A bride has put together her own wedding cake using an assortment of budget desserts she purchased from supermarkets.
The Australian woman said she had spent ‘many hours’ in the kitchen perfecting her cake styling by using mudcakes from Woolworths, Coles and Aldi.
She made her own buttercream icing to assemble three cakes with a rustic touch to go with the theme of her wedding day – saving her hundreds of dollars.
The cakes used included a $7 red velvet from Coles, a $4.80 white chocolate ganache from Woolworths and a gluten-free orange almond with passionfruit.
The average wedding cake in Australia costs $537.
A bride has put together her own wedding cake using an assortment of budget desserts she purchased from supermarkets
How to make buttercream icing
125 butter, softened
1 1/2 cups soft icing mixture
1 tbsp milk
Beating butter with an electric mixer until pale, scraping down the sides of the bowl as you go.
Add the icing sugar mixture and milk and beat until you have a nice smooth icing.
Spread the buttercream over a homemade or store-bought cake.
‘Spending hours practicing on mudcakes enabled me to get the techniques right for my wedding cakes,’ she wrote in a Facebook group.
‘I’m so happy with the results.’
After several attempts with styling her cake, she shared the ‘lessons learnt’ after she was able to craft her own desserts.
She suggest chilling or freezing the cakes first before styling them.
To assemble the cakes, she gently wiped the layers with warm water.
‘This makes the cream stick better, especially when cutting the cake,’ she said.
The cakes used included a $7 red velvet (left) from Coles, a $4.80 white chocolate ganache (right) from Woolworths
For a middle layer of cream, she piped thick icing over the edge of the cake.
‘Then spoon the filling in the piped cake outline. Level then add the next layer of cake. This makes it easier to spread icing onto the sides evenly, especially if making “naked” iced cakes. I used commercial or homemade buttercream,’ she said.
‘Expect to do two thin layers on the outer layers of the cake for best results. The first “crumb” layer stops cake pieces going into the final iced layer.’
During the process, she said you should ‘be flexible’.
‘Any mistakes can be covered with fresh or silk flowers or ornaments,’ she said.
Many were impressed with her wedding cakes, describing them as ‘gorgeous’, ‘fabulous’ and ‘very beautiful’.
‘You nailed it. Your patience and perseverance paid off, and would’ve cost a lot less. You’ve done yourself proud, they look absolutely stunning and yummy,’ one wrote, while another added: ‘You’ve done an awesome job. They look great.’