I am making my son's wedding cake bottom tier fruit cake using Delia Smith's classic recipe.
The bride wants a naked cake and the top 3 teirs will only be are to be various sponges.
The bottom fruit cake is to be sandwiched with a filling.
I said I could not slice a 12" round fruit cake to fill.
I thought I could make 2 thinner 12" round fruit cakes and suggested filling with white marzipan, but the bride would like a white filling in as well. Could I use the 9" round recipe and cook less time. Or do you think it would come out a bit thin and crack? I wondered if the 11" round recipe would be too thick once sandwiched as the top sponge teirs will only be 2" depth plus filling. I notice there is not a 10" round recipe to follow.