Three-Tiered Square Wedding Cakes
Make a 900 grams rich wedding cake mixture in 28 cm, 18 cm, and 13 cm square cake tins; allow cooling.
Level the cakes and brush the surface of each with egg white or sieved
apricot jam. Cover with a thin layer of almond paste, and allow standing for a
week before covering with fondant icing.
Prepare the cake boards by covering with gold or silver paper, attach the
frill of tulle to the larger board and place cake in position. Make roses,
forget-me-nots and birds, and then lightly prick the guidelines for the pattern
on the cake. These consist of a horseshoe shape in each corner, joined with
scallops and circles of forget-me-nots on the sides. Fix the roses on position
and pipe the leaves and trails.
Place the pillars in position and pipe a shell pattern round the base of each
cake. Using pale blue icing through a fine writing tube, pipe tiny bows at the
tip of each horseshoe, place the blue birds in position and finish the cake with
bows of ribbon on each of the four corners of the bottom tier.
|
