Fruity Wedding Cake Decorating Ideas For Your Big Day

Decorating a wedding cake with fruit is a fun and creative way to add a splash of colour and a touch of sweetness to your big day. Whether you're looking for a traditional or contemporary design, fruit can be the perfect finishing touch. From classic choices like oranges, lemons, and berries to more exotic options like mangoes and passion fruit, the possibilities are endless.

Fruit wedding cakes can be as simple or elaborate as you like. You can opt for a minimalist naked cake style, where the cake's texture peeks through a thin layer of buttercream, or go all out with a multi-tiered masterpiece adorned with fresh fruit, flowers, and gold leaf.

If you're feeling adventurous, you can even create a 100% fruit cake, using watermelon, strawberries, and other fruits to form a cake-like stack that's both delicious and healthy.

So, if you're looking to add a unique and memorable touch to your wedding, consider decorating your cake with fruit. It's a great way to embrace the season's fresh produce and add a pop of colour that will wow your guests.

Choosing the right fruits for your cake

Variety of Fruits:

Select a variety of fruits in different colours, sizes, and textures to make your cake visually appealing. Include popular choices such as berries (strawberries, raspberries, blueberries, blackberries), citrus fruits (oranges, lemons, limes), tropical fruits (pineapple, mango, kiwi), and stone fruits (peaches, plums, apricots).

Colour and Taste:

Consider the colour palette of your wedding and choose fruits that complement it. For example, use vibrant colours like oranges, kiwis, and strawberries for a summer wedding or deeper hues like plums, figs, and grapes for a winter celebration. Ensure the fruits you select taste great together and complement the flavour of your cake.

Seasonal Availability:

Opt for fruits that are in season as they will be at their freshest and most flavourful. For instance, choose summer berries for a summer wedding or autumnal fruits like apples and pears for a fall celebration. Using seasonal fruits can also be more cost-effective and environmentally friendly.

Soaking and Preservation:

If you're making a traditional fruit cake with dried fruits, consider soaking them in alcohol (brandy, rum, or whisky) to enhance their flavour and preserve the cake. This step is especially important if you're baking the cake weeks or months in advance. Fresh fruits can also be soaked in a simple syrup or brushed with a glaze to add shine and extend their shelf life.

Personal Preferences and Dietary Restrictions:

Incorporate fruits that you and your partner enjoy eating. If you have a favourite fruit that is out of season, consider using fresh alternatives or opt for high-quality frozen or dried versions. Additionally, be mindful of any dietary restrictions your guests may have and offer options that accommodate their needs, such as gluten-free or vegan alternatives.

Cake Structure and Decoration:

Choose fruits that complement the structure and design of your cake. For example, use larger fruits like sliced oranges or apples for a sturdy base tier and reserve smaller berries or chopped fruits for higher tiers. Think about the overall decoration and theme of your cake. You can use fruits to create patterns, cascade them down the tiers, or arrange them in clusters for a more rustic look.

Remember to consider the portion size and number of guests when selecting fruits for your cake. You want to ensure there is enough cake and fruit to serve everyone generously. Happy baking and decorating!

Preparing and baking the cake

Firstly, prepare the fruit by combining currants, sultanas, raisins, glace cherries, and mixed peel in a large mixing bowl. Pour in brandy, rum, or another alcohol of your choice, ensuring all the fruit is covered. Cover the bowl with cling film and leave the fruit to soak for a minimum of 24 hours, but preferably overnight or even a few days for maximum flavour.

Next, prepare your cake tin. Grease a deep round tin with butter and line it with a double layer of parchment paper. You can also wrap the outside of the tin with a double layer of brown paper or newspaper to protect the cake's edges from overbaking.

Now, it's time to make the cake batter. Cream together butter and sugar (preferably brown sugar) until light and fluffy. Gradually add beaten eggs, mixing well after each addition. If the mixture starts to curdle, add a spoonful of flour.

Sift and combine the dry ingredients, including flour, mixed spice, cinnamon, and a pinch of salt. You can also add ground almonds for extra texture. Fold this dry mixture gently into the butter mixture.

Add the soaked fruit (and any additional nuts, if desired) to the batter, folding carefully until evenly distributed.

Preheat your oven to a fairly low temperature: around 140-160°C for a fan-assisted oven, or a little higher for a conventional oven.

Spoon the batter into your prepared tin, smoothing the top and creating a slight dip in the middle. Place the cake in the centre of the oven and bake for several hours, depending on the size of your cake. A deep fruit cake requires long, slow baking. For a three-tiered cake, the smallest tier should take around 2.5 hours, the middle tier 4 hours, and the largest tier about 6 hours.

To check if your cake is baked through, insert a skewer into the centre. If it comes out clean, the cake is done. If not, return it to the oven and test again in 15-minute intervals.

Once baked, allow the cake to cool completely in the tin. Then, remove it from the tin but leave the baking paper on. Prick the top of the cake and spoon over alcohol, such as brandy, to "feed" the cake and enhance its flavour. Wrap the cake tightly in cling film, then in foil, and store it in a cool, dark place until you're ready to decorate.

Decorating with marzipan and fondant icing

Preparing the Cake:

Before adding any icing, it's essential to prepare the surface of your cake. Use a sharp knife to trim the cake top flat, creating a stable base for your decorations. This step ensures your cake has an even surface to work with.

Applying the Marzipan Layer:

Marzipan is a delicious almond paste that not only adds flavour but also helps seal in the cake's moisture. Start by dusting your work surface with a little icing sugar to prevent sticking. Roll out the marzipan to a thickness of about 3-5mm, ensuring it's large enough to cover the entire cake. You can cover the cake in two halves: first, the top, and then the sides.

Brush a thin layer of warmed apricot jam onto the cake, which acts as an adhesive for the marzipan. Carefully lift the marzipan using a rolling pin and drape it over the cake. Smooth it down gently, pressing to eliminate air pockets and creases. Use a sharp knife to trim away any excess marzipan around the base, creating a neat finish. Allow the marzipan to set for at least 24 hours before proceeding to the next step.

Covering with Fondant Icing:

Fondant icing gives the cake a polished and smooth finish. Dust your work surface and rolling pin with icing sugar, then roll out the fondant to a thickness of about 3-5mm. Lift the fondant with the rolling pin and drape it over the marzipan-covered cake. Smooth the top gently and work your way down the sides, removing any air bubbles and creases as you go.

Use a fondant smoother to perfect the finish and trim any excess fondant at the base. Allow the fondant to set for a few hours or overnight before adding any additional decorations.

Decorating the Cake:

Now that your cake is covered with marzipan and fondant, you can add your desired decorations. Fresh or sugar flowers, gold leaf, hand-painted details, or a simple ribbon can all make beautiful additions to your wedding cake. Get creative and have fun with this part!

Creative decoration ideas

Fruit wedding cakes offer a great opportunity to get creative with your decorations. Here are some unique and fun ideas to make your fruit wedding cake stand out:

• Edible Flowers and Botanical Themes: For a rustic or bohemian theme, edible flowers such as roses, violets, lavender, and pansies add a pop of colour and texture. Fresh herbs like rosemary and thyme can also be used to enhance the botanical look.
• Gold Leaf and Metallic Accents: Add a touch of glamour with gold or silver leaf accents on the fondant icing. This is perfect for winter weddings or evening celebrations. Use tweezers or a soft brush to apply small sheets of edible gold leaf directly onto the fondant.
• Hand-Painted Details: Use edible food colours or food-safe paints to create intricate and personalised designs such as floral motifs or abstract art. Fine-tipped brushes allow for delicate strokes and bespoke details.
• Drip Icing: For a modern twist, add a drip icing effect by drizzling a coloured glaze over the top of the cake, allowing it to "drip" down the sides. White chocolate ganache or caramel works well for this technique.
• Naked Cake Style: The "naked cake" style is perfect for minimalist or rustic weddings. Simply add a thin layer of buttercream to expose the cake's texture partially. Top it off with fresh fruit, berries, or flowers for a natural look.
• Fruits and Berries: Keep things simple yet elegant by sprinkling berries over the cake. For a more luxurious touch, try painting pears or apples with edible gold luster dust.
• Tropical Fruits: Transport your guests to a tropical paradise by using tropical fruits such as mangoes, pineapples, and passion fruit. Brush the cake layers with rum syrup and fill them with passion fruit curd and rum-vanilla buttercream. Top the cake with hibiscus flowers, lychees, coconut, mini pineapples, bananas, and tamarillo for a true tropical escape.

Storage and transportation tips

Storing and transporting a fruit wedding cake requires careful planning and execution to ensure it arrives at its destination in perfect condition. Here are some detailed tips to help you with this process:

Storage Tips:

• Wrap the cake: Before placing the cake in storage, wrap it gently but tightly with cling wrap in three separate layers. This creates a protective barrier against freezer burn. Ensure the cling wrap is secure by wrapping it around the cake twice, both over the top and under the bottom, and then around the sides.
• Use an airtight container: Place the wrapped cake in an airtight container, such as a commercial food container, to provide an additional layer of protection. Choose a container that is slightly larger than the cake to prevent any indentations.
• Freeze the cake: Store the cake in a freezer, preferably for 12 months. If you need to store the cake for a longer period, consider freezing it. However, remove any icing or decorations before freezing, as they may not hold up well over an extended period.
• Thaw the cake: When you're ready to eat the cake, remove it from the freezer and place it in the refrigerator at least two days in advance to allow it to thaw gradually. Then, on the day of serving, take the cake out of the refrigerator and let it sit at room temperature for 4-6 hours to ensure it fully returns to room temperature.
• Redecorate: If desired, redecorate the cake with fresh flowers, sugar flowers, or other decorations. If using sugar flowers, ensure they are completely dry and handle them by the stems to avoid damaging the petals.

Transportation Tips:

• Choose the right packaging: Select sturdy cake boxes designed for travel, ensuring they are strong and stable enough to protect the cake during transport. Ideally, each tier should be packed separately in boxes that match the size of each tier to prevent movement inside the box.
• Create a sturdy base: Opt for cake drums or heavy-duty cake boards instead of standard cake boards to provide a stronger foundation for your cake. For multi-tiered cakes, use plenty of dowels within each tier, especially the base tier, to provide additional support.
• Chill the cake: Before transport, thoroughly chill the cake in the fridge for at least 24 hours. A chilled cake is firmer and less prone to damage from movement during transport.
• Select the right vehicle: Choose a vehicle with a spacious and flat loading area, such as an SUV or a van. Ensure the vehicle has been pre-cooled with air conditioning to maintain a cool environment, especially if the cake has icing that could melt.
• Secure the cake: Place the cake on a flat surface in the vehicle, preferably in the centre where movement is minimised. If travelling alone, consider placing the cake in the trunk or on the floor in front of the passenger seat, ensuring it is secured and stable. Use non-slip mats to prevent the cake boxes from sliding, and secure the boxes with seat belts or cargo straps to prevent tipping during sharp turns or sudden stops.
• Drive with caution: Drive smoothly and cautiously, avoiding sudden accelerations, sharp turns, or abrupt brakes. Plan your route to avoid speed bumps, rough terrain, or areas prone to traffic jams. If possible, have a second person accompany you to monitor and support the cake during the journey.

Frequently asked questions