Cake is an integral element of the wedding menu, it is served for dessert, and it becomes the culmination of a festive feast. Newlyweds are serious about choosing a cake. Confectioners for the finished cake will ask for an impressive amount. Are you ready for such expenses? Or do you dream of making a wedding cake with your own hands, but don’t know the right recipe? We will introduce you to incredibly delicious and modern, elegantly decorated desserts.

How to calculate the weight of the cake depending on the number of guests

On the eve of the wedding, when invitations are sent out, preparations are underway for a feast. It is necessary to calculate in advance how many sweets are needed, so that everyone has enough. If you cook sparingly, just cook 1 piece of cake for each guest. For a generous feast, 3 pieces are recommended, and you need to cut the cake thinly. They have cakes on special coasters and beautiful plates. Decorate with cream flowers, wedding figures and fresh rose buds.


A 5 kg bunk cake can be divided into 50–55 servings. On average, pieces are cut with a mass of 100-150 g. Thus, it is not difficult to calculate the weight of the cake. If you plan to bake small cupcakes (cupcakes), everything is simple with them, with a cake a little more complicated. For accuracy, cakes are pre-baked. In the cooled form, you need to determine their weight, plus cream, filling and decorations. As a result, we get the desired weight of the cake.

For example, if you bake 1.5 kg of biscuit, 900 g of cream will be coated with it, if you fill it with strawberries 500 g and a layer of meringue 100–150 g. A cake weighing about 3 kg will come out. Accordingly, you can divide this weight into 25-30 servings. When calculating, it is worth considering the type of cake, the honey cake and the biscuit in volume will differ.Fruit fillings make baking harder, air cream visually increases it.

It’s good if there are several types of cakes at the wedding. They can be beautifully cut into pieces and effectively laid out.

Traditional wedding cake tools

Cutlery and accessories for the wedding table depend on the type of cake and the number of sweets provided in the menu. Usually for serving and serving use the following devices for a wedding cake:

  • regular cake racks;
  • racks on several tiers;
  • spinning stands;
  • trays
  • knife for slicing;
  • Shovel for distribution;
  • dessert plates;
  • forks for cake;
  • openwork napkins;
  • paper coasters;
  • cupcake tins;
  • decorations, napkins.

It will be useful to take care of containers for guests, where you can put sweets. Many young couples wonder how much to buy. It all depends on the number of guests, not everyone will manage to eat a piece of cake, but at the same time will not refuse to take it home.

The most original wedding cake

Young couples like to surprise, so you should try to create a wedding cake without mastic, which will look original. You do not need extra tricks, you should bake a cake according to this recipe. To coat with cream and decorate it with fresh flowers in a wedding theme. The cake is designed for 24 servings. Size: 30x40 cm. It will take about 2 hours to prepare it.

Essential ingredients for biscuit:

  • eggs - 9 pcs.;
  • 1, 5 cups flour;
  • 1/2 cup starch;
  • 3 tablespoons of cold water;
  • vegetable 3 tablespoons of oil;
  • 1.5 cups of sugar;
  • 2 teaspoons of baking powder.

for coconut cream:

  • a pack of coconut flakes;
  • 1 cup of milk;
  • eggs - 2 pcs.;
  • 1 tbsp. Sahara;
  • 240 g of oil;
  • vanilla.


for peanut cream:

  • 560 g of crushed peanuts;
  • 200 g of oil;
  • 1 cup sugar.

for impregnation and decoration:

  • a glass of sweet tea;
  • 1/2 cup of vodka (cognac);
  • 2 tbsp. tablespoons of coconut flakes.

Cooking sequence:

  1. Beat the squirrels to start. Slowly add the rate of sugar and yolk. Then pour water and oil. Continue to whisk actively.
  2. Mix the flour with baking powder, add this mass to the eggs. Stir again. Bake three cakes at a temperature of 180 degrees.
  3. Now prepare the coconut cream. Pour milk into a saucepan, add shavings there and cook over low heat for several minutes. Cool. Place the eggs in a metal bowl and place it in an already boiling water bath.

  4. Slowly add the norm of sugar in the eggs and stir with a spatula until the heated mass thickens. Remove the mass from the heat, stir until it is cold.
  5. When cool, add oil. Pour in alcohol, mix again.
  6. Next, prepare the peanut cream. Grind soft butter with sugar. Add crushed finely and pre-roasted peanuts. Mix everything and cool slightly.
  7. The next step is the assembly of the cake. Mix sweet tea with vodka, soak the top of the cakes with this composition.
  8. Place the coconut mass on the lower biscuit, cover with a second cake. Top with peanut stuffing and biscuit. Lubricate the remaining coconut mass on top and sides of the cake.
  9. Decorate with fresh flowers.

The cake should be infused in the refrigerator, decorated with flowers directly to the serving. To prevent flowers from wilting, use special containers with water.

DIY multi-tiered masterpiece

Essential Ingredients:

for biscuit:

  • 14 eggs;
  • 2 cups of sugar;
  • 10 tbsp. tablespoons of flour;
  • 0.5 cups of cocoa;
  • 2 teaspoons of baking powder.

for lemon pudding:

  • 400 g of oil;
  • 6 pcs egg yolks;
  • 1 cup sugar
  • flavoring;
  • 2.5 tbsp. tablespoons of flour and starch;
  • 2 packs of thickener;
  • 3 lemons;
  • water.

for cream mass:

  • 1 liter of fat sour cream;
  • 8 tbsp. spoons of powdered sugar;
  • cognac drops for aroma.

additionally:

  • 800 g peaches in their own juice;
  • chocolate topping;
  • fruit tea.

Cooking sequence:

  1. Squirrels are separated in a separate bowl from the yolks, whipped until a strong foam, along with sugar.
  2. Then, one piece of yolk is poured, adding flour sifted in advance, cocoa and baking powder.
  3. Put in a rectangular shape half of the resulting biscuit mass.
  4. Do not forget to use baking paper. Bake for about 40 minutes.
  5. After cooling, cut the first cake in half. From the obtained parts, cut out a round recess or using a plate 2 round bases for the bottom of the cake. The remaining pieces of biscuit will come in handy.
  6. From the second cake we cut out two circles of smaller volume. As a result, we should get a three-tier cake, consisting of six cakes.
  7. Then prepare the lemon pudding. Squeeze the juice from lemons, add the norm of water and sugar for sweetness. We put it on the stove, bring the pudding base to a boil.
  8. Beat eggs with flour, starch and a thickener. Pour the mass in a thin stream into lemon water. Stirring, let thicken. Remove from heat.
  9. When it cools, add a slightly soft oil, after which everything should be thoroughly whipped.
  10. Beat sour cream with sugar, add cognac drops for flavor.
  11. Smear cake, alternating sour cream and lemon pudding. Top cakes should be covered with lemon mass, sour cream edges.
  12. We lay each layer with slices of the remaining biscuit and peaches, and for the softness we soak the cakes with fruit tea.
  13. We collect the cake on a three-tier stand. We decorate with chocolate topping and yellow flowers from mastic.


When choosing a wedding cake recipe, you need to consider the time of year, in summer it is better to avoid oil creams, in winter - decorating a cake with fresh flowers, do not forget about the frost.

Beautiful dessert with mastic

Essential Ingredients:

  • 250 g of molten oil;
  • 280 g cracker or cookies;
  • 2 tbsp. powdered sugar;
  • 1 tbsp. peanut butter;
  • pink mastic;
  • milk and strawberry whipped cream.

Cooking sequence:

  • Add the melted butter to the crushed cookies and mix. Then add sugar and peanut butter, mix well.
  • Put the resulting mass into a mold, cover the bottom with parchment (this will facilitate the extraction of dessert).
  • It is good to level it, press it with your hands so that the base is fastened.
  • Put in the refrigerator to freeze everything, remove and remove the ring from the mold.


Roll thin pink mastic, cover it with dessert. Trim the edges, shape with whipped cream, alternating pink and white.

Chocolate treat for the wedding

Required Products:

  • 150 ml of water;
  • 50 g of cocoa;
  • chocolate bars - 2 pcs.;
  • 155 g peanut butter;
  • 105 ml of vegetable oil;
  • 125 g of sugar;
  • eggs - 3 pcs.;
  • 290 g flour;
  • 2 teaspoons of baking powder;
  • chocolate topping.

Cooking sequence:

  1. Dissolve the cocoa in water, bring the mass to a boil, then leave to cool.
  2. Cut the bars into small pieces.
  3. Mix peanut and vegetable oil, add sugar. Beat the chilled eggs and gradually add them to the mass.
  4. All mix.
  5. Sift flour, add soda or baking powder and cocoa powder. Pour it into the oil mixture.

  6. Mix everything, at the end you need to add chopped bars. The dough is pretty thick.
  7. Place the dough in an oiled pan. Bake until cooked.

After baking, everything should cool. Sprinkle the top with cocoa and decorate with chocolate topping. Cut into small squares, serve on a flat dish.

Mousse cake for the celebration

Essential Ingredients:

  • 300 g of dark chocolate;
  • 50 g of milk chocolate;
  • 175 g of oil;
  • vanilla extract;
  • 8 eggs;
  • 100 g of regular and brown sugar;
  • mint, raspberries.

Cooking sequence:

  1. Cover the mold with a diameter of 23-25 ​​cm with parchment or wrap with foil. The dough will be baked on the principle of a water bath.
  2. Melt the butter in a cup. Grind the chocolate, mix it with hot butter and let stand for 2 minutes. After this time, mix until a thick chocolate mass is formed.
  3. Place the egg yolks and both sugars in a bowl. Beat the fluffy yolk mass.
  4. Add vanilla extract for flavor. Pour in chilled chocolate sauce, continue whisking.
  5. In a separate bowl, beat the squirrels in a rigid foam. Gradually, the proteins need to be introduced to the chocolate mass and mixed.
  6. Pour the dough into a refractory mold, cook on the principle of a water bath for about 50 minutes.
  7. The finished mousse will be dry on top and wet inside with a porous structure.
  8. Remove the mold from the water bath, cool completely and then carefully remove the mousse.

Sprinkle the chocolate delicacy on top with icing sugar, garnish with raspberries and sprigs of mint.

How to make cupcakes

Essential Ingredients:

  • 220 g of oil;
  • 150 g of sugar;
  • flour - 210 g;
  • 1.5 teaspoons of baking powder;
  • eggs - 4 pcs.;
  • 0.5 cups of cocoa;
  • vanilla extract;
  • 50 g of chocolate chips.

for cream:

  • 300 g of soft cheese;
  • pack of butter;
  • 1.5 cups icing sugar;
  • food coloring (optional);
  • sugar decorations.

Cooking sequence:

  1. Pound butter with sugar. Add the eggs one by one, continue to beat.
  2. Pour dry ingredients, vanilla extract, mix the mass with a spatula. Add the chocolate chips. The dough is ready!
  3. Take baking tins for small cupcakes. Put in each paper form.
  4. Fill the molds 3/4 of their height. Bake for about 20 minutes at 170C. Check for a dry stick.
  5. Next, while the cupcakes are cooling, prepare the cream. Put the sugar and butter in a bowl, whisk until a lush mass forms.
  6. Gradually add soft cheese, whisk all the time. At the end add dye, mix. Cool the cream for 1 hour.

Place it in a confectionery sleeve with a cone-shaped tip, decorate it with chilled cupcakes. Sprinkle sugar on top.

Master class: wedding cake figurines

Wedding rings made of mastic will become a beautiful decoration of the cake. They will symbolize the event to which the celebration is timed. Rings can be eaten happily without fear for your health. Making them very easy, thanks to the master class, everyone will understand the principle of their manufacture.

Required Products:

  • mastic;
  • dye.

Cooking sequence:

  1. You need to cook, or buy ready-made mastic (plain or gelatin). Its color should be close to gold or silver. Although if there is no such mastic, yellow is suitable, it will be easier to paint with gold paint.
  2. Roll the mastic into a bundle or squeeze it out of the extruder. The size of future rings depends on the cake and the design idea. It is best to prepare a sample of rings (patterns) from paper in advance.
  3. Then, with a sharp knife, cut the resulting tourniquet along. We form rings according to the pattern, we connect the edges. Leave to dry.
  4. Then the edible wedding rings for the cake can be painted. A golden shade of mastic is given to kandurin (food coloring).
  5. It is applied to sweet products with a brush. To make the dye fit perfectly on the surface, grease the rings with oil.

You can make figures for a wedding cake in the form of swans, which symbolize love, fidelity and purity. Make them on a paper template. If you roll small circles out of mastic, wrapping a stick, it is easy to dazzle roses. By connecting imagination, you can decorate a cake no worse than professionals in a candy store. The main thing is that he will be made with his own hands and with love!

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