I have been asked to make a fruit 4 tiered wedding cake for my son's wedding next year - quite scary as never done anything like this before and I'm practising for Xmas. I was looking at your scaling up fruit cakes chart and have two questions.
1. What depth of tin do these sizes relate to. I am using a 4" depth tin so would need to scale up again if your quantities are for a 3" depth - or completely new recipe?
2. I've 'discovered' the use of rose nails and tin sleeves to ensure even cooking throughout - would you recommend either of these or a different method of ensuring even cooking?
A friend has recommended Delia's rich fruit cake so I'm hoping you can help me.