Creating Your Wedding Cake Recipe

Name: Creating Your Wedding Cake Recipe
Ingredients: Tier: 1 x top tier, see 'Goes well with'; Apricot Jam: half a 454g jar apricot jam, you'll use the rest later; Natural Marzipan: 500g pack natural marzipan; Unsalted Butter: 500g unsalted butter, softened; Icing Sugar: 1kg icing sugar, sifted; Lemon Curd: jar good-quality lemon curd; Double Cream: 142ml carton double cream; Plain Chocolate: 200g bar plain chocolate (70% cocoa), broken into pieces; Ready To Roll Icing: FRUIT CAKE - 500g/1lb2oz white ready-to-roll icing, cream food colouring paste; Egg White: 1 egg white; Dowelling Rod: dowelling rods; Cake Tin: 15cm, 23cm and 30cm deep-round cake tin; Paper: plenty greaseproof paper; Cake: thick 35cm diameter silver cake drum (base); Cake Board: thin 15cm, 23cm and 30cm diameter silver cake board; Knife: long serrated knife; Food Colouring: cream, ivory and pink food colouring pastes; Roll: long roll ing pin; Scissors: strong kitchen scissors; Ribbon: 1m ivory ribbon, 15mm wide; Paintbrush: medium artist's paintbrush; Cooling Rack: cooling rack; String: string for measuring

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Creating your wedding cake is a Wedding cake recipe for 104 people, takes only 20 mins; recipe has tier, tier and tier.

Keywords

Tier
Apricot Jam
Natural Marzipan
Unsalted Butter
Icing Sugar
Lemon Curd
Double Cream
Plain Chocolate
Ready To Roll Icing
Egg White
Dowelling Rod
Cake Tin
Paper
Cake
Cake Board
Knife
Food Colouring
Roll
Scissors
Ribbon

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Ingredients

Tier: 1 x top tier, see 'Goes well with'
Apricot Jam: half a 454g jar apricot jam, you'll use the rest later
Natural Marzipan: 500g pack natural marzipan
Unsalted Butter: 500g unsalted butter, softened
Icing Sugar: 1kg icing sugar, sifted
Lemon Curd: jar good-quality lemon curd
Double Cream: 142ml carton double cream
Plain Chocolate: 200g bar plain chocolate (70% cocoa), broken into pieces
Ready To Roll Icing: FRUIT CAKE - 500g/1lb2oz white ready-to-roll icing, cream food colouring paste
Egg White: 1 egg white
Dowelling Rod: dowelling rods
Cake Tin: 15cm, 23cm and 30cm deep-round cake tin
Paper: plenty greaseproof paper
Cake: thick 35cm diameter silver cake drum (base)
Cake Board: thin 15cm, 23cm and 30cm diameter silver cake board
Knife: long serrated knife
Food Colouring: cream, ivory and pink food colouring pastes
Roll: long roll ing pin
Scissors: strong kitchen scissors
Ribbon: 1m ivory ribbon, 15mm wide
Paintbrush: medium artist's paintbrush
Cooling Rack: cooling rack
String: string for measuring