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Make Your Own Organic Wedding Cake


By: Tracy of Recycled Bride


Make Your Own Organic Wedding Cake

Leslie, the owner of Fantasy Frostings, has been kind enough to share this top-secret recipe for a fabulous organic wedding cake with Project Wedding readers!

This recipe is not for the beginner baker, but if you have some experience in the kitchen you should be able to easily create this gorgeous cake at home. And you can even customize the colors to match your wedding theme! Two days and six easy steps is all you need to make this beautiful, professional-quality organic wedding cake right at home!

NOTE: The recipe below is for the 3-tiered cake you see pictured here, which will serve 60 people. If you want to make it a 2-tiered cake for 45 people, just eliminate the 5" round pans and the top tier, and reduce the recipe by ¼. For a 1-tier cake that serves 30, cut the recipe in half and use only the 11" round pans.

Supplies you'll need:

Two 11" round cake pans
Two 8" round cake pans
Two 5" round cake pans
A counter or stand mixer with a dough hook
​Plastic wrap
A rolling pin
Round cookie cutters in varying sizes
Cups for molding sugar flowers (can be empty egg crates, artist palettes, tea or coffee cups)
A basting or pastry brush
Several large glass bowls
3 cake stands (optional)
Plenty of counter space and room in the fridge!



15 organic eggs
20 lbs. organic powdered sugar
1 lb. Tylose*
7 cups organic white flour
3 tsp salt
4 ½ tsp baking powder
9 cups of organic butter
4 ½ cups of organic granulated sugar
4 cups organic milk
Three 16 oz. packages of organic mini marshmallows
Bottle of organic vanilla extract
Food coloring in your desired colors
​*Note: There is currently no organic substitute for Tylose, so the sugar flowers are the only part of this cake that is non-organic.


Day 1, Step 1: Prepare sugar flower mixture:

Whip together:
9 organic egg whites
12 cups of sifted organic powdered sugar
Until you have soft peaks and the mixture is like a meringue.

Slowly add :
2 ¼ cups of Tylose
while beating on low speed. Product will quickly turn into a dough.

Place dough on table with a bit of powdered sugar and knead into soft dough mixture, cover with a cling wrap completely and let rest for 12 hours.

Day 1, Step 2: Make the cake

Vanilla Cake
6 ¾ cups of organic flour
3 tsp salt
4 ½ tsp baking powder
Sifted together
1 ½ cups organic butter softened
4 ½ cups of organic granulated sugar
3 tsp vanilla extract
6 organic eggs
3 cups organic milk

Cream the butter, sugar, and vanilla until fluffy. Add eggs, then slowly add flour mixture, altering with the milk until all is incorporated. Pour into greased round cake pans.
Bake at 375 degrees for approximately 35-45 minutes, depending on your oven.
Let cool while making buttercream icing (or purchase ready-made organic buttercream icing, and relax while the cakes cool)!

Organic Buttercream Icing
6 cups of organic butter
8 lbs sifted organic powdered sugar
6 tbsp. vanilla extract
½ cup milk

With an electric mixer on low, blend butter and vanilla, then slowly add powdered sugar alternating with milk until all ingredients are incorporated. Increase mixer to high speed for 3 minutes or until fluffy.
Form each tier of the cake by putting layers of the same size together with a ¼" thick layer of buttercream spread in between. If possible, do this on cake stands to make it easier. Your favorite organic, local jam or preserves may be added as a thin layer on top of the buttercream. Then, ice each tier with a thin layer of buttercream icing as well.


Day 1, Step 3: Make the Fondant Icing

Three 16 oz. packages of organic mini marshmallows
6 lbs sifted organic powder sugar
9 tbsp. Water

Melt marshmallows in microwave with water. Cook in 30 second intervals and stir in between until melted.

Grease bowl of your counter mixer with shortening (5 qt or larger ) put in 12 cups of organic powdered sugar with a well inside the powdered sugar. Add melted marshmallow and beat with dough hook attachment. Slowly add 10 ½ cups more of organic powder sugar. Beat for approximately 2 minutes. Dust table with 1/2 cup of powder sugar, dump product from bowl on top of the table and knead until smooth. Cover completely with a cling wrap and let rest at room temperature for 24 hours before rolling out and applying to the tiers of cake.


​Day 1, Step 4: Form sugar flower layers

Take small portions of the sugar flower mixture and knead in a few drops of different colored food coloring to each portion. Slightly grease your hands to help incorporate the color without the dough sticking to your hands.

Using a rolling pin, roll small balls of colored dough out on a hard, smooth, lightly greased surface, until the dough is in a layer so thin that you can almost see through it.

Cut different sized circles from the dough using cookie cutters and place inside cupped forms. Items such as small bowls, empty egg crates, artist's palette cups, or coffee or tea cups can be used as formers. Lightly dust with corn starch to keep dough from sticking to whatever type of former you use. Use extra tylose to form small circles for flower centers. Allow everything to dry overnight.


Day 2, Step 1: Apply fondant and assemble the cake tiers

​The ball of fondant dough should be rolled out with a standard rolling pin on a large smooth surface dusted lightly with corn starch. Roll until dough is ¼" thick and forms a circle large enough to cover cake top and sides.

​Fondant is applied to iced cake tiers that are well chilled. Apply by rolling this layer of fondant back onto rolling pin and then unrolling over each layer of cake, be sure to smooth down fondants on top and sides of cake well. Then trim excess off to bottom edge of each cake tier with kitchen scissors.

Then, assemble the cake by placing tiers on top of each other. Spread a bit of buttercream frosting between each tier as "glue" that will help keep them in place.


Day 2, Step 2: Apply sugar flowers

Lightly beat two egg whites in a small bowl.
Put flower layers together from large to small with a a small amount of egg white brushed on as glue to stick pieces together.
Use your pastry brush to apply egg white to the back of each flower immediately before applying to cake. Apply flowers in a whimsical, random order to the sides of the cake.

Editor's Note: A special thanks to Tracy, of Recycled Bride, and to Leslie of Fantasy Frostings for this tutorial.


Last Updated: May 19, 2016 at 3:14 pm
Tags: Wedding cake
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