Thursday, January 04, 2007

A Traditional English Wedding Cake

This is my very first wedding cake, and it was so exciting to make. We were given the freedom to choose any type of cake, flavoring and style that we wanted for our wedding cake. I decided to make a traditional English wedding cake in order to become familiar with a classic style--I can always play around with variations, but knowing the classics is a good base to stand on.

A traditional English cake is a very dense fruitcake covered in a thick layer of marzipan (up to one inch thick) and then either covered in royal icing, or the more modern twist is to cover it in fondant. It sounds strange, even gross, but this is tradition folks! It isn't served in big slices like we Americans are accustomed to, rather in small 1-inch x 1-inch by cake-depth squares, really a small sampling, and appropriate considering how rich it would be.


To make the cake I made a fruitcake (recipe provided by my chef instructor) which had 10.5 pounds (that is not a type-o!) of fruit and nuts! It was crazy making this much cake all at once. I had to multiply the recipe in order to make a three tiered cake with a 10"x3" layer an 8"x3" layer and two 6"x1.5" layers (because there wasn't a 3" high pan) and there was and extra 6” to sample!

Baking the cakes and took 4 HOURS!!!! Can you believe that? I even had to stay an hour after class to wait for the cake to finish baking! The baking time was largely due to the density of the cake and 2-3 hours is normal for the recipe, but because it was so large it took an hour longer.

The following day, after baking the cakes, I soaked them with brandy (traditionally this done for three months prior to the wedding) and then coated each tier with a layer of marzipan, which was closer to 1/3" than the traditional 1-inch.

The marzipan aged overnight, which made it firmer and easier to work with. I then draped each tier in white fondant, rolled about 1/3" thick. This was the first time I have worked with fondant, and it was very difficult. It shows every little finger mark/dent and when it tears it has to be rolled out all over again. However, by the following day it had hardened significantly enough that it was much easier to work with.


I made gumpaste in order to make the flowers (another method to make decorative flowers and traditional for wedding cakes), which I colored light peach. I was in a time crunch at this point and had to make the flowers just prior to needing to place them on the cake. I found out the hard way that really they should be made ahead of time so that they will harden and be much easier to work with. The swags and pearl border I piped on the cake with ivory colored royal icing.

I was very happy with the results, especially with the time given, about 12 hours of actual working time. We are scheduled to review our cakes after the Holiday Break and they are awaiting us wrapped and in the walk-in freezers at school. When we return we will be able to cut into the cakes and see what it is like to destroy our beautiful pieces of artwork!!! I will post pictures when that happens!

24 comments:

Anonymous said...

I feel like I should schedule another wedding so you can bake me one of those cakes. It is fabulous!!! Please send samples.

Your talent is really amazing. You have mastered the artistry of making beautiful cakes in such a short time! It must be really rewarding to see your creations, but tough to think about them being cut up and destroyed.

I look forward to your next creation.

Mom

Anonymous said...

Keep up the good work.

Chris said...

Being English and having had a traditional wedding cake I think you've done an amazing job - well done. Hope you enjoy eating it as much as we did ours. P.S. Traditional English Christmas cakes are made with the same receipe so you could add some snowmen and cut out some holly fondant and voila, another string to your bow.

Anonymous said...

Your blog keeps getting better and better! Your older articles are not as good as newer ones you have a lot more creativity and originality now keep it up!

Anonymous said...

Hi I like your cakes. I don't have a 3' pan do you think I can use the 2 inch one. What did you use for a filling to join the 6 inch cake?
Coul you please share your cake recipe for this cake?
Thanx

G

Domanique Alicia said...

Wow, this is gorgeous.

I know you did it in class, but can you post a link to a recipe?

Also, have you guys talked about gluten-free baking?

Anonymous said...

hbnfznevr http://www.free-mass-traffic.net/free-mass-traffic/free-mass-traffic-review Free Mass Traffic

Unknown said...

I've always looked for someone in USA who could make such a cake.My cousin is having a wedding in 3 weeks. Please can you make me one

Kanga59 said...

I have just been looking at your wedding cake recipe.
I am in the process of making three cakes for our son's wedding in May.
Yes, I did say May.
I will feed them each with a spoonful of brandy every ten days until 4 weeks before the wedding. Then I will put the marzipan on and let that harden off - finally the icing.
I will be using the old family recipe, but was interested in your recipe.
Hope you continue to enjoy making wedding cakes.
Kange (in Central France)
The idea of the third cake (little) is for the christening of the first child. Hence the reason for the brandy, to preserve.

Kanga59 said...

I have just been looking at your wedding cake recipe.
I am in the process of making three cakes for our son's wedding in May.
Yes, I did say May.
I will feed them each with a spoonful of brandy every ten days until 4 weeks before the wedding. Then I will put the marzipan on and let that harden off - finally the icing.
I will be using the old family recipe, but was interested in your recipe.
Hope you continue to enjoy making wedding cakes.
Kange (in Central France)
The idea of the third cake (little) is for the christening of the first child. Hence the reason for the brandy, to preserve.

Kanga59 said...

I have just been looking at your wedding cake recipe.
I am in the process of making three cakes for our son's wedding in May.
Yes, I did say May.
I will feed them each with a spoonful of brandy every ten days until 4 weeks before the wedding. Then I will put the marzipan on and let that harden off - finally the icing.
I will be using the old family recipe, but was interested in your recipe.
Hope you continue to enjoy making wedding cakes.
Kange (in Central France)
The idea of the third cake (little) is for the christening of the first child. Hence the reason for the brandy, to preserve.

Anonymous said...

You actually make it seem so easy with your presentation but I find
this matter to be actually something which I think I would never understand.
It seems too complicated and very broad for me. I'm looking forward for your next post, I'll try to get the hang of it!


Also visit my blog ... iwebhostingreviews.com

Anonymous said...

Fantastic goods from you, man. I have understand your stuff
previous to and you're just too excellent. I actually like what you've acquired here,
really like what you're stating and the way in which you say it. You make it enjoyable and you still take care of to keep it smart. I can not wait to read far more from you. This is actually a wonderful site.

Check out my web-site; vexxhost review

Anonymous said...

Pretty portion of content. I just stumbled upon your weblog and in accession capital to assert
that I acquire actually loved account your weblog posts.

Anyway I will be subscribing on your augment and even I success you get right of entry to persistently quickly.


Here is my blog web hosting software linux

Anonymous said...

I every time used to read piece of writing in news papers but now as I am a user of internet so from now I
am using net for articles, thanks to web.

Here is my page - Vexxhost Ratings

Anonymous said...

You really make it seem so easy with your presentation but I find this matter to be actually something
that I think I would never understand. It seems too complex and extremely broad for
me. I am looking forward for your next post, I will try to get
the hang of it!

Also visit my webpage - Natural Anxiety Remedies Tips

Anonymous said...

I'm not sure exactly why but this site is loading incredibly slow for me. Is anyone else having this problem or is it a problem on my end? I'll check back later
on and see if the problem still exists.

Look at my site; Hosting Ratings

Anonymous said...

I'm not sure exactly why but this website is loading incredibly slow for me. Is anyone else having this problem or is it a issue on my end? I'll check back later and see if the problem still exists.


My web-site: JustHost Reviews
Also see my web site - hostgator Evaluations

Anonymous said...

You should take part in a contest for one of the most useful blogs on the internet.

I most certainly will highly recommend this website!


Have a look at my homepage - designskala.com

Anonymous said...

Hi there! This post couldn't be written any better! Reading through this article reminds me of my previous roommate! He constantly kept preaching about this. I'll send this article to him.

Fairly certain he'll have a great read. I appreciate you for sharing!

Look into my website web hosting uk review

Anonymous said...

Great Article it its really informative and innovative keep us posted with new updates. its was really valuable. thanks a lot. cakes in bakersfield ca

Micheal Alexander said...

Hello, an amazing Information dude. Thanks for sharing this nice information with us. English Rich Cake

Jalen Gibson said...

Hey what a brilliant post I have come across and believe me I have been searching out for this similar kind of post for past a week and hardly came across this. Thank you very much and will look for more postings from you Best Birthday Cake Sharjah service provider.

chiquisub said...

Holaaa... me compartes la receta del pastel de bodas, por favor? Saludos!!!!