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Hello. I have been asked to make a 3 tiered sponge based wedding cake. Can you advise on time scales as I realise sponge cake doesn't last as long as fruit cake. I was thinking of making and freezing the sponges (various flavours) but am a bit concerned as to how many days before the wedding I can sandwich together, marzipan and ice etc.
Thanks in advance.
Want to make a large batch of Chicken Stock but Delia's recipe states using chicken livers OR using chicken wings. Are the chicken wings already cooked e.g. after roasting a full chicken? If not cooked already, do I need to remove the flesh then make the stock? Can I use other parts of the chicken in addition to make stock?