Instructions:

1. Download the template here

2. Print it onto a piece of cardstock

3. Cut it out and use it to trace the shape onto paper. You can fit multiple wrappers on a single sheet of 8.5″ x 11″ paper.

4. Cut out your shapes.

5. Use strong double-sided tape to adhere the cardstock

6. Decorate to your liking

Tips + Hints:

• Linear patterns like lines and plaid don’t work very well because the template is curved. It’ll look wonky.
• Use decorative scissors to cut out the top of the wrapper to add a bit of pizazz.
• Paper punches are great for adding a little extra cuteness, too.

One of the most important things in determining your DIY cake design is knowing the amount of servings you’ll need. This will determine the pan size, amount of ingredients, decor, plates/napkins/forks, etc.

It’s a safe bet to have 1 serving per guest. Some couples go a little lower because not everyone will want cake. I think it’s better to have a little left over than run the risk of not having enough.

A word about serving sizes: The standard wedding cake slice, 1″ wide x 2″ long x 4″ high, is typically much smaller than a piece of cake you’d get at a party or other event. Doesn’t seem very big, does it?

When you go shopping for pans, you’ll need to know how many slices you can get out of each size you buy. For example, a 3″ tall, 8″ diameter round pan will yield about 24 slices. If you’re serving 150 people, what size pans do you need for a 3 tier stacked cake?

Don’t worry; sizing a cake is not as complicated as it seems. There are some fantastic resources for determining cake size that show serving sizes and provide cutting guides to show you how to get the maximum amount of slices per tier.

• PastryWiz’s Cutting Guides
• Wilton’s Cake Cutting Guide (Weddings)
• Better Homes & Gardens Downloadable Cutting Guides
• Baking911 Pan Serving Size Chart

Of course you can serve slices as big as you please BUT it’s important that the person(s) cutting your cake knows how big to cut the slices. Most caterers and cake pros can do standard slices in their sleep. However, your auntie or whomever is left in charge of the cake may not be as slice-savvy as the professionals. I highly recommend that you whip up a trial tier and practice cutting with your designed cake person.



You’ll find that most major cities and metro areas have ongoing decorating classes. They’re usually offered by:

• Michael’s Craft Stores. They’ve teamed up with Wilton (the leading consumer cake decorating company) to offer classes in many (if not most) Michael’s stores. I know my local Michael’s offers a discount on Wilton supplies if you sign up for their classes, which is a nice bonus. These classes are taught by Wilton-approved/trained instructors. (Wilton has their own curriculum and decorating techniques that each certified instructor must master.)
• Independent Cake Decorating Supply Shops. If your town is lucky enough to have a local cake decor supply, do ask if they offer classes. This is a great way to support local businesses and to be exposed to different supplies and techniques than you’d find at Michael’s. Like just about anything, the quality of cake supplies varies from manufacturer to manufacturer. I think it’s important to try out different ones.
• Community College/Adult Education. Some community colleges and adult education programs offer cake decorating classes. {Community Colleges by State}
• Culinary Schools. Some culinary schools/institutes offer pastry/cake decorating classes to non-culinary students. You’ll be taught by industry professionals, which could be very challenging (and fun!). {List of Culinary Schools}
• Private Individuals. Check out Craigslist or other community boards for individuals who teach cake decorating. My impression is that most are Wilton-trained.

Evaluating Classes

When evaluating classes, there are some important things to take into consideration:

1. What’s the teacher’s background? What training does she have? What’s her professional experience? How long has she been teaching?
2. Does the class require any pre-requisites?
3. Is there baking involved or is it just decorating?
4. How much hands-on time in each class student have?
5. What techniques are being taught?
6. How many projects are due in the course?
7. What’s the total supply cost for the class/course?
8. Must the supplies be from a certain manufacturer or from the store you’re taking the class in?
9. Check out the teacher’s portfolio. I highly recommend this because I’ve seen some reeaaaaally outdated styles being taught in some classes. (Lighted fountains and tiny plastic stairs, anyone?)
10. What’s the cancellation/missed class/refund policy? What happens if you miss a class or if you have to drop out?

There are few debates as heated in the cake world as the use of boxed mix versus scratch cakes. While I am a strong advocate of the latter, I do want to give a fair look at both sides to help you discover which option is best for your needs.

Box Mix Pros:

• Convenient, pre-mixed packages mean little measuring and no guesswork with ingredients yielding a pretty consistent result from cake-to-cake.
• Packages can be purchased way ahead of time and stored until needed.
• Box mixes are inexpensive, especially when purchased on sale.
• Most people are very familiar with box mix flavors and have fond associations of those kinds of cakes (reminds them of childhood, for example).

Box Mix Cons:

• Limited flavor, texture, and “weight” options.
• Box mixes use a lot of chemicals for stabilization and preservation.
• Some mixes have a chemical taste to them.
• You’ll need to buy a lot of boxes to feed your wedding guests; it’s harder to scale to feed large groups.
• Box mixes are not always less expensive than baking from scratch.

Pros of Scratch Mixes:

• Unlimited flavor options. If you can dream it, there’s likely a perfect cake flavor waiting for you to discover it.
• You control the ingredients and can add to or modify recipes to suit your needs. Wheat allergies? Vegan? Organic ingredients only? Carrot cake without nuts? No trans fats? Diabetic options? No problem!
• Freshness. Made-from-scratch cakes don’t need chemical stabilizers or preservatives. (Take a look at the ingredients on a box mix cake.)
• Scratch recipes often yield cakes with more body and substance – better for wedding cakes.
• Pride. There’s definitely a satisfaction that one gets from making something that takes creativity, patience and skill that can’t be experienced with shortcuts.

Cons of Scratch Mixes:

• Baking from scratch requires measuring ingredients accurately.
• Some argue that scratch mixes are faster; over at The Kitchn, they they proved that wrong.
• Baking from scratch doesn’t yield standardized results.
• Depending on your ingredients, scratch cakes can be more expensive to produce.
• Scaling recipes up or down is easier than with a box mix.

As for cake mix being less expensive than scratch, you may be surprised at what we found in the DIY Bride Test Kitchen. That’s another post, though.

My best advice is for you to do a taste and bake test with scratch cakes and box cakes to find the ones that fit the taste, texture, and budget that you’re aiming for. (Check back for the DIY Bride Test Kitchen results.)

Remember: a wedding cake needs to taste great, no matter how clever or fancy it looks.

Some  of the most common cake-related questions are related to a popular cake icing called rolled fondant. (Most just call it fondant, though there are different kinds. More on that in a later post.) For those of you not yet in the know, rolled fondant is a thick, somewhat stretchy and slightly chewy sheet of icing that produces a smooth surface on a cake. {Check out the gorgeous fondant design by the outrageously talented April Reed.}

In certain cake eating circles, fondant is a dirty word. There are some who will turn up their noses at the mere mention of the “f word”. See, they think it tastes icky. And, unfortunately, their experience with it was probably not that great. Not all fondant has a yuck factor, my friends, as not all pre-made fondants are the same.

We at the DIY Bride Test Kitchen (well, ok, just me at my kitchen counter) decided to do a taste test among the most popular fondant brands.

The contenders, in no particular order:

• Wilton Pure White Rolled Fondant
• Fondarific Buttercream Flavor
• Satin Ice Vanilla Flavor
• Fondx Virgin White

The methodology: cut off a hunk of fondant, eat it, review it, rate it. Real scientific!

The Results

#1 : Fondarific. Of the 4 fondants tasted, Fondarific had the best flavor and texture. Sweet and creamy with melt-in-your mouth consistency, Fondarific, was by far the tastiest and gets the highest recommendation. No cloying aftertaste, ingredients taste fresh, no chemical smell or flavors detected.

#2 : Satin Ice. Many, many cake pros use Satin Ice as their fondant of choice. The SI sample was very mellow in flavor and had a very pleasant consistency. It wasn’t as flavorful or as smooth as Fondarific but it was still very good.

#3 : Fondx: I had a hard time choosing between Satin Ice and Fondx for the #2. Fondx lost out my just the tiniest margin because I thought the more mellow flavor of SI would compliment more cake flavors. That’s not to say that Fondx has a strong flavor at all, it’s just more flavorful than SI. If I were to make  fondant cake today, I’d be torn between Fondx and Fondarific. They’re pretty similar in consistency and texture, both are quite tasty.

#4 : Wilton: This was by leaps and bounds my least favorite fondant of the bunch. Slightly grainy with a chemical aftertaste, Wilton’s fondant was just nasty compared to the others in the bunch. I have to admit that I used Wilton fondant for a project in my upcoming book (cue shameless self-promotion) The Crafty Countdown and it was perfect for non-edible decoration. {Peep a sneak peek at the Owl Cake Topper.}

More Details

1. Wilton is the most widely-available fondant. You can pick it up at craft stores like Michael’s (and Michael’s often offers Wilton cake decorating classes).
2. The price breakdown (please note that most fondants get cheaper when you buy in bulk – over 5 lbs.) Prices below are approximate. Search around for the best deals.

• Satin Ice, $6.49 for 2 lb. ($3.50 per pound)
• Wilton, $6.79 for 1.5 lb. ($4.52 per pound)
• Fondarific, $11.79 for 2 lb. ($5.89 per pound)
• Fondx, $33.00 for 10 lb. ($3.30 per pound)

1. A working oven. (D’uh!)
2. An oven thermometer. Why? Many, many ovens are not calibrated which means that temperature inside the oven is quite often different from what’s on the dial (or digital read out). Cakes require proper temp settings otherwise you’ll get a burnt outside and runny inside.
3. A mixer. I prefer stand mixers (KitchenAid rocks) because they can handle heavier and more abundant batters than hand held mixers.
4. A rubber or silicon scraper to get all of the batter out of the mixing bowl.
5. Mixing bowls.
6. Whisk.
7. Wire cooling racks. You’ll need to let your cakes cool before frosting and decorating. A wire rack allows full air circulation under and around the cake.
8. Measuring cups for wet and dry ingredients.
9. Measuring spoons for wet and dry ingredients.
10. A long, serrated knife or cake leveler tool to level the cake.
11. An offset spatula for frosting.
12. Cake pans.
13. Parchment paper to line cake pans.
14. Pastry bag and tips for decorating.
15. Rolling pin (for fondant, gumpaste, or marzipan).
16. Fondant smoothing tool and/or brayer (if working with fondant).
17. Non-stick mat (fondant).
18. Cutters, molds (for fondant).
19. Timer.
20. Bamboo skewers or toothpicks to poke cake to check for doneness.
21. Oven mitts.
22. Refrigerator space to store the cake(s).
23. Plastic wrap and/or aluminum foil.
24. Cardboard cake boards.
25. A box or way to transport the cake from kitchen to venue.

In my book search for this series I found that some cake books are outdated and, well, just plain frumpy. Others are meant to be inspirational eye-candy with no recipes or how-to. Some books deal only with decoration. Some are a combination of decor how-to & recipes. While many books have neat ideas or solid instruction, few books are truly outstanding. Martha Stewart’s Wedding Cakes falls into that outstanding category. A combination of inspiration, decoration how-to, and recipes this book exceeded my already high expectations.

What I loved about this book:

• Beautifully photographed cakes by the fabulous Wendy Kromer are truly inspiring.
• The book is very well-laid out from the basics of cake components and tips on selecting your perfect cake to recipes and decorating instructions.
• The range of cakes is diverse from Martha-esque classic and elegant to fun and whimsical (without being cheesy).
• The yummy recipes are scaled appropriately for wedding cakes, taking some of the guesswork out of the baking process.
• As with all of Martha’s DIY, the instructions are clear and concise.
• The cake display ideas are fabulous, creative, and within the skills/reach of most DIYers.
• Did I mention this is a gorgeous book? It is worthy of display on a coffee table.

Other notes:

• I’ve seen most of the cakes in MS Weddings. While it doesn’t take away from the quality of the book, I would’ve loved to see some brand new cake ideas.
• This may not be the best book for 1st timers. It is, however, a great companion if you’re taking decorating classes or have some experience under your belt.
• The list price is $60.00 though one can find it cheaper via Amazon or other discount retailers. I think it’s worth it because it’ll be on my shelf forever. Your mileage (and budget) may vary.

There are few debates as heated in the cake world as the use of boxed mix versus scratch cakes. While I am a strong advocate of the latter, I do want to give a fair look at both sides to help you discover which option is best for your needs.

Box Mix Pros:

• Convenient, pre-mixed packages mean little measuring and no guesswork with ingredients yielding a pretty consistent result from cake-to-cake.
• Packages can be purchased way ahead of time and stored until needed.
• Box mixes are inexpensive, especially when purchased on sale.
• Most people are very familiar with box mix flavors and have fond associations of those kinds of cakes (reminds them of childhood, for example).

Pros of Scratch Mixes:

• Unlimited flavor options. If you can dream it, there’s likely a perfect cake flavor waiting for you to discover it.
• You control the ingredients and can add to or modify recipes to suit your needs. Wheat allergies? Vegan? Organic ingredients only? Carrot cake without nuts? No trans fats? Diabetic options? No problem!
• Freshness. Made-from-scratch cakes don’t need chemical stabilizers or preservatives. (Take a look at the ingredients on a box mix cake.)
• Pride. There’s definitely a satisfaction that one gets from making something that takes creativity, patience and skill that can’t be experienced with shortcuts.

Many box cake devotees argue that box mixes are faster. Over at Apartment Therapy’s The Kitchn, they proved that wrong. [Do check out their other article about scratch cakes as healthier than boxed mixes.]

As for cake mix being less expensive than scratch, you may be surprised at what we found in the DIY Bride Test Kitchen. That’s another post, though.

My best advice is for you to do a taste and bake test with scratch cakes and box cakes to find the ones that fit the taste, texture, and budget that you’re aiming for. (Check back for the DIY Bride Test Kitchen results.)

Remember: a wedding cake needs to taste great, no matter how clever or fancy it looks.

Why is this important? Not only does it determine the overall design of the cake(s), it affects other choices as serving plates/trays and building materials. The tier style will also determine the kind of cake you’ll need. Some kinds of cakes, such angel food, are too light to be used in cakes that are are decorated and stacked or carved into unique shapes.

The basic types:

Sheet cake: A single flat cake, usually rectangular. [image: Earlene's Cakes]

Stacked cake: Multi-levels of cake, stacked on top of each other. These cakes are sometimes separated by a hidden support system that prevents the cakes from caving in and keeps the layers in place. Many, however, are held together with dowels and are stacked directly on top of each other. [image: Jennifer Wasiak from Brides.com]

Tiered cake: Multi-levels of cake separated by columns or other structural elements with space in between levels. [image: Cater It Simple @ flickr]

Cake Density:

When considering your cake tier style, the next thing is to work out what kind of cake is going to work best for your design.

Light, airy cakes (not good for cake-on-cake stacking or heavy decoration): angel food, sponge, chiffon.

Mid-density, all purprose cakes (can be stacked but will need support): basic butter batters, genoise.

Heavy (great for stacked, carved, and heavily decorated): Pound, fruit cake, carrot cake, pumpkin. [Note: many mid-density cakes can be made heavier by altering the ingredients. We'll get to that in another post.]