Creating A Fruitful Wedding Cake: 3 Tiers Of Bliss

Making a 3-tier fruit wedding cake is a complex process, but the end result is a stunning centrepiece for any wedding. The process begins with preparing the fruit, which is soaked in brandy, and the dry ingredients. The butter, sugar and lemon zest are then beaten together before the eggs, flour and spice mix, and finally the fruit, are added. The mixture is then spooned into a cake tin and baked for several hours. Once cool, the cake is pricked and brandy is spooned over before the cake is wrapped and stored. The next steps involve marzipanning the cake, icing it, and finally, assembling the tiers. The cake can be decorated with fresh flowers, fruit, or a cake topper.

Preparing the fruit

Firstly, gather your chosen dried fruits. This could include currants, sultanas, raisins, glace cherries, and mixed peel. You will also need brandy or another spirit of your choice.

Place the dried fruits in a large mixing bowl and pour in the brandy. Stir well to combine, ensuring all the fruits are coated. Cover the bowl with cling film or plastic wrap and leave to soak. The fruits should be left to soak for several hours, and preferably overnight, to ensure they absorb the brandy and become plump and juicy. This step is important as it infuses the fruits with flavour and moisture, enhancing the taste and texture of the final cake.

Once the fruits have soaked, you can prepare the remaining ingredients for the cake batter. This includes sifting the dry ingredients, such as flour, spices, and cinnamon, and combining them in a separate large bowl. You can also prepare any nuts, such as almonds, by chopping them to your desired size and adding them to the dry ingredient mixture.

After all the ingredients are prepared, you can proceed to mix the batter, following your chosen recipe. The soaked fruits, along with any remaining brandy in the bowl, will be folded into the batter at the end, ensuring they are evenly distributed.

In conclusion, preparing the fruit for a 3-tier fruit wedding cake involves soaking the dried fruits in brandy, which enhances their flavour and texture. This step is key to creating a rich and moist fruit cake, making it a crucial part of the cake-making process.

Mixing the batter

Before you start mixing the batter, preheat your oven to 150°C (130°C fan, 300°F, gas mark 2). Grease your cake tins and line them with double-thickness baking paper.

Now, you're ready to start mixing the batter. Place the currants, sultanas, raisins, glace cherries, and mixed peel in a large mixing bowl. Pour in the brandy, mix well, and cover the bowl with cling film. Leave the fruit to soak for a few hours, preferably overnight.

In another large bowl, sift the flour, mixed spice, and cinnamon together. Add the almonds and set aside.

In a separate bowl, place the butter, sugar, and grated lemon zest. Beat these together until the mixture is light and fluffy. An electric mixer will come in handy here, especially if you're making a large cake.

Gradually add the beaten eggs to the butter-sugar mixture. If the mixture starts to curdle, add a tablespoon of flour.

Now, fold in the flour and spice mixture until well combined. Finally, add the soaked fruits along with any remaining liquid. Fold gently until the fruit is evenly distributed throughout the batter.

Your batter is now ready to be spooned into the prepared tins and baked in the oven!

Baking the cake

Before you start baking, preheat your oven to 150°C (130°C for fan-assisted ovens/300°F/gas mark 2). Grease your cake tins and line them with double-thickness baking paper. Then, tie a double thickness of brown paper around the outside of the tins and place them on a baking sheet lined with more brown paper.

For the fruit cake, place currants, sultanas, raisins, glace cherries, and mixed peel in a large mixing bowl. Pour in brandy, mix well, cover with cling film, and leave to soak for a few hours or overnight. In a separate bowl, sift the flour, mixed spice, and cinnamon together, then add the almonds. In another bowl, beat the butter, sugar, and grated lemon zest together until light and fluffy. Gradually add the beaten eggs, adding a tablespoon of flour if the mixture starts to curdle.

Next, fold in the flour and spice mixture until well combined, then add the soaked fruits along with any remaining liquid. Once everything is combined, spoon the mixture into your prepared tins, spreading it evenly. Tap the tins on the work surface a few times to get rid of any air pockets, then smooth the surface with the back of a spoon, making a light dip in the middle of each cake.

The baking times will depend on the size of your tiers. The smallest tier should take around 2.5 hours, the middle tier 4 hours, and the largest tier will bake for about 6 hours. To test if the cakes are done, insert a skewer into the centre of the cake—if it comes out clean, it's cooked. If not, return it to the oven and test again in 15 minutes.

Once the cakes are baked, remove them from the oven and leave them to cool in their tins. When they're cool, remove them from the tins but keep the baking paper on. Prick the tops of the cakes and spoon over the remaining brandy. Wrap them in foil and store until you're ready to decorate.

Making the frosting

Preparing the Frosting:

Before you begin making the frosting, ensure that you have all the necessary ingredients, including unsalted butter, confectioners' sugar, milk or heavy cream, and vanilla extract. The exact quantities will depend on the size of your cake and the desired flavour. For a standard 3-tier wedding cake, you will need around 12 to 18 cups of frosting. It is recommended to make the frosting in separate batches, as making a large batch at once can overwhelm your mixer.

To make the frosting, start by beating the butter at medium speed until it is creamy and smooth. This should take around 2 minutes. Next, gradually add the confectioners' sugar, milk, vanilla extract, and a pinch of salt while the mixer is running on low speed. Once all the ingredients are combined, increase the speed to high and beat for an additional 2 minutes. If the frosting is too thin, add more sugar. If it is too thick, add a little more milk. You can also adjust the sweetness to your taste by adding a pinch of salt.

Applying the Crumb Coat:

Before you start decorating your cake, it is essential to apply a crumb coat. This thin layer of frosting acts as a base and helps to catch any crumbs, ensuring that the final coat of frosting is neat and crumb-free. To apply the crumb coat, use a large icing spatula or a bench scraper. Spread a thin layer of frosting evenly over the top and sides of each tier. Once you have finished, place the cake in the refrigerator for about 30 minutes to allow the crumb coat to set.

Final Layer of Frosting:

Now it's time to apply the final layer of frosting. Place each tier on a turntable and transfer a generous amount of frosting to the top of the cake. Use a palette knife to spread the frosting evenly, rotating the cake as you go. Do the same for the sides, working quickly to keep the frosting cool. Return each tier to the fridge while you work on the next one.

Smoothing the Frosting:

For a sharp and professional finish, use an icing smoother or a cake scraper. Hold the smoother against the sides of the cake and rotate the cake turntable in the opposite direction. This will create a smooth and even surface. If you prefer a rustic look, hold the tip of your palette knife against the sides while rotating the cake to create a swirl effect.

Piping and Decorating:

Once you have achieved a smooth finish, you can add some decorative touches. Use a piping bag with a round piping tip to pipe frosting around the bottom of each tier, covering any imperfections. You can also pipe dots or "pearls" of frosting between the tiers and around the bottom of the entire cake. To smooth any peaks on the pearls, simply moisten your fingertip with water and gently press them down.

Your 3-tier fruit wedding cake is now ready for any final decorations, such as fresh flowers, fruit, or a special cake topper. Remember to store the cake appropriately and keep it refrigerated until ready to serve.

Assembling the tiers

To assemble the tiers of your 3-tier fruit wedding cake, you will need to use cake dowels for support. These can be wooden or plastic, or you could even use plastic drinking straws. Cut the dowels to the height of each tier and insert them into the cake, ensuring they are flush with the surface.

For the bottom tier, mark the position of the second tier by cutting out a template the same size and placing it on top. Mark each corner with a needle, then push the dowels through, trim them, and stick them back into the cake. Pipe some royal icing onto the centre of the bottom tier to secure the second tier. Place the second tier on top. Repeat this process with the third tier.

You can also sharpen a long dowel and drive it through the whole cake from top to bottom for extra support.

Frequently asked questions