Black And White Wedding Cake

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Ayesha Hussain

Black And White Wedding Cake
by

Honestly, when I first saw this black and white wedding cake, I couldn’t stop staring. It’s the kind of cake that doesn’t shout for attention—but still steals the whole show.

Clean, modern, and romantic all at once. So if you’re aiming for a cake that actually feels like a statement piece (without going overboard), this is the one.

I’ve broken down everything step by step in the simplest way possible—no confusing techniques, no fancy tools you’ll never use again.

Just a gorgeous three-tier vanilla cake with smooth black fondant and fresh white flowers flowing down like a dream.

And yes, it looks dramatic, but the recipe itself is totally doable at home. I wanted to make sure you could create exactly what’s in the photo—no surprises, no stress.

Let’s make a wedding cake that people actually remember—not just for how it looks, but for how good it tastes too.

Black And White Wedding Cake Recipe (3-Tier, Serves ~80)

Tools You’ll Need:

  • Three round cake pans: 6″, 8″, and 10″
  • Offset spatula
  • Cake leveler or serrated knife
  • Cake boards (for each tier)
  • Cake dowels or straws
  • Turntable
  • Airbrush or food-safe black gel coloring
  • Fondant smoother
  • Piping bags
  • Food-safe floral picks or tape
  • White cake stand with frilled trim or ruffle ribbon for base décor

Vanilla Cake Layers (for Each Tier)

Repeat ingredients and baking process per tier size. Adjust quantity based on pan size.

For 1 tier (8″):

  • 2½ cups all-purpose flour (sifted)
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, room temp
  • 1¾ cups granulated sugar
  • 4 large eggs
  • 1 tbsp pure vanilla extract
  • 1¼ cups buttermilk, room temp

Instructions

  • Preheat oven to 350°F (175°C). Grease and line your cake pans with parchment.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt.
  • In a large bowl, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla.
  • Alternate adding flour mixture and buttermilk, starting and ending with dry ingredients. Don’t overmix.
  • Pour into prepared pans and bake for 35–40 minutes (adjust per size). Toothpick should come out clean.
  • Let cool in pans 10 mins, then transfer to rack.

Vanilla Buttercream (for Filling & Crumb Coating)

  • 3 cups unsalted butter, room temp
  • 10 cups powdered sugar, sifted
  • 6 tbsp heavy cream or milk
  • 2 tbsp pure vanilla extract
  • Pinch of salt

Steps:

  • Beat butter until creamy. Add powdered sugar in batches.
  • Add vanilla, cream, and salt. Beat until smooth and fluffy.
  • Use this to fill and crumb-coat each tier.

Black Fondant Finish:

  • 3–4 lbs white fondant
  • Black gel food coloring OR pre-colored black fondant
  • Cornstarch for dusting
  • Shortening for kneading

Steps:

  • If coloring white fondant: Knead in black gel until evenly black. Use gloves to avoid staining.
  • Roll fondant to ¼ inch thick and wide enough to cover each cake tier.
  • Drape over crumb-coated cake, smooth with fondant smoother, and trim excess.

Assembly & Structure

  • Place largest tier (10″) on a sturdy cake board and cake stand.
  • Insert 4–6 dowels in the center to support the middle tier.
  • Stack 8″ tier on top using a board beneath it. Add dowels again.
  • Top with 6″ tier.

Floral Decoration

You’ll need:

  • Fresh white roses
  • White orchids (real or gum paste if preferred)
  • Baby’s breath (gypsophila)
  • Floral wire, tape, or picks
  • Optional: clear piping gel for shine

Steps:

  • Wash and pat flowers dry. Wrap stems with floral tape or insert into flower picks.
  • Arrange cascading from top tier down to bottom in a soft diagonal line.
  • Alternate roses, orchids, and baby’s breath for fullness.
  • Insert gently into fondant with toothpicks or food-safe picks.

Final Touch

  • Add a white frill ribbon or ruffle-style trim around the cake stand.
  • Keep cake refrigerated if not serving immediately, but allow to come to room temp before serving for best texture.

Black And White Wedding Cake

Is Black Fondant Safe To Eat And Does It Stain Your Mouth?

Yes, black fondant is completely safe to eat when made with food-grade coloring, but it can sometimes leave mild stains on the tongue or teeth.

  • Use gel or paste colors instead of liquid: These are more concentrated and require less product.
  • Let the fondant dry well before serving: A dry outer layer reduces transfer onto the mouth.
  • Avoid over-coloring: Only add enough color to get a deep black shade—not more than needed.
  • Limit fondant-covered bites: Cut and serve slices with minimal fondant when possible.

How Do I Make Black Fondant Without It Tasting Bitter?

Many people avoid black fondant because it can taste off. But you can make it taste good with the right ingredients and technique.

  • Start with chocolate fondant: It needs less coloring and already tastes rich.
  • Use gel food coloring: It’s stronger, so you need less of it—less color, less bitterness.
  • Add flavor extracts like vanilla or almond: These help mask the bitter notes.
  • Knead in a bit of corn syrup or glucose: It smooths the taste and texture.

Can I Use Fresh Flowers On a Fondant Cake Safely?

Yes, but only certain flowers are safe. Some fresh flowers are toxic or treated with chemicals.

  • Choose non-toxic flowers: Like roses, orchids, marigolds, or baby’s breath.
  • Wrap stems with floral tape or foil: So the sap doesn’t touch the cake.
  • Insert flowers into straws or picks: Then insert those into the cake—not the raw stem.
  • Wash flowers gently before use: To remove pesticides and dirt.

How Do I Attach Real Flowers To a Fondant Wedding Cake?

The best way to attach real flowers is by securing them carefully so they don’t move or leak.

  • Use food-safe flower picks or straws: Place stems inside to avoid direct contact.
  • Angle the flowers diagonally: So they follow the curve of the cake without falling.
  • Use royal icing or melted chocolate as glue: Just a dot can help hold smaller buds.
  • Add flowers close to serving time: This keeps them looking fresh and prevents sagging.

What Type Of Buttercream Works Best Under Black Fondant?

A firm, smooth buttercream helps black fondant stick and hold shape.

Best buttercream types:

  • American buttercream: Easy to make, crusts well for fondant application.
  • Swiss meringue buttercream: Silky texture, great for smooth surfaces, less sweet.
  • Chocolate buttercream: Pairs well flavor-wise with black fondant and hides crumbs.

Tips for applying buttercream under fondant:

  • Chill buttercream before covering with fondant: It firms up and prevents sagging.
  • Smooth with a bench scraper: This gives clean, sharp edges for neat fondant.

How Do I Prevent Air Bubbles Under Fondant On a Wedding Cake?

Air bubbles can ruin the fondant finish if not handled the right way.

  • Roll fondant evenly: Uneven thickness traps more air.
  • Apply fondant slowly: Start from the top and smooth down the sides gradually.
  • Use a fondant smoother: Press out air gently from center to edge.
  • Poke tiny holes with a clean pin if needed: Pop bubbles as soon as you see them.

Can I Airbrush a Cake Black Instead Of Using Black Fondant?

Yes, airbrushing is a great alternative if you want a black finish without heavy fondant.

  • Use an edible airbrush color: Make sure it’s meant for cakes and is food-safe.
  • Apply in thin, even layers: Build up the color slowly for a clean result.
  • Work in a cool, dry space: Heat or moisture can cause streaking.
  • Test spray on parchment first: To check flow and color.

Black And White Wedding Cake

How Do I Store a Fondant-Covered Cake Overnight Or For Transport?

Storing fondant cakes requires care to avoid sweating, melting, or cracking.

  • Store in a cool room, not fridge: Fridges cause condensation on fondant.
  • Use a cake box that fits snugly: Keeps dust out and holds the structure.
  • Keep away from direct sunlight: Light can fade black fondant or melt flowers.
  • Transport on a flat surface in a vehicle: Like the trunk or backseat floor.

Will The Black Fondant Bleed Into The White Flowers Or Decorations?

Black fondant can bleed into white elements, especially if there’s moisture.

  • Keep fondant dry: Moisture causes color to run.
  • Use high-quality food coloring: Cheaper dyes bleed more easily.
  • Separate dark and light decorations with a base: Like parchment or white fondant layers.
  • Add decorations close to serving time: Less contact time = less chance to bleed.

Can I Make This Cake In Hot Weather Without It Melting?

Yes, but you’ll need to plan around the heat.

  • Use a stable buttercream like American: It holds shape better than whipped creams.
  • Chill the cake before transport: A cold core helps it last longer.
  • Avoid soft fillings: Skip mousse, cream, or ganache if it’s too warm.
  • Set up the cake at the venue as late as possible: Less time out = less risk.

Is Black Food Coloring Halal And Safe To Use In Cake Decorating?

Yes, as long as you use quality food-grade color that meets safety standards.

  • Gel-based food coloring
  • Oil-based candy color
  • Powdered edible black dye
  • Airbrush-ready black food spray
  • Activated charcoal food coloring

Can I Make a Black And White Cake Without Fondant?

Yes, you can skip fondant and still get a bold black-and-white effect using frosting or other finishes.

  • Black cocoa buttercream: Deep color, pipeable texture.
  • Chocolate ganache tinted with black color: Smooth and dramatic.
  • Whipped buttercream with edible black paint: Paint designs on a crusted surface.
  • Black royal icing for drip or lace accents: Great for patterns and details.

How Do I Get a Matte Black Finish On My Wedding Cake?

A matte black finish looks clean and classy, but it takes the right technique.

  • Use cornstarch when rolling fondant: It prevents shine.
  • Avoid over-smoothing: Too much pressure adds gloss.
  • Brush fondant lightly with edible black dust: It evens out tone and dulls shine.
  • Airbrush with matte black spray: Make sure it’s labeled matte.

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