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Hi Lindsey, I want to make Delia's Light Glacé Fruit Christmas cake for my daughter's wedding in June 2019. The recipe in Chrismas book and Delias complete cookery book is for an
8 inch round cake.
I see that Delia recommends that for 40-55 guests that a 9 inch round cake is needed. I would like to scale it up to a 9 inch round cake but don't know how to increase the quantities of ingredients and time.
I will also be making other cakes too as I know Young people don't like traditional fruit cake, which is a shame.
Hi, I am making a 3 tier wedding cake for a friend and will be using Delia’s rich fruit cake recipe. Your guide starts from a 6” round cake tin and I am doing 5”, 7”, 9” tiers. Your guide gives me the quantities and cooking time for my 9” tier, please can you advise how I scale down for the 5” and 7” tiers.
Delia's Simnel Cake with gorgeous brandy marzipan: I want to make it to enter in a cookery class at the local horticultural show on 23.03.19. It will then not be eaten until Easter, 4 weeks later; I know fruit cake keeps well but I'm concerned about the marzipan? What do you think, please?