Crushed-Candy Wedding Cake
Here's a modern and fun take on the wedding cake. Use crushed candy to create an easy, delicious, and stunning wedding cake.
- Servings: 175
Photography: Con Poulos
Source: Martha Stewart Weddings, Summer 2010
- 3 (14-inch) layers Basic Yellow Cake
- 2 (12-inch) layers basic yellow cake
- 2 (10-inch) layers basic yellow cake
- 1 (8-inch) layer basic yellow cake
- 2 (6-inch) layers basic yellow cake
- 5 foam boards, same size as each other
- 21 dowels, each about 5 inches long
- 9 cups crushed candy
- 37 1/2 cups Swiss Meringue Buttercream
Trim cake layers level (see tier heights below). For each tier: Set 1 layer on foam board. Spread with buttercream (see amounts below). Add second layer (for 14-inch tier, repeat for third). Spread buttercream over top and sides; chill until firm, 30 minutes to 1 hour.
Place candy for each layer (see amounts below) in a ziplock bag, and crush with the end of a rolling pin or the smooth side of a meat mallet. Sift out dust.
Working with one tier at a time, apply a thick, smooth coat of buttercream (see amounts below). Immediately press crushed candy into the still-wet buttercream on the sides of the tier, a handful at a time, to cover evenly (reserve 1/3 cup, or 2/3 cup for 14-inch tier, to sprinkle on tops of tiers).
Assemble the cake: Place 14-inch tier on a 16-inch cake stand. Insert 7 dowels into tier, arranging 1 in the center and the rest evenly spaced about 2 inches from edge. Mark height of cake on dowels; remove, trim to be level with top of cake (but all the same length), and reinsert. Repeat for all tiers, inserting 5 dowels in the 12-inch tier. Stack tiers largest to smallest. Sprinkle reserved candy over tops of tiers.