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DIY Wedding Cake: Textured Buttercream Wedding Cake

Well it’s that time of the week where lately we’ve been destroying diets at the very sight of‘s delicious DIY wedding cake recipes! Last week we had a rather perfect looking Candy Wafer Wedding Cake and today we’d like to share with you some tips on how to make your very own textured buttercream cake!

Happy tasting!


Feeling extra crafty? Why not tackle both the cake and the cake topper?! A swirly textured buttercream is much more forgiving than a perfectly smooth frosting or fondant, making it a smart choice for a DIY wedding cake. A piped dot border between the layers and at the base of the cake help give it a finished, professional look. Keep the frosting white for a traditional look or tint it to coordinate with your wedding colors for a fun, whimsical look. DIY pinwheels are the ideal topper for a this playful wedding cake. Get step-by-step instructions for both the cake and the pinwheels below!



Cost: about $31 (around £19.10)

Serves: about 50 guests


  • 2x 14-16-inch cake rounds
  • 2x 12-inch cake rounds
  • Buttercream frosting
  • Food coloring
  • Instructions

    1. Begin by tinting your frosting to the color of your choice. Gel food colors are great for making deep, rich colors by using even a small amount. They also come in a wide variety of colors that can be blended to make your own custom shades.
    2. Place one of the large cake rounds on your cake plate. Using an offset spatula, spread a thin layer of buttercream over the top.
    3. Repeat the process with the second large cake round and then the remaining two 12-inch layers.
    4. Once the entire cake is stacked, spread a thin layer of frosting over the entire cake, beginning at the top, and working your way down. This is called a crumb coat.
    5. Chill the cake to set the crumb coat before moving to the decorative frosting step.
    6. After the cake has chilled, generously spread frosting over the crumb coat. Use an offset spatula to create deep, spackle-like swirls into the surface of the frosting.
    7. Finally, finish the bottom edges of the cake with a decorative border. Fill a pastry bag fitted with a round tip with your tinted frosting. Holding the bag at a 45-degree angle, apply even pressure to squeeze out dots of icing along the base of each layer. Rotate the cake as you go.
    8. Keep the frosted and decorated cake cool before serving.
    9. When it’s time to display the cake, decorate the top with a collection of DIY paper pinwheels. Get instructions for making these pinwheel cake toppers.

    Our Cake & Frosting Recipe Picks

    Many grocery stores and bakeries will let you purchase baked, unfrosted cake rounds, but if you’re comfortable in the kitchen, it’s simple to bake them yourself! We adore Smitten Kitchen’s recipes for Chocolate Butter Cake and Vanilla Buttermilk Cake.

    Savory Sweet Life has an uncomplicated recipe for Classic Vanilla Buttercream Frosting. For a snow white version, try substituting the unsalted butter for shortening and adding a 1/2 teaspoon of butter flavoring. Using clear vanilla extract and butter flavoring will also help prevent your frosting from becoming slightly tinted.

    TOP TIP: 

    It’s best to tint a large amount of frosting at once (more than enough for the entire cake), because if you tint your frosting in batches, it can be hard to match and there may be slight variations in your colors.


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