I am a novice baker.
I would like a very very dark rich fruit cake for a wedding.
Is the creole cake suitable for a 12" wedding cake base tier to marizpan and fondant ice, will it cut without crumbling? If this is not suitable can you suggest another recipe please.
Can you also suggest a suitable chocolate / and maderia recipe with suggested fillings for the other two tiers. I have a new electric oven should I use conventional or fan assist for the silverwood pans when making the cakes. (Previously, I had a gas oven.
Thank you Cindy