Deborah Chan
Fruit wedding cakes are a gorgeous, colourful and flavourful centrepiece for a wedding. They can be decorated with fresh flowers, fruit, a cake topper, or even painted, shimmering fruit. Fruit wedding cakes can be baked well in advance, and kept moist with fruit juice or alcohol. To build up the tiers, you can use a template to mark out the second layer, then use a plastic dowel to secure the second tier on top of the bottom one.
| Characteristics | Values |
|---|---|
| Timing | The cake can be iced two weeks in advance, but the fruit should be added closer to the wedding day |
| Moisture | The cake can be fed with fruit juice or alcohol to keep it moist |
| Tiers | Tiers can be built up using a template, plastic dowels and royal icing |
| Marzipan | The cake can be covered in marzipan by brushing the top and sides with apricot jam and then rolling out the marzipan to a thickness of a £1 coin |
| Decorations | Fresh flowers, fruit and/or a cake topper can be used to decorate the cake |
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What You'll Learn
Using fresh flowers, petals and blooms
Decorating a fruit wedding cake is a fun and creative process. Here are some tips for using fresh flowers, petals and blooms to create a beautiful and elegant cake:
Firstly, prepare the cake by baking it in advance and allowing it to cool completely. You can bake a fruit wedding cake weeks or even months ahead of time, similar to a Christmas cake. To keep it moist, you can feed the cake with fruit juice or alcohol, such as brandy.
Once the cake is ready, you can start decorating. If you want to add a layer of marzipan, brush the top and sides of the cake with warmed, smooth apricot jam. Then, dust your work surface and rolling pin with sifted icing sugar. Roll out the marzipan, turning it 90 degrees after each roll to ensure an even thickness. Lift the marzipan with the rolling pin and carefully place it over the cake, smoothing it into place with your hands and ensuring there are no air pockets.
Now, it's time to add the fresh flowers, petals and blooms. You can use a variety of flowers and greenery to create a natural and romantic look. Place larger blooms first, and then fill in the gaps with smaller flowers and petals. You can also use leaves and greenery to add texture and colour. Secure the flowers and greenery with small pieces of floral wire or toothpicks, pushing them gently into the cake.
To enhance the floral theme, consider adding some edible flowers to the cake. You can use crystallised or fresh edible flowers, such as violas, pansies, rose petals or lavender. These can be scattered around the cake or placed in clusters for a more dramatic effect.
Finally, add any finishing touches, such as a cake topper or a simple ribbon around the base of each tier. Your fruit wedding cake is now ready to be displayed and enjoyed!
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Adding a cake topper
Once you have iced your fruit wedding cake, you can add a cake topper. This could be a special, personalised cake topper, or you could use fresh flowers or fruit. If you are using fresh flowers, make sure they are edible flowers. You could also paint or glitter fruit to add a special touch. If you are adding a cake topper, make sure you place it on the top tier of the cake. You can secure the second tier with royal icing, and then carefully place the top tier on top.
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Using marzipan
Marzipan is a great way to decorate a fruit wedding cake. It helps to trap moisture in the cake and stop it from staling, as well as providing a smooth surface for the final icing.
To decorate a fruit wedding cake with marzipan, first, make a basic vanilla marzipan or use a shop-bought version if you are short on time. Lightly knead a generous amount of marzipan so that it's smooth, and then roll it out on a worktop dusted with icing sugar. Roll the marzipan into a disc about 1cm/½in thick and 1-2cm/½-1in wider than the diameter of your cake. Check the marzipan isn’t sticking to the worktop by dusting underneath it again with icing sugar.
If the cake has peaked in the middle during baking, carefully slice it flat. Brush the cake with apricot or other jam, thinned with a little water so that it’s the consistency of double cream and brought to the boil. Pour the hot jam through a sieve into a bowl, pressing any fruit pieces through to extract the liquid. Leave until warm before using.
Trim any excess marzipan, leaving a 2cm/1in border. Using a knife, gently press up into the gap caused by the curve of the cake and then scrape it up smoothly so that it’s level with the side of the cake. Carefully turn the cake the right way up and you should be left with a perfectly flat top surface and straight sides. Brush more of the sieved jam around the sides of the cake and onto the edge of the top disc of marzipan. Knead the marzipan trimmings along with some extra marzipan until smooth and roll it into a strip slightly wider than the height of the cake.
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Using icing to secure tiers
To decorate a fruit wedding cake, you can use icing to secure the tiers. Here's a step-by-step guide:
- Cut out a template the same size as the second layer and place it in the position of the second tier.
- Mark each corner of the template with a needle.
- Push a plastic dowel into the cake and mark the dowel with a pencil where it comes out of the cake.
- Lift out the dowels and trim them about 1-2mm above the mark.
- Stick the dowels back into the cake and pipe some royal icing onto the centre of the bottom tier.
- Carefully place the second tier onto the bottom one, allowing the icing to secure the two tiers together.
You can decorate the cake with fresh flowers, fruit, and/or a special cake topper. The fruit can be used as accents or the main event, bringing texture, colour, and zest to your tiers. You can keep things simple with sprinklings of berries or get creative with painted, shimmering pears or apples.
The cake can be iced two weeks in advance, and the fruit cake can be baked even earlier to save time closer to the wedding.
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Using fruit as a topping
Fruit can be used as a delicious and colourful topping for a wedding cake. You can use fresh fruit to bring texture, colour and zest to your tiers, and it can be a great alternative to more typical floral designs. You can keep things simple with a sprinkling of berries, or get creative with painted, shimmering pears or apples.
If you're making a three-tier fruit wedding cake, you can decorate it with fresh flowers, fruit and/or a special cake topper. You can also ice the cake in advance, and keep it moist by feeding it with fruit juice or alcohol.
To marzipan the cakes, brush the top and sides of the fruit cake with warmed, smooth apricot jam. Lightly dust the work surface and rolling pin with sifted icing sugar. Roll the marzipan, turning it 90° after every roll to get an even thickness. Roll the marzipan to a thickness of a £1 coin. Using the rolling pin, lift the marzipan and ease it over the cake. Use your hands to smooth the marzipan into place, making sure there are no air pockets.
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Frequently asked questions
You can ice a fruit wedding cake two weeks in advance, but the cake itself can be baked much earlier.
You can decorate a fruit wedding cake with fresh flowers, fruit, and/or a special cake topper. You can also add painted, shimmering pears or apples, or keep it simple with sprinklings of berries.
To attach the tiers of a fruit wedding cake, pipe some royal icing onto the centre of the bottom tier to secure the second tier.
To marzipan a fruit wedding cake, brush the top and sides of the cake with warmed, smooth apricot jam. Lightly dust the work surface and rolling pin with sifted icing sugar. Roll the marzipan, turning it 90° after every roll to get an even thickness. Roll the marzipan to a thickness of a £1 coin. Using the rolling pin, lift the marzipan and ease it over the cake. Use your hands to smooth the marzipan into place, making sure there are no air pockets.
