So, this is not a recipe or a step-by-step “how to” post, but since this is the place where I share my kitchen goings on, you get to hear about it.  I made my first wedding cake!  A friend from high school contacted me last fall to see if I would be interested in the job.  My knee jerk reaction was to say no, I don’t do wedding cakes but then I thought heck, I could do that!  It sounded like a fun challenge.  Eventually the order morphed into a small three-tiered cake for the bridal party and 140 cupcakes on towers for the rest of the guests.  I felt very comfortable with this concept as I have done several tiered cakes for bridal showers, baby showers and birthdays so I knew I could handle this project.  The cake and cupcakes were all red velvet with cream cheese frosting (excellent choice!) and the cake was covered in homemade marshmallow fondant.  I thought the cake design the bride chose was simple, elegant and beautiful.  I absolutely loved it!

The biggest lesson I learned from this adventure was the importance of flexibility and how to roll with the punches.  I didn’t receive the brooches to finish assembling the tiered cake until about 4 hours before I had to leave for the reception which was way too late for the timeline I had planned.  Thankfully I finished frosting all the cupcakes with just minutes remaining, so I was still on time.  I’ll spare the details but to say the set up scenario at the reception location was less than ideal is definitely an understatement.  Thankfully my best friend Amanda was there to help, and using many skills we learned back in our Daisy, Brownie, and Girl Scout days, we made it work.  The final set up was not exactly what I had envisioned because of some apparent miscommunication with the florist, but it ended up working out in the end.  The most important thing was that the bride and groom were happy with the end result and since I heard only good things, I’m calling it a success.

Despite the stress of the final hours, I must say it was a truly amazing honor to have this role in a friend’s wedding day.  Almost the whole time I was working on it, I was imagining the bride and groom cutting the cake and feeding it to each other, saving the top tier for their anniversary, and years later looking back through the pictures where the cake would be featured.  I am so happy to have had this experience.  Thank you Kathryn and Jake for letting me be a part of your special day.  I wish you a lifetime of happiness together!

(Bottom photo courtesy of Robert Ginda)

  • wow! looks absolutely amazing! good job :)

    Have a nice day!

  • Wow! Impressive and very delicious looking!

  • Wow it’s beautiful Annie! Do you have the marshmallow fondant recipe anywhere? I’d really love to try it… been hunting around for a good cake fondant recipe…

  • Wow, that looks amazing! Incredible job, especially being your first time trying it. Nice work!

  • Annie

    Mrsmultitasker, I have been using this one lately. I omit the lemon extract though.

  • Beautiful!

  • it’s so lovely. i got married last 2006 and if i had to re-do it and you’re someone accessible to me, annie, i would definitely beg you on my knees to make my wedding cake :)

  • It’s gorgeous! The fondant is so smooth! Congrats on your first wedding cake! :)

  • lydia gross

    Annie – I got my cookbook yesterday for homemade icecream you sent me! Now I am really challenged to try these but I am completely in uncharted waters with homemade anything! Anyhoo – the cake and cupcakes look soo yummy! I am sure the bride was sooo happy with the end result!!! Good Job :) and thank you so much for the cookbook!!!

  • I am wicked impressed! Your fondant turned out as good as anything Duff could churn out!

  • Elizabeth

    I’m seriously impressed! Is there anything you can’t do?

  • Annie, I LOVED my wedding cake! It was simply amazing! It was not only beautiful, but also extremely tasty! The wedding party snacked on cupcakes all evening back at the hotel and everyone kept saying, “Who make these? They are SO good!” I hand carried the top tier on the airplane and when airport security tried to take it away from me… well, let’s just say, your cake made it home to New York City a-ok. I cannot wait to eat it on our one year anniversary… truth told, it might be defrosted sooner rather than later simply because its just THAT good!

    What can I say?! You were a HUGE hit!

  • Heidi

    Beautiful. Congratulations on your first wedding cake…. it definitely doesn’t look like your first. Thank you so much for sharing… you are very inspiring!!

  • Amazing job Annie!!!!!!!!!!!!

  • Wow! You did a fantastic job!

  • jane

    love it! do you know where they cupcake towers are from? they’re as fabulous as the cakes!

  • Amanda N

    The cake and cupcakes look absolutely beautiful! Great job, you should be so proud of yourself! I would hire you in a heartbeat to do my wedding cake :)

  • Annie

    Jane, I made the towers myself. It’s really easy and you can customize them to match any event. I plan on doing a post on it very soon.

  • congratulations! it’s gorgeous!

  • Oh my goodness, Annie. Your cake is fabulous! Don’t think I could ever be a wedding planner because of the unpredictability you have so tactfully described.

  • nikki


  • Shannon C. Davis

    ADORABLE! I am a huge fan of your site. Thank you for sharing your learning opportunities and success stories. I find your posts motivational and inspirational. Great job!!

    Thanks for inspiring us everyday.

    PS (my favorite quote)
    “Only those who will risk going too far can possibly find out how far one can go.” T.S. Elliot

  • Absolutely gorgeous…if you lived near me I would LOVE for you to do my wedding cake :) and of course everyone already knows you are the cupcake master. So fun!

  • Liz


  • Mary

    The cake looks fabulous as do the cupcakes. I am sure they tasted better than they looked. I want a how to on making 140 cupcakes out of your kitchen at home and getting them transported and still looking good! Annie, you inspire me.

  • Very beautiful!!! Congrats on your first wedding cake..!!!

  • Kyle

    This is gorgeous and looks absolutely delicious!

  • What a gorgeous set up! I’m making my first wedding cake this weekend as well! Unfortunately I have to travel pretty far with mine, but seeing someone elses first try makes me feel a lot better about my adventure :) thanks for sharing!

  • Lisa

    What a wonderful honor. Everything looks great. Once again, I am scratching my head and wondering how the heck you do it all.

  • Gorgeous! Great job!

  • Oh gorgeous!! And pink! And sparkles! It’s just BEAUTIFUL!

  • Michelle

    The cake looks beautiful!!! I was actually asked to make a three tier cake for a baby shower, and my only question is supports. Did you use any type of support on your three tier cake? I am a little unsure what to do so any advise would be greatly appreciated.

  • Annie

    Yes, I always use supports for any tiered cake. I use cake circles between the layers and plastic dowel rods as supports.

  • Janine

    Annie, the cake was so beautiful and yummy! Kathryn was overjoyed that you would create this arrangement of cake & cupcakes for the wedding. She was so excited and pleased. As the mother of the bride, I THANK YOU for making this day so special. You are a treasure!

  • Katie

    Beautiful cake! I bet it was much more tasty than a cake from a bakery. Your cooking and baking are such an inspiration to me!

  • Annie, you are amazing!!!!! You are incredible gifted! what a great job :)

  • Well done indeed! Lucky you and lucky friends.

  • Looks great, Annie! Congrats! Someone asked me to do a wedding cake or cupcakes once and I freaked. lol. Glad you took the offer. It looked beautiful. I have never worked with fondant so I think this MM recipe will be one for me to try. I will not buy that stuff sitting on the shelf for who knows how long. Just not my style. :) Again, congrats! Looks beautiful!

  • Mama Cissy

    Just lovely. The simplicity of the presentation is just wonderful. I would be petrified to try any homemade marshmallow fondant. I would be interested in knowing how to make it.

  • Well done! It all looks beautiful and was super tasty I’m sure! : )

  • What a milestone, Annie! It looks beautiful. Love the peonies.

    Still can’t imagine how you manage to be a wife, mother, doctor, chef, and blogger all at the same time…but I love following along!


  • Wow, that all looks so good!! Congratulations on an AWESOME cake!! I’m assuming you used fondant. Was it difficult to work with?

  • gigi

    Beautiful…You are so talented!! Luv your blog!

  • That is such a gorgeous cake!! You’re an ar-teest!

  • Kendra

    Congratulations!! It looks amazing =)

  • Oh my… it’s stunning! Beautiful job!

  • How pretty! I love the rhinestone brooches on the tiered cake! What size were the tiers on the cake?

  • Very pretty, great job!

  • It looks wonderful. Good job!

  • Beautiful Annie! Impressed as always. :)

  • Annie

    Mama Cissy,
    I linked to the recipe I used in a comment above. It’s actually very easy, I never buy the premade kind.

  • Annie

    No, it’s really just like working with play-doh. If you search my blog, I actually have a fondant tutorial from last year.

  • Annie

    I did 9-inch, 7.5-inch and 6-inch tiers. She didn’t need it to serve very many people so I thought starting with a larger size on the bottom would have been too big of a cake.

  • so pretty!!!

  • Great work! The cake and cupcakes look fabulous! I am not sure when you find the time to do all your cooking and baking, let alone a project like a wedding cake! Whew!

  • Nina

    congrats =) looks so great.

  • Tasha

    Neat :)

    I used the same cupcake liners when I did a friend’s baby shower. It’s awesome that they trusted in us so much to ask us to be parts of their special day Annie! I made 100 cupcakes in pink and purple, as well as a layer cake in white and pink modeling chocolate. They loved it! It was my first time, so I know I could do better. But, just the fact that they were so happy made it all worth it!

  • Jo

    Annie – This is so pretty not only does the cake look yummy so do the cupcakes!! Congratulations on your first wedding cake!

  • Mallory

    Wedding cakes really aren’t that scary once you’ve taken the plunge. I’ve done about 20 or so over the past four years and they’re a cinch once you’ve gotten the hang of it. I love your fondant bows!

    I love the idea of the cupcakes on towers. I once went to a wedding where instead of doing a wedding cake, they just had a cake buffet with all sorts of flavors. And surprisingly, a lady in their church did it all herself! She had everything from a chocolate ganache cake to carrot cake to a yummy angel food cake with whipped cream and fruit on top! I still dream of that cake buffet….

    Love your blog. I read it religiously and I am just flabbergasted with the amount of time you dedicate to it!

  • You did such a STUNNING job!!!! Its absolutly gorgeous!!!!!

  • Beautiful cake! I love the brooches on it!

  • Theresa

    Amazing job! And I’d love to see that recipe for the fondant on here so I can try at home! ;)

  • What a gorgeous cake -I’m so impressed!! Would you mind sharing which recipes you used for the cake and frosting too? One of my friends just requested red velvet cupcakes and I haven’t made them before.

  • Incredible!!!

  • The cake is just beautiful! Your friends are lucky to have someone close to them that could make their cake.

  • Annie

    I plan on sharing the red velvet recipe soon. The cream cheese frosting is the one I use for pretty much everything, and can be found in a lot of my posts.

  • Lea


  • I would love a post on how to make the stands! Everything looks gorgeous!

  • WOW it looks amazing! You did a beautiful job, much better than most bakery wedding cakes I’ve seen!!

  • This is so pretty, great job!

  • Congratulations, Annie! Looked gorgeous!

  • Annie-
    It looks awesome. You didn’t just make a wedding cake, you ROCKED that wedding cake! The cupcakes look beautiful, too.

  • Annie this looks gorgeous! The broaches are beautiful and a nice touch. Congratulations!

  • Divya

    The cupcake stands look amazing, I can’t wait for the post on how to make them! Everything looks perfect, great job Annie!!!

  • Looks absolutely gorgeous! Great job, Annie.

  • Marisa

    I feel very privileged to have tried your very first Wedding Cake!! It turned out great and those cupcakes…all I can say is WOW! They tasted every bit as good as they looked. I can safely say EVERYONE who ate one raved about how good they were. I also have to confess since I was introduced to your blog, at the wedding, I have been a bit hooked and have to thank you for giving me my cooking mojo back. Your adventures in the kitchen and everything else you do is motivating and inspiring!

  • It’s gorgeous! I love the colors and the vintage broaches. So adorable!

  • Absolutely beautiful! I love the colors with all the cupcake wrappers! I have always wanted to make a wedding cake. It is one of the things on my “life list”. You did a fantastic job….I can only imagine the stress you went through setting everything up!

  • Annie… i think you’ve outdone yourself this time. This looks amazing… like a Tiffany Pink Box cake… looks so so yummY!
    and I love red velvet.

  • Misty

    It’s beautiful! I bet it was fabulous!

  • HB

    This looks amazing! All the hard work shows and it’s just beautiful and so elegant. Love the doubling and softness of the ribbon. Brooches are a great touch!

    Question about the cream cheese frosting. I looked at different recipes on your site and several have some slight modifications to suit the treat. Is the one you used above the same as on the carrot cupcakes? Mine always seems to be too soft to hold a nice piping shape — even with add’l powdered sugar and chilling. May want to try your recipe since these lovelies withstood transportation to the reception beautifully!!!

  • The cake is gorgeous! Nice job!

  • Congrats on your first wedding cake! What a special gift to give. That’s awesome.

  • Annie

    Yes, it’s the one on the carrot cupcakes. Though I did a couple things differently for the frosting on top of the wedding cupcakes – I used clear vanilla extract (normally I use the pure brown kind) to keep it whiter, and I erred on the side of just a tad more powdered sugar, mainly because I was worried about the heat during transport. I used the regular version for underneath the fondant and as the cake filling.

  • HB

    Thanks Annie! I made the Lemon Poppyseed Cake with Raspberry Curd last wknd and after crumb coating and chilling, it still didn’t look ideal (tasted awesome though!). Wanted to try to make those into a lemon cupcake with lemon cream cheese frosting for my daughter’s teachers next wk and those would be transported! I subbed lemon juice for the vanilla but will try lemon extract so I use less liquid this time. Will try your recipe this time too. Thanks!!!!

  • You did such an amazing job on this wedding cake! It’s absolutely stunning!

  • Andrea

    Hi Annie,
    I absolutely love your website, I’m a newlywed and it has been wonderful to see some new and exciting recipies to please my husband with!
    I’m hoping you can give me a little bit of advice regarding cupcakes. I am baking 6 or 8 dozen for my Grandparents 60th wedding anniversary and I’m wondering if when you made them for this wedding if you did them right before the wedding or baked them ahead of time and froze them? If you froze them, how did you store them? Just in an air tight container?
    I don’t want them to end up being dry or too sticky once they are thawed.

  • I am PROUD of you! :D Weddings are the epitome of everything going wrong and being stuck in the least ideal of situations… so, I TOTALLY get it. That is one beautiful cake :D I wish I’d been there to take a picture of you sweating at the reception :) I’m sure it was cuuuuute! :D :D :D

  • valeria

    Did you dirty frost the cake before you covered it with the fondant? Also how did you get the ribbon and bow to stick?

  • This is beautiful, Annie. I wish you lived closer so you could make my cake!

  • Annie

    I made them fresh the night before the wedding. In my opinion, cakes made for important events like this should be fresh and taste great.

  • Annie

    I frosted the cakes with a crumb coat of frosting, then a real coat of frosting, and then covered with fondant. You absolutely need a layer of frosting under there since fondant doesn’t have much flavor (read: it’s kind of gross). I used royal icing to glue on the bows.

  • Jessica Showalter

    They look beautiful!

  • Ange

    Gorgeous!! Care to share your marshmallow fondant recipe? Fondant is so expensive, I’d love a homemade version.

  • Annie

    It’s in the comments above.

  • Yay, I’m already looking forward to it – thanks Annie!

  • Congratulations Annie!! I can’t be convinced to make someone’s birthday cake yet, I’m too intimidated :P

    Would love to see posts on the recipes, and the time management and planning of it all!

  • Wow….you did an AMAZING job! Somehow, I see more wedding cakes in your future….as if being a doctor doesn’t keep you busy enough! ;)

  • This looks awesome! You did such a great job!

  • Susan Dawson

    Hello Annie! I have to say that the love you put into this project definitely shined through! Just gorgeous!

    My Son’s 30th birthday is this week-end and he has requested red velvet cupcakes. Is there anyway you would share your recipe a bit early?

    I have made 3 of your cupcake recipes so far and they have been very well received! The Vanilla Bean…The Best!

    Thanks so much for the consideration!

    My best,


  • Sheila

    Hi Annie,


    You said in your post that you used marshmallow fondant to cover the cake. What did you make the white ribbon out of? I have tried to use marshmallow fondant for the decorations (butterflys, ribbons, etc) and I find that marshmallow fondant does not harden up like regular fondant does.

    The biggest thing that I am struggling with this year is that I vowed to make my cakes from scratch from now on and I’m not having much luck especially with chocolate cake. I live in Denver, CO (i’m at about 5,400 feet) and the altitude is just not cooperating. Shaped and rectangle cakes are especially difficult. Any tips?

  • Annie

    Susan, I have already written and scheduled my posts for this week. Sorry! The recipe can be found on the blog The Way the Cookie Crumbles, if you can find it. (Sorry, don’t have time to link at the moment.) She did a red velvet comparison and it was her favorite.

  • Annie

    The bows are also fondant. I shaped them the night before and let them dry out to stiffen up. I have never baked at elevation, so no tips on that.

  • Susan Dawson

    Thanks Annie For The Information Regarding The Red Velvet Cake.

    For Those Interested In Reading The Blog, Here Is The Link:

    If I May Ask You One Additional Question? Did You Bake The AD Version?

    Since This Is My Only Child I Am Baking For, I Want My Final Product To Be Outstanding!

    Thanks So Much!


  • Annie

    I made whatever version is on Bridget’s blog.

  • Great job! Wedding Cakes are still my favorite to make. They take so long to make and it always amazes me how fast it gets taken apart. It still makes me sad sometimes :)

  • Daisha

    Beautiful outcome! One question: On you’re cupcakes, I see that you baked them with white cupcake liners & sat them inside the decorative liners afterwards… Why is that? I’m doing a cupcake tower for my mom’s 50th birthday (surprise!) this weekend & I’m just wondering is there a reason for your method : ) Thanks!

  • Annie

    The liner that the cupcake is baked in ends up stuck to the cake and you can’t see any design that would be on it. So, no need to waste a decorative liner if it will just be ruined anyway.

  • Absolutely GORGEOUS wedding cake!

  • katelyn

    They look absolutely gorgous and delicious, especially when i read the red velvet & cream cheese part…yuhhmmmy!! :) but the wedding cake was amazingly beautiful with tha things on the bow, very pretty!

  • SarahD

    Annie- This is awesome! I am doing this same thing for my best friend in august. I’m thinking of using your double chocolate raspberry cupcake recipe which sounds delish! I have never worked with fondant before so will definitely be doing some practice runs. I’m wondering… did you make the cupcakes ahead of time? and about how long do you think it took you? PS your blog is amazing!

  • Ellen

    Hello! I’m making 48 of these (except purple) for my cousin’s wedding, and I saw that you said you added more powdered sugar to the frosting, so that saves my “leaving them at room temp for so long” question. I’m a little nervous, my first big baking thing!
    I don’t suppose you could guesstimate how full you filled up your cupcake cups? I’m trying to go for an even look. And frosting just takes practice, apparently.
    A bummer for me is the wedding is over two hours away from me. Oh boy. And I’m making fondant calla lilies, and apparently they have to dry. Sticking them finished and dried in a container should be fine, I’m assuming? Sorry to bombard you! Take your time getting back to me. I don’t have a whole lot of people to ask! Thank you!

  • Annie

    I think the cupcake recipe indicates how full to fill the cupcake liners. I don’t use exact measurement by any means. I don’t really have experience with shaped fondant flowers so I can’t really advise in that regard. Good luck and have fun!

  • Ira

    Beautiful cake!!! Which frosting did you use underneath fondant?

  • annieseats

    I don’t remember now. It was a while ago.