Steps to DIY wedding cakes
- Decide what sizes of cakes you want and bake 2-3 layers for each (depending on how tall you'd like each tier). For reference, our small cakes were 9 inch rounds, and 2 layers tall. You can cut the rounded tops off for a flatter look on top.
- Put some icing on each cake stand's cake plate to hold the bottom layers in place, and then set the bottom layers of plain cake on each vintage cake stand
- Ice between layers to glue the cakes together and give the cake filling, and stack them
- Frost cakes: Don't worry about getting the frosting smooth, you want texture for this look (think stucco)
- For tiered cakes, like our center cake, cut 5-9 wooden dowels to the height of the bottom tier (or drinking straws also work), and then place them into the cake, in the middle of the bottom tier.
- Then place a foil-covered foam core board on top of the dowels, but make sure it's smaller than your next tier so it doesn't show.
- Stack your unfrosted tier on top of the dowels and board on the frosted bottom cake, by layers, and ice between layers just as with the others, and then frost the top tier completely.
- If you'd like more stability, you can also place a long skewer through the entire cake, but make sure to also cut a hole through the board(s) between layers, and make sure it's short enough that it doesn't poke out at the very top of your cake.
- Cover each cake with an arrangement of fresh flowers, and voila!
Photography: Kali Lu Photo | Styling + Florals: Kae Yelchaninov of Kae + Ales |Invitations + Place Cards: La Happy | Cake: DIY | Hair + Makeup: Cara Aeschliman | Dresses: Sarah Seven + Nicole Miller via The Dress Theory | Accessories: Serephine | Location: Seattle Daylight Studio