I wanted to make a surprise wedding cake for my Mum. I knew she didnt want a ‘fuss’ but as far as i was concerned she simply HAD to have a wedding cake, no matter what she said!!!
I wanted it to be sweet and whimsical and her colours were pink, green and cream.
I chose a wonky cake as it was not as austere as a straight, tiered cake, and chose simple flowers to go with it.
I did three tiers, the top was an 8″ Fruitcake, the middle a 10″ Madeira and the bottoma 14″ Chocolate. The Fruitcake was wrapped in apricot jam and marizan, the middle buttercream and the bottom chocolate ganache. All three layers were then wrapped in sugarpaste and decorated.
Mum was over the moon about it and genuinely shocked. Grandma (chief Fruitcake tester) said the fruitcake was excellent, so all in all i passed the test!! Phew!
Here is the final result:
Tip* (Thanks to Tracey for the great suggestion) As fruitcake by its nature is quite knobbly it helps to fill in any dips or holes with balls of marzipan before covering the whole cake. As she says, the smoother the marzipan, the better to sugarpaste looks!
I would use deeper pans to achieve more of an exaggerated slant and also purchase some ribbon to cover round the edges of the cake board. You live at learn!Share on Facebook