Wedding Cakes Recipes Simple

Wedding Cakes Recipes Simple - Baking a wedding cake is really fun and the best part is of course decorating it. Highly elaborate cakes can have as many as six tiers or more! You can make a single layer wedding cake, it's not a problem but two or three are more common.

If you're planning to make a multi tiers wedding cake, you need to make sure that each layer is in proportion to each other so that the cake will look not look unbalanced.

Always make sure that the bottom tier is proportionately deeper than the others as you do not want your cake to look top-heavy. Timing is very important when it comes to making a tiered cake as the whole operation need to be completed in successive stages so you need to determine beforehand how far in advance you need to start. The calculation is quite not that difficult at all. You just need to find out how much time you need to complete each stage and then start working backwards from the date of the reception.

Wedding Cake Recipes Simple

It is highly recommended that you bake your cakes in advance since you will be dealing with different baking temperatures. For example, you should bake the largest cake on one day, and then make the smaller cakes the next day and so on. Baking your cakes 2-3 months in advance is also a good practice as it will give time for the flavour to mature in your cakes before you decorate them.

Ingredients (to make 35-40 slices):
* 1lb (450g) plain flour* 7 eggs
* 1.5lb (750g) almond paste
* 12oz (350g) margarine or butter
* 12oz (350g) light brown sugar
* 3lb 4oz (1.5 kg) mixed dried fruits
* 4oz (100g) glace cherries, halved
* 4oz (100g) shelled walnuts, chopped
* a pinch of salt
* 1 tablespoon ground mixed spice
* 3 tablespoons brandy
* 4 tablespoons apricot jam
* grated zest and juice of 1 lemon
* grated zest and juice of 1 orange

For icing:
* half quantity of quick fondant icing
* extra icing sugar
* few drops of yellow food coloring
* a little cornflour (for dusting)

For decorative icing:* 1 egg white* few drops of yellow food coloring* 8oz (225g) icing sugar, sifted

1. First, you need to heat the oven to 325°F (170°C). After that, grease and line the sides and base of a 9 inch (23 cm) square cake tin with a double thickness of greaseproof paper. Make sure that you grease the paper evenly before tying a double thickness of brown paper round the tin.

2. Get a bowl and mix the dried fruits, glace cherries and walnuts together. Get another bowl and sift the flour with spice and salt. Now add half of that flour to the first bowl and mix well with the fruits.

3. Now, cream the margarine or butter with sugar until they become pale. Slowly beat in one egg at a time and gradually adding a little flour. Add in the remaining flour if there are some left.

4. Time to stir in the lemon zest and orange zest together with the frutis and brandy. Put everything into a tin, level them and make a shallow hollow in centre.

5. Bake it for 3-4 hours and leave it to cool for 30 minutes.

6. Turn the cake out and peel off the greaseproof paper. Swap in the foil and store in an airtight tin for at least 2 months.

7. Cover the cake with almond paste.

8. Make the fondant icing just before the day the cake is required. Make sure that you work in the yellow food colouring when the fondant is a smooth paste.

9. Now, sift some icing sugar over a work surface and roll out the icing to a 12 inch (30cm) square. Place the icing on the cake and ease down the sides using hands dusted with cornflour.

10. While the icing is still soft... First, mark a line of half inch (12 mm) in from the edge all the way round the top. Next, mark another line along the sides with a half inch (12 mm) down from the edge. Finally, mark another line of half inch (12 mm) up from the base. Set it aside for now.

11. Now, to make the decorative icing, you need to beat the egg white until it becomes frothy then stir in the icing sugar gradually, one tablespoon at a time. Make sure that you beat the egg white until the icing forms soft peaks before stirring in the food colouring.

12. Once that is done, get a piping bag that is fitted with a small plain nozzle and spoon the icing into it. Using the lines which you marked earlier, pipe lines vertically over the edge of each side and more lines down to the base and out on to the board.

13. Make sure that you pipe a dot on both ends of each line and squeeze a dot of icing on to the back, corner, centre as well as two lines at right angles in each corner. Decorate the top of the cake with more dots using your imagination. Just make sure that you dry the cake overnight before tying the ribbon round the cake.