Wedding cake 101 with Rosalind Miller

Wedding cake 101 with Rosalind Miller

Published 5th Dec 2013Written by Rosalind Miller

Planning on making your own wedding cake? Rosalind Miller's fabulous new book is here to help...


If you love baking and dream of creating your own wedding cake, help is at hand. Award-winning cake maker Rosalind Miller, famed for her big-day creations, has released Wedding Cakes, a mouth-wateringly illustrated book crammed with tips and recipes for every celebration.

Here, Rosalind shares the obvious - but commonly overlooked - things to remember when baking your wedding cake... 

Always use your ingredients at room temperature, not straight from the fridge. 

Ensure your butter is soft, but not melted. Unless the recipe states otherwise, cream together the butter and sugar (beating in a mixer or by hand) until the mixture is light and fluffy. 

Always sift your flour. This gets rid of lumps and helps incorporate air.


Always fold in the flour and milk very, very gently, just mixing with a metal spoon until the flour or milk is incorporated. Your folding technique is very important –use a large metal spoon to scrape the base of the bowl, then twist it in a folding motion as it is lifted and then put it back into the mix. The most common reason for cakes failing is overbeating at this stage.

Grease and line your tins with baking or greaseproof paper.

For large cakes, 25cm and over, it is advisable to fold some brown paper to the height of the tin, and wrap it around the outside of the tin. This will help prevent the edges burning before the inside is thoroughly cooked. 

Always test your cakes at the end of the cooking time by inserting a clean knife. They are cooked when the knife comes out clean. 

And don’t forget to heat the oven up first!

Wedding Cakes by Rosalind Miller (RRP £24.95; Cicada), is available to buy here.

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