Frilled wedding cake

Frilled Wedding Cake

I have never made a wedding cake before so when Michelle asked me to make the cake for her special day, I was terrified, to say the least.  I said there was absolutely no way I was going to make the cake, it was far too much pressure, and I wasn’t sure I could even pull it off.  But of course I eventually gave in, because how can a mother say no to her  daughter – especially when she is as beautiful as this,  both inside and out.

Michelle Burke

I knew Helen would be arriving from Australia the week before the wedding, so once again I would have my baking companion by my side.  Thanks H, I couldn’t have done it  without you.

A wedding cake needs to be perfect in every way – looks, texture, taste and size.  Its going to be scrutinized, criticized and tested by a myriad of people, each with their own opinions.  Hats off to all the amazing women who do this for a living, its a stressful job and timing is everything, as I learnt very quickly.

Fondant peonie

 I started making the two fondant peonies four months before the wedding.  I had a few challenges, one being Mr.Miagi, who thought the fondant was delicious and  needed to eat the petals as I made them.  Another batch in the bin!!!!!  They turned out perfectly in the end, and I stored them  in a safe place,  away from tiny tongues.  The beauty of fondant – make it , store it, and use it any time in the near or distant future.

Cat eating fondant

  I knew I wanted the cake to be frilled  so using my trusty pasta maker I rolled the fondant out in thin strips before frilling each piece with a ball tool.  The fondant has to be rolled out super thin to get the right effect when frilling.  The trick to perfect frilling is working with the cake upside down and then turning it over once the fondant has started to become firm.  Once the cake is the right side up, the frills can be gently opened out .

top layer cake

 A few days before the wedding we made the cake which was a basic vanilla, sliced the layers into four, iced them with Swiss Vanilla Buttercream, and put the crumb layer on.  Once this was set in the fridge overnight the final layer of buttercream could be applied and then the fondant.

baking process for wedding cake

Michelle’s wedding theme was all white, with an elegant touch of black.  We transported the cake to the venue in separate layers and then assembled it the day before the wedding.

Happiness is – months of planning finally accomplished.

Final finished cake

The recipe is for a 25cm (10″) deep round tin, which is the middle layer in this cake.  If you need ingredients for any other size tin, please comment below with your email address and I will be happy to supply you with them.

5.0 from 1 reviews
Vanilla Wedding Cake
Prep time:
Cook time:
Total time:
Deep 25cm (10 inch) tin
  • 375g butter
  • 3 teaspoons vanilla extract
  • 2½ cups caster sugar
  • 6 extra large eggs
  • 4½ cups self raising flour
  • 1½ cups milk
  1. Preheat your oven to 180ºC/350ºF.
  2. Grease and line the cake tin with baking paper making sure it extends above the sides of the tin.
  3. Beat the softened butter, vanilla extract and sugar until it is light and fluffy.
  4. Beat in the eggs, one at a time.
  5. Stir in the sifted flour and milk, in two batches, alternating each.
  6. Spread into pan.
  7. Bake for 1½ hrs.
  8. This cake will keep well for 2-3 days or it can be frozen for 3 months.


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  • Reply Vanessa de Beer June 28, 2014 at 9:31 AM

    Hi Ev

    Could you send me the quantities for the other two layers of your gorgeous wedding cake? I am a friend of Bev Meyers and saw your post on her wall, I now live in Portugal and would love to wow the ladies here with your amazing creating. Thanks, Vanessa

    • Reply Ev June 28, 2014 at 11:58 AM

      Hi Vanessa, with pleasure – I will email you the quantities. Its a very big cake and will feed 130 people

  • Reply Shara July 8, 2014 at 9:41 PM

    Unbelievably gorgeous! That flower looks real. Are you one of the bakers on wedding cakes and bakeries?

    • Reply Ev July 9, 2014 at 2:33 AM

      Thank you so much for your kind words Shara. No am not on gathering guide as I am based in South Africa and only spend certain times of the year in the US.

  • Reply Monique May 21, 2017 at 8:07 AM

    Excellent cake! Well done! I am faced with a similar challenge.
    Can you please send me the quantities for a 20cm and 15 cm tin?

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