Wedding Cake

This post is a few months late but, after a busy period of moving into a new home baking and blogging has been difficult. However, in April I had the privilege of making my brother’s wedding cake. For me, this was a massive achievement and something I didn’t think I was capable of. With some help from a flourist, the cake looked great. In this post, I will provide the recipes for all 3 tiers, how I constructed the cake as well as some tips for anyone who wants to give it a go! If you’re not sure all 3 tiers are great on their own as a celebration cake.

Part 1: I will outline the recipes for each tier.

Part 2: Icing the cakes

Part 3: My Top Tips


For the Small Light Fruit Tier:


  • 140g Butter or Margarine
  • 140g Golden Caster Sugar
  • 2 Large Eggs
  • 175g Plain Flour
  • 1 Tablespoon of Orange Extract
  • Zest and Juice of 1 Orange
  • Zest and Juice of 1 Lemon
  • 100g Glace Cherries
  • 100g Mixed Peel
  • 50g Pistachios
  • 50g Stem Ginger
  • 100g Sultanas


  1. Preheat the oven 160 degrees then grease and line the cake tin. Also, wrap the outside of the tin with 2 layers of greaseproof paper which you can secure with string.
  2. In a large bowl cream together the butter and sugar using a handheld electric whisk until light and fluffy
  3. Beat in the eggs one at a time until well incorporated
  4. Fold in the flour using a wooden spoon.
  5. In a separate small bowl mix together the zest and juice of the citrus fruits with the orange extract. To prepare the other fruits cut the cherries into smaller chunks and toss in a little flour to prevent them from sinking to the bottom. Ensure the ginger is also chopped into small pieces.
  6. Add all the dried fruit and nuts into the large bowl of the cake batter and mix well.
  7. Stir in the orange and lemon flavourings.
  8. Pour the mixture into the prepared cake tin and bake for 1 hour and 40 mins. Keep checking on it and roughly after an hour, it will start to brown on the top, when this happens, cover the top with some foil to prevent it from burning. The cake is done when a skewer inserted into it comes out clean.
  9. Leave to cool in the tin for 15 mins then empty onto a wire rack.
  10. To keep for up to a month wrap in greaseproof paper then tin foil and store in a cake tin.

For the Medium Lemon Tier:

For the Sponge:

  • 350g Margarine/Butter
  • 350g Golden Caster Sugar
  • 6 Eggs Beaten
  • 140g Plain Flour
  • 280g Self Raising Flour
  • 4 Lemons
  • A drop of Vanilla Essence
  • Pinch of Salt.

For the Syrup:

  • 2 Lemons
  • 100g Golden Caster Sugar


  1. Preheat the oven 160 degrees then, line and grease your 23cm cake tin.
  2. The easiest way to do this is to draw around the base of the tin on greaseproof paper and cut out the circle then using the side of the tin as a guide cut a strip of paper to go around the edge of the tin. To grease, I take some kitchen roll, dip it in the butter and rub it all over the cake tin. Place the greaseproof paper in the tin wrapping the strip around.
  3. Cream the butter and sugar together in a large bowl until it is light a fluffy using an electric hand-held whisk. Then, add the eggs in a little bit at a time, beating them in at each addition.
  4. Fold in the flour, then add the zest of 4 lemons and the juice of 3. Mix the lemon flavourings in well. Add in the vanilla and essence and salt
  5. Spoon the mixture into the cake tin and even out the top using a spatula. Bake in the oven between 1 hour 20-35 mins. The top will brown quicker than it takes the cake to cook. To avoid a burnt look, cover the top of the cake with tin foil after around 50-60 mins.
  6. Using a skewer poke some holes in the cake right to the bottom for the syrup to sink into. Pour the syrup on the cake a little at a time to allow it to soak up.
  7. Once the cake has cooled slightly take it out the tin and let it get fully cooled on a wire rack.

For the Large Chocolate Tier:


  • 650g Margarine or Butter
  • 650g Chocolate (at least 60% Cocoa)
  • 100ml Coffee
  • 3 Teaspoons of Vanilla Extract
  • 650g Plain Flour
  • 2 Teaspoons of Baking Powder
  • 2 Teaspoons of Bicarbonate of Soda
  • 950g Light Brown Sugar
  • 10 Eggs
  • 2 x 284ml of Soured Cream


  1. Preheat the oven 180 degrees, grease and line a 30cm deep round cake tin
  2. Put the butter and chocolate in a saucepan and melt over low heat until smooth. Add the coffee and vanilla extract and stir
  3. Sift the flour, baking powder and bicarbonate of soda into a large bowl. Then mix in the sugar.
  4. In a separate jug beat the eggs and soured cream together and pour into the flour mix.
  5. Add the melted chocolate into the mixture and stir well with a wooden spoon until the batter is even
  6. Pour the batter into the prepared tin and bake in the oven for 2 and a half hours. After an hour and a half place a tin foil lid on the cake to avoid burning the top
  7. Once cooked leave in the tin to completely cool.phototgraphy: laurajaynephotography

To Ice the Cake:

3.2kg of White Royal Icing

500g for the Fruit Cake

1kg for the Lemon Cake

1.7kg for the Chocolate Cake

For the Buttercream:


  • 250g Butter/Margarine
  • 500g Icing Sugar
  • 6 Tablespoons of Lemon Curd
  1. Cream the butter and icing sugar together using a handheld electric whisk until smooth
  2. Add the lemon curd and beat again
  3. This will ice the fruit and lemon cakes


  • 900g Icing Sugar
  • 300g Butter/Margarine
  • 120g Cocoa Powder
  • 120ml Whole Milk
  1. Cream the butter and icing sugar together using a handheld electric whisk until smooth
  2. Sieve in the cocoa powder and beat again
  3. Add milk a little at a time and beat again

To Ice the Tiers:

  1. To ice, the cakes have ready: a cake turntable, spatula knife, 2 cake scrapers, icing spatula, and your buttercreams
  2. Cut the top to level out the cakes
  3. Put a cake on a turntable onto the base you want to present it on. Put a few tablespoons of buttercream onto the top and use a palette knife to spread it out. Drag the excess buttercream onto the sides of the cake.
  4. Using a cake scraper spread the buttercream on the sides evenly, by placing the scraper on the side of the cake and turning the turntable.
  5. Excess buttercream will gather on the top, spread this back onto the top of the cake with the palette knife. This is your crumb coating.
  6. Put the cake in the fridge whilst you roll out your fondant to fit/wrap around your cake. To get the fondant workable, microwave for 10 seconds to soften. Roll out on a surface dusted with icing sugar.
  7. Take the cake out the fridge and repeated step 10+11 to create another layer.
  8. Place your rolled out icing on the top of your cake. The first thing you need to do is press lightly down on the top to alleviate any pressure pulling on the icing which could rip it. Press the sides down so you have a guide to cut around any excess fondant. Cut the excess off around the edge of the cake using a pizza cutter.
  9. Using a clean cake scraper with a straight edge if you have one. Drag this around the edge of the cake as you did when you did your crumb coat making circular motions. Make circular motions on the top as well and repeat until you’re happy with the finished product.
  10. Repeat on all the other tiers using the appropriate amount of royal icing and buttercream

Top Tips:

  • To ease the stress make the tiers in advance- you can store the fruit cake wrapped in greaseproof in an airtight tin for 2 months, you can freeze the other two for up to one month. This alleviates the amount you need to do before the big day!
  • If your icing tears a little, when you place it on your cakes, do not panic! Patch it up with a little of your leftover icing and smooth over with your finger
  • To finish off the cakes use a coloured or two different coloured ribbons to the bottom
  • Make the buttercream a day in advance and keep in the fridge ready to assemble the cakes- again this just removed another item on the to-do list
  • Bake even cake strips are a great way to get a level top cake. So good sometimes you don’t even need to cut the top off- they can be bought from amazon!






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