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Save money and make a lovely gesture by following our step-by-step recipe video guide to making a beautiful three-tiered wedding cake, covered in sugar blossom flowers.
(9 ratings)

See the ingredients and full recipe for this cake 

1. Cut the top of the cake level, if necessary, upturn it and place 2 smaller cakes on cake cards and largest cake on cake drum. The 2 smaller cakes should then be placed on larger spare cake drums, just while they are being covered. Spoon rum over the tops of the cakes and leave it to soak in and moisten. Warm glaze or sieved jam and use a palette knife to spread it over the top and sides of the cake. Knead the marzipan to soften and then roll it out on a surface lightly dusted with icing sugar so it's large enough to cover the top and sides of the cake. Lift the marzipan over the cake, and press it down over the top, then ease in the fullness around the sides.

2. Cut away the excess marzipan around the base of the cake. Use the icing smoother and/or sidescraper to rub the surface of the marzipan smooth.

3. Knead sugarpaste to soften it and roll it out on a surface lightly dusted with icing sugar until it's large enough to cover the top and sides of the cake, and for the largest cake to cover the top of the cake drum, too. Brush water over the marzipan and lift the sugarpaste over the cake and
cover the same way as for the marzipan. Rub the surface smooth. If there are any air bubbles, then pierce the sugarpaste using the scriber tool or pin, press the air out and then rub over the surface to disguise the hole.

4. For the largest cake, it's easier to use a turntable if you have one, and brush water over the top of the cake drum as well as the marzipan. After lifting the sugarpaste over the cake as in Steps 1-3 press the sugarpaste against the cake drum, too, and then cut away any excess around the edge of the cake drum, smooth and re-trim if necessary.

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