Home Made Four Tier English Fruit Wedding Cake

by Patricia
(London, England)

Home Made Four Tier English Fruit Wedding Cake

Home Made Four Tier English Fruit Wedding Cake

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.

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Nov 10, 2010
the cake
by: Patricia

Thank you! Forgot to say, because it was fruit and stores for months (sometimes years as in some of the Royal Families cakes) we were able to post some in little boxes to relatives in New Zealand and South Africa. They were delighted.

Also, forgot to mention that I did the couple's initials in flower paste with a tappit style funky lettering set on the bottom tier which personalised the cake.

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