Three tier sponge wedding cake - recipe
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Prepare
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Serves
3 -
Cook
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Skill
Advanced
Ingredients
For the 12cm square/15cm round sponge cake
- 200 g Butter (unsalted) softened
- 200 g Unrefined golden caster sugar
- 4 Egg(s) (free range)
- 200 g Self-raising white flour
- 350 g Marzipan
- 350 g White sugar paste icing
For the 20cm square/23cm round sponge cake
- 300 g Butter (unsalted) softened
- 300 g Unrefined golden caster sugar
- 6 Egg(s) (free range)
- 300 g Self-raising white flour
- 800 g Marzipan
- 800 g White sugar paste icing
For the 25cm square/28cm round sponge cake
- 400 g Butter (unsalted) softened
- 400 g Unrefined golden caster sugar
- 8 Egg(s) (free range)
- 400 g Self-raising white flour
- 1 kg Marzipan
- 1 kg White sugar paste icing
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1
To make the sponge cakes: Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.
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2
Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter. Fill the tins with the correct sponge mix for that sized tin.
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3
Place in the oven at 180°C (160°C Fan, gas mark 4), and bake the 12cm square cake for 25 minutes, the 20cm square cake for 30 minutes and the 25cm square cake for 40 minutes.
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4
To ice the cakes, pipe a little royal icing in the middle of the cake board to help secure the cakes. Lightly dust the work surface and rolling pin with sifted icing sugar. Roll the marzipan, turning the icing 90 degrees after every roll to get an even thickness. Roll to a thickness of a £1 coin.
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5
Using the rolling pin, lift the marzipan and ease it over the cake. Use your hands to smooth the marzipan into place, making sure there are no air pockets. Trim away the excess marzipan from the base of the cake using a small knife.
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6
Repeat steps 4 and 5 with the sugar paste icing. Lightly dust your hands with icing sugar and gently run over the cake with your hands to even out any lumps or bumps.
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7
To build the tiers, cut a template the same size as the second layer and sit in the position of the second tier. Mark each corner with a needle. Push a plastic dowel into the cake and mark with a pencil where it comes out of the cake. Lift out of the dowels and trim the dowels about 1-2mm above the mark then stick them back into the cake.
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8
Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Mix some icing to match the colour of the cake icing and pipe a thin line along the bottom edge of each tier. While wet run a finger over the line to smooth the icing and fill any gap between the two cake layers. A ribbon and also be added here to hide any unevenness that may appear.
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9
Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Mix some icing to match the colour of the cake icing and pipe a thin line along the bottom edge of each tier. While wet run a finger over the line to smooth the icing and fill any gap between the two cake layers. A ribbon and also be added here to hide any unevenness that may appear.
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10
To make the spotty shapes, take the white sugar paste icing and add a few drops food colouring (this can be done by dipping a wooden skewer into the food colouring and piercing the icing all over). Knead until you get a nice even colour. Lightly dust a surface with icing sugar and roll the coloured icing and cut spotty shapes – either use small cutters or the end of a piping nozzle. Pipe a little white icing onto the fondant shape and use to stick the icing shapes to iced cake.
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11
For the piped dots, place a plain nozzle in a piping bag. Fill with the icing, twist and hold in your writing hand. Squeeze the icing at the top of the bag to make it flow through. The icing should be smooth, soft but still with a little resistance. To make dots, hold the bag vertically with the nozzle close to the surface, squeeze a little icing out to make a dot the desired size, then to finish, stop squeezing, push down and then draw up sharply. If the dot has a little peak flatten carefully with a damp knife point or paintbrush.