Simple Homemade Wedding Cake Recipe

and bench scraper to apply the outer layer of frosting. For the decorative textured frosting as pictured see my video above. As shown in the video use a small icing spatula and run it around the cake while spinning with the cake turner. You will love this look because its very easy but resembles beautiful ruffles. Carefully lift the cake with the cake board and place on your serving platter or cake stand.
Wash and dry 4 cake dowels. Measure the height of the bottom cake. Measure and cut the cake dowels to match. Staying within a 6 inch circle diameter you can use another 6 inch cake board to imprint a 6inch circle in the very center of the top of the 9inch cake insert the dowels into the cake spacing them about 2 inches apart to form 4 corners of a square. Push the dowels straight down until each touches the bottom cake board. Set aside.
Remove the top tier from the refrigerator along with the cake board and place on the cake turner. Decorate just as you did the bottom tier including the ruffled textured frosting. I also turn the cake on the cake turner and apply this ruffled look on top of the 6inch cake too. This is optional. Along with the cake board carefully lift the small cake and gently place it in the very center of the bottom tier.
Piping After placing the small tier on top you can pipe leftover frosting around the bottom of it. This covers up any spaces or smears that may have appeared when arranging the top tier. I pipe dots of frosting with Wilton piping tip 12 between the tiers as well as around the bottom of the whole cake. They resemble pretty pearls. To smooth down pointy peaks on these pearls moisten your fingertip with water and gently press down on the peak.
Add any decorative pieces such as artificial flowers.
Cake is best enjoyed within 3 days. Refrigerate cake until ready to serve. After a few hours the frosting will set and you can lightly cover with plastic wrap.
Cover any leftover cake tightly and refrigerate for up to 1 week.