I am making a wedding cake for my son and have baked the 12" round rich fruit cake recipe you suggested to another baker last year as a trial (the 10 egg recipe).
It has come out beautifully (yet to be tasted) but isn't as deep as I thought it would be. It's just under 3" in height.
Most wedding cakes appear to be deeper than this. Have I done something wrong?
Could I increase the recipe to make it taller?
Any help would be very much appreciated.