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Creating Your Wedding Cake

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BBC Good Food
Related tags
dessert vegetarian
Nutrition per serving    (USDA % daily values)
CAL
209
FAT
29%
CHOL
4%
SOD
24%

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Ingredients for 104 servings

Ingredients THE CAKES

cream, ivory and pink food colouring pastes

half a 454g jar apricot jam , you'll use the rest later

thin 15cm, 23cm and 30cm diameter silver cake board

1 x top tier , see 'Goes well with'

dowelling rods

medium artist's paintbrush

1 m ivory ribbon , 15mm wide

cooling rack

1 x bottom tier , see 'Goes well with'

15 cm , 23cm and 30cm deep-round cake tin

1 egg white

thick 35cm diameter silver cake drum (base)

SPECIAL EQUIPMENT YOU WILL NEED

FRUIT CAKE - 500g/1lb2oz white ready-to-roll icing , cream food colouring paste

FOR THE BUTTERCREAM

jar good-quality lemon curd

long roll ing pin

1 x middle tier , see 'Goes well with'

200.0g icing sugar

FOR THE ICING

500.0g unsalted butter , softened

6 standard plastic dowelling rods

142.0ml carton double cream

200.0g bar plain chocolate (70% cocoa), broken into pieces

long serrated knife

string for measuring

FOR THE BOARD - 800g/1lb12oz white ready-to-roll icing , ivory food-colouring paste

500.0g pack natural marzipan

lemon CAKE - 1kg/2lb4oz white ready-to-roll icing , dusty pink food-colouring paste

plenty greaseproof paper

1.0kg icing sugar , sifted

chocolate cake - 1.7kg/3lb 10oz white ready-to-roll icing , ivory food-colouring paste

FOR STACKING THE CAKES

20 cm , 25cm, 33cm cake boxes with lids (if transporting the cake)

FOR THE marzipan

palette knife

strong kitchen scissors

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