Elevate Store-Bought Wedding Cakes: Simple Decoration Ideas

Decorating a store-bought cake for a wedding is a great way to save time and money without compromising on style. There are endless ways to transform a plain cake into a wedding-worthy centerpiece. Whether you're a perfectionist or a free spirit, there are decoration options to suit every skill level and aesthetic. From adding fresh flowers and rock candy to creating a chocolate collar or coating it in ganache, the possibilities are endless. With a few simple steps, you can create a glamorous, custom wedding cake that will impress your guests and save you time and effort.

Use rock candy to create faux crystals

To create faux crystals on a wedding cake using rock candy, start by selecting the colour palette for the geode. Choose the main colour of the stones and then select a lighter shade of the same colour or white rock candy to create an ombre effect. You can also use edible gold dust, gold shimmer sprinkles, or flakes to paint around the edges of the geode formation.

Next, use a small mallet or rolling pin to gently crack the rock candy into smaller crystals. Then, use a small, serrated knife to cut out the shape of the geode on the cake. Frost the crevasse with buttercream frosting and press the coloured rock candy into the deepest part of the crevasse, working your way up the sides. Surround the coloured rock candy with the white rock candy.

Finally, use edible gold dust to paint the edges around the white rock candy.

Decorate with fresh flowers

Fresh flowers are a great way to add colour and impact to a store-bought wedding cake. Here is a step-by-step guide to decorating a wedding cake with fresh flowers:

Choose your flowers carefully:

It is important to select flowers that are not only beautiful but also safe to use on cakes. Some flowers are highly toxic and can cause serious harm if consumed. Edible flowers, such as roses, carnations, and lavender, are safe to use and can be found at local flower farms or ordered online from reputable suppliers. When in doubt, opt for edible flowers or use a variety of completely edible herbs such as rosemary and thyme.

Prep your stems:

Before adding the flowers to the cake, it is important to prepare the stems to uphold food safety. Remove any excess leaves and trim the stems to a suitable length, leaving only the bud and petals. Wrap the stems with floral tape to create a barrier between the flowers and the cake, preventing any leakage of flower secretion into the cake. You can also use food-safe wire or toothpicks to anchor the flowers to the cake without inserting the stems directly into the cake.

Create a beautiful arrangement:

Consider your wedding theme and colour scheme when choosing the type and colour of flowers. Look for hues that align with your theme and choose flowers that complement the style of your cake. For example, sunflowers pair nicely with a summer wedding theme, while blush garden roses add a romantic touch to a pastel-inspired palette. Balance out the flowers with greenery elements like eucalyptus or silver dollars. Arrange the flowers on a nearby counter to ensure you've created the perfect design before adding them to the cake.

Decorate the cake:

Now it's time to add the flowers to the cake! Insert the stems into the cake using straws or toothpicks to avoid ruining the appearance of the icing and structure of the cake. If you prefer not to have the flowers directly on the cake, you can place a frosting-covered board on top and adorn it with flowers, removing it when it's time to cut the cake.

Timing is key:

Fresh flowers will only last a few hours outside of refrigeration, so it's best to decorate the cake as close to the event as possible. If you're having a summer wedding, bring the cake out just before you plan to cut it instead of leaving it out in the warm weather all day.

Use fondant and cookie cutters

Fondant is a great way to decorate a store-bought cake for a wedding. It can be ordered online and comes in easy-to-stick shapes or as ready-made cake toppers. Fondant can be used to create a simple, modern look for a wedding cake. To start, divide the fondant into two portions, one larger than the other. Tint the smaller portion by kneading in a drop of pink food colouring. Roll the fondant out to a thickness of about 1/8 of an inch and use heart-shaped cookie cutters to cut out shapes. These hearts can then be used to edge the cake, with the larger white hearts on the bottom and the smaller pink hearts on top. For added durability, you can leave the hearts out to dry overnight. Use an edible marker to write the bride and groom's initials on two hearts to place on top of the cake.

Fondant can also be used to create cake toppers on sticks. Roll out some sugar cookie dough and cut out shapes with cookie cutters. Place these shapes on a baking tray lined with parchment paper, leaving about an inch of space between them. Push a paper lollipop stick into each cookie, going in about half an inch, and freeze the cookies before baking. Once the cookies are cool, decorate them with royal icing or a glaze made from powdered sugar and milk, which can be tinted with food colouring. You can also dip the cookies in a bowl of edible glitter or sprinkles for a sparkly effect. To attach the cookies to the cake, pipe swirls of buttercream onto the cake and place the cookies on top.

Another way to decorate a cake with fondant and cookie cutters is to use the cookie cutters as stencils. Trace around the cookie cutters onto parchment paper, then cut out the shapes. Chill the cake in the fridge for at least an hour so that the frosting sets, then use an offset spatula to spread frosting over the stencil shapes. When you remove the parchment paper, you will be left with perfect fondant shapes.

Fondant is a versatile medium that can be used to create elegant and personalised decorations for a wedding cake. With some creativity and attention to detail, you can transform a store-bought cake into a stunning centrepiece for your special day.

Add fresh fruit and herbs

Adding fresh fruit and herbs to a store-bought wedding cake is a great way to elevate its look and taste while keeping things simple and elegant. Here are some tips and ideas to decorate your wedding cake with fresh fruit and herbs:

Choose Your Fruit:

Select a variety of fresh, in-season fruit that complements your wedding theme and colour palette. Berries, such as strawberries, blueberries, raspberries, and blackberries, are always a popular choice. However, you can also consider stone fruits like plums, peaches, and apricots, or even tropical fruits like mangoes and pineapples.

Prepare the Fruit:

Wash and dry the fruit thoroughly to remove any dirt or residue. You may also want to consider dipping the fruit in melted chocolate or decorating it with edible gold or silver leaf for an extra touch of glamour.

Arrange the Fruit:

Start by placing larger pieces of fruit or herbs around the base of the cake to create a border. Then, work your way up, stacking and layering the fruit to create height and visual interest. You can also create a cascading effect by arranging the fruit so that it spills over the edges of the cake tiers.

Combine with Flowers:

Fresh herbs like rosemary, thyme, and lavender can be used to enhance the botanical look of your cake. Pair them with edible flowers such as roses, violets, or pansies for a rustic or bohemian theme. Just be sure to source organic, pesticide-free flowers from a reputable supplier.

Add a Personal Touch:

Incorporate the couple's favourite fruits or herbs into the design. This will make the cake feel even more special and personalised. You can also use fruit to represent the couple's heritage or cultural background.

Don't Forget the Icing:

While the fruit will be the star of the show, don't neglect the icing. A thin layer of buttercream or fondant can provide a smooth base for your fruit arrangement and help to fill any gaps. Choose a neutral colour like white or ivory to let the fruit take centre stage.

Remember to have fun and be creative when decorating your store-bought wedding cake with fresh fruit and herbs! This is your opportunity to add a unique and personalised touch to your special day.

Coat the cake in ganache

Covering a store-bought cake with ganache is a great way to elevate its look and taste. Ganache is a smooth, pourable mixture of melted chocolate and heavy cream. It can be used to coat a cake and give it a beautiful finish. Here are some detailed instructions on how to coat a store-bought cake with ganache:

Ingredients:

To make chocolate ganache, you will need two main ingredients: chocolate and heavy cream. For the chocolate, opt for high-quality chocolate with a high cocoa content, such as semi-sweet, bittersweet, or dark chocolate. Avoid using chocolate chips, as they may contain stabilizers that can affect the texture of the ganache. For the heavy cream, choose one with a high fat content, ideally 30% or more. Additionally, you can add a pinch of salt and a teaspoon of vanilla extract to enhance the flavor.

Preparation:

Start by chopping the chocolate into small, even pieces and placing them in a heat-proof bowl. Next, heat the heavy cream in a saucepan over medium heat until it begins to simmer. Be careful not to let it boil. Once the cream is hot, pour it over the chopped chocolate and let it sit for a few minutes. Then, using a spatula or a spoon, gently mix the chocolate and cream until the chocolate is completely melted and the mixture is smooth. If you want an extra smooth finish, you can use an immersion blender to remove any remaining small pieces of chocolate.

Coating the Cake:

Before coating your store-bought cake, make sure it is at room temperature, as this will make it easier to work with. If there are any decorations or toppings on the cake that you want to remove, do so gently to avoid damaging the cake.

Now, let's coat the cake! Place the cake on a wire rack over a rimmed baking sheet to catch any drips. Pour the ganache over the cake, starting from the centre and working your way outwards. Use a spatula to spread the ganache evenly over the top and sides of the cake, ensuring it is completely coated. If you want a thicker coating, you can build up the ganache by pouring and spreading in layers.

Once you are happy with the coating, place the cake in the refrigerator for about 30 minutes to an hour to allow the ganache to set. This will give your cake a smooth, glossy finish. If you want to add any additional decorations or toppings, such as fresh flowers or fruit, now is the time to do so.

Storage:

Ganache-coated cakes can be stored at room temperature for up to two days, as the ganache helps to preserve the cake. However, if you need to store the cake for a longer period, it is best to keep it in the refrigerator, where it will last for up to a week. For extended storage, you can freeze the cake for up to three months.

Tips:

• When melting the chocolate, be careful not to overheat it, as this can cause the ganache to become grainy or lumpy.
• If your ganache becomes too thick or lumpy, you can add a small amount of warm cream or milk and gently heat it to achieve the desired consistency.
• For a lighter-colored ganache, use white chocolate or add a few drops of food coloring to the melted chocolate before mixing it with the cream.
• If you want to pipe decorations onto the cake, consider making a whipped ganache by using a higher ratio of cream to chocolate (about 3:1).

Frequently asked questions