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Creating your wedding cake

Creating your wedding cake Recipe

  • 1 x top tier , see 'Goes well with'
  • 1 x middle tier , see 'Goes well with'
  • 1 x bottom tier , see 'Goes well with'
  • half a 454g jar apricot jam , you'll use the rest later
  • 500g pack natural marzipan
  • 500g unsalted butter , softened
  • 1kg icing sugar , sifted
  • jar good-quality lemon curd
  • 142ml carton double cream
  • 200g bar plain chocolate (70% cocoa), broken into pieces
  • FRUIT CAKE - 500g/1lb2oz white ready-to-roll icing , cream food colouring paste
  • LEMON CAKE - 1kg/2lb4oz white ready-to-roll icing , dusty pink food-colouring paste
  • CHOCOLATE CAKE - 1.7kg/3lb 10oz white ready-to-roll icing , ivory food-colouring paste
  • FOR THE BOARD - 800g/1lb12oz white ready-to-roll icing , ivory food-colouring paste
  • 200g icing sugar
  • 1 egg white
  • dowelling rods
  • 15cm, 23cm and 30cm deep-round cake tin
  • plenty greaseproof paper
  • thick 35cm diameter silver cake drum (base)
  • thin 15cm, 23cm and 30cm diameter silver cake board
  • long serrated knife
  • palette knife
  • cream, ivory and pink food colouring pastes
  • long roll ing pin
  • 6 standard plastic dowelling rods
  • strong kitchen scissors
  • 1m ivory ribbon , 15mm wide
  • medium artist's paintbrush
  • cooling rack
  • string for measuring
  • 20cm, 25cm, 33cm cake boxes with lids (if transporting the cake)
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