The cakes are 12, 10, 8 and 6 inch and will be covered in flowers in the form of a chain be wound around the cake.
Two questions please, what would be the best way to stack this weight of cake, almost all the videos are to stack what we call sponge cake thats soft.
Also how far ahead could I make this please. My guess is being fruit cake I have a couple of weeks to decorate, or try to anyway!
You don't really need any supports in the cakes themselves, since they are so heavy and dense, they should be able to support their own weight if you are only doing a couple of layers !! Otherwise, take a look here, it should help you some !!
I've made fruit cake as far ahead as a couple of months - depending on what/how much alcohol you put in it !! (the alcohol will preserve it !! )
If you're not using any alcohol in the cake, I would bake a week or so ahead of time !!
Good luck !!
Scubabaker i will look into those, thanks, Marie, I find it interesting that these sort cakes are so popular for weddings when they give such a soft base to work on. I guess not everyone likes fruit cake, but it works very well in the heat here in Australia, anything with butter or cream would be spoiled in a matter of minutes here in summer, chocolate mud cake is sometimes used but usually that will have rum in to help keep it too, yum!
When you cover the tiers with marzipan, don't use cornflour to dust your worksurface as this can react with the marzipan and cause it to ferment. Use icing sugar (confectioners' sugar) that contains no cornflour/cornstarch - it's sometimes mixed in with the icing sugar to prevent it all clumping up.
As for support, I would use 4 dowels - plastic or wooden but always foodsafe - in each of the 12 inch and 10 inch tiers and 3 dowels in the 8 inch tier. I know that the cakes are quite firm but the marzipan and icing are not quite so firm and the tiers will tend to sink into these a bit. It will also stop the underside of the cake boards from sticking to the icing and lifting it off when the tiers are separated when cutting the cake.
P.S. Be very careful if the flowers are real ones that they won't cause any problems if they touch the cake - pesticides, poisonous varieties, etc.
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