefore the cake should be stored until it is taken out in the refrigerator and should not stand for a long time in the banquet hall, otherwise the cream details may lose their shape. In addition, butter cream is too heavy for the stomach, especially after a hearty feast, so it is inappropriate to order a cake with butter cream that is too large in volume for a wedding.

Rosette wedding cake

The cake, lined with roses, is made using a pastry syringe or a bag with attachments, with which the buds are laid out over the entire surface of the dessert. They form a single layer, as a result of which the entire surface of the cakes becomes covered with cream. This decorative solution is a new trend in the design of wedding cakes, but incredibly successful. Oil-based roses look very natural and delicate, create the right impression and highlight the cake, as it should be. Such a dessert looks especially impressive using:

• ombre color technique, when the color of the product smoothly transitions from a light to a darker shade;
• pastel colors - pink, beige, snow-white, cream, blue;
• different colors for each tier, if they are harmoniously combined with the overall concept of the room decor.

Ruffle decor

The ruffles on the buttercream cake imitate the curves of natural fabric that fill the entire top and side of the cakes. Smooth creamy waves look delicate and sophisticated. They themselves perfectly decorate a wedding meal - additional decor is not required. A cake with ruffles looks especially impressive when there are several tiers. Pay attention to the fact that the bride's wedding dress does not have similar motives (if this is not part of the design idea), otherwise the dessert design will be associated with it.

The color scheme of such wedding cakes can be varied: monochromatic or not, pastel or brighter shades. The ombre color looks most effective; it is used very often on ruffles. Pastel colors perfectly match the theme of the celebration, they are often combined with colors of the same palette or selected in contrast. Among other things, the shape of the ruffles can be any - wavy lines, loops, positioned vertically or horizontally.

Curls of different shapes and flowers

The wedding dessert may not be completely decorated with cream decorations. For example, the cakes can be hidden under a canvas of mastic or white chocolate, and patterns or flowers made with butter cream can be applied on top. The dense and thick creamy base lays down neatly, creates stable forms. This design looks great in combination with fresh flowers, berries and other tier decorations.

A fashionable trend has become the design of the cake with cream lace. Delicate cream roses will perfectly complement such a decoration. The delicate work of the pastry chef makes the lace fabric very similar to the real one, so the dessert decorated with this decor looks delicate, unusual and is ideal for vintage-style weddings. This type of decoration will look less heavy, and the cake itself will not be as high-calorie for guests, which is appropriate after a hearty banquet.

Options for decorating a wedding cake with protein cream

Protein cream is lighter and more airy than butter, which means that ordering a treat decorated with it is more profitable in terms of price and taste. However, in the air it dries quickly, the parts become fragile and may crack, so you need to be extremely careful when storing and taking out the cake. It is advisable to decorate the dessert during a banquet so that the cream remains fresh when serving.

Decorative items made with this cream look presentable and appetizing. They are made in the form of flowers, petals, patterns, inscriptions that completely or partially cover the tiers. Due to the fragility of the protein cream after drying, it is more expedient to make large decorative elements with it, and if the whole cake is covered with it, then the layer should be significant. Subtle and fine details are suitable for creating patterns and lace. How to make a protein cream at home, see this video:

Making a cake in the form of petals

Creamy petals, like roses or ruffles, completely cover the cake layers. Such a surface of the tiers looks original and not boring. The petals go well with creamy flowers or natural buds. It is necessary to install natural mini-bouquets on such a cake when the area of ​​the cream on which they will lie dries a little, because the texture of the proteins is very delicate. The ombre color scheme is ideal here.

Experienced pastry chefs can use cream petals to lay out one large bud around the top tier. In this case, the toppers (figures of the bride and groom) may not be installed at all or may be placed on the lower tiers. If the cake is small, then the decision to make it in the shape of a flower will be the most acceptable. Additional decorative elements (green grass under a tray with a flower cake, the use of natural dyes) will make the culinary masterpiece as similar to the original plant as possible.

Floral patterns and curls around the edges

It is ideal when the wedding dessert is not completely covered with protein details, but is done as edging of tiers. Patterns, curls, ornaments made of whipped whites, placed along the edges, will not spoil the beauty of the treat, even if they dry out slightly and crack. By choosing this design option, you can combine several types of material, thereby diversifying the taste of the dessert. It can be a protein pattern and:

• mastic;
• chocolate;
• powdered sugar;
• caramel;
• cream;
• butter, curd, yoghurt cream;
• mascarpone cheese;
• walnut, coconut flakes;
• soufflé or sweet.

Photo of wedding cakes with cream decor

There are many options and techniques for decorating wedding cakes. When ordering a dessert decorated with cream, you need to know exactly what result you want to get in the end. Only in this case, the decor of the main wedding meal will perfectly match the design of the entire wedding. The design of such a cake can be developed by you yourself, or you can take a ready-made idea, for example, from those proposed below.

“If it came to the cake, then the holiday was not a success,” they joke among the people. But this sharpness does not apply to wedding banquets. During the celebration, only newlyweds and especially curious guests can examine the cake and appreciate its decor. Most of the feasting only see their own piece. How to decorate a wedding cake to make it memorable and look good in photos and videos? What are the trends now and what can you do with your own hands?

Types of wedding cake decorations

The wedding is symbolized by doves, hearts, bells, lovers, rings. These signs are used in decor in different formats: cream patterns, mastic decorations, plastic figures.

How to decorate a cake with cream

Floral decor made of cream is considered a classic. Flowers, volumetric figures, patterns and inscriptions can be placed on top of the collected cakes using a pastry bag. Such beauty is completely edible.

Decorating cream is easy to make at home

The most popular cream among housewives is oil. The easiest way to prepare it is to beat a pack of softened butter with a mixer and, while whisking, add 10 tablespoons of condensed milk. There are more complex and interesting recipes.

Interchangeable tools are useful for drawing patterns: a pastry syringe or a bag with nozzles. If there is no such inventory, then you can use a bag made of thick paper or a plastic bag cut from one corner.

It is most convenient to color the cream with ready-made food colors. You can prepare the color yourself:

• cocoa and coffee give brown color;
• saffron, diluted in water, gives a yellow color;
• cherries, cranberries, and beets can be used to make red;
• spinach guarantees tender greens;
• carrots help to achieve an orange color.

Now ombre cakes are in vogue. For their preparation, use a cream of the same color, but different shades. You can prepare separately portions of cream of different colors. Another way is to start with the lightest tone and then gradually add dye. Usually the lightest tone is located on top.

How to decorate a wedding cake with mastic

Decorations for a wedding cake made of mastic, made in a pastry shop or in your own kitchen, can be anything. You can use both ready-made and homemade mastic.

The simplest edible modeling paste is made with three simple ingredients:

• condensed milk;
• powdered sugar;
• powdered milk.

The components are mixed in equal proportions and dyes are added.

Principles of working with mastic:

1. It is necessary to work with mastic quickly enough, as it dries instantly in the air. The mass should be covered with cling film. In this way, raw materials for decoration can be stored in the refrigerator for up to 90 days.
2. It is undesirable to combine mastic with light cakes and fillings. They can sink under the weight of the jewelry.
3. It is also convenient to roll mastic on cling film. So it doesn't stick.
4. They begin decorating the cake with mastic with the preparation of the soil. An oil cream is used as a substrate. It is needed to level the surface of the collected cakes.
5. After preparing the base, the workpiece must be covered with a mastic cloth, on top of which further decor will be laid out. To do this, the mass is rolled into a layer of diameters 1.5 times the product. They cover the top and sides of the cake.

The creative part is not limited by anything. Dessert can be decorated with flat patterns or three-dimensional figures. Sculpting from mastic is no more difficult than from plasticine. Such decorations are attached with skewers, sugar syrup or sugar-protein mixture (icing). In some cases, it is convenient to pick flowers or sculptures with a toothpick and dip its free end into the cake.

Wedding cake figurines

The most imaginative and realistic inedible decorations are figures of the bride and groom, horses, swans and other characters. They are purchased at wedding paraphernalia stores. After the celebration, they can be kept as a memory. The advantage of such decorations is that they do not complicate the cutting of the cake and do not need to be divided among the guests.

Figures can be very unusual

You can also buy ready-made figurines made from sugar or marshmallow mass. These jewelry are sold in specialty stores and are inexpensive. Store them in the refrigerator.

How to decorate a dessert in an unusual way - fresh ideas

The traditional color of wedding sweets is white. But in the pictures and videos, such confectionery products look like a snowdrift. Therefore, jewelry usually comes in contrasting colors.

Fresh trend - cake decorations echo the bride's outfit. Color or silhouette can be repeated. It happens that the train "grows" at the dessert or it is covered by a lace umbrella.

You can play with the shape even with a low weight of the product: the cake can be made in the shape of a circle, square, oval, ball, horseshoe, heart or other shape.

It has become fashionable to order a small cake with decorations and place it on top of a bookcase. It is he who is cut by the young. The rest of the tiers are filled with individually wrapped portioned cakes, which are served to guests. It is not difficult to make an assortment and please everyone, even diabetics and allergy sufferers.

Secrets of decorating tiered cakes

Multi-tiered products come in two formats.

1. Layers of different sizes and / or shapes are mixed one on top of the other.
2. Dessert consists of parts placed on a shelf.

The second option gives you more room for imagination. The tiers can be made from different fillings. In a cake on a stand, you can more safely combine compositions and decorations. For example, mastic is not compatible with many creams, but figures from it can be used on the upper tier.

Do not write off one-piece multi-tiered products. You can create these at home. Usually, layers of different sizes are collected separately first. Then they unite with each other. The components must be refrigerated before assembly.

To avoid mixing of the layers and leakage of the filling, you need to use a cardboard backing. It is recommended to use wooden skewers or thick cocktail tubes to strengthen the structure.

After assembly, the finished product must be placed in the refrigerator for 1–1.5 hours. During this time, it will get stronger and be ready for decoration.

A girlfriend, mother, neighbor can be excellent home cooks, but professional pastry chefs will give more guarantees for taste and quality. They will also advise flavor combinations, help with packaging and delivery.

Cutting a wedding cake is a spectacular highlight of any wedding celebration. The cake is not only a beautiful, delicious dessert, it has always been considered a symbol of happiness and well-being for a newly-made family. It is customary to make a birthday cake to order, but this is an expensive pleasure. To save money, it is better to bake a wedding cake at home and decorate it yourself.

Do-it-yourself home cooking is a unique opportunity to add flavor to the most important holiday in your life and demonstrate your culinary skills, thereby surprising all guests.

Don't assume that creating a wedding dessert is actually a complicated process. This is not true. Even the most modest culinary skills will allow you to create a unique masterpiece.

Preparatory stage

The creation of the main wedding dessert requires careful preparation - everything must be thought out well:

1. Come up with a cake design. It is good if it is interconnected with the general concept of the wedding. Decide on the size and number of tiers of the cake, its design, stand.
2. It is important to decide on the day of preparation. It is better to bake and decorate the cake one or two days before the celebration;
3. Plan the storage location for the wedding dessert;
4. And only after that, directly select the cake recipe.

By the way, on the site mdk.market - my home pastry chef you can find many different recipes for desserts for a wedding celebration.

What size cake to choose?

The size of the main dessert is chosen based on the number of guests invited. For one serving - 150-200 grams. If the cake turns out to be more than three kilograms, then it is better to let it be multi-tiered. In this case, the lowest part of the dessert should be 2.5 kg. A tiered cake looks very luxurious, especially if the tiers are located at different distances and heights from each other.

Cake design and color scheme

The most common color is, of course, white. Also a popular choice is the stylization of the cake for the general theme of the wedding. The agony of choosing a frosting color will help you avoid Haked Cake or "Naked Cake". Its meaning lies in naturalness. The cakes, all the layers, the filling are visible. It looks beautiful and home-like and is able to give a special atmosphere to the holiday. Fruits and berries will become a decoration for such a cake.

Secrets of making a wedding cake

So, we figured out the preparation at home, now we will figure out how to make it, that is, we will go directly to the choice of the recipe, filling and decor.

How to prepare a dessert base?

The simplest recipe for the base is to make a biscuit. It is easy to cut, tasty and fluffy.
For a cake of 6-7 kg, various sizes of molds are required. In diameter, they should differ from each other by 8 cm.For the very first tier, you need a form with a diameter of 28 cm.

Biscuit dough for one cake:

• Sugar - 2/3 cup;
• Eggs - 4 pcs;
• Flour - 2/3 cup;
• Vanillin to taste.

Beat eggs and sugar first until fluffy. Then add flour, vanillin and mix everything well. Pour the dough into the prepared form, fill the form with dough to 2/3 of its volume. Then in a preheated oven to a temperature of 180 degrees, put the mold with the dough for half an hour. To make the biscuit lush, do not prepare the following portions in advance. After when the blanks have cooled, they need to be cut lengthwise into 2 parts.

Filling: how to cook?

Sponge cakes go well with all fillings. A light cream is ideal for a wedding cake. Such a cream can be prepared on the basis of yogurt, mascarpone, cream, soufflé, berries and fruits.

• Water;
• 5 tbsp. tablespoons of gelatin;
• Egg white - 4 pcs;
• Sugar - 1 glass.

Dissolve gelatin in water, beat eggs with sugar and mix all ingredients gently. Pour the cream onto the crust in a thin layer. Place the cream in the refrigerator to harden before making the cake. Prepare each base separately.

How to decorate and decorate a wedding cake at home?

Now we need to design our product. The decor can be made from mastic, which is prepared from condensed milk.

To prepare the mastic you will need:

1. 200 gr. condensed milk;
2. 1 cup powdered sugar
3. 1 glass with a slide of powdered milk;
4. cognac - 1 tbsp. spoon.

Mix sugar with milk powder, then add condensed milk and cognac to this mixture. A couple of drops of lemon juice for sourness will not be superfluous. Now you should thoroughly knead this mixture until a plastic mass is formed. Wrap the mass with cling film and leave for 40 minutes.

To cover each tier with mastic, roll it out in a thin layer. Wrapping the cake with mastic very carefully. Decorate the cake with figurines, cut flowers and leaves, which can also be made from mastic.

The wedding cake is a spectacular culmination of a wedding celebration. This is not just a dessert, it symbolizes family well-being, prosperity and happiness of the young. According to legend, the joint cutting of this masterpiece finally unites the hearts of the newlyweds. Usually such a dessert is made to order. But it is very expensive. To save a budget, you should consider in detail how to make a wedding cake at home, and try yourself in the role of a pastry chef.

Pros of home cooking

Each wedding is unique, unique and is an important life event for the newlyweds. Making a wedding cake with your own hands means creating a real highlight of this unforgettable day, giving vivid impressions and demonstrating your culinary talents to all guests of the banquet, including your spouse or young son-in-law.

The creation of such a dessert is a fun and not very complicated process. Even modest culinary skills will create a masterpiece that will delight guests. The main thing is to have the desire, the time, the right attitude and quality products.

Competent initial training

Now there are a huge number of simple recipes that make it possible to prepare a delicious dessert for an important celebration. Modern and uncomplicated decor methods make it beautiful and exclusive. But, before making a wedding cake at home, you need to think carefully about everything.

Important points of preparation

First of all, you should come up with a design style, and also choose:

• cake shape;
• size and number of tiers;
• Colour;
• stand.

Each of these points has its own characteristics, which should be considered in detail. You should also decide on the day of preparation. It is best to do this in advance, a day or two in advance. You need to take care of the storage location and delivery. And only after that, choose a recipe for the base of the delicacy, its filling and the method of decoration.

Variety of cake shapes

The most common wedding cake shape is round. She is associated with the sun and, according to legend, promises newlyweds a bright future and happiness. The heart-shaped dessert denotes devotion and tenderness. The square culinary masterpiece is a symbol of unity of souls and a long life together.

Not everyone adheres to the classic design, now you can find a wide variety of compositions, ranging from regular polygons to unusual shapes. When choosing, you should be guided by the general idea for the wedding and the ability to comply with it when baking a cake.

Various forms are now on sale, including those made of practical silicone. As a last resort, you can always make a stencil of the required configuration and cut the layers of the cake along it after baking.

Choosing a composition and size

The size should be calculated based on the number of guests invited, based on the calculation of 150-200 grams per serving. If it weighs more than 3 kg, it is better to make it multi-tiered. In this case, the bottom base of the dessert should be at least 2.5 kg.

The tiered cake looks majestic and luxurious. At the same time, different tiers can be located on top of each other, at a distance, thanks to a special stand, or on stands of different heights.

From compositional solutions for home cooking, you can use, for example, two hearts located side by side and connected into one. At the same time, one heart can be imagined as a groom in a suit, the other as a bride in a dress.

Instead of the usual cake, you can make a dessert from pastries decorated in the same style. Such a dessert should be laid out on a multi-tiered stand. At the very top, in order to observe the tradition of joint cutting by the groom and the bride of the cake, it is necessary to place a small single-tiered cake. The cakes are easier to transport, everyone will receive the same portions, no one will be left out, and this option looks delicious.

The color scheme of the masterpiece

The most popular cake color is white. He is a symbol of innocence, trepidation and tenderness. Often such a product is decorated to match the banquet hall, bridal bouquet or based on the theme of the wedding. The choice of shades is not limited by traditions; you can find wedding culinary masterpieces of various colors and even stripes.

Color and decoration problems can be avoided by a “naked” wedding cake. Another name for it is Haked cake. Its advantage is maximum naturalness. All layers and layers are visible, however, it looks attractive, appetizing and is able to create a festive atmosphere. Berries and gifts of nature are the decoration of such a cake.

Stand for wedding cake

There is a wide variety of coasters for culinary masterpieces, differing in shape and material. It can be a classic version or made in the form of a carriage, tower, waterfall, carriage.

This device is able to facilitate the serving of the cake, give the dessert neatness and sophistication. At the same time, compliance with the style must be preserved. You can not buy such a device, but rent or make a substrate yourself. To do this, use a dense material wrapped in food foil. When decorating, you should decorate it.

The wisdom of making a three-story cake

So, everything is thought out and prepared. Now it remains to consider how to make a wedding cake. To do this, you need to choose a recipe, filling for it and deal with the decoration.

Preparing the base of the dessert

There are a lot of options for the basis of a wedding cake. The most common and easy-to-use dough is biscuit. It's delicious, fluffy and easy to cut, so you should consider making a three-tiered dessert with a biscuit base. If you wish, you can make each tier from a different dough.

For a cake of 6-7 kg, it is necessary to prepare forms of different diameters with a difference of 8 cm. For the lower tier, use a size of 28 cm.

Sponge dough per cake:

• 2/3 cup sugar
• 4 eggs;
• 2/3 cup flour;
• vanilla sugar to taste.

First, beat the eggs and sugar until fluffy, stable. Then add flour, vanilla sugar and mix gently. Pour the resulting dough into a mold; it should be 2/3 full. Then put in an oven preheated to 180 degrees for half an hour. In order for the biscuit to be lush, the following portions should not be prepared in advance. After all the blanks have cooled down, each base must be cut lengthwise into two parts.

Filling for a wedding dessert

Sponge cake goes well with a wide variety of fillings. For a wedding option, it is advisable to choose a light cream based on soufflé, mascarpone, cream, yogurt, fruits and berries.

Using soufflé for multi-tiered cakes as an interlayer helps to perfectly keep the shape of the product. For its preparation, it is necessary to dilute 1.5 tablespoons of gelatin in water. Next, beat 4 proteins with a glass of sugar, add the swollen gelatin and mix gently.

Pour a thin layer onto the biscuit. Before making the wedding cake any further, it should be refrigerated to harden. It is necessary to start each foundation separately.

Decorating - the final stage

Now you need to decorate the resulting product. Let's look at how to make a fondant wedding cake. This material is the most common and convenient for decorating sweet products, including at home.

There are different types of mastic. The mass based on condensed milk is more plastic. To prepare it, you need to take 200 grams of condensed milk, as well as:

• a glass of powdered sugar;
• a glass with a slide of powdered milk;
• 1 tablespoon of brandy.

First, you should mix sugar and milk powder, then add condensed milk and brandy. You can add two drops of lemon juice. Stir until a plastic consistency is obtained. Set aside for 40 minutes, wrapped in cling film.

First, the mastic is rolled out to cover each tier. Roll out should not be very thin. Each tier is carefully wrapped with mastic. To keep the tiers well, put a cream between them.

You can decorate the cake with carved figures from mastic, fresh flowers, rose petals. You can buy ready-made figurines for decoration.

No wedding feast is complete without such a delicacy as cake. It can be made in the classical style and have the shape of a multi-tiered tower, a pair of hearts, or it can reflect the interests of a young couple and be made in the form of any object - a bicycle, a book or a laptop. Decorations, like the shape of a cake, depend on individual preferences, it can be fondant frills, chocolate figurines, ribbons, beads, multicolored icing. Any housewife can bake a wedding cake with her own hands.

Required materials and devices

Before starting the cake baking process, you should prepare the necessary materials and accessories. Their set depends on the shape of the cake, so for multi-tiered delicacies you will need:

• three or more tins for the base (cake or biscuit). For a biscuit, it is better to use split trays, and for a cake, silicone trays. In this case, you will not have problems with removing the baked goods;
• mixer or blender with attachments;
• several deep bowls, enameled or glass;
• beaker;
• sieve;
• cutting board;
• rolling pin;
• Pizza knife;
• baking paper;
• long kitchen knife;
• grease brush;
• tools for mastic;
• molds for jewelry;
• acrylic sticks;
• scapula;
• a couple of pots (if necessary, cook syrup);
• food colorings;
• a syringe or pouches with jewelry attachments.

This list can be supplemented, if necessary, with beads, food markers, diamonds, shavings (coconut, chocolate).

DIY wedding cake decoration photo

After all the necessary accessories and materials have been collected, the base for the cake is ready, you can start decorating it. We offer you a version of the classic three-tiered cake. It is designed for 120 servings.

And so, to make a wedding cake, we need:

• three bases, in our case - fruit cakes with a diameter of 15, 20, 25 cm;
• half a cup of apricot or any other jelly;
• 2.5 kg of white marzipan;
• 3.25 kg of champagne-colored fudge sugar;
• one and a half cups of royal icing;
• a pound of petal fudge;
• food colors: dark brown and old gold;
• five meters of tape 2 cm wide in champagne color;
• two ribbons 5 mm wide in champagne color;
• four meters of coffee-colored tape 1 cm wide;
• two meters of coffee-colored 5 mm tape;
• six supports in the color of champagne;
• fresh flowers are white or cream;
• three round stands with a diameter of 20, 25, 30 cm;
• syringe with nozzles;
• greaseproof paper;
• tweezers-clips;
• acrylic sticks six pieces.

Wedding Cake Decorating Instructions:

1. Place each muffin on an appropriately sized tray and brush with apricot jelly. Then cover them with marzipan.
2. Save 900g of sugar fudge to decorate the trays, cover the rest of each cupcake. Better to start with a larger crust. Leave them in boxes overnight in a warm place. Knead the remaining fondant and use to cover the trays. Place cupcakes on trays, hide in boxes.
3. Prepare the fudge and frosting by using food coloring to match the color of old gold. Fill a confectionery syringe with a simple nozzle with a medium cut with royal icing.
4. Cut a wide ribbon to a suitable length and wrap it around all three trays.
5. Prepare wax paper stencils. To do this, measure out three strips of the same width and length, equal to the circumference of the cupcakes. Divide each strip into equal parts: the longest by six, the middle by five, and the shortest by four. Fold the stripes along the fold lines. Take a plate, attach it to the stencils so that the top edge is in the middle of the strip in width. Trace around the plate and cut out the stencil along the resulting contour.
6. Wrap each cupcake with a suitable stencil, mark the scallops with a pin. Remove stencils. Wrap a wide ribbon around the bottom of the muffins and secure the ribbon with drops of royal icing.
7. Use the remaining fondant to make ruffles. To do this, knead the fondant and roll it out. Using a mold, cut out a circle with a diameter of 7.5 cm. In its center, make a hole with a diameter of 2.5 cm. Take a toothpick, create shuttlecocks with it. To do this, press it around the circumference of the outer edge. Then, use a sharp knife to cut the fondant from the center to the outside to create a frill.
8. To decorate a wedding cake with your own hands, start with the bottom cupcake. On it along the contour of the stencil, apply a line of glaze, secure the frill by pressing it with your fingers to the surface. Use the clip-on tweezers to apply a pattern to the seams of the frills. Make the number of rows with frills as you wish based on the size of the cake.
9. Decorate the bases with undulating patterns. Use the dye to color some of the royal icing into a dark brown color and apply it with the tip of the confectionery syringe with the narrowest cone over the droplets.
10. Using the thinnest ribbons, make 15 bows of each color. Secure them at the seams of the frills.
11. Send the muffins to dry by placing them in the boxes.
12. Before the start of the celebration, you can put support posts on the lower and middle cupcakes. Stick acrylic sticks into them and into the cupcakes themselves. Mark the height of the supports on them, remove them. Cut off excess. Use acrylic sticks and supports to assemble the cake. Add chocolate shavings if desired.

Sugar icing

You can decorate the cake with your own handmade icing. For this you will need:

• seven tablespoons of full-fat milk or 10% cream;
• seven glasses of powdered sugar;
• 250 g butter;
• a glass of vegetable oil;
• a tablespoon of vanilla extract;
• one drop of blue food coloring.

Preparation

1. Using a silicone brush, remove the crumbs from the surface of the biscuit. We cover it with cling film, send it to cool in the refrigerator for two hours.
2. At this time, with a mixer, at low speed, we can beat the vegetable and butter. The oils should be at approximately the same temperature. Add vanilla while whipping.
3. Then gradually, without stopping whipping, add milk and powder in small portions - one tbsp. a spoonful of milk a glass of powder.
4. Add dye to the resulting cream. It neutralizes the yellow tint.
5. Apply the glaze in several steps to achieve a perfectly smooth surface. For this we use a pastry spatula. Using it, apply the icing in a thin layer from bottom to top on the sides of the cake. Let the glaze harden. To do this, put the cake in the refrigerator for 15 minutes. The primary glaze will help prepare the surface of the cake to obtain an even coating. After the first layer of glaze has hardened, apply the “finishing” layer, hold the spatula evenly, at an angle of 90%.
6. To achieve perfect smoothness when applying the glaze, we use a wide spatula and a rotating stand.
7. To smooth out irregularities, sprinkle the cake with water from a spray bottle and smooth the problem areas.

Colored chocolate

You can decorate a wedding cake with your own hands with colored chocolate. Liquid food coloring can help add color to the chocolate. For coloring, only white chocolate is used, which is melted in a water bath with the addition of vegetable oil and dye. If the mass curdles, then add some more oil.

Sugar mastic

Often, cakes are decorated with sugar mastic. It is made using protein, powdered sugar and gelatin. A very popular mastic recipe using a soft chewy marshmallow. A video recipe will help to learn how to cook such mastic:

Flowers, leaves, various figures are made from mastic.

Wedding cake figurines

You can decorate a wedding cake with your own hands with various figures: doves, swans, butterflies, figurines of newlyweds, wedding rings - symbols of happiness and family well-being. They are made by casting from chocolate or sculpted from mastic.

DIY candy wedding cake

It will require two foam circles, candy and small chocolates, a pink satin ribbon, corrugated paper.

Step-by-step photo instructions:

1. We take two foam circles of different diameters, glue them with wrapping paper.

1. On the sides, using corrugated paper, we make shuttlecocks and glue them.
2. We take any sweets, the main thing is that they are long and narrow, we glue foam circles on the sides with them. For this we use any glue or double-sided tape.

1. We decorate the cake with flowers, ribbons, beads.

Delicious wedding cake recipe

Ingredients:

• a pound of flour, sugar, butter, almonds;
• 12 eggs;
• lemon zest;
• salt;
• a teaspoon of nutmeg.

• 6 eggs;
• half a liter of whipping cream;
• juice of four lemons;
• salt;
• 140 g butter;
• 10 sheets of gelatin;
• 330 g granulated sugar.

Cooking method:

1. Grind the yolks with sugar and butter.
2. Add ground almonds, nutmeg, zest to the mixture.
3. Mix the proteins with salt and beat with a mixer into a strong foam. Mix with sifted flour.
4. Mix the protein and yolk masses.
5. We distribute the mass into forms, bake at 200 degrees.
6. We give ready-made cakes to "rest" for 12 hours.
7. Preparing the cream.
8. Soak the gelatin and melt the butter.
9. Beat the yolks with lemon juice and zest. Mix with cooled oil.
10. We put the mixture in a water bath, gradually add sugar. Stir the mixture until the sugar is completely dissolved.
11. As soon as the mass begins to gain splendor, add gelatin. Rubbing. Let cool.
12. The cream is ready.
13. We coat the cakes with cream, decorate the cake in any way you like.

DIY wedding cakes photo