How to make a wedding cake from scratch

The first time I went to my first wedding was nearly a decade ago, and I had been planning for a couple of months.

The idea was simple: create a beautiful wedding cake that would look just like a real cake, but without the sugar and flour.

That’s the thinking behind my DIY wedding cake.

It’s been one of my favorite DIY ideas ever since.

Here’s how to make your own DIY wedding cakes from scratch.


First, get the cake mix.

If you don’t have the ingredients, make one.

I used a box mix from Whole Foods.

I also used a jar of peanut butter that had been stored in the refrigerator for a few weeks, so that it would be ready when I got home.

I like to mix it in a food processor, which I always mix with my fingers, to remove the air bubbles that are produced during the mixing process.


Make the frosting.

You want to use frosting that is made from a light-brown sugar, a light cream cheese, and a little bit of butter.

To get that brown sugar, I bought a container of brown sugar.

(I used a package from the supermarket for $3.)

To make it browner, I used about a tablespoon of melted butter, a couple tablespoons of powdered sugar, and about 1/4 teaspoon of baking soda.

I kept the rest of the recipe simple.

I added more cream cheese or shredded cheddar cheese, but the ingredients are up to you.

I think I added about a teaspoon of vanilla extract to the frosted frosting and a tablespoon or two of milk to the milk mixture.

I poured it all over the cake and covered it with plastic wrap to keep it from sticking.


Cover the cake with plastic.

This step is optional, but I find that if I am making the cake for my own family, it is the only way to keep the cake from sticking and to get it to the table quickly.

For me, this step was a no-brainer.

The cake is already covered and ready to be eaten, so it makes sense to cover it with a plastic wrap.



I baked my wedding cake for about 45 minutes, then uncovered it and let it cool.

I let it sit for about two hours, then put it in the fridge to cool completely before slicing and serving.

I liked the taste of the frostings on the top of the cake.

The frosting on top was really, really nice, and really soft.

The middle of the layer was a little too crunchy for me, so I added a little of cream cheese to the middle and topped it off with a bit of whipped cream.

This cake is really easy to serve.

You can slice it into wedges, or make it into a tart.

The perfect size is about 2 1/2 inches by 1 1/8 inches, which is about the size of a regular cake.

I cut the cake into 12 wedges.

The sides of the wedges are about an inch shorter than the top.

You’ll need a sharp knife or a cutting board to cut them.

They’re also great for slicing into squares and serving them.


Bake at 350°F for about 35 minutes.

They are pretty much done when they are lightly browned and the cake is ready to eat.

I served mine with a slice of vanilla ice cream, which really complements the softness of the crust. 6. Enjoy!


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