wedding cake cooking: fan assisted oven...?

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I have to make a wedding cake. Have done this before 3 times but in coventional oven... and new one is fan assisted. I have no idea how much of a difference this will make. The biggest layer is 10 inches and I need to do it by wednesday or suffer scheduling problems. Anyone a Fan Assisted Oven expert??cheers...

sorry, I can't help as I always switch my oven function to normal when baking

I think you should take the wise MN advice you are bound to receive and then do a trial cake.

Good luck

When i am cooking something in my fa oven, I usually don't bother to preheat the oven, and follow the usual cooking times. Works most of the time.

I've started using conventional oven for baking as I found fan oven just cooked things too quickly. If you do use the fan I think you need to reduce the temp by something like 20 deg but can someone else please confirm this before you do it ... don't risk my advice on a wedding cake!!

You'll have to do a trial cake. We can tell you that our fan-assisted ovens take 10 or 20 degrees off the temp, or not to bother with preheating, but your oven may be different. I baked our wedding cake and needed to do about three trial cakes to get it just right (dh2b didn't mind! ) and that was after having lived with this oven for 4 years.

Fruit cakes, IME, are more tolerant of variations in oven typies than are sponge cakes, so it might be worth the risk starting the bakings without a trial. IIRC, you need to use a cooler temperature for the largest tiers. Do you use baking strips? They are insulated strips of metallised fabric that you soak in water and pin around the cake tin. They help ensure that the outside of the cake isn't overcooked - essential for large tiers - and that the top rises fairly evenly.