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Naked Summer Wedding Cake

3 tier Victoria sponge decorated with summer fruit, fondant flowers and real flowers

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Time to make

Skill Level

Intermediate

Serves

90 people

Baking ingredients

  • 36 oz Caster sugar
  • 36 oz Butter
  • 36 oz Self raising flour
  • 18 Eggs
  • 6 tsp Vanilla essence

Decorating ingredients

  • 1 Strawberry jam
  • 8 oz Buttercream
  • 500 g Fondant icing

Instructions

Step 1

Bake 3 Victoria sponges: 1 x 6 inch cake 1 x 8 inch cake 1 x 10 inch cake Each size cake split evenly across 2 tins, 6 inch cake, 8oz sugar, flour, butter and 4 eggs 8inch cake, 12 oz sugar, flour, butter and 6 eggs 10 inch cake, 16oz sugar, flour, butter and 8 eggs

Step 2

Once cakes have cooled, level off all cakes and add jam and buttercream in between the individual sized cakes.

Step 3

Add 5 straws on a circle into the 10 inch cake and then place the 8 inch cake on top. Then add 5 more straws into the 8 inch cake in a circle and add the 6 inch cake on top.

Step 4

Sprinkle the cake with icing sugar, add a variety of summer fruits, real flowers such as gypsophila and roses and then enhance by making a variety of flowers out of fondant or flower paste using a silicone mould. Make sure you coat the mould in icing sugar first to stop it sticking.