Caking for a Wedding 101

So, today is Thursday, which means baking day for our wedding! While the cakes are in the oven, I thought I’d share with you some quick tips that may help you in case you are planning on baking your own wedding cake.

1. If you are planning on making sugar decorations, make them at least two weeks in advance. Originally, I had planned to make my sugar flowers a month before the wedding. But then I got lazy. Finally I made them on Tuesday, but since I had so little time left I couldn’t make them as detailed as I wanted. I had to settle for some simple flowers that I think are really beautiful, but not what I had in mind. So, make them in advance and store them in a dry place.


2. Get your cake boards ready a week in advance. Sometimes you have to cut your boards so they are the exact same size as your cake pan, so this would be a good time to get that out of the way. Also, if you plan on covering your main cake board with fondant do it now. This will give it time for it to dry completely.


3. Two days in advance, get your pans and dry ingredients ready. I always prepare my pans not only with grease and flour, but also with waxed paper. So I have to cut the paper to fit each cake pan. This is a lot of work, but this way my cakes never ever get stuck.


When I have a large order, I always measure my dry ingredients before baking day. This saves a lot of time. Dry ingredients are flour, sugar, baking powder, baking soda, and salt. I measure them and store them in clean plastic bags (or bowls). Make sure to mark the contents of each bag/bowl!


4. Make your frostings and fillings a day in advance. For example, I made my lemon curd yesterday. I would also have made my cream cheese frosting yesterday, but I hate working with cold frosting, so I’m making it today. But you can make it in advance and get them out of the fridge early in the morning so they get to room temperature while you are baking.

5. Bake day (two days before your wedding)! Turn your oven on, measure your other ingredients (butter, milk, extracts), and start mixing your cake batter. You will be done pretty fast, and that is great since you need your cakes to cool completely so you can start filling them and covering with fondant. It is really important that you cover them the same day so the moisture stays. If you are not able to, cover your cakes with foil overnight.

And that is it. This “timeline” works great if you are planning on having your cakes covered in fondant. If you plan on having them covered in buttercream, I recommend you bake them the day before, or even the same day. I just hate dry cake! Fondant will lock in the moisture, so I don’t have to worry about my cakes getting dry, but you might want to take that into consideration in case you plan on having them covered with buttercream or another icing.

Oh! My timer is calling! Time to get some cakes out of the oven. I’ll try to post some pics of my progress later on the day! If not, tomorrow I’ll give you a quick peek of the cakes! :)


Mrs. Weather Vane

Mexico City
Wedding Date:

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  1. Member
    freeze-pops 82 posts, Worker bee @ 2:30 pm

    You are Superwoman! I’m so impressed that you’re taking your cake on, and doubt it will be stunning. This is great advice—I never would have thought to measure dry ingredients out in advance for big bakes.

  2. Member
    freeze-pops 82 posts, Worker bee @ 2:31 pm

    *no doubt! *no doubt!
    Gosh… I need to think before I type. Or read before I save. Whatever.

  3. Member
    Miss Milk Cow 460 posts, Helper bee @ 2:34 pm

    I cannot wait to see the final result and cannot believe that two days before your wedding you have time to bake the cakes AND write a blog post. You are amazing!!

  4. Member
    Miss Llama 196 posts, Blushing bee @ 2:46 pm

    Such pretty flowers! Can’t wait to see the final product!!!

  5. Member
    Mrs. Filly 645 posts, Busy bee @ 3:53 pm

    I am seriously blown away. Those flowers are amazing – I can’t believe you made those! I can’t wait to see the finished product!

  6. Member
    beenumberbea 112 posts, Blushing bee @ 4:36 pm

    Wow wow wow!! Amazing that you are doing this, and such a great post– I think this may be the first post about baking your own wedding cake on the entire internet (and if not, surely it is the best). I can’t wait to see how it looks all put together :)

  7. Guest
    meg, Guest @ 4:44 pm

    This is great– thanks! How do you store them for the two days before serving?

  8. Member
    MelBan 102 posts, Blushing bee @ 5:11 pm

    I have loved all of your posts and am so looking forward to your recaps! Early congratulations on your wedding!

  9. Member
    milesandbos 298 posts, Helper bee @ 9:15 pm

    Thanks so much for posting :) This is super duper handy post! Do you mind me asking if you have any favourite recipes you use?

  10. Member
    Mrs. Wallaby 2813 posts, Sugar bee @ 5:35 am

    Oh my goodness, you are the cake master! Most of these tips are new to me, and I’m bookmarking this post for future use. I literally cannot WAIT to see how your cake turns out; I know it will be beautiful! Good luck with all of your last-minute preparations – I bet you and your mister are so excited! :)

  11. Member
    missgoldfish 778 posts, Busy bee @ 6:05 am

    I am so excited to see how your cakes turn out!

  12. Member
    Mrs. Waterfall 1311 posts, Bumble bee @ 6:13 am

    This is truly amazing, Miss WV! I’m honestly so impressed with your patience and skill. I was going nuts this close to my wedding, without adding the stress of making my own cake. If those flowers are any indication, your cake will be gorgeous for sure. Hats off to you!

  13. Member
    Miss Pyramid 839 posts, Busy bee @ 7:15 am

    You are a rock star, Miss WV! I want to come to your house and just watch you work, because it seems so fascinating. Way to go for keeping so logical and organized about making your cake, it will be gorgeous (and yummy!)

  14. Member
    Miss Barn 250 posts, Helper bee @ 7:20 am

    Oh I can’t wait to see how it turned out. I love all your baking posts. It’s always so interesting to read.

  15. Member
    Mrs. Bicycle 624 posts, Busy bee @ 8:41 am

    You are so talented! I am excited to see the final products!

  16. Member
    lisaelanna 517 posts, Busy bee @ 12:49 am

    I know its hard when you’ve envisioned something else, but I love those little flowers – they’re so cute and I can’t wait to see the cake!

    And just a little tip – you can definitely bake buttercream cakes 2 days before (or even more, honestly) if, before you crumb coat you drizzle on a ‘moistening syrup’ – basically just a simple syrup. You can leave it just a sugar/water concoction or flavor it similar to your cake flavors (lemon, vanilla etc). Just saturate the top of the torted cake with the moistening syrup (it will seem like you’ve put on a little bit too much if you’re doing it right) let it sit for a few minutes before crumb coating and enjoy a super moist cake when you finally cut in. Over the next couple hours the syrup will diffuse throughout your cake, so it won’t be mushy just in one spot, but instead, moist throughout. :)

  17. Member
    dazzledbyEddy 226 posts, Helper bee @ 12:28 pm

    Those flowers are so pretty, and I love their colors! Me encantan. :) I’m so happy to see you are baking your own cake, it is a labor of love. I baked our cake, not just our main wedding cake though; I wanted to have other desserts as well, flan, “tres leches” cake, pecan pie, cookies. Most people thought I was insane for taking in such an intensive task days before the wedding, but it actually helped me, it gave me something to focus on, my calm and happy place I called it. In the end it was a hit, people still talk about it. Buena suerte, que todo te salga super bien. Abrazos, de una chef repostera a otra. :) ?

  18. Member
    mr_chickenwingswifey 317 posts, Helper bee @ 8:25 pm

    Great post. The sugar flowers are absolutely gorgeous! Can’t wait to see the end result :-)

  19. Member
    cosmo_gmr 946 posts, Busy bee @ 2:31 pm

    OMG, so excited!!!

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