Tiered Fruit Wedding Cake: A Step-By-Step Guide

Fruit wedding cakes are a fun and colourful way to celebrate a couple's special day. From summer berries to tropical fruits, the options are endless for creating a unique and tasty cake. Whether you're a fan of the traditional fruitcake or something more adventurous, a fruit wedding cake is sure to impress. With careful planning and preparation, you can even make your own multi-tiered fruit wedding cake, adding a personal touch to your big day.

Choosing your fruit combinations

Choosing the right fruit combinations for your wedding cake is essential to creating a delicious and visually appealing dessert. Here are some tips and ideas to help you select the perfect fruits for your tiered fruit wedding cake:

Consider the Seasonality

The type of fruit available will depend on the season of your wedding. Summer weddings offer an abundance of fresh produce, including berries, peaches, lemons, and figs. If you're having a winter wedding, consider using apples, pears, or tropical fruits like pineapple and mango.

Colour and Visual Appeal

Fruits can add a splash of colour to your wedding cake. Think about the overall colour palette of your wedding and choose fruits that complement or contrast with it. For example, bright oranges, yellows, and reds of citrus fruits can create a vibrant display. Or, for a more subtle approach, opt for softer hues like peaches or figs.

Flavour Combinations

When selecting fruits for your wedding cake, consider both the taste of the fruit and how it pairs with the cake itself. Some classic combinations include:

• Strawberries, blueberries, raspberries, and blackberries
• Lemon and berries
• Cherries and almonds
• Tropical fruits like pineapple, mango, and coconut
• Apples and pears
• Figs and plums

Texture

Fruits can add interesting texture to your wedding cake. For example, you can use sliced fruits like figs, oranges, or apples, or whole fruits like strawberries, blueberries, or raspberries. If you want to get creative, you can even incorporate dried fruits like apricots, cranberries, or raisins.

Personalisation

Incorporate fruits that have a special meaning to you and your partner. For example, if you both love strawberries, make them a prominent feature on your cake. Or, if you have a favourite type of fruit that may not be commonly used in cakes, don't be afraid to think outside the box and include it.

Pairing with Other Elements

Fruits can be paired with other decorations to create a stunning display. Fresh flowers, particularly those that are in season, can add a romantic touch to your cake. Edible flowers, such as pansies or violets, can also be used. Consider combining fruits with greenery, macarons, or even chocolate for a unique and elegant presentation.

Baking the tiers

Preparation

Before you start baking, it is important to prepare your tins. Double line your cake tins with parchment paper, with two circle parchment discs at the bottom, and two parchment strips around the inside edges. You can also tie a damp towel around the tin with string to help achieve an even bake and avoid crusty edges. Additionally, placing a large tray of water at the bottom of your oven while baking will help ensure even baking with no dark crusts.

Ingredients

For the fruit:

• Currants
• Sultanas
• Raisins
• Glace cherries
• Mixed peel
• Brandy

For the cake:

• Butter
• Sugar
• Eggs
• Flour
• Salt
• Spices (mixed spice, cinnamon, nutmeg, ground ginger)
• Grated lemon zest
• Grated orange zest
• Almonds (optional)

Method

First, preheat your oven to 150°C (130°C fan, 300°F, gas mark 2). Then, place your chosen fruit in a large mixing bowl and add brandy. Mix well, cover with cling film, and leave to soak for a few hours, preferably overnight.

In a separate bowl, sift together the flour, salt, and spices. Cream the butter and sugar together in another bowl until light and fluffy, then gradually add the beaten eggs. If the mixture starts to curdle, add a tablespoon of flour.

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

Baking

Spoon the mixture into your prepared tin, spreading it evenly and tapping the tin on the work surface a few times to remove 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 your cake. The smallest tier should take around 2.5 hours, the middle tier 4 hours, and the largest tier 6 hours. Test the cake by inserting a skewer into the centre; if it comes out clean, the cake is ready. Remove from the oven and leave to cool in the tin.

Storing

Once the cake has cooled, remove it from the tin but keep the baking paper on. Prick the top of the cake and spoon over half of the remaining brandy. Wrap the cake in foil and store until you are ready to decorate. You can also feed" the cake with fruit juice or alcohol to keep it moist.

Assembling the tiers

Now that you've baked your tiers, it's time to assemble them into a stunning wedding cake! Here's a step-by-step guide to help you create a secure and stable tiered fruit wedding cake:

• Cut out a template: Cut out a template from cardboard or thick paper that is the same size as the second layer of your cake. This will help you mark the placement of each tier accurately.
• Mark the corners: Place the template on the bottom tier and mark each corner with a needle or a toothpick. This will indicate the position of the second tier.
• Insert dowels: Push plastic dowels into the cake at each marked corner. Gently lift the dowels out and use a pencil to mark their height just above the cake's surface.
• Trim the dowels: Trim the dowels about 1-2mm above the marked height. This ensures that they fit snugly inside the cake without protruding.
• Secure the second tier: Pipe a generous amount of royal icing onto the centre of the bottom tier. Carefully place the second tier onto the icing. The icing will act as a glue to hold the tiers together.
• Repeat for each tier: Repeat the above steps for each additional tier. Insert dowels into the second tier to support the third tier, and so on.
• Decorate the cake: Once all the tiers are stacked, it's time to decorate! You can use fresh flowers, fruit, a cake topper, or any other decorations of your choice.

• Allow the cake to settle: Before decorating, let the stacked cake settle for a few hours or even overnight. This will help ensure that the tiers are secure and less likely to shift or slide.
• Use a sturdy base: Make sure to use a sturdy cake board or base to support the weight of the entire cake.
• Transport with care: If you need to transport the cake, do so with extreme care. Place the cake in a box or container that is slightly larger than the cake itself to prevent bumps or damage during transport.
• Store appropriately: If you are not serving the cake immediately, store it in a cool, dry place. Fruit cakes can be quite perishable due to the fresh fruit, so it's best to assemble the cake as close to the wedding as possible.

Decorating the cake

Covering the Cake

Before adding any decorations to your fruit wedding cake, you'll need to cover the cake with either marzipan or fondant. Marzipan is an almond-based dough that is rolled out and draped over the cake. It is then smoothed out and trimmed to fit the cake perfectly. Fondant is a type of sugar paste that is also rolled out and draped over the cake. Both marzipan and fondant provide a smooth base for further decorations and help to keep the cake moist.

Fresh Flowers and Fruit

Fresh flowers and fruit are a popular choice for decorating wedding cakes, especially for summer weddings. You can use a variety of colourful flowers such as roses, orchids, and hibiscus, combined with fresh berries, citrus slices, or tropical fruits like pineapple and mango. Just be sure that any fresh produce you use is safe to be in contact with the cake and won't introduce any harmful bacteria.

Icing and Drizzle

Royal icing is a popular choice for wedding cakes, as it can be made into a thick consistency that holds its shape well. You can use it to create a natural, rugged appearance by swirling the palette knife as you spread it over the cake. You can also pipe royal icing onto the cake in various designs, such as latticework or flowers. Alternatively, a simple glaze or drizzle made from fruit juice or alcohol can be brushed or drizzled over the cake for a more rustic look.

Cake Toppers

A cake topper can be the perfect finishing touch to your wedding cake. It can be something as simple as a bunch of fresh flowers or a sprig of greenery, or you could go for something more personalised, like a replica of the couple's car or a special cake topper with their names and wedding date.

Sugar Work and Modelling

If you're feeling adventurous, you can try creating sugar flowers, fruits, or other decorations to adorn your cake. This involves making a sugar paste or modelling chocolate and shaping it into the desired forms. It's a time-consuming process, but it can add a truly unique and special touch to your wedding cake.

Remember, the most important thing is to have fun and be creative! Your fruit wedding cake is sure to be a show-stopping centrepiece that your guests will be talking about long after the wedding.

Storing the cake

If you're planning to store your fruit wedding cake, it's important to inform your cake maker beforehand. The way a cake is stacked on your wedding day can affect the integrity of the board under the tier, impacting its longevity. Your cake maker can guide you on the best storage methods and may even provide you with an extra box to safely transport your cake home after the wedding.

The tradition of saving the top tier of a wedding fruit cake allows couples to savour the sweetness of their special day on future anniversaries or their child's christening. If you plan to indulge in the top tier within a month or two, store the cake in the refrigerator and let it come to room temperature about 12 hours before serving to maintain its texture.

For short-term storage, wrap the cake in multiple layers of plastic wrap, ensuring no part is left exposed. This initial layer protects the cake from freezer burn. Then, encase the cake in aluminium foil for added insulation. Finally, place the wrapped cake in an airtight container to shield it from external odours and moisture.

If you wish to store your fruit wedding cake for longer, freezing is an excellent option. Before freezing, ensure the cake is well-wrapped and insulated. You can follow the same wrapping process as for short-term storage, using plastic wrap, aluminium foil, and an airtight container. Alternatively, wrap the cake in greaseproof paper, followed by an outer layer of tin foil.

When storing in the freezer, consider slicing the cake into individual portions first. This way, you can easily thaw and enjoy a slice without compromising the rest of the cake. Place the wrapped portions in airtight freezer bags, clearly labelling them with the date of the wedding and any other relevant information.

Fruit wedding cakes can be stored in the freezer indefinitely, and when stored in optimal conditions, they can last up to a year without compromising their taste and texture. When you're ready to enjoy your frozen cake, remove it from the freezer and allow it to thaw gradually. For best results, let the cake thaw in the refrigerator for at least 24 hours, then bring it to room temperature for around 12 hours to enhance the flavours and restore its original texture.

Frequently asked questions