You will need a turntable, a spatula designed for spreading icing, cardboard rounds, plastic wrap, a firm cake, a good butter cream icing recipe and patience. My first most important tip is always use a very cold cake. In fact I recommend freezing the wedding cake layers prior to filling and frosting them.
My second tip is to use a soft (but not too soft) butter cream recipe. My favorite frosting recipe is called an Italian Meringue. It is light and fluffy and not too sweet. After your cake layers have cooled, you will wrap them in plastic wrap and freeze for at least a few hours, overnight is even better.
(Note) You can cut one cake to make two layers if you bake them in the higher sided pans, which you can get at your local craft store. Wilton is a good brand. If you choose to do this, then cut the cakes after they have cooled, but before they are put into the freezer.
My second tip is to use a soft (but not too soft) butter cream recipe. My favorite frosting recipe is called an Italian Meringue. It is light and fluffy and not too sweet. After your cake layers have cooled, you will wrap them in plastic wrap and freeze for at least a few hours, overnight is even better.
(Note) You can cut one cake to make two layers if you bake them in the higher sided pans, which you can get at your local craft store. Wilton is a good brand. If you choose to do this, then cut the cakes after they have cooled, but before they are put into the freezer.
