More than a Wedding Cake Recipe

6-Part Series for Making an Ivory Striped Wedding Cake with Edible Pearls and Gum Paste Roses

I made this 3-tier Ivory Striped Wedding Cake for Bine’s best friend, Sarah.

She wanted something that looked like this Maisie Fantaisie cake.

I have never made a 3-tier cake.  Nor have I ever made a wedding cake.  So this was a very good learning experience for me.

And I learnt a lot (with the help of some awesome tutorials)!

The main thing I learnt is that I most definitely DO NOT like the level of stress that such a cake comes with.  I think I will stick to birthday cakes and 2-tiers from now on.

But thank you Bine and Sarah for giving me the opportunity to try this.

And Sarah, you looked beautiful!

I figured I might as well tackle everything, from ingredients and recipes right down to driving the dowel through the heart of the cake like a stake, so that you don’t have to do the amount of searching I had to.

So this post is much more than just a wedding cake recipe.  It is a step-by-step guide to baking and icing a wedding cake.

I had originally planned to write one post, but man alive! When I finished writing it, I had 14 pages, so I have decided to divide it up into 6 sections.

Step-by-step instructions for making this Ivory Striped Wedding Cake

(10″, 8″ and 6″ tiers)

Part 1: 2 Weeks to 1 Week Before The Wedding: Tools and Ingredients

Part 2: 5 – 4 Days Before the Wedding: Make Gum paste Roses

Part 3: Evening of the 3d Day Before the Wedding: Bake the cakes

Part 4: 2 Days Before the Wedding: Ice Your Cakes

Part 5: 1 Day Before the Wedding: Decorate your Cakes

Part 6:  Day of the Wedding:  Preparation and Assembly

I hope you find this tutorial useful.  If you have any questions, please leave a comment and I will get back to you as soon as possible.

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Happy Baking!!

xxx Dedri

**All photos for this post have been edited using the Camera Plus iPhone app.  Thank you for gifting it to me, Margaret!**