Naked Summer Wedding Cake
3 tier Victoria sponge decorated with summer fruit, fondant flowers and real flowers.
Recipe by Wendy Davis
Uploaded by Wendy Davis
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
Renshaw products used
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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.
