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Homemade Ivory Roses Wedding Cake recipes |
The homemade Ivory Roses wedding cake, and taste very good, I believe that the guests will like this cake  - 2 x 22cm round rich fruit cakes
- 1 cup (320g) apricot jam, warmed, sieved
- 28cm round covered cake board (or 22cm covered board if using a cake stand)
- 5kg ivory prepared fondant
- pure icing sugar
- 2x 17cm round rich fruit cakes or
- 1 quantity chocolate buttermilk cake mix divided between 2 x 17cm round cake pans and baked for 1 hour 5 minutes
- 17cm round covered cake board
- 4 butcher's wooden skewers
- 1.5m x 5cm-wide ivory satin ribbon
- royal icing
- 1.5m x 2.5cm-wide ivory grosgrain ribbon
- covered wire
- silk or fresh roses or flowers of choice
- florist tape
METHOD
Level tops of 22cm cakes to sit flat. Sandwich cut surfaces of cakes with jam; centrle the stacked cakes on 28cm cake board (or 22cm if using a cake stand). Patch cake with a little of the fondant, brush with jam.
On a surface dusted with sifted icing sugar, knead 1.5kg of the fondant until smooth. Cover cakes. Stand for 2 days or until dry. Repeat with 17cm cakes, 17cm board, 1kg fondant and jam.
Repeat for both cakes, brushing the first layer of fondant with a little more jam before covering with remaining fondant. Stand for a further 2 days or until dry.
Insert butcher's wooden skewers into 22cm cake. If using a cake stand, place cake on stand. Centre the 17cm cake on the 22cm cake.
Attach satin ribbon to cakes with a little royal icing, then top with the grosgrain ribbon; attach with icing.
Wrap wire around flower stems and cover with florist tape. Insert flowers into icing on cake; if using fresh flowers, add on day of serving. |
