Extravagant five-tiered wedding cake
Equipment and preparation: For this recipe you’ll need 25cm/10in, 22cm/8½in, 18cm/7in, 15cm/6in and 10cm/4in round cake tins and respective thin cake boards. To assemble the cakes, you’ll need a 30cm/12in cake drum, 16 dowelling rods, three 12cm/4½in thin cake board and three 12cm/4½in polystyrene cake spacers covered in ribbon. All of these are available from specialist cake shops.
Estimated Nutrition (whole recipe, rough)
Counts 2 of 7 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Fruit | not in our table | 0 |
| Cake | not in our table | 0 |
| Marzipan | not in our table | 0 |
| Icing | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one quantity Rich moist fruit cake
- one quantity Rich moist fruit cake
- one quantity Rich moist fruit cake
- 1 x 340g/12oz jar apricot jam
- 5.5kg/10lb marzipan
- , for dusting icing sugar
- 2.5kg/5lb royal icing
- ribbons, fresh flowers or fondant flowers, to decorate