Top tips for the perfect homemade cake.

Because weddings are so very different this year, couples are finding that they have to think creatively, and one way to do that is to make it their own cake, especially as the number of guests looks likely to be limited for at least the near future.

However, lovely as this sounds, it might strike fear into the hearts of many so here are our top tips on how to make a cake without a meltdown…

Obviously, you’re going to want it to be special, but don’t try to be too ambitious as this is guaranteed to ramp up the pressure and stress before you’ve even started.

And, as with so many things, preparation and planning are key, so break up the process into different methodical stages, and be sure you know exactly what you will need. Write it all down and be prepared to have as many practice runs as you need first.

With that in mind, give yourself plenty of time. It’s absolutely okay to make the cake layers weeks beforehand and then freeze them (though a single layer cake is fine too – and easier). In fact, defrosting them in the fridge first can make them less tricky to decorate. If it’s comvenient, fillings and icings can be made days ahead too – just remove them from the fridge and let them reach room temperature, then remix them and spread away.

If you apply a very thin layer of frosting to the cake and let it firm up before putting the final, thicker layer, the first layer picks up crumbs and traps them so there are no stray crumbs visible.

When it comes to decorating, the sky’s the limit. You could use sprinkles, sweets or even edible flowers. You could even dilute food colouring and create a watercolour or even an inking effect.

As it’s your wedding, you can have whatever type of cake you choose, and under these exceptional circumstances why not have what brings you joy rather than feeling like you have to follow tradition?

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