“I present to you, Mr. and Mrs. Buck!” the pastor announced. As Jodi and Casey took their first steps down the aisle as a married couple, panic struck me before their feet even touched the ground. Glancing at my dad, I must have looked like a squirrel caught in a chase—eyes wide with alarm. In hindsight, my reaction might seem a tad dramatic, but it perfectly captured how I felt at that moment. With panic still written all over my face, I blurted out to my dad in a loud, single word, “I-FORGOT-THE-CAKE-TOPPER!”
Mr. and Mrs. Buck, dear friends of mine, had entrusted me with the honor of making their wedding cake—a fun, confetti-flavored cake to celebrate their special day. This was my first time baking a wedding cake, and it was a joyful challenge. As you try out this recipe, I hope it brings as much delight to your kitchen as it did to mine, especially with the abundant sprinkles.
I’ve tailored individual recipes for each tier, allowing you to make a 6, 9, or 12-inch cake. The 6 and 9-inch options feature three fluffy sponges, while the 12-inch cake boasts four. Enjoy!
And you can take a breath; the topper made it onto the cake.
Special Ingredients
Sprinkles: I recommend these Great Value Sprinkles because they hold up well in the batter without melting or making a mess of your sponge.
Purple Food Coloring: To achieve a beautifully white frosting, add a few drops of purple food coloring to counteract the yellow hue from the butter. You’ll need just two or three drops per batch of frosting.
Cream of Tartar: A small amount of cream of tartar helps to smooth and stabilize your frosting, giving it a perfect finish.
Dried Flowers: I use these dried flowers and these dried flowers from Amazon. They are great for decorating. Although they do not say they are edible, no one has died from eating them.
Confetti Cake
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