Pretty In Pink Wedding Cake
How to decorate a three tier wedding cake with white ready to roll fondant icing, pink ribbon, diamante decorations and flowers.
Recipe by Claire Jones
Uploaded by Claire
Time to make
- 850 g butter
- 850 g caster sugar
- 17 eggs
- 4 tsp vanilla essence
- 850 g self-raising flour
- 750 g strawberry jam
- 750 g vanilla buttercream
- 1 kg icing sugar
- 2.5 kg Renshaw White Ready to Roll Icing
- 600 g Butter (buttercream)
Mix all ingredients for each tier in a bowl and mix well. Pour into the lined and greased tins. Bake in oven at 180°C. Smallest tier for approx 35-40 minutes, middle tier approx 45 minutes and largest tier approx 50 minutes.
Leave to cool. Mix the icing sugar and butter and whisk for 2 mins until light and fluffy.
Slice the cakes and fill with the jam and buttercream. Place the middle and top tiers on a small thin cake board and apply a thin layer of buttercream all over the cake and smooth it out. Repeat for all tiers and allow to set for half an hour.
Knead the icing until soft. Dust your work surface and roll out the white icing until you have enough to cover your cake. Wrap it around a dusted rolling pin. Place your cake on a turn table, carefully pick up your rolling pin and gently unroll it over your cake. Smooth the top and sides and gently pull the icing to cover the cake all over. Then trim the excess and smooth once again. Repeat with each tier.
Add a small bit of buttercream to the cake board to secure the bottom tier. Centre the sponge on to the board. Insert dowels into the bottom tier spacing them evenly. Add a drop of buttercream over the dowels then Place the middle tier on top making sure its secure. Insert dowels into this tier once again spacing them out evenly. Then finally add a drop of buttercream over the top of the dowels and add the final tier. Smooth all joins.
Cover each tier with your chosen ribbon. I then temporary placed the pink flowers where i would like them to go, and viewed from all angles to make sure I was happy before I fixed them to the cake.
I boxed up the cake and took it to the venue. My final adjustment was adding the diamante toppers to the cake once it was set up on the table at the venue.