My brother and his Fiancee, Nora, got married last week and to help them save some pennies I offered to make their wedding cake. Nerve-wracking as this was (What am I thinking?! What if it goes WRONG!), making the cake was a lot easier than I thought it would be. If you’re interested in making a wedding cake yourself, read on…
Equipment you will need:
3 cake tins sized 10cm, 18cm and 25cm in diameter
2 Cake boards the size of the biggest two cakes
A Spirit level
3 cake dowels
Bake: I made two basic sponges and one fruit cake for the base cake. I got my recipes from a wedding cake book, but you can find them easily online too.
Prepare: Ensure the cakes are flat with the spirit level (this bit’s important – my cakes were a teensy bit on the wonky side..!). Cover each sponge cake with butter icing and the fruit cake with a layer of marzipan (the marzipan is best done at least a few days before).
Ice: Cut a piece of baking parchment in a circle 10cm bigger than your cake and dust with icing sugar. Roll out fondant icing to fit the parchment – you’ll need around 2kg in total. Lift the parchment and place carefully on the cake. Peel off the paper and smooth down onto the cake (NB this is the bit I found hardest! I would recommend a bit of youtubing to see the professionals doing it before attempting). Cut off the excess.
Stack: Dowels are required in the bottom cake to take the weight of the other two. Push three into the bottom cake. Mark with a pen, pull out and cut to the height of the cake. Put them back in and rest the middle cake (on its board) on top. The smallest cake does not require a board.
Decorate: I chose to decorate my cake with miniature sugar paste flowers that I bought from hobbycraft and finish with the bunting I made previously (click here to see tutorial). Now sit down and have a cup of tea and admire your handy work!
P.s. If you’re Brighton based and like to bake, why not enter Brighton’s very own Bake Off competition? Find details here.