DIY Wedding Cake

Ingredients

  • Filling

Directions

Add a personal touch to your wedding with this beautiful homemade DIY Wedding Cake, made in a microwave oven. Yes… it can be done!

For the dish, you should use a 20cm (8″) deep loose bottom cake tin, greased and lined.

Top tips!

  1. When decorating with fresh flowers that aren’t an edible variety, be careful to wrap the stems before inserting into the cake. This avoids any sap seeping into the sponge.
  2. When preparing your cake tins, make sure you grease evenly and all the way to the top. This will help to ensure your cakes bake level.
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Steps

1

Preheat oven on CONVECTION 180 °C.

2

Grease and line the tin.

3

Cream butter and sugar until pale and fluffy.

4

Add the eggs a little at a time beating well after each addition.

5

Sieve the flour and baking powder together and gently fold into the mixture.

6

Add 1-2 tsp of warm water until the mixture drops easily off the spoon.

7

Pour the mixture into the prepared tin. Place the tin on the base of the oven and Bake on CONVECTION 180 °C for 40 minutes or until golden and the top springs back when lightly pressed.

8

Cool for 2 mins and remove from the tin to completely cool.

9

Repeat 3 more times to make 4 cakes.

10

When the cakes are cool carefully slice the tops to make an even flat surface. Spread the bottom of one cake generously with strawberry jam, then with one third of the butter icing. Lay the next cake on top and repeat. Finish the last sponge with the base uppermost to give a flat top.

*To create the butter icing, gradually beat together the icing sugar, butter and vanilla extract until combined.

11

Either fully ice the cake with a ready rolled icing or make another batch of the butter icing and lightly ice, leaving some of the sponge exposed for the naked cake effect.

12

Dress with fresh fruits and macaroons or fresh flowers.

Enjoy

DIY Wedding Cake

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Ingredients

225g Butter
225g Caster sugar
4 Large Eggs
225g Self raising flour
2 tsp Baking powder
2 tsp Warm Water
Filling
Strawberry Jam
175g Butter Room temperature
350g Icing Sugar
1/4 tsp Vanilla Extract

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