A three-tiered rustic wedding cake with semi-naked buttercream layers, adorned with wild berries and edible flowers, set in a sunlit barn with wooden beams and fairy lights.

RUSTIC WEDDING CAKE: A FARM-TO-TABLE MASTERPIECE

Rustic Wedding Cake: A Farm-to-Table Masterpiece

Key Info:

Prep Time: 2-6 hours
Cook Time: 45-75 minutes
Total Time: 4-8 hours
Servings: 80-100 guests
Difficulty: Moderate to Advanced
Cost: $150-$400+

Dietary Tags:

– Vegetarian
– Vegan adaptable
– Gluten-free option

Equipment Needed:

Essential Tools:
– Stand mixer
– Cake tins (6″/9″/12″)
– Cake turntable
– Offset spatula
– Piping bags
– Serrated knife

Ingredients:

Cake Base:

– 340g (3 cups) flour
– 400g (2 cups) sugar
– 6 large eggs
– 350g (1.5 cups) unsalted butter
– 2 tbsp baking powder
– 240ml (1 cup) buttermilk

Buttercream:

– 450g unsalted butter
– 700g powdered sugar
– 2 tsp vanilla extract

Rustic Decorations:

– Fresh berries
– Edible flowers
– Herbs (rosemary, thyme)
– Optional: Wood slices, burlap

A rustic farmhouse kitchen bathed in golden morning light, showcasing flour-dusted wooden countertops, a professional stand mixer, and vintage ceramic bowls filled with carefully measured baking ingredients, surrounded by fresh eggs, butter, sifted flour, herbs, and edible flowers.

Preparation Method:

1. Mise en Place

– Measure all ingredients precisely
– Prepare cake tins with parchment
– Wash and dry decorative elements

2. Cake Batter

– Cream butter and sugar until pale
– Add eggs one at a time
– Mix dry ingredients separately
– Fold wet and dry ingredients gently

3. Baking

– Preheat oven to 170-180°C (340-355°F)
– Bake layers until golden
– Test with toothpick: should come out clean
– Cool completely before frosting

4. Buttercream & Assembly

– Whip buttercream to smooth consistency
– Apply thin crumb coat
– Create semi-naked, textured finish
– Stack tiers using cake boards/dowels

5. Decoration

– Arrange fresh berries, herbs
– Add edible flowers
– Place on rustic wood slice stand

Elegant three-tiered rustic wedding cake on a wood slice stand, featuring textured buttercream, organic drips, wild berries, edible flowers, and rosemary, set in a warm barn with soft afternoon light.

Pro Tips:

– Chill cake between stages
– Use food-safe flowers only
– Room temperature ingredients = better texture
– Don’t overmix batter

Storage:

– Refrigerate up to 48 hours
– Best served at room temperature
– Keep away from direct sunlight

Variations:

– Vegan adaptation
– Gluten-free option
– Seasonal flavor modifications
– Cheese wheel alternative

Serving Suggestions:

– Pairs beautifully with champagne
– Ideal for barn, outdoor, woodland weddings
– Personalize with custom cake topper

Common Mistakes to Avoid:

– Overmixing batter
– Skipping chilling time
– Using non-food safe decorations
– Overloading with icing

Dietary Adaptations:

– Substitute plant milk
– Use gluten-free flour
– Replace eggs with flax/chia seeds

Estimated Nutrition (per slice):

– Calories: 350-450
– Protein: 4-6g
– Carbs: 40-50g
– Fat: 20-25g

Final Thoughts:

Your rustic wedding cake isn’t just dessert—it’s an edible artwork celebrating love, seasonality, and personal style.

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