Snapshot: Pilau Pals
Snapshot: Slicing Out Gluten
Snapshot: Fruit Tart Teamwork
Snapshot: Best Of Seven

Recipe File

Classic Three-Tier Wedding Cake

Fresh flowers and a simple piping design provide the finishing touches.

By America's Test Kitchen | January 9, 2012

    weddingcake-crop

    Login to View This Recipe

    This recipe is free, but you must first  to see it. As always, all content and recipes on America's Test Kitchen Feed are free to view. Don't have an account? Sign up now to view free recipes, leave comments and more!

    << Back to Article: Secrets to Making a Wedding Cake

    5 Comments

    • Bibi Medina
      July 30, 2012 at 3:37 pm

      HERMOSO

    • signorachiny
      October 6, 2012 at 8:09 pm

      the recipe is cute. i would like to know what makes cakes last long. thanks

    • heidireis1
      December 8, 2012 at 3:12 pm

      What about fondant??? I have to transport my cake to NYC from the Berkshires…..what do you think? any advice? fondant or no fondant? THAT is the question..;)

    • Malik
      December 31, 2012 at 9:22 am

      How long should the cake sit out before serving? This post has been SO HELPFUL already!

    • schoolbaker
      February 19, 2013 at 4:55 pm

      I just needed to know how much batter you put into each 2-in high round cake pan? Because when you put 6 cups of batter into a 10-inch round cake pan you get a two inch cake…was wondering if I put less than 6 cups…then I could make a three layer cake without torting it…so how much batter should I put into my 10-in round cake pan?

      Thanks

    What did you think of this recipe?

    In order to post comments, you must login. Need an account? Register Now, it's free!

    You must be to post a comment.

    From Our Other Sites

    On Instagram

    Most Popular Stories

    Coming Up Next

    Let your food processor do the work: We'll show you four great hands off tips.

    More of The Feed

    America's Test Kitchen Bookstore