Franklin Dean
A fruit wedding cake is a gorgeous centrepiece for a wedding, but it can be tricky to cut. You'll need a sharp serrated knife with a long thin blade, a flat cutting board, and a damp cloth. First, cut a large piece of the cake, about a quarter of a 10 cake. Use a sawing action with the serrated blade and cut all the way down to the baseboard. Then, cut the large slice into long slices of the chosen thickness, wiping the blade between cuts. Finally, cut the long slices into smaller portions ready to serve.
| Characteristics | Values |
|---|---|
| Knife | Sharp serrated knife with a long thin blade |
| Cutting board | Flat |
| Cloth | Damp |
| Cutting action | Sawing |
| First cut | Large piece, about a quarter of a 10" cake |
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What You'll Learn
Choosing the right knife
The knife will work best if the blade is clean and moist. You can use a damp cloth to wipe the blade clean between cuts. A flat cutting board is also recommended.
First, cut a large piece of the cake, about a quarter of a 10" cake. Use a sawing action with the serrated blade—don't try to push the knife down through the cake. Make sure to cut all the way down to the baseboard.
Now, start to cut the cake into long slices of the chosen thickness, wiping the blade between cuts. Allow the slices of fruit cake to lie flat on the board as you cut them. The long slices can then be cut into smaller portions ready to serve.
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How to cut the cake without crumbling it
To cut a fruit wedding cake without crumbling it, you will need a sharp serrated knife with a long, thin blade, a flat cutting board and a damp cloth. A sharp bread knife is usually suitable, but ornamental knives used for the cake-cutting ceremony are not sharp enough and will make the cake crumble.
First, cut a large piece of the cake, about a quarter of a 10" cake. Use a sawing action with the serrated blade and make sure to cut all the way down to the base board. Do not try to push the knife down through the cake. Wipe the blade clean between cuts with a clean, moist cloth.
Now start to cut the cake into long slices of the chosen thickness, allowing the slices to lie flat on the board as you cut them. The long slices can then be cut into smaller portions ready to serve.
Any cake not to be served on the day should be wrapped to keep it moist. Cover the cut surface of the fruit cake crumb with polythene or clingfilm and then place the whole cake in a large plastic bag. Return the cake to the box and store in a cool, dry place.
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How to store leftover cake
To cut a fruit wedding cake, you will need a sharp serrated knife with a long thin blade, a flat cutting board and a damp cloth. The knife will work best if the blade is clean and moist. Use a sawing action with the serrated blade and cut all the way down to the base board. Cut a large piece of the cake, about a quarter of a 10" cake. Then cut the large slices into smaller portions.
To store leftover fruit wedding cake, wrap the cut surface of the fruit cake crumb with polythene or clingfilm and then place the whole cake in a large plastic bag. Return the cake to the box and store in a cool, dry, dark place. If you are planning on enjoying the cake within the next year, you can store it in an airtight container for several months. Fruit cakes have a remarkably long shelf life, which allows them to stay edible for up to a year or longer. They don't require refrigeration but you should keep the cake stored away from moisture and sunlight exposure.
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How to build tiers
To build tiers for a fruit wedding cake, start by cutting out a template the same size as the second layer and place it 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. Remove the dowels and trim them about 1-2mm above the mark, then stick them back into the cake. 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.
To cut a fruit wedding cake, you will need a sharp serrated knife with a long thin blade, a flat cutting board and a damp cloth. A sharp serrated knife with a long blade is essential; a good sharp bread knife is usually suitable. Ornamental knives used for the cake-cutting ceremony are not sharp enough. Using a blunt knife will make the cake crumble!
First, cut a large piece of the cake, about a quarter of a 10" cake. Use a sawing action with the serrated blade – don't try to just push the knife down through the cake – and make sure to cut all the way down to the baseboard. Now start to cut the cake into long slices of the chosen thickness, wiping the blade between cuts and allowing the slices of fruit cake to lie flat on the board as you cut them. The long slices can then be cut into smaller portions ready to serve. Any cake not to be served on the day should be wrapped to keep it moist. Cover the cut surface of the fruit cake crumb with polythene or clingfilm and then place the whole cake in a large plastic bag. Return the cake to the box and store in a cool, dry place.
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How to decorate the cake
Decorating a fruit wedding cake is a fun and creative process. Here are some tips to help you get started:
Firstly, it's important to plan the overall design and theme of your cake. Do you want a simple, elegant look or something more extravagant? Choose colours and decorations that complement your wedding theme and colour palette.
Next, prepare the cake surface. If you're using marzipan, brush the top and sides of the fruit cake with warmed, smooth apricot jam. Dust your work surface and rolling pin with sifted icing sugar, then roll out the marzipan to an even thickness. Lift the marzipan with your rolling pin and carefully place it over the cake, smoothing it into place with your hands to ensure there are no air pockets.
Now it's time to add the icing. Pipe royal icing onto the centre of the bottom tier to secure the second tier in place. You can also use royal icing to pipe decorative details, such as borders or patterns, onto your cake. If you prefer a simpler look, a smooth coat of buttercream or fondant icing can create a sleek, elegant finish.
Finally, it's time to add the finishing touches. Fresh flowers, fruit, and/or a special cake topper can transform your cake into a stunning centrepiece. Fruit can bring texture, colour, and zest to your tiers, and pairs wonderfully with petals and blooms. Keep things simple with sprinklings of berries, or get creative with painted, shimmering pears or apples.
Remember to allow enough time for the icing and decorations to set before transporting or displaying your cake. Enjoy the process of creating a beautiful and delicious fruit wedding cake!
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Frequently asked questions
You will need a sharp serrated knife with a long thin blade. A good sharp bread knife is usually suitable. Ornamental knives used for the cake-cutting ceremony are not sharp enough.
First, cut a large piece of the cake, about a quarter of a 10" cake. Use a sawing action with the serrated blade and make sure to cut all the way down to the baseboard. Then, cut the large slice into long slices of the chosen thickness, wiping the blade between cuts and allowing the slices to lie flat on the board as you cut them. Finally, cut the long slices into smaller portions ready to serve.
Any cake not to be served on the day should be wrapped to keep it moist. Cover the cut surface of the fruit cake crumb with polythene or clingfilm and then place the whole cake in a large plastic bag. Return the cake to the box and store in a cool, dry place.
You will need a flat cutting board.
You will need a clean, moist cloth to wipe the blade clean between cuts.
