As some of you know, I have had a plan to make my own wedding cake for quite a long time. And, anticipating a house move at the end of the month, it suddenly hit now or never if I was going to make fruit cakes. I decided early on on a three tier cake; the top tier will be vegan and gluten free (but that will have to be made nearer the time as the one I made for Christmas went mouldy after 7 weeks), and the bottom two are rich fruit cake according to the recipe that my godmother used for my mother's wedding cake. (I'm also wondering about a chocolate biscuit cake as they are on trend right now...).
What an enormous undertaking it turned out to be. Here is the mix from the 10" cake which was my first venture. I realised I hit a snag when soaking the fruit the night before entirely filled by largest mixing bowl. K came to the rescue with his wine making bucket.
Here are the ingredients for the 12" layer - yes, that is SEVENTEEN eggs.
And what it looked like when it was mixed together.
I am a bit concerned that the 12" may be a little overdone around the edges; it spent 10 hours in the oven to get it cooked in the middle... Will feed it with plenty of brandy and hope for the best.
Will speak more about the decorating in due course.
Diana Tempest by Mary Cholmondeley
2 hours ago