Hi, I'm making my daughter's wedding cake and to make things easier on myself I'm going for a non-stacked version - what I'm calling a "deconstructed" cake! So there will be a fruit cake and two sponge layers, 8", 10" and 11", but arranged on separate cake stands. So far so good!
The fruit cake will not have marzipan and thick white icing, but the sponges will be semi-naked, i.e. be glazed with a thin layer of the mascarpone filling I am using.
The big question is, what shall I glaze the fruit cake with so that it looks like it belongs with the others?! I was wondering about a thin white icing glaze all over, but would really like some feedback on what others think! Especially if you have some other ideas of what might work well!
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Wedding cake fruit tier
6 replies
LZYDYS · 05/04/2019 10:04
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