Once risen and golden, drop the temperature and cook untill skewar comes out clean. The cake will then have a further two to three weeks before you start to decorate it and will be lovely and mature. 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. Stir into the fruit and leave a few hours. how long should fruit be soaked in brandy/sherry before you start actually making the cake? It dosen’t look as if it’s risen very well, just about 2inches if that, should it have been at least 3inches deep? The surface will even out with the moisture and weight of the cake. Do not worry, if the skewer was clean it was cooked and the times you quote are consistent with the cooking times I experience. Hello Sheila,made 2 cakes using your recipe back in April and want to marzipan and ice using roll out icing this week. This recipe would be very suitable for a Christening cake. it was cooked on the bottom shelf of a fan oven. I plan to use your above recipe for a 3 tier round wedding cake for my son’s wedding in June. @ bernadette Wedding cake 139 reviews . It should not be necessary to refrigerate it, even in a hot country, as the alcohol will preserve it. Sponge wedding cakes can be quite high as they are layered, lighter and not made in one piece as fruit cakes are. The mixture should be heavy and only just fall off the spoon when the spoon is gently flicked. If you use large eggs, you may not need to add the milk (liquid) at the end of the recipe. 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. The alcohol preserves the cake as well as moistening it. I would then put this package inside a second bag and repeat. Not silly at all. I personally would not keep a cake that was fully covered in marzipan and icing more than two weeks. Even now I occasionally get a cake that does not ‘work’ for me. Fold in the remaining flour, then stir in the fruit gently but well. Any time now would be a good time to bake the cakes as the longer they can mature, the nicer they will be. When this is marzipaned, iced and decorated it comes out about 4 inches. Firstly as the wedding is in September, I would not soak the fruit as you have enough time for it to mature gently, with a ‘feed’ once it is cooked and cold and another one at the end of July. Instructions on ‘Feeding’ the can be seen in items 9 and 10 on the following link http://cakefrills.co.uk/home/tutorials/the-basics/basic-rules. Assuming the cake tin is a standard size and not one of the extra deep ones, the cake should rise to about two thirds to three quarters up the tin. I am going to make my daughter’s 3 tiered wedding cake soon. However, if you do not have large enough containers, you can double wrap in greaseproof paper and then wrap again in two strong plastic bags. The mixture should be a stiff dropping consistency. Good luck with the wedding cake and hope you enjoy making it. As for feeding and storing you already have the right idea in that you only need to soak the fruits for the 12″ cake due to the short time-scale. ‘Feed it’ and wrap it in greaseproof paper and store upside-down in an airtight container. The following is a link to a page on my website which gives you the quantities of marzipan and icing for the different sizes of cakes (http://cakefrills.co.uk/home/hints-and-tips/marzipan-and-fondant-cake-coverage-quantities). Always double line the cake tins with greaseproof paper and also wrap the outside with newspaper. It is an actual 5in deep tin, the cake decorator has asked for that size of tin, the only reason I’m doing the bottom tier is that she buy’s the cakes in, May 29, 2018 - Explore Stephanie Fausnaugh's board "Naked wedding cake with fruit" on Pinterest. As a rule of thumb, you will need to cook it at the higher temperature for at least the first hour (a good guide as to when to lower the temperature is when the cake is starting to look golden and not wet, but before it starts to rise and crack in the middle. Airtight container? I recommend leaving the cake, uncovered, in the newspaper wrapped tin for an hour. Cream butter or margarine and sugar together in a third bowl. Reduce the cooking temperature if the cake starts to rise. Here is a formula to allow you to upsize your usual Christmas cake recipe. Odlums Cream Plain flour may also be used in this recipe, but the cake will have a nice flat top and will slice better if Strong White is used. I have 4 tier fruit cake to make in 1 wk 6,8,10,12 pls do I soak the fruits in brandy over night and how long do I leave the cake before decorating it. Hopefully the 12″ will be ok, thats my project for tomorrow! so next time I will put an extra layer of paper around outside but how do I stop bottom burning? 6″ = 10 Thank you. Once the cake is cooked and cooled (the next day is best), you can then feed thg cake. Looking forward to hearing from you. I usually allow three hours to bake a 12″ cake. @Vikki So glad your cake has turned out well. However, I have not made such a deep cake, in fact I have never found a 7″ deep cake tin, so am unable to help with cooking times other than to say that you will have to wrap the outside of the cake tins with newspaper to ensure the cake does not burn before it is cooked in the middle. It will take another hour to hour and a half. It would seem that the fruit may have been too wet resulting in the cake not cooking in the middle. I’m Making a large batch for small 4-5″ cakes for an Xmas fayre, I want to ask about storage? I always line my tins with two layers of greaseproof paper and put three sheets of newpaper folded into three on the outside tied with string so I suggest you use at least this much. Many thanks, Debbie. Thank you for the suggestion for the semolina but wouldn’t that give a different taste to the cake? Make a pot of tea and pour into a bowl, add one tablespoon of brandy and mix in the dry fruit and leave it overnight. I just have a few questions I would grately appreciate answering. Either way, use a pastry brush to spread the fat evenly and thinly. I am sorry but I cannot guarantee that the cake will be 3″ high as it depends on many things. You also have the option to opt-out of these cookies. We have traditional 3-tier wedding cakes, fruit cakes, carrot cakes, chocolate sponge cakes, red velvet cupcakes, and even a beautiful French-style Croquembouche recipe! The cake really needs to mature for a couple of weeks before putting on the marzipan and icing especially if you do not intend to ‘feed it’ with alcohol. The other way I present them is in a small tin. It does not include the 14″ size, but you will see that it is very easy to work out from the other sizes. Hints, Tips and Information on Baking and Decorating Cakes. @Ian I would feed it now and then again at the end of July. As for the ground almonds, they add moisture to the cake so leaving them out can make the fruit cake drier. But, how do I keep an un iced cake fresh for a few weeks while presenting it attractively? Start at 160 for about an hour and check it, it should not rise to the point of cracking, then turn it down for the remainder of the time. I am intending to create my wedding cake and would love a 4 inch round top tier.. any ideas on how to do this using your fantastic scale chart above? I will be posting a couple of nut free cake recipes in the next few weeks. Do not soak the cake but just brush the liquid on as if you are painting a wall. Again check after an hour. I have tried larger Simnel cakes in the past but without much success. I am not sure if you are making the cakes in one week or if they are required in one week. Thank you so much for your compliments. Thank you again!!!! When would be a good time to start production and how often should I add brandy to the finished article? 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? How many days before the big day should I leave to marzipan, ice and decorate the cake? You may find that you have some odd quantities so may have to round down or up accordingly. Hi, I am making a 14 inch fruit cake as the bottom tier for an 18th birthday party, but I cannot find a recipe for a 14inch square fruit cake anywhere!!! There is always a danger with high cakes of having a dried out outside and an uncooked middle. I have an electric fan oven and find it very very fast, so I usually bake rich christmas cakes by starting at 150 and lowering to 100 ( this is celsius ). Then remove the paper and let the cake become completely cold, overnight is good (I use a cake cover made of net while it cools). I note you have the Lakeland Cake tester, I would recommend this to all cooks, experienced or not as it is a wonderfully simple but effective piece of equipment. Cheers. When the cake has been cooked and has gone cold, make a mixture of one part brandy to one part of sweet sherry. The recipe above looks fab but I have guests allergic to nuts I am planning on substituting the almond flakes with cherries but not sure what to do about the ground almonds, can I substitute with flour or coconut or shall I use another fruit? Thank you for visiting my site and posting questions. We do not use cookies to track you or serve adverts. If you wish to make individual ones you can use the 8″ cake mixture and divide equally (it is best to weigh it out). @Sally. I have it cooling now. 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. Wrapping it up as you suggest is absolutely fine and it will only need feeding twice. Hi i ve made the 8″ 10″ 12″ and 14″ inch round cakes from this recipe. For example 100g Raisins would become 129g (100 + 29% = 129g). The cake will naturally flatten under the weight. I have left it very late, but am hoping it will turn out okay! Hi I have just baked a 10 inch cake using your recipe and all looks well. @Karen. 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. The cake is then very firm and quite robust. @ Claire. What is best? The greasing allows the paper to stick to the tin and subsequently the second layer of greaseproof paper to stick to the first so you are not fighting with loose paper when you are filling the tin with cake mixture. Your tips would be much appreciated. If your cake appears cooked and the skewer comes out clean then I would say it is cooked. @ Mercy. The time-scales you have given for marzipan and icing are perfect. the top (with a greaseproof ring to protect the icing) and ice over both. @Liz. Can I soak in tea for a few hours then bake this afternoon then feed? Regards trina. I have a fan oven and mine tend to be cooked in about two hours although I have reports that they can take up to three hours or more. thanks, Debbie. The wedding guests each get a small piece of the cake in an especially designed box, to take home and “dream on”.. how deep is the 13″ round fruit cake – i need ingredients for 3″ deep. how much of the fruit do i soak and in how much brandy/sherry? If you do not want nuts you can substitute the flaked almonds with any other dry fruit and the ground almonds with extra flour. Making your own wedding cake? How much would you recommend I feed a 12 inch round cake? Please see our privacy policy for more information. You can now use this percentage to calculate your ingredients. Just wanted to say thank you as the chart for larger cakes was brilliant and the result was totally fab. They took around about 4 and 5 hours. I have a couple of large plastic boxes I keep for wedding cakes. I usually find a 12″ will take about three hours to cook without drying it out. @Dawn. Fruit cake bottom 10″ then two madeiras 8″ and 6″. Also would I need a 16″ or 18″ cake board because I need to buy the board and a container or tin big enough to house the cake while it matures 😀 Once the marzipan is firm, you can cover the cakes in fondant and leave again for a couple of days to firm up before decorating. plus i have dried mixed fruits instead, i do not have separate fruits as your recipe calls for, how do i work around this for the sizes i want to bake? @Christine. Wrapping the outside of the caketin with brown paper will help prevent I recommend that you check the cake after an hour and reduce the temperature sooner if it starts to rise in the middle. I wonder if you like to share your nut free christmas cake recipe. Hi Sheila – thank you for sharing your fruit cake recipe. Also with the additional depth which will increase with the board, icing and marzipan, you are looking at a very high three tier cake. 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. I always leave the cakes in for a few extra minutes (especially if I have just tested them) as I feel the rush of cold air into the holes could cause sinking and heaviness. Many thanks for your kind comments. Sorry another question,I’ve got to ice the cakes about a week and half before the wedding because of me being away on holiday, will this be ok ? However, when I am cooking with my granddaughter, I give her a ‘cake tester’ to use. Hello. I assume that basically your recipe will be very similar with just a different combination of dried fruits, and possibly a different type of sugar and spices. My Oven was pre heated, all ingredients at room temperature ! 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. Mercy. with string. Just cover the fruit in hot tea and leave until it is cool. @ Debbie. So now I have a question: If it looks right (smooth top and spongy to the touch on the bottom) then I am sure it will be lovely. @ Donna. You will need to do this with each tin. Two weeks before the big day, marzipan the cake and then leave it for four days for the marzipan to dry. Many thanks Donna. Cheers, The cakes turned out brilliantly so I cannot thank you enough. Thank you for the quantities chart. Buy cake boards and boxes that are 2″ bigger than each cake. The bride & groom have asked me to do chocolate fudge, marble and a Simnel cake, complete with central marzipan layer. Hibiscus flowers, lychees, coconut, mini … I am making a wedding cake for a friend for a wedding in two weeks!!! @ annahrautenbach. Eggs – Medium is a good size, but large also work well. 1. 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