Home Made Four Tier English Fruit Wedding Cake

by Patricia
(London, England)

My future daughter in law wanted a simple but elegant cake and was originally planning to have fresh flower on it. However, we saw on a website that some fresh flowers are poisonous and some can be treated with insecticides and preservatives which are also toxic.

I made four graduated fruit cakes (to a Christmas cake recipe) and laced them with Cointreau over the four months I stored them for maturing.

I iced them in marzipan and sugarpaste (known as fondant in America), dowelled and stacked the cakes and put green ribbons around each tier. I got a pearl mould from First Impressions and put flower paste edible pearl strings around the base of each tier too. I dusted the pearls with a bridal satin edible lustre.

I found a tutorial for calla lillies and made five for the top and placed them simply with a green ribbon bow on the top tier.

The whole cake went into a special heavy duty stacking box and it took two men to lift into my car!

At the venue the staff helped me out with it and onto a silver base in the marquee. Being tall it was right for the venue as a smaller cake would have been dwarfed I think by the size of the marquee and the other decorations.

Editor's Note: Thanks, Patricia. It was absolutely gorgeous. Also, thanks for sharing the details about creating the cake. Our readers will find them interesting and helpful.