Meet the Other Phone. Only the apps you allow.

Meet the Other Phone.
Only the apps you allow.

Buy now

Please or to access all these features

Food/recipes

For related content, visit our food content hub.

wedding cake

12 replies

debka · 13/03/2010 21:01

i'm making my sister in law's wedding cake- will it be ok if i finish and decorate it 10 days before the wedding?

OP posts:
silverwoodhelpdesk · 13/03/2010 21:10

Debka, if it is a rich fruit cake, not a problem at all. Traditionally, you keep the top tier for the first babies Christening (at least 9 months later), so 10 days won't be a problem.
In fact, I still have some of our Christmas cake left. It is getting a little dry, but then it has been cut.
You just need to stop the icing drying out too much or they won't be able to cut it.
If you are doing a Madeira type sponge cake, then that might be a little too long for comfort. I would work on 3 or 4 days. If you are doing anything even softer, then it will be stale by the day of the wedding.

debka · 13/03/2010 21:13

it is a rich fruit cake, I've already made that part so it can mature. i'll marzipan and sugarpaste it, but am VERY busy the last week before the wedding. do you think the sugarpaste will dry out too much? how do you think I can keep it moist enough to cut?

ps christening expected in about 6 months- have done a small top tier with that in mind!!

OP posts:
aseriouslyblondemoment · 13/03/2010 21:29

tbh it will be fine esp.as it's a rich fruit cake if you use marzipan and sugar paste for the actual wedding cake
i would recommend using royal icing for the top tier tho
out of interest where is your fruit cake recipe from?

debka · 13/03/2010 21:33

thank you
i use the recipe from The Home Guide to Cake Decorating by Jane Price- it has measurements for many different sizes of cake tins so is very handy.

OP posts:
aseriouslyblondemoment · 13/03/2010 21:40

must check that one out!
i'm a delia devotee myself having experimented with many recipes

debka · 13/03/2010 21:42

yes i also like delia's recipe (not a delia devotee for many things though... hate her pastry, she says not to bake it blind, is she mad???!!!)

OP posts:
silverwoodhelpdesk · 13/03/2010 21:43

That sounds as if you have it all sorted. Good luck!

aseriouslyblondemoment · 13/03/2010 21:45

neither am i
but her xmas pud and her traditional fruitcake recipe are benchmarks imho

debka · 13/03/2010 21:46

ooh silverwood if you're still here- any tips for stopping the icing drying out? :D

OP posts:
debka · 13/03/2010 21:48

(also love her lemon meringue pie...but with pastry my way!)

OP posts:
silverwoodhelpdesk · 13/03/2010 21:56

Debka, I can't really help you on that one, save that if you keep it covered it won't dry out as much as if you don't (although you won't want it to sweat). My mother used to use glycerine when icing our Christmas cake when I was a child, but that is an awfully long time ago and I don't know how she made her icing normally.
You could probably speak to those nice people at Squires Kitchen in Farnham.

debka · 13/03/2010 21:59

thank you
(I'm sure it wasn't that long ago )

OP posts:
New posts on this thread. Refresh page
Swipe left for the next trending thread