DIY Wedding Cake

A lovely friend and co-worker of mine just got married this weekend and I had the honor of making her wedding cake. Well, it was just the little one that they cut for photos but it was still beautiful!

The bride loves rabbits so she decided on these cute ceramic bunnies to grace the top of her cake. They were absolutely adorable but it felt like something was missing; her fun spunky personality. So, I got out my paint and tiny brushes and went to work recreating their wedding attire on these little guys. They turned out great! A grey and green tie for the groom and a colorful bouquet (inspired by this photo) for the bride.

The cake is absolutely delicious and a twist on a Vanilla Birthday Cake from The Complete Magnolia Bakery Cookbook.

The cake is a light lemon, flavored with fresh lemon juice and zest layered with fruity raspberry jam. It’s all covered in a generous layer of creamy vanilla frosting that’s surprisingly light and oh so delicious!

Lemon Wedding Cake with Raspberry Filling (adapted from the Traditional Vanilla Birthday Cake from Magnolia Bakery)

Prep Time: 1 hour 30 minutes
Start to Finish: 3 hours 30 minutes

Cake
1 tablespoon fresh squeezed lemon juice
1 tablespoon fresh lemon zest
1/4 teaspoon lemon baking emulsion or lemon extract
1/2 cup butter, softened
1 cup sugar
2  eggs
3/4 cup self-rising flour
3/4 cup all-purpose flour
1/2 cup milk
1/2 teaspoon vanilla extract

Vanilla Frosting and Raspberry Filling
3 tablespoons all-purpose flour
1 cup milk
1 cup butter, softened
1 cup sugar
1 teaspoon vanilla extract
1 cup raspberry filling

Heat oven to 350ºF. Grease and flour 2 cake pans (3-inch deep 6-inch diameter wedding cake pans). Line bottom of pan with baking parchment paper, grease and flour the parchment.

In a small bowl, mix lemon juice, lemon zest and lemon extract; set aside. In a large bowl, beat 1/2 cup of butter with electric mixer at medium speed with electric or stand mixer, until smooth and light in color. Add the 1 cup of sugar gradually and beat  until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition Combine the 3/4 cup self-rising flour and 3/4 cup all-purpose flour and add in four parts, alternating with the 1/2 cup of milk and the 1/2 teaspoon vanilla, lemon juice, lemon zest and lemon extract, beating well after each addition.

Divide batter among the 2 prepared cake pans. Bake 25 to 30 minutes or until toothpick inserted into center of cake comes out clean. Let cakes cool in pans for 10 minutes. Remove from pans and cool completely on cooling rack; about 1 hour.

Once the cake has cooled, transfer it to the freezer to set crumbs for the crumb coat.

For the frosting: In medium saucepan, whisk the 3 tablespoons flour into the 1 cup of milk until smooth. Place over medium heat, stirring constantly until it becomes very thick and begins to bubble, about 8 to 10 minutes. Cover with waxed paper directly on the surface and cool to room temperature, about 30 minutes.

In a large bowl, beat 1 cup of butter for 3 minutes with electric on medium-high speed until smooth and creamy. Gradually add 1 cup of sugar, beating continuously for 3 minutes or until fluffy. Add 1 teaspoon of vanilla and mix well.

Add the cooled and thickened milk mixture, and continue to beat on medium-high speed for 5 minutes, until very smooth and whiter in color. Cover bowl and refrigerate for 15 minutes (no more, no less – set a timer!).

Meanwhile, trim off rounded top of one cake layer. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.)

Place large round decorating tip in decorating bag; fill with frosting. Spread a small amount of frosting on center of serving platter or cake stand to hold cake in place. Place 1 cake layer, cut side up on serving platter. Pipe around top inside edge of cake layer, forming a thick frosting border about 3/4 inch high. Spread 1/3 cup raspberry filling over top of cake inside frosting border. Top with second 6-inch cake layer, cut side down. Repeat with frosting border, raspberry filling and cake with remaining layers. Once you’ve placed the fourth layer cut side down. Spread frosting over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in the refrigerator.

12 Servings

More delicious cake recipes to try:
Magnolia Bakery Vanilla Cupcakes from Martha Stewart
DIY Wedding Cake from Style Me Pretty
DIY Wedding Inspiration: How to Make Your Own Wedding Cake from The Kitchn

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