This is a beautiful wedding cake I made for a friend of a friend. The wedding was at Noosa and the cake had beautiful fresh roses as its decoration.
Prepare cakes in advance. The fruit cake is for the top tier and can be made 1 month in advance. The chocolate mud cakes are best made in the week leading up to the wedding, say 3 days before.
Trim the mud cake for the bottom tier and fill any gaps. Secure in centre of cake board with some royal icing and brush with a sugar syrup all over. Roll out the plastic icing according to the instructions given on the pack. Cover the cake and trim the excess. Roll out the plastic icing for the top of the cake. Brush the surface of the cake already covered with sugar syrup. Using a sharp knife cut to shape of box lid.
Ice the other two teirs in the same way. Leave for at least 48 hours before assembling with pillars.
Mark the position of the pillars for the first and second tiers. Push a wooden skewer into the cake, place the pillar over the skewer, mark the top of the pillar on the skewer and then cut off to make even. Do this for each of four skewers on bottom tier then do the same for the second tier. Secure ribbon trim at base of cake on each tier.
If traveling to a wedding reception venue, do not assemble until in situ. Transport the three cakes unassembled. When at venue, position the bottom tier on the cake table and then decorate with the fresh roses. Each rose should have its lower stem cut and bound with florists’ tape. Place the second tier on top of the first and position the roses on this tier. Finally place on the top tier and arrange the fresh roses on it.
Leave the roses in a bucket of water until the last possible minute before cutting taping and assembly of the cake. This will ensure the roses look their freshest.
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