re wedding cake,

This is the place to ask other users for cookery advice, ingredient info and technique tips. You are very welcome to pass on your favourite recipes, but please bear in mind that, with over 1,200 recipes on the site, it might be worth seeing if Delia has something similar.

 
 
 

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julie64

re wedding cake,

Oh god guys can anyone help me,my best friend has asked me to make her wedding cake for her which I am happy to do as I can do cakes in general, however I have never made a fruit cake until now,I made a fruit cake which to my surprise has turned out ok but its just not tall enough I am ideally looking for the cake to be about 5 inches high but its coming out about 2 to 3 inches high, I am ok with the decorating side of it, I know I can do the obvious and make more mixture I followed delias recipe but its only for an 11" round tin and my tin is a 12" round tin how much more do I add to make this cake taller,
Thanks guys

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Rasdora

WEDDING CAKE

I think a cake 5" deep would take forever to ccok and possibly end up rather dry. What about making two cakes of the depth you have already tried and sandwiching them together with a layer of almond paste, then cover with almond paste and icing as usual?

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Welshcookie

Wedding cake

The first thing is that fruit cakes are the simplest, simplest, simplest cakes to make.

Just prepare your ingredients, then mix them all together. You can do this over several days. No sweat!

I agree it would be best to make two shallow cakes rather than one deep one. Otherwise you will be back on this site asking for cooking times for a deeper cake.

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julie64

re wedding cake,

oh wow thank you so much thats wonderful,i have done a couple of trial cakes 1st which i have to say came out rather well and the bride and groom had samples, then came back for more lol, anyway the cakes are now cooked and have been fed with french napolian brandy a couple of times over the past few weeks could i also just ask when would be the best time to start decorating i am a bit worried that if i start to soon the richness of the cake will bleed through the marzipan and fondant, the wedding is on the 26th july this year, so love this site, thank you for your very helpful advice

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Queen of Puds

Wedding cake

It depends on how you intend to decorate it really. If you are going to add any royal icing piping etc then this needs some time to dry out a bit before you move the cake. Equally, if you are doing any pastillage work, (rock hard gum paste shapes etc) you will want this to be really firm before it travels to the venue.

If you are keeping it simpler, then you can do it nearer to the day. Either way I would marzipan the cake a few days before icing to keep me more calm & because it always takes longer to do than you think unless you are very experienced (I'm assuming you intend to use fondant?) This allows the marzipan to dry out a little so that it is more stable for the icing layer & I have never seen marzipan oils leach through icing unless a cake has been stood at least several months since decorating, or unless it has been sat in the sun.

I would ice & decorate it 3 days to a week before the wedding so that you aren't in a panic, & then keep it in a cool, shaded place, uncovered except for a mesh or clean tea towel until you need to take it to the venue. Assuming you will be there when the cake is transported, if you do have any twiddly piping, take a small piping bag with replacement icing in it so that you can touch up the fragile bits if it breaks en route.

 
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