Fuchsia Marbled Wedding Cake
How to make a marbled icing wedding cake in pink and white, with Renshaw Ready to Roll Icing.
Recipe by Janet Pearce
Uploaded by Janet Pearce
Time to make
- 5.5 lb mixed fruit
- 24 oz flour
- 24 oz butter
- 24 oz soft brown sugar
- 12 eggs
- 3 tsp mixed spice
- 2 lemon zests
- 2 orange zests
- 2 tbsp black treacle
- 4 oz glacé cherries
- 8 tbsp brandy
- 4 kg Renshaw White Ready to Roll Icing
- 750 g Renshaw White Flower and Modelling Paste
- 2 kg Renshaw Original Marzipan
- 30 Florist wires plus tape
- Various coloured dusts
- 4 Cake boards, various sizes
- Pink gel food colour
Renshaw products used
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Make 2 fruit cakes, one 10 inch and one 8 inch.
Cover 12 inch cake board with white roll out icing.
Place 10 inch cake on the 12 inch board when the icing has dried. Cover cake with warm apricot jam. Roll out marzipan and cut to fit the cake. Using smoothers, join all the edges and make them seamless. Repeat with the 8 inch cake placing it on a perfect fit board of the same size.
When marzipan has dried, approximately one week, cover each cake with the roll out icing. The 10 inch cake icing had some gel colouring added when kneading to give a subtle swirl effect to compliment the colouring of the flowers. Don't over-knead the gel colour into the icing otherwise it will become one block colour.
A variety of sugar flowers and leaves were made consisting of peonies, fuchsias and agapanthus. These were made with the flower and modelling paste and then dusted with different colours. They were placed on a 6 inch card covered with white roll out icing and a ball of modelling paste mixed with the icing to insert the wires of the flowers into to make the display. A peony was placed into a posy pick on the side of the cake.
Ice a 14 inch board with more pink swirl/marbled icing and place the 12 inch board and 10 inch cake centred on this. Assemble the cake by inserting 5 dowels into the 10 inch cake, place the 8 inch cake on top ensuring it is level. Place the floral decoration on the 8 inch cake with a little royal icing.
Add finishing touches with ribbons and dusting powder.