Wedding cakes are pretty, but can cost a pretty penny too, so here are a few ideas on how to cut costs but not sacrifice style. Martha Stewart Weddings has some brilliant ideas on how to create your own wedding cake, or turn a less expensive store-bought cake into a masterpiece. Best of all, none of these examples requires any great artistic ability!
Pipe your own Roses
All you’ll need to create these delightful sorbet bombes is a mixer to soften the sorbet and a metal container (such as cake molds or a vase). Once the sorbet is smooth in consistency, spoon it into the containers (for visual flair, layer different flavors), and freeze overnight. At your wedding, just slice and serve! Lemon, peach, coconut, and pink-grapefruit sorbets are showcased here. You can easily substitute ice cream!
Lemon Icebox Wedding Cake
Isn’t this pretty? It’s made out of scalloped lemon cookies and honey mascarpone cream. Just build it from the bottom up and top with candied lemon slices for a tangy-sweet cookie-cake treat! (These cookies were made from scratch, but store-bought ones work just as well; try Moravian Meyer lemon cookies, Salem Baking Co.)
Crushed-Candy Wedding Cake
Mini Chocolate-Covered Wedding Cakes
These look fabulously fancy, but they’re practically fuss-free to make yourself! The way you get that elegant design is by pouring a glaze over each cake and piping on lines or circles of melted white chocolate. (Perch the cakes on a wire rack so excess glaze doesn’t pool.) Then gently drag a toothpick through the lines to create the pretty designs. Make these Chocolate-Swirl Cakes