Traditional wedding cake

Traditional wedding cake

Fixings

For the fondant roses

1.5kg/3lb 5oz set white icing

pink palatable residue

consumable paste

For the 15cm/6in level

150g/5½oz spread, in addition to extra for lubing

90g/3¼oz dull earthy colored sugar

60g/2¼oz caster sugar

2 tsp vanilla embodiment

5 unfenced eggs

165g/5¾oz currants

225g/8oz raisins

340g/12½oz sultanas

½ orange, zing as it were

1 tbsp dark remedy

½ tsp bicarbonate of pop

185g/6½oz self-raising flour

½ tsp ground cloves

½ tsp ground cinnamon

For the 23cm/9in level

250g/9oz spread, in addition to extra for lubing

150g/5½oz dull earthy colored sugar

100g/3½oz caster sugar

3 tsp vanilla quintessence

8 free roaming eggs

275g/9¾oz currants

375g/13oz raisins

565g/1lb 4oz sultanas

1 orange, zing in particular

2 tbsp dark remedy

¾ tsp bicarbonate of pop

310g/11oz self-raising flour

¾ tsp ground cloves

¾ tsp ground cinnamon

For the 30cm/12in level

375g/13oz spread, in addition to extra for lubing

225g/8oz dull earthy colored sugar

150g/5½oz caster sugar

4 tsp vanilla pith

12 unfenced eggs

410g/14½oz currants

550g/1lb 4oz raisins

850g/1lb 14oz sultanas

1½ oranges, zing as it were

3 tbsp dark remedy

1 tsp bicarbonate of pop

450g/1lb self-raising flour

1 tsp ground cloves

1 tsp ground cinnamon

To ice the cakes

1 x 340g/12oz container apricot jam

icing sugar, for cleaning

3.5kg/7lb 11oz marzipan

5.15kg/11lb 6oz set white icing

Technique

To make the roses, squeeze off a little icing and roll it in the center of your hands to make it more pliable. Shape the icing into an oval shape, smooth out one finish of the oval to make it more slender so it looks like the frilly piece of the tip of a flower petal. Make 8-10 additional flower petals along these lines. To make a rose, fold a little wad of icing into a cone shape, then, at that point, fold a flower petal over it. Cautiously press the leftover flower petals around the focal petal to frame a rose shape. You might have to 'coax' the petals out from one another a tad.

Cautiously brush the edges of the roses with pink residue. Rehash the cycle until you have made around 15 roses. Put away for 2-3 hours, or until the icing has solidified. (The roses can be made as long as a month ahead of time and put away in an impermeable compartment.)

Preheat the broiler to 160C/325F/Gas 3. Oil and line a 15cm/6in, 23cm/9in and 30cm/12in round cake tin.

For the 15cm/6in level, cream the spread, sugar and vanilla together in a bowl until very much joined. Slowly beat in the eggs, each in turn, until very much joined. Mix in the dried natural product, orange zing and remedy, then, at that point, overlap in the bicarbonate of pop, flour and flavors until all around consolidated. Spoon the combination into the cake tin and heat in the stove for around two hours, or until a stick embedded into the center confesses all.

Rehash stage 4 for the 23cm/9in level and heat in the broiler for three hours, or until a stick embedded into the center tells the truth.

Rehash stage 4 for the 30cm/12in level and heat in the stove for 4½ hours, or until a stick embedded into the center confesses all.

Whenever the cakes are cooked, eliminate them from the broiler and put away to cool for 15 minutes. Eliminate them from the tin and put away on a wire rack to totally cool.

Warm the apricot jam in a pot, then, at that point, go it through a sifter.

Level the highest point of the 15cm/6in nut cake, paint the top with a little apricot jam, then, at that point, flip around it onto the 15cm/6in dainty cake board. Utilizing a piece of string, measure the top and sides of the nut cake (this is with the goal that you carry the marzipan out to the right size). Paint the nut cake done with the apricot jam.

Dust a work surface with icing sugar and roll 500g/1lb 2oz of the marzipan out until it is adequately enormous to cover the top and sides of the nut cake (utilize the piece of string as an aide). Cautiously lift the marzipan onto the cake and smooth it on with your hands. Trim off any overabundance marzipan, guaranteeing the cake board is likewise covered.

Paint the cake with cooled, bubbled water. Manipulate 500g/1lb 2oz of the white icing until delicate and flexible and carry it out until it is 5mm/¼in thick and huge enough to cover the top and sides of the nut cake (utilize the piece of string as an aide). Cautiously lift the icing onto the cake and smooth it on with your hands. Trim off any abundance icing. Leave the cakes for the time being so the icing can dry (don't store the cakes in the ice chest).

Rehash stages 9, 10 and 11 for the 23cm/9in cake utilizing 1kg/2lb 4oz every one of marzipan and icing.

Rehash stages 9, 10 and 11 for the 30cm/12in cake utilizing 2kg/4lb 8oz every one of marzipan and icing.

When the icing has dried, apply a slim line of eatable paste around the base edge of each cake and cautiously stick some lace around the cake, protecting the get together with some additional paste.

To embed the dowelling poles, hold a dowelling bar along the edge of the 23cm/9in cake and imprint with a pencil where the icing comes to. Cut the bar and three others to a similar length. Drive the poles into the cake around 5cm/2in away from the sides, to frame the four corners of a square in the focal point of the cake. Measure, cut and addition the bars similarly for the 30cm/12in cake.

To cover the 20cm/8in thick cake board, manipulate 400g/14oz of the icing until delicate and malleable and carry it out until it is 5mm/¼in thick and enormous enough to cover the cake board. Spread a little paste over the board, then cautiously lift the icing onto the cake board, smoothing it until level. Trim the edges. Apply a slim line of paste around the edge of the cake board and cautiously stick the strip around the cake, protecting the get together with some additional paste.

Rehash stage 16 utilizing 500g/1lb 2oz icing for the 28cm/11in cake board and 750g/1lb 10oz icing for the 35cm/14in cake board.

Assuming you're shipping the cakes to a setting, it's ideal to ship them independently and gather the cake at the scene. To gather the cakes, first stick the 30cm/12in cake to the 35cm/14in cake board: add a little paste to the center of the 35cm/14in cake board, then, at that point, position the 30cm/12in cake in the center.

Put four of the support points on top of the biggest cake, situating every one over a dowelling pole. Top with the 28cm/11in cake board, and rehash the cycle with the 23cm/9in cake, getting done with the 20cm/8in cake board and the 15cm/6in cake. Utilizing the eatable paste, orchestrate the fondant roses in a group on the highest point of the cake and around the side of the 23cm/9in and 30cm/12in cake. Finaly appreciate !

Traditional wedding cake VIDEO