Tiered Wedding Dress Cake- A Video Tutorial
In this video tutorial, I'm going to show you how to create a beautiful tiered Wedding Dress Cake which would be perfect for bridal showers!
This impressive cake is surprisingly simple to create, and when it comes to the wedding dress design, the options are endless!
You can recreate our slightly wavy vertical ruffles for the skirt of the dress, or opt for fluffy buttercream rosettes instead, or even delicate horizontal ruffles (as we demonstrated in our Bridal Shower Wedding Dress Cake pictured further down in this post) .
In addition, this cake design could easily be recreated onto sheet cakes or tall double barrel cakes as well.
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Enjoy the Video
We hope that you enjoy this wedding dress cake tutorial! If you give it a try, we would love for you to leave a comment and photo below! Also, don't miss our materials and notes below.
Materials for Wedding Dress Cake:
In this video, we decorated 8 inch and 6 inch tiers. Each were on their own cardboard cake circles cut down to the size of the cake, and frosted in our Fluffy Vanilla Buttercream frosting recipe.
Fondant (we added a small amount of tylose powder to ours to make it firmer) for the hanger & bodice.
Template for Bodice (you can easy make your own but this is what we used!)
Sugar Pearls for bodice and border
Piping Tips: 104 for ruffles, 102 for ribbon roses, 3 for straps and leaves, 12 for outlining and filling in the dress.
Small angled spatula for creating the vertical ridges
We used a Clay Extruder for our hanger (you can improvise by rolling a thin snake of fondant)
Coloring Gels: We used a touch of Americolor Super Black for our grey hanger, Deep Pink & Avocado Green for our ribbon roses, and Teal for tinting the frosting for our tiers.
Rose Nail and squares of waxed paper for the ribbon roses. (See our Ribbon Roses Video Tutorial for even more examples.)
Miscellaneous: Piping Gel for "glue", Cardboard Cake Circles, Supports (We used 4 bubble tea straws cut to the height of the bottom tier beneath our 6 inch tier), Small paintbrush for applying piping gel, knife or xacto, turntable is helpful, your cake base/pedestal of choice.
More Wedding Dress Cakes!
Looking for more cake ideas? We have a few more wedding dress cake designs to share with you! Any of these free cake tutorials would be perfect for bridal showers! We also have a fun roundup of Favorite Bridal Shower Cakes!
Here are a couple of easy favorites!:
This Bridal Shower Wedding Dress Cake Tutorial features a round cake topped with a wedding dress filled with buttercream ruffles! The bodice is decorated with sugar pearls. You'll have to check out the elegant piping design that we demonstrated around the sides as well!
Floral Wedding Dress Sheet Cake - This beautiful cake idea is perfect for bridal showers and is so easy to make with delicate fondant flowers. We created this design on top of a sheet cake, but it would be beautiful on the front of a double barrel cake or a tiered cake as we did today.
Recipe Ideas for Bridal Shower Cakes
Need some recipe ideas for bridal shower cakes? Don't miss our collection of favorite Bridal Shower Cake Ideas! Here are just a few of our favorite bridal shower cake recipes!
Lemon Cake (from Scratch)
Strawberry Cake (This is our Homemade Strawberry Cake)
Oh my that's beautiful !!! Thanks for sharing this. I look so forward to all of your videos :) Jan from Indiana
Thanks so much, Jan!! xoxo
Well that is just gorgeous! I love it! :-) Fabulous as always!
Thank you MsGF!!
Love this fabulous design! I also Love the cake stand!! Where did you get that? Thank you for this video!!
Very nice
Did you do 2 or 3 layers for your tiers?
Hi Chris, We used 3 layers for each tier. Each tier is approximately 4 to 5 inches in height after filling and frosting.
Thank you. Can’t wait to make it.
Love this site!
Thanks so much for posting your cake, Mary! It looks amazing!
You mention you fill the cakes and let them sit overnight. Is this at room temperature or in the fridge? And this is before the crumb coat correct? Thank you :)
Hi Lindsay, yes settling is an optional step but I find it helps to prevent the frosting bulges that often develop around the sides of the cake as the cake settles a bit over time.
To settle, I wrap the filled, unfrosted tiers in plastic wrap and settle using a small weight of some sort on top...a couple of cake pans, a book, something that will apply a light, steady pressure.
You can do this for a few hours or overnight. I will often do this at room temperature but if the frosting/filling is perishable the refrigerator is fine.
If you'd like more info on settling, I demonstrate this step in Part 2 of our Making a Cake from Start to Finish Video-- It's at about the 9 minute mark.