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DIY Wedding cake recipe & Wedding superstitions

In this article, we delve into the world of wedding cake traditions and superstitions while sharing a DIY wedding cake recipe for a delectable lime coconut cake. Let’s explore the fascinating customs and embark on a culinary adventure for your special day!

Wedding superstitions

Recently at a Wedding I attended, I came across a Wedding cake tradition that I had not heard of before! The first slice of cake was fed to the groom by the bride as a commitment to provide for one another. This got me thinking about what other traditions, superstitions and symbolism surround Wedding cakes and Weddings. These ones are my favourites!

Partaking of the cake crumbs would bring prosperity to all guests!

Finding the glass ring in your piece of cake and you would be next to marry.

Kissing over the top of the cake brings prosperity to the couple.

Charms baked into the cake, as entertainment for the guests with an anchor representing adventure, a flower bringing new love, a purse for good fortune, a heart for true love, a ring for upcoming engagement, and a wishing well implying that wishes will come true.

Brides stand on the left of the groom … so the groom could quickly grab his sword with his right hand if needed.

The best man had to be the best fighter, he could stop the bride running away or from being kidnapped.

The groomsman was to help kidnap the bride (apparently they were not always willing brides).

The bridesmaids all wore white to confuse the kidnappers, and to drink all the toasts on the brides behalf, so that she didn’t get drunk!

Weddings in Australia today

Society today is very different from the 16th and 17th centuries where most of our traditions come from.

For us, here in Australia, our traditions are past down from our parents whether this be our British heritage (remember, we were a British Colony) or from our multi-cultural upbringing. For the majority of us, we do not believe in superstitions attached to the traditions, so the question is do we need to carry on traditions?

This is a special day for you and your betrothed. This is a time to discuss together what you both would like your Wedding to be, after all it is about both of you starting a new life together.

There are so many things that you need to consider from your budget, menu choices, themes, guest list and lastly the cake!

Whatever your decisions, we wish you the very best on your special day and all the joy possible.

As my gift to you, the following is a beautiful Wedding Cake recipe for those of you wanting to make your own cake.

The Baking Monkey
Aka Susan

P.S If you a looking for one less thing to do for your Wedding, you can always reach out & email us at catering@mkbusiness.com.au for a custom wedding cake quote.

Lime coconut cake recipe


  • 250g, butter, slightly softened
  • 440g, caster sugar
  • 375ml coconut cream
  • 350gm self-raising flour, sifted
  • 3 whole eggs
  • 3 egg whites
  • 2 limes, zested and juiced


  1. Preheat oven to 160C. Grease and line sides and base of an 20cm round cake pan, extending paper above the sides of the pan by 10cm
  2. Beat butter, zest, juice, whole eggs and caster sugar in the bowl of the electric mixer until light and fluffy. Transfer mixture to a larger bowl;  stir in coconut cream and sifted flour, in two batches.
  3. In a clean bowl, beat the eggs whites with an electric mixer until soft peaks form. Fold egg whites into the coconut mixture, in two batches. Spread the mixture into the lined pan.
  4. Bake the cake for approximately 90 minutes. Cover the cake with foil halfway through baking if the cake getting too brown.
  5. Leave in tin until cool.

Swiss meringue buttercream icing


  • 6 egg whites, at room temperature
  • 330g Caster sugar
  • 1 teaspoon Vanilla Essence
  • 375g Unsalted butter, cut into cubes
  • Pinch salt


  1. In a clean, heat proof bowl, place the egg whites and the sugar and stir to combine, place this bowl of a saucepan of simmering water; DO NOT let the water touch the bottom of the bowl. Stir with a whisk until the sugar is dissolved and the mixture reaches 55c on a sugar thermometer.
  2. Transfer the mixture to the bowl of a stand mixer and whisk on medium speed for 10-15 minutes or until very thick and glossy and the sides of the bowl have cooled to room temperature.
  3. Replace the whisk attachment with the paddle beater. Beat on medium speed for about 10 minutes adding butter a cube at a time and beating well between additions. If the mixture becomes curdled, increase the speed to high and beat until smooth again.
  4. Reduce the speed, back to medium-low and beat for a further 3 minutes or until all the excess air has been beaten out and the mixture is smooth and creamy.  Beat in the salt and vanilla essence and then tint with your choice of colour.
  5. This will give you approximately 4 cups of icing, which will keep in the fridge for 3 days.
  6. This amount of icing is sufficient to spilt and fill 2 x  20cm cakes

NOTE: This recipe is one that works in the Australian climate. If you are a reader from other parts of the world, the recipe will react differently based on climate—heat affects the butter.

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