Making my daughters 3 tier wedding cake
Asked on 3 Feb 2018 by Woody
Hi Lindsay
I am making my daughters wedding cake using Delia classic Christmas cake recipe which is a favourite of ours, I have the recipe for an eight inch round cake in her Christmas cook book but could you tell me what quantities of ingredients I should use for a six, ten and twelve inch round cakes and the cooking times please.
Many thanks
Anne
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Hello Anne,
Based on this chart, this is what I recommend for the rich fruitcake sizes you want to make.
6 inch round tin
2 egg recipe
Take a peek at 3 hours but probably needs 3 ½ hours
10 inch round tin
7 egg recipe
Take a peek at 4 hours but probably needs 5 hours
12 inch round tin
10 egg recipe
Take a peek at 5 ½ hours
Make sure each cake has plenty of protection around the outside and the top is covered with a double layer of parchment (not touching the cake mix).
When you check the cakes, depending on how they look, I would check them every 15 – 30 minutes after that.
This recipe is baked on a lower shelf using gas or conventional heat (140 degrees) but if you use a fan oven you can use any shelf but reduce the temperature to 120 – 125C. (i.e. if your oven is vey fast I would choose 120C).
Best wishes
Lindsey