*Trigger warning The video tutorial is from my NON Vegan days but all the same rules apply
This is my 3rd time showing how to build a wedding cake in my 10+ years on youtube!
Each time I do it I feel that I am providing more valuable information based on the questions I get regularly on this topic.
Easily insert any cake recipes and fillings you love the most
It doesn’t have to be the chocolate cake and vanilla cake combination that I used!!
Typically the top tier of the cake is saved for the anniversary tier for the bride & groom to take home.
So you do not include that in the amount of servings
Rule of thumb for baking any and all cake recipes for layers is to fill the pan, no matter the size, to just slightly more than half full.
Once you have a sturdy base foundation you are free to decorate to your wildest imagination
All the rules are the same no matter what cake recipe you use and whether you decorate with fondant or buttercream!
A Cake Turntable is the most helpful piiece of equipment you will ever buy!
And if you get the Ateco brand that I use, it will last you a lifetime!
You will need wooden dowels, cardboard circles to the same diameter of your cake pans
And an offset spatula and/*optional bench scraper for icing your cake.
I got the fondant flowers from Fondant Flowers.Com at the time of making this tutorial.
This was before my Vegan Days so just be careful from where you are buying the decor, since these would not be vegan.
You can of course make stunning buttercream flowers as an alternative and I have a step by step tutorial for how to make those
CLICK HERE
CAKE RECIPES
It’s always better to have slightly more cake than less when taking on such a task as building a wedding cake.
You just never know when you are going to need that emergency layer!
The exact cake I show you in the video below will serve 60 -70 people
Using 10″ Pans / 8″ pans and 6″ pans
Vanilla Cake Recipe = 2x recipe for the 10″ cake pans (2 layers)
1x recipe for the 8″ cake pans (2 layers)
½ recipe for the 6″ cake pans (2 layers)
Chocolate Cake Recipe = 2x Recipe for the 10″ pan (1 layer) + 1 6″ cake layer + 1 8″ cake layer
CLICK HERE FOR HOW TO MAKE THIS WEDDING CAKE
Be sure to watch the full video tutorial for the How to Cut Wedding Cake too!
Gretchen Nooooooooooooooooooo…lol Thank you so much for all your recipes!! I love your best chocolate butter milk cake?? Chocolate cake recipe & wanted to make it today but all the videos are deleted from YouTube:( is there anyway you could email me the recipe? I know its a lot but I figured it wouldn’t hurt to ask. Thank you for all your help with baking!
Hi Salina, I had always said I would continue to share my recipes for free & give free tutorials on YouTube for as long as I could afford to do so, and well.. I just can’t anymore
The cost is severely outweighing any small profits I had been making though running ads on the videos & blogsite.
For some time now, I had been asking for people to help support the channel/blog through PayPal & Patreon to keep it going longer and to help offset the costs to run it all, and many people have been so great & supportive, but at this point it is just not enough
I have not kept any of the non vegan recipes since for over 4 years now I have been strictly vegan, so for me they are of no use.
Not to mention I am not comfortable sharing non vegan recipes as it promotes animal abuse and torture not to mention animal agriculture is a disease on the earth as well as human health.
Thanks for your support and encouragement though the years!
~Gretchen
I desperately want to make my own wedding cake later this year. Of course I would use a Gretchen recipe ☺️ Everyone tells me I’m crazy to want to DIY it. How hard is it, really, to make a simply decorated three tier cake? I’m most concerned about transporting it.
Don’t do it. I made a cake for a wedding I was bridesmaid for and that was stressful enough! It’s a lot of work and cost and stress.
Thankyou for keeping this up. I was wondering if there is a formula for making the right amount of batter? Your 7″ recipes are ideal for most of the time, do I halve it for a 4″, and double it for a 10″ round, what if I need a 10″ sq? I just ask as I’m fed up of guessing, and ending up with more batter than I need or baking a cake that ends up being too thin for my needs.
I’m confused about your Best Vegan Vanilla Cake recipe. You say to add 4 T of golden flax meal or 3 t of egg replacer. You also list 10 T of warm water. I’m assuming the warm water is used to hydrate the flax meal, but that seems like it would equate to more than 1 egg. How many “eggs” does the recipe use if you’re using a replacer like Just Egg? It can’t be only 1 egg, can it?
Also, does your Vegan Chocolate Cake not use any egg replacer at all? Does that recipe amount work for the 7″ and 5″ pans as well or w 8′ pans as listed.
Thanks so much for clearing this up for me.
Hi Jane, because most of my vegan recipes are not created simply by substituting the eggs from a non vegan recipe to then just using an egg replacer~ I formulate the recipes specifically.
The original recipe is made by using 4Tb flax + 10Tbs water
Some people however do not like to use flax, so I noted that a dry blend store bought egg replacer (like Bobs Red Mill) can be used in the amount of 3 tsp instead but the liquid amount needs to stay the same since that is part of the formulation.
I have not tried Just Egg, but if you do I would probably use about 6Tbs. Forget about the flax & the dry blend egg replacer and then use only 4Tbs water.
I have not tested this, this is just “off the top of my head” where I would start if I was to use a liquid egg replacer like the “Just”
Correct the Vegan Chocolate Cake needs no egg replcaer, nor does my Bakery Yellow Cake recipe
All of the recipes work in any size cake pan you like. Rule of thumb: Fill the batter half full bake at 350F check at 15-18 minutes until springy to the touch when you gently press the centers. (Or a toothpick test)
Gretchen
I made the vanilla vegan sponge today.
I put it all in a 9” tin. It sank in the middle and moved away from the sides of the tin.
It was a bit stodgy but tasted amazing.
Any tips to stop this happening
Hey there, I’m sorry that happened! 1-9″ pan for all that batter seems to be quite a lot?
I typically divide it between 3-7″ pans or 2-8″ pans
You have to give the batter room to rise & it sounds like that was not able to happen here