how to make a wedding cake

Step 1: Have your best friend get married to another close friend for the perfect weekend wedding. Have said best friend bake the cake a few days earlier and put it in the freezer (which makes it easier to cut and frost).

Step 2: Arrive on the scene a day early, which is apparently enough time to make a wedding cake. For a 10-inch and 6-inch two tier cake, make two large batches of frosting. You want to have extra frosting, which makes it easier to frost and make the frosting smooth.

Step 3: After you are sufficiently covered in powdered sugar, pull out the two 10-inch layers. Cut the tops off so they are completely flat. Frost the top of one layer, add a little bit of raspberry filling (aka raspberry jam) and then put the second layer on top. Push down so the layers stick together. Now cover this in a TON of frosting; adding a lot of frosting helps you avoid crumbs (which happen when the frosting is too thin and you pull at the cake) and makes it easier to smooth because you can just take off extra frosting. To get really smooth frosting, wipe frosting tool completely clean after each stroke. A damp frosting tool will help the frosting become completely smooth.

Step 4: Repeat with 6-inch cake. You will want to cut a small circle of cardboard (covered in tin foil) to put the smaller cake on while you frost and decorate.

Step 5: Get a friend. Preferably someone who is quick on their feet. Roll out fondant big enough for larger layer and as quickly as possible pick up the fondant (this is where the friend comes in handy). With four hands you can easily pick it up without make any holes in it, center over the cake, and then proceed to work with the fondant to make it perfect. This also involves working incredible fast (fondant gets hard after 10 or more minutes) to make the fondant fit the cake and be completely smooth. You can rub the fondant with the palm of your hand to make it shine. Repeat with remaining fondant to cover smaller cake.

Step 6: Once the fondant is fitting cake and smooth, carefully cut the excess fondant off (whatever is longer than the stand) and let the cakes sit, undisturbed until the wedding. I suggest doing this the night before, because the fondant will harden a little, which makes it easier to transport. If the fondant is really soft, then any kind of tiny touch will leave a mark. If the fondant is a little harder, then you won't end up with little marks in the cake.

Step 7: Transport to the reception location. Cut straws (the normal drinking kind, I got mine at the nearest McDonald's) the exact height of the bottom layer. Stick into the cake below where the smaller layer will be to hold up the cake. If you don't use a support, then the cake will smoosh the bottom layer (I'm not kidding about this). Putting in just 8 straws will easily support a quite heavy 6-inch cake, plus no one can see them! Carefully (again with the help of a friend), place the smaller layer on top of the bottom layer, making sure that it is centered. Decorate with ribbon and flowers, for a perfect cake.