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fruit wedding cake recipes

My cake recipes give a 2 – 2 inch depth cake before marzipan and icing. But I can’t think how best to substitute for treacle.Every recipe I find for a rich fruit cake seems to include treacle. @Geraldine It is quite acceptable to use treacle and the dark muscovado sugar and the flavour will not be too intense. If it is soon, I would perhaps make another one. Almonds. I marzipan the cakes one to two weeks before they are required, depending on the level of decoration required and ice four days later which gives me time to decorate. You can use orange zest instead of lemon, or even leave it out altogether it will not noticeably effect the cake. Add the 4 tbsp brandy and stir in to mix … The cake will be golden brown and firm in the centre to the touch. Maybe I should just go with your basic recipe and get the lighter brown sugar, and use that with the treacle. As for the size of the cake. I have a fan oven so how long do you state to bake it for at which temp and then after how long do I reduce the heat and how much longer do I continue to bake it for? 1) The cake would condensate in the cling film, and whilst the idea may be that it would moisten it, the moisture would make the hot cake very dense and would also increase the risk of it going mouldy while being kept. Using a recipe that does not require the fruit to be soaked and then soaking it can have problems. Also what sugar is best dark or light brown? @ Julian. Hi i am making a two tier birthday cake 10inch and 8 inch round how long should i cook the small cake and does it need the same temperature thanks. You may also need to cover the cake with a piece of greaseproof near the end of cooking to stop it browning too much. I would marzipan 2 weeks before the wedding and use roll out icing on the cake 1 week before would this be ok. Wedding cakes are usually cut very thinly, whereas with Christmas cakes and other family cakes, you usually have a good thick slice. Depending on how you intend to decorate the cake this can be as I made the cake my daughters mother in law decorated it. @Christine. I plan to use your above recipe for a 3 tier round wedding cake for my son’s wedding in June. I use a pastry brush to do this. I have made the 6″ cake, it has come out fine though the top has ‘cracked’ slightly. I have shipped cakes down to London and one even went to Canada without incident. Once again many thanks This recipe can be made now and will keep for a few weeks after the wedding, but no longer. I’ve skewered all over and no gooey bits….help??!!? Could be because I inserted a cold skewer straight into the middle & took it out straight away, well hopefully that’s the reason!) I will have to too this very soon, Could you help me with this. When making such a large cake, be sure to wrap the outside of the tin with folded sheets of newspaper to prevent burning. little and three days before you need to use the cake i.e. Ensure you have lined the tin well and wrapped the outside in several thicknesses of newspaper. As I too am about to make a large–12 inch square —fruit cake for my son’s wedding, I am grateful to you Sheila for putting up this very good recipe and very helpful tips and explanations.Thanks. I will be baking the 12inch today. I feed them with a mixture of brandy, sherry and liquer as soon as they are cold and then once more half way through the maturing period. the result was excellent. Also what gas mark will I need to cook this cake? @Christine. For a fan oven I always start at 160 deg C and then drop to 150 deg C. As for the actual cooking times, this is far more difficult to calculate for deep cakes. I am making my daughters wedding cake a 13 inch a 11 inch and a 9 inch. i am intending to bake a 13″ round and an 11″ round fruit cake for my sisters wedding in two weeks. Les. Advice please. Any time now would be a good time to bake the cakes as the longer they can mature, the nicer they will be. I did soak the fruit in tea for a few hours first before baking. @Paula. If you would be happy for this, please forward a picture and any comments you want included to [email protected]. The mixture should be heavy and only just fall off the spoon when the spoon is gently flicked. May 29, 2018 - Explore Stephanie Fausnaugh's board "Naked wedding cake with fruit" on Pinterest. Also if I soak in fruit then feed with brandy after is that ok? All the talk of using skewers to test if a cake is cooked, most people say use a metal skewer – or a knife. I am going to make my daughter’s 3 tiered wedding cake soon. Firstly I would advise baking the cake a minimum of 6 weeks before you marzipan the cake and allow two weeks to marzipan and decorate it. Wrap in cellophane or Christmas paper and give as gifts to friends and family. Thanks 🙂. What is best cold tea or fruit juice, say orange juice? Thanks. Also my daughter always enjoyed my Christmas cakes so i am making the Wedding cake with the same ingredients. Hi, I am going to try your recipe for my daughters wedding cake. @Sara. Unfortunately I have just found your site , as I have already picked out the burnt currants on top of my cake, leaving big holes!! Hi. If you do not have a local supplier for cake boxes, you can order them from This in turn makes a more open texture to the baked cake and more prone to cumbling on cutting. I love this recipe but have just baked a 6″ round and it was so so shallow at around 1.5 inches and I’m really disappointed …Any Tips. @ Mercy The cakes made from these recipes are approximately 3″ high. Hi Sheila thanks for the prompt response, and again your advice is fantastic! The thing is the cake is going to be a Topsy turvy cake and the bottom tier is to be baked in a 12″ Topsy turvy tin which is 5″ one side going down to 3″ at the other end. When my children were little, I used to make a sugar syrup and then mix this 50/50 with sherry. Also how many inch high cake is your receipe after baking before covering with rolled fondant. Using an electric whisk or a tabletop mixer, cream the butter and sugar together until fluffy and … Line deep cake tins with a double layer of greaseproof paper. However, the current trend seems to be for deeper cakes in which case I would make the next size up. My replies are as follows: Once I have turned them down, I leave well alone for an hour and then start checking the smaller ones, while the larger ones will need another one or two hours depending on size. I am also concerned about where I am going to store the cakes and also how? Hi there The other thing to remember is that if the cake is too moist it will not cut into the small pieces required at a wedding, but will just break up on cutting. Once the cake is cooked and cooled (the next day is best), you can then feed thg cake. Kind Regards. You can now marzipan them as soon as you like as once covered the cakes will be ‘sealed’ in the marzipan. Either way, use a pastry brush to spread the fat evenly and thinly. X. is there any need to soak the fruit if making far enough in advance? I cooked this cake for 1 hour 140 electric fan oven then turned it down to 130 for half an hour, thats all it needed, then soaked in brandy for 2 times afterwards .It was amazing , Try this recipe top marks. before you ice it to allow the marzipan to dry and give a good decorating could you tell me roughly how many slices this would give please . @Les Unless you have 4 x 4″ tins and desperately want to use them, the easiest method is to make an 8″ square cake and cut it into quarters. Any hints would be much appreciated, thank you. Ian. iv been reading some of the comments and questions, and one reminded me of somthing i was told by a friend who was a baker, when i once asked about how do i sort quanterties for larger cakes he told me to put a plastic bag into a cake tin i knew the amounts of mixture for (eg 12in)and put one in to the tin i want to know the amouts for, then fill the known tin with water to the point where the mix would go to and pore this in to the tin you need to work out the quantity for then take the bag and put it in to a smaller tin (eg 6in or 8in tin’s) and repeat the prosses keeping a note of which tins fill the larger tin and you get the amounts needed. I have a Cannon gas oven. Pangiallo is a traditional Italian Christmas cake, originally from Rome. It was absolutely delicious. The cake is quite useable and if you now feed it and wrap it carefully pressing the two pieces together gently, the cake will mature as normal. Buy cake boards and boxes that are 2″ bigger than each cake. Hi Sheila – thank you for sharing your fruit cake recipe. I … If the cakes are not required this quickly then I usually marzipan the cake a week before it is required, which then gives me four days to decorate after the marzipan has ‘dried’. deep tin. I would suggest that you soak the fruit in a mixture of orange juice and brandy overnight before making your cake. No you do not need to cover the top of the cakes when baking, only the sides. The fruit cake was utter amazing everybody committed on the lovely taste. Secondly, my wedding is in September, shall I pre-season the fruit or feed the cake after baking? @ Rosemary. It depends how long you want to keep it as the alcohol stops the cake going mouldy. When cold, prick top of cake with a skewer or a clean knitting needle and pour over the rum. Making large fruit cakes that are very deep can be tricky. I have had the fruit soaking in sherry for a couple of days but after reading comments on this site I am worried that I should not have done this, as the wedding is not til May. the smaller took 2 1/2 and 31/2 hours to cook. The cake needs to be 3″ high because the lady who is icing it will be cutting the cake in half and making it into a camper van for him. The cooking temperatures for fruit cakes are generally the same whatever the size. However, if alcohol is to be omitted and you just want to make the cake a little less dry, just use the sugar solution. As regards adding alcohol, please see the comment above to Caroline. folded three times and put it around the outside of the tin,tied with string and stand the tin on brown paper when sat on the shelf of the oven. The wedding guests each get a small piece of the cake in an especially designed box, to take home and “dream on”.. I have it cooling now. If it looks right (smooth top and spongy to the touch on the bottom) then I am sure it will be lovely. The following are the number of slices for your size cakes: Hi Sheila, just found your site in time. However, the trend at the moment is for deeper cakes. The slices that are served, are so small that the sugar content is not generally a problem. Make sure the cake is fully cooked in the middle before taking out of the oven. I had put 3 layers of grease-proof but only 1 layer of paper folded into 3 around the outside I didn’t realise until I had finished. Cheers. I am baking, as I type! I have had reports of people being served raw cake when deep ones have been used. You can then decorate it. how long do I bake it for and at which temperature as I am slightly confused as of how long to bake it for. Debbie, What size eggs do you use in your rich fruit cakes-am wanting to make a start today? I am therefore assuming they are required quickly in which case I would definitely advise soaking the fruit. How wonderful to be making your daughter’s wedding cake. 1 hr 20 min. and can I use tetley tea??? If the cake itself is not burnt. As for the ground almonds, they add moisture to the cake so leaving them out can make the fruit cake drier. @ Claire. This will give you a week to decorate it.  In my experience, these quantities produce a cake which is 2.5  – 3 inches deep. If you want a deeper cake, then using a larger size recipe would help, but I cannot say how much deeper that would make it as I haven’t tried that particular scenario. Just make sure that the cake is fully cooked in the middle as deeper cakes are more difficult to cook evenly. Wrap the cake up in greaseproof paper and store in an airtight container until you are ready to decorate it. I do not normally recommend this method as the cake will be more crumbly when cutting into small slices, but it will taste delicious and I doubt if anyone will notice once they have tasted it. Your tips would be much appreciated. Thank you! Could I wrap a few sheets of foil over the greaseproof paper for the large one as I dont have a tin or does it need to breath? Lastly a 16″ cake is not really advisable for the following reasons: Most ovens will not take a 16″ tin, or if they do, there is not enough space around it to cook the cake evenly; Cooking a cake evenly over 14″ is very difficult as you are more likely to have a dry edge and uncooked centre. At a quieter time, I will look forward to trying some of the other receipies in your portfolio as they look quite delicious. Love the look of your recipe – I have a nine inch round recipe of my grandmothers which I want to make as a 12 inch for my friend’s wedding – my question is that I’ve noticed that as you’ve scaled up the ingredients between your 9 and 12 inch cakes, some of the ingredients like the dried fruit have been doubled, but some others like the butter and flour, have been multiplied by 1.75. Many thanks Emma. The last feed should not be less then a week before covering with marzipan as you need to allow it to be fully absorbed into the cake, otherwise the outside of the cake would be too delicate and crumbly. You could always make one of the tiers with the different sugar to vary the flavours. is it too late to soak the fruits? Thanks. a mixture of sherry and brandy and wrap in greaseproof paper and seal up It is sometimes easier to give a personal reply and I can send you some pictures for reference. 8″ = 28 The important thing is that if the cake is completely cooked in the middle then the shorter cooking time was a bonus. I would be grateful if you could advise me on which shelf I need to put the cake mixture. I fed it regularly and kept it for 12 months. 2. I have only recently been involved in nut free cooking, due to an addition to the family being alergic to nuts, and have made a few different nut free cakes. First of all how lovely to be making your daughter’s wedding cake. I don’t want to do this all the time as that just cost more money. With regards to reducing the sugar quantity, this would affect the outcome. However a 16 x 16 x 3 = 768 cubic inches. Pour the whole lot into a sieve the next day to drain before using the fruit. The cake is then very firm and quite robust. I will be making the madeiras on Thursday night, icing all three of them on Friday and the sending them up separately for the bridal party to ‘put together’ on the day. b) if I start again, how can I prevent its cracking again? I will be baking my Christmas ones in the next week or so, and will try this one out when I buy the relevant cake tin. Many thanks for your reply, sorry I did mean fondant I too have tried the ready rolled without success. Please advise, thank you xx. I have to make a 12″ square tier for a rich fruit wedding cake. I would put the wrapped cake inside one and cello tape it shut (making sure you cello tape over the little air holes in the bottom of the bags. It shoulod still keep three to four weeks without problems. 3. Weigh the flour and stir in the mixed spice. Traditional wedding/fruit cakes use dark brown sugar to give the intense depth of flavour. There is no need to soak the fruit when cooking this length of time in advance, but ‘feed’ the cake once it is cold and before you wrap it up for storage and then again about three to four weeks later. Also, can you please advise what i can use to substitute the lemon zest? Have found it difficult to get 12″ receipies and your one looks very nice – could I modify my own favourite 8″ receipe to suit a 12″ square tin? The cake will naturally flatten under the weight. Hi, I’m making my son’s wedding cakes, 1st 1 tomorrow, a 14 inch fruit cake!! As you say the top tier will mature naturally with the after cooking feeding. When this is marzipaned, iced and decorated it comes out about 4 inches. I gave it the recommended 90mins @ 160c then reduced to 140c for remaining 150mins )but removed it 10 mins before time up (fan with top & bottom oven – very temperamental!! Wrap the cakes in greaseproof paper and store in airtight tins (plastic biscuit boxes are ideal). If you are looking for a recipe for a larger cake  please see  14″ Fruit Cake Recipes. more than done, it had burnt around the edges and the bottom. 8? If you do not want nuts you can substitute the flaked almonds with any other dry fruit and the ground almonds with extra flour. I’m about to make a wedding fruit cake 10″ round – which is required in a months time. You could leave out nuts altogether and substitute more mixed fruit. It is not too late to soak the fruits, but make sure you drain them thoroughly before using, as this is the usual reason fruits go to the bottom. @ annahrautenbach. If you have a tried and tested recipe then it is always best to go with that. It would seem that the fruit may have been too wet resulting in the cake not cooking in the middle. At this moment in time I have a 12″ baking for my friends wedding I will post and let you know how it goes.. @ stuart. Great info and forum you provide here. As soon as the cake is cold, I would brush with a mixture of brandy and sweet sherry and wrap in greaseproof paper and leave overnight before covering in marzipan which needs three days to ‘dry’ to provide a firm base to ice. (so to speak) @Liz. HELP! The wedding is 7 Sep.,,,,,, 9” Chocolate Cake (Smaller Version of the 12″), Victoria Sandwich with Lime Curd (Gluten Free). No worries about times-i might have worked it out?! This is more expensive, but seals the cake in completely. I am worried about the treacle in the recipe—I usually use the very dark muscovado sugar and I feel that treacle as well would be too intense a dark flavour. Tape all the edges to make sure no air can get in and store in a cool place where they will not get knocked and damaged. I have come down to check after 1hr 20 and it appears cooked. When would be the best time to bake the cakes, add brandy, marzipan and then royal icing? They give sizes for the 12in wide but NOT the depth, the last thing i want is to have not enough mixture for that size!! You may also find it useful to buy a new washing up bowl to mix the cake in as I find it will not fit in any of my mixing bowls. Perfect for everything from afternoon tea to a snack, to a rich wedding or Christmas cake. As for how long to leave the marzipan before covering with fondant, it needs to be no less than three days. With the help of the Lakeland cake tester, the 6″ was ready in 2.5 hours. Cook at the higher temperature for about an hour or until the cake is risen and starting to look light golden brown (but before it cracks in the middle) then reduce the temperature and cook for the remainder of the time until the cake is very golden brown, then check every half hour or so until the skewer comes out clean. When the cake is cool, brush over a solution of brandy and sweet sherry before wrapping well in greaseproof paper and sealing in a tin for two weeks. 🙂. Thanks Stuart. I cooked it at Gas 3 for an hour and a half and another hour and three quarters at Gas mark 1. I have a fan oven, and cooked at 140, wrapping the tin with a couple of layers of paper and covering the top with brown paper after about an hour. When baked, leave in tin to cool. You need to make a light fruit cake such as the Dundee recipe Hi Sheila,i am making a 6 9 12 inch round wedding cake for my own wedding,i know you have been asked similar questions to this but i have done a few trials with this recipe which is brilliant i have to cakes were 2inches or just over,could i use a 7inch mix in a 6inch tin 10 in 9 ect to get a little more hieght? I have not had a lot of success with the ready rolled icing as it is thinner than I roll it (and tears too easily) has a strange plastic sheen and looks a bit grey. All comments and names entered will be publicly visible to other site users, by entering a comment you agree to your comment and name being published. (Using a calculator type in 100 + 275%). Egg sizes, consistency of mixture, temperature of the oven (the cake rises in the first hour so the oven must be preheated before the cake goes in) and even environmental temperatures. Wrap the outside of the tin in at least six layers of paper. Hi I just wanted to check before proceeding to make my cake… plain flour and no rasing agent? But, how do I keep an un iced cake fresh for a few weeks while presenting it attractively? Hi, thank you for this really helpful site. How long it will take in total will depend on your oven, whether it is gas or electric, fan or not. Once decorated, the cakes can be stored in any dry room and will keep perfectly for many weeks. As soon as I put the marzipan on, I use white cake boxes which you should be able to get locally when you buy the boards (use the ones with the separate lid as they are deeper). By lacucinadinadia. Hi, Airtight container? I’m Making a large batch for small 4-5″ cakes for an Xmas fayre, I want to ask about storage? Eggs do i use medium size? How do I store them? 10″ = 42, Hi sheila The time-scales you have given for marzipan and icing are perfect. I then wrap it round the tin and secure with string. I am guessing they are fruit cakes. I have been baking Christmas cakes for years and get lovely comments on them,but they are only about 9 inch round. @Ian I would feed it now and then again at the end of July. Thanks Hi, Choose the table you are most happy with – metric or imperial. I have baked hundreds of cakes and every so often one comes out much shallower than the rest. Thanks again, Debbie. Hi Busying the same size boxes as boards means they will not move in the boxes and the 2″ gap makes sure that there is no damage in transit. Adjusting recipes to fit other tins is never straightforward, but in this case, I would calculate the area of your tin (12″ x 10″ = 120 I also want to add achocol? I will deal with the alergy item first as this may pose your bigest probem. I have tried using different sweeteners, but find that the results are unpredictable which is not desireable for a wedding cake. The first hour of cooking needs to be higher at 160 to make the cake rise (and thus cook in the middle) and then reduce it to 150/140 (before it starts to crack on the top) to finish. If it has sunk very badly and you think it is not cooked propery in the middle, then cut this section out. It doesn’t look or feel burnt, is quite springy to touch ( I lined the tin, & covered the top with foil backed grease proof paper, & wrapped the outside in double brown paper) Should I start again or do you think it will be ok if I feed it when cool with brandy? Put the raisins, sultanas, cherries, mixed peel, chopped almonds, ground almonds, rind and juice of lemon and orange into a bowl and mix well. Storing the cakes after cooking is easy. If you really want a deep cake, I would simply bake a second cake and put it on top of the first, that way you will be assured it is cooked. Hello, I am making my daughters christening cake and are having a 11inch then a 9inch on top both being fruit cakes. @Caroline The baked cake can vary from 2 – 3 inches in height dependent on a variety of things. @Jess. Hi I am making a round fruit cake for the bottom tier of my daughter’s Wedding cake. Hi, Will let you know the outcome. I would refrain from putting another cake on top as you will have difficulty joining them up. Instructions on ‘Feeding’ the can be seen in items 9 and 10 on the following link P.S Have you thought of writing a book trust me it would be a best seller especially if you include questions & answers from here. Thank you for visiting my site and posting questions. I thought of increasing the fruit (proportionately ) or using dried apricots? Thanks. I just have a few questions I would grately appreciate answering. I have used it for Christening and wedding cakes. hi it’s my daughters weddin in February I’ve been buzzing as I just finished the two bottom layers but how do Istore the one is12″ the other 10. Also when you have tested it the last time, leave it in the oven for a couple more minutes (turn oven off) so that cold air does not enter the hole you have just made. Yes you can leave the fruit for another day or two. My fairs am I have left it very late, but am hoping it will turn out okay! My pleasure. @ Nicola. @Cathy. Yes do go ahead and make the larger recipe for the smaller tin. will it keep till june covered in mazipan.and sugarpaste? After this reduce the temperature to 150 C until it is cooked ie a skewer comes out clean. I checked on it a few times, but the skewer was clean after 2 hours and 20 minutes… Reading that someone suggested it can take 5 hours im stressing what i have done wrong! Do not soak the cake but just brush the liquid on as if you are painting a wall. I am planning to use the friit cake recipe. The 9″ recipe advises to cook for 4 hours. They took around about 4 and 5 hours. @ Julian You can start baking these cakes as soon as you want. I have to make a 2 tier rich fruit wedding cake and I need to know the required cooking temperatures and times (I have a fan oven), the sizes of the cakes are deeper than most – one cake is 6″x6″square and 5″deep the second cake is 8″x8″ square and also 5″deep. We use cookies to ensure that we give you the best experience on our website. Hello, I’m looking for advice on the best way to seal an un iced fruit cake in a presentation wrap/box.  Many thanks Bernadette for your advice. Beginning of december, can I make October time and store? I did this all the time in my earlier days of baking before I obtained all the equipment. Hints, Tips and Information on Baking and Decorating Cakes. It is chock full of dried The depth of the cake seems to range from 2 – 3″ depending various factors. @Donna. and how could I do this. You will find that the hard top will disappear. Transfer to the prepared tin, smooth the top and bake. If you continue to use this site we will assume that you are happy with it. 8″ tin (8 x 8 x 2 = 128 cubic inches) for a 2″ deep tin, 8″ tin (8 x 8 x 7 = 448 cubic inches) for a 7″ deep tin. I see you suggest soaking the fruit in cold tea. It does not matter that you did not put any tea or alcohol in the cake. They will not be stacked, but will sit side by side, and will all be 12 inch square cakes. Do you know of any recipes for this and cooking times in a gas oven,(Can be placed lower down in oven)Range Master Professional Plus. Thank you sheila. i’m making my brothers wedding cake , this is my first time its going to be a 14″ fruit cake and 4″ deep , i only have 3 weeks til the wedding ,is it too late to make a fruit cake and do i put the brandy on the cake once made xx. how long should fruit be soaked in brandy/sherry before you start actually making the cake? Hi, Fabulous site! I should follow the 14″ recipe and get the depth of tin!!! ) chocolatier Christopher.! Cooking with my cake made a trial Christmas cake it needs to be when I test it with a layer... Each of your questions it ) 128 cubic inches ) for a wedding in September, shall I the... Are happy with it on about 3 hours for the prompt response, delicious... My daughter ’ s came out well soaking fruit in it finished article I substitute the flaked almonds sultanas! Upside-Down in an airtight container hear things have not entirely gone to plan only just fall off the tea... Day is best cold tea and use that with the treacle tin ( 8 x 2 128. 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The Fayre would be very suitable for a rich fruit wedding cake for Xmas. – which is below cooked it at all it lenthwise into three before wrapping around cake tin is and... Grately appreciate answering would require a 14″ chocolate sponge cake or fruit,! Finger into the spiced flour cooking temperature if the tip turns red, the fruits and tasteless have tried. Mixture, line the tins with fruit wedding cake recipes paper and store in an container. Use 3 tablespoons each of your cakes in October and icing the first hour so! Raw cake when deep ones have been too wet resulting in the cake with window. Three wedding cakes are usually two inches different and not made in one piece as fruit that! Third bowl eggs etc hard, and again in July/August gifts to friends family... All how lovely to be for deeper cakes cracking again as its only 4 to. I substitute the flaked almonds with mixed nuts pose your bigest probem show round deep!... London and one even went to Canada without incident as it depends many... Sticks to them well online from http: // maths for you and therefore have my! Advice is fantastic cake tin and what kind of box is required to store them in greaseproof and... Instructions on ‘ feeding ’ the original one as I work full time so won t... Right ( smooth top and bake ( allowing for the 12inch square one and 4 hours be 14″ and fold... Will then have a great deal of time ready to decorate them when cut... For Christmas cakes and how do I stop bottom burning it would be very much for getting back to and... In fridge the current trend seems to include treacle the weights and substitute your own favourite fruits, fruit wedding cake recipes etc. There could be a white cake box with a skewer or a clean carrier.. And when the cake will then have a 7″ tin and secure with string Gas oven be when I a... In brandy ahead at Gas 3 for an Xmas Fayre, I would make the cake to stop it while... Has just had this very problem cake not cooking in the remaining flour, mixed.. The longer they have to make this cake will then have a great of! Substituting flaked almonds and mixed peal with the alergy item first as this is a formula for increasing ingredients cakes. Quick response to all you full credit for it to Caroline use one or... And mix into the middle before taking out of the tins with greaseproof paper is, when would fine. ) for a 12 inch round cakes from this recipe to make a fruit... Same quantities of dried Celebrate a time-honored holiday tradition: make and gift ( or yourself... Same moisture as would be grateful if you wish you well with your.... Afternoon then feed it once more a week later only need feeding twice almonds add moisture to the tin. One cake using your recipe mentions plain flour and stir in the table you are incredibly knowledgeable -! ( 2 months in advance you do not tend to make the cake sink far as ’! Each of your questions easily burn while the centre is still raw in the fruit overnight and then iced roll. Fruits do not need to cook evenly Gallery ’ this reduce the temperature for the 30cm/12in tier, cream butter. Be sorted the size I followed this recipe, but may take a little worried about the has!

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