Creating A Fruitful Wedding Cake: Three Tiers Of Bliss

A three-tier fruit wedding cake is a gorgeous centrepiece for a wedding. This type of cake can be made well in advance of the big day and can be decorated with fresh flowers and fruit. The cake is made up of three tiers, with the smallest tier taking around 2 and a half hours to bake, the middle tier taking 4 hours, and the largest tier taking 6 hours. The cakes should be baked separately and cooled completely before assembling and decorating.

Choosing the right fruit

Variety of Fruits:

When creating a fruit wedding cake, it's best to use a variety of fruits to add interest and a range of flavours, colours, and textures. Consider a mix of dried and fresh fruits. Dried fruits such as raisins, sultanas, currants, and glace cherries are traditional choices for fruit cakes. They add sweetness and a chewy texture to the cake. Fresh fruits like strawberries, blueberries, blackberries, raspberries, and figs make great decorations and can be used to add a pop of colour and a juicy bite.

Colour and Taste:

Think about the colour palette and flavour profile you want to achieve with your fruit selection. Do you want a vibrant and colourful cake or a more subtle and elegant look? Choose fruits that complement each other and the overall theme of your wedding. For example, red and blue berries can add a vibrant touch, while peaches and pears lend a softer, more romantic feel. Consider the taste of the fruits and how they will pair together. A mix of sweet, tart, and tangy flavours can create a well-rounded and delicious cake.

Seasonal Availability:

Opt for fruits that are in season during your wedding month. Not only will they taste better, but they will also be more affordable and easier to source. For example, strawberries, blueberries, and peaches are perfect for a summer wedding, while apples, pears, and figs are excellent choices for an autumn celebration.

Preparation and Soaking:

Some fruits may require preparation before being added to the cake. For instance, fresh fruits like strawberries and blueberries can be washed and dried, while dried fruits like raisins and sultanas are often soaked in alcohol or fruit juice to plump them up and enhance their flavour. This process can take time, so plan accordingly.

Quantity and Size:

Finally, consider the quantity and size of the fruits you will need. Smaller fruits like berries can be used as accents or sprinkled on top, while larger fruits like sliced figs or peach halves can be used as more prominent decorations. Calculate the amount of fruit needed based on the size of your cake tiers and the desired fruit distribution.

By carefully selecting a variety of fresh and dried fruits, considering their colour, taste, and seasonal availability, and preparing them appropriately, you can create a stunning and delicious three-tier fruit wedding cake that will impress your guests and make your special day even more memorable.

Preparing the fruit

Before you begin baking, it is important to prepare the fruit that will go into your cake. The process of preparing the fruit can be done a day ahead to save time on the day of baking. Here are the steps to follow:

• Gather your chosen dried fruits, such as currants, sultanas, raisins, glace cherries, and mixed peel. You can use a single variety or a combination of these fruits, depending on your preference.
• Place the dried fruits in a large mixing bowl.
• Add brandy to the mixing bowl. The brandy will help to plump up the dried fruits and enhance their flavour. Use enough brandy to cover the fruits, and give it a good mix to ensure all the fruits are coated.
• Cover the bowl with cling film and leave it to soak. It is recommended to let the fruits soak for a few hours or even overnight for the best results.

On the day of baking, you will need to prepare the remaining ingredients, including the flour, spices, almonds, butter, sugar, eggs, and lemon zest. Follow the recipe instructions for combining these ingredients with the soaked fruits to create your cake batter.

Remember to preheat your oven and prepare your cake tin with greasing and lining before adding the batter and baking your three-tier fruit wedding cake.

By taking the time to properly prepare the fruit, you will enhance the flavour and texture of your wedding cake, making it a delicious and memorable centrepiece for the special day.

Baking the cake tiers

Before you start baking, preheat your oven to 150°C (130°C fan, 300°F, gas mark 2). Grease and line the cake tin with a double thickness of baking paper. Tie a double thickness of brown paper around the outside of the tin and place the tin on a baking sheet, which has also been lined with a double thickness of brown paper.

For the fruit cake, place the currants, sultanas, raisins, glace cherries, and mixed peel in a large mixing bowl. Add the brandy, mix well, and cover with cling film. Leave to soak for a few hours, preferably overnight. In a separate bowl, sift the flour, mixed spice, and cinnamon together. Add the almonds.

In a third bowl, place the butter, sugar, and grated lemon zest. Beat together until light and fluffy, preferably with an electric mixer. Gradually add the beaten eggs, adding a tablespoon of flour if the mixture starts to curdle.

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

Spoon the mixture into the prepared tin and spread evenly. Tap the tin on the work surface a few times to get rid of any air pockets. Smooth the surface with the back of a spoon, making a light dip in the middle of the cake.

The baking time will depend on the size of the cake. The smallest tier should take 2 1/2 hours, the middle tier 4 hours, and the largest tier will bake for 6 hours. Test the cake about 15 minutes before the recommended end time by inserting a skewer into the centre of the cake. If the skewer comes out clean, the cake is ready. If not, return it to the oven and re-test in 15 minutes. When cooked, remove from the oven and leave to cool in the tin.

Once cool, remove the cake from the tin, but do not remove the baking paper. Prick the top of the cake and spoon over half of the remaining brandy. Wrap in foil and store. Unwrap and feed with the rest of the brandy. Re-wrap until you are ready to decorate.

Assembling the tiers

Now that you've baked your three fruit cakes, it's time to assemble them into a stunning wedding cake! Here's a detailed guide on how to do it:

Before you begin assembling the tiers, it's important to ensure that your cakes are completely cool. This is crucial, as warm cakes can be softer and more prone to crumbling, making them difficult to work with. Once they're cool, you can start the process of stacking and decorating.

To build the tiers, you'll need to cut out a template the same size as the second layer and sit it in the position of the second tier. Mark each corner with a needle to indicate the placement of the dowels, which are essential for supporting the weight of the tiers.

The next step is to insert the dowels into the cake. You can use plastic or wooden cake dowels for this. Push them into the cake and mark the height of the bottom cake on the dowel. Lift the dowels out and trim them about 1-2mm above the mark to ensure that the dowel is not visible once inserted into the cake.

Now, carefully pipe some royal icing onto the centre of the bottom tier. This will act as a glue to secure the second tier in place. Gently place the second tier on top of the bottom one, being careful not to shift it too much.

Repeat this process with the third tier. Pipe royal icing onto the centre of the second tier and carefully place the third tier on top. Your three-tier structure is now complete!

At this point, you can add any additional decorations to the cake. Fresh flowers, fruit, or a special cake topper can be used to enhance the beauty of your creation. You can also add ribbons, sprinkles, or edible decorations such as berries or edible flowers for an elegant touch.

It's important to note that assembling a three-tier wedding cake can be a delicate process. Take your time and work carefully to ensure that your cake is stable and secure. It's also a good idea to have a helper to assist you with lifting and positioning the tiers.

Once your cake is assembled, it's ready to be displayed and served at the wedding! Remember to store it in a cool place until the big day arrives.

Decorating the cake

Decorating a three-tier fruit wedding cake is an exciting task that allows you to be creative and add your personal touch to the special day. Here is a step-by-step guide to help you achieve a beautifully decorated wedding cake:

Preparing the Cake for Decoration:

Before you begin decorating, ensure your cake is baked and cooled and ready for assembly. It is essential to have a sturdy base for the tiers to sit on. Use cardboard or foam cake boards for each tier, with the bottom tier placed on a cake drum for easier lifting.

Applying the Crumb Coat:

Start by applying a crumb coat to each tier separately. This thin layer of frosting will trap any crumbs, ensuring a neat final presentation. Use a palette knife to spread the frosting evenly on the top and sides of each cake. Chill the crumb-coated cakes for 15 to 30 minutes to set the frosting.

Assembling the Tiers:

Now, it's time to stack the tiers! Place a small amount of frosting on the centre of the bottom tier to act as "glue" for the next layer. Carefully place the second tier on top, ensuring proper alignment. Repeat this process for the third tier, always checking for stability.

Adding the Final Frosting Layer:

After stacking, it's time to add the final coat of frosting. Place each tier on a turntable and transfer a generous amount of frosting to the top. 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 smooth, professional finish, use an icing smoother or cake scraper. Hold the smoother against the sides of the cake while rotating it, creating a sharp, sleek look. If you prefer a rustic style, use a palette knife to create a swirl effect on the sides.

Adding Internal Support:

To support the weight of the tiers, you'll need to insert vertical dowels. Cut wooden or plastic dowels to the height of each tier and push them through, so their tops are flush with the cake. A triangle formation with three dowels per tier should provide sufficient support.

Final Decorations:

Now for the fun part—adding those extra special touches! Fresh flowers, berries, or edible decorations like sprinkles, fruit, or edible flowers can be used to enhance the cake's elegance. You can also pipe decorative patterns with frosting or use ribbon for a unique touch.

Your three-tier fruit wedding cake is now ready to be displayed and enjoyed by the happy couple and their guests!

Frequently asked questions