A wedding cake I made recently for two of my colleagues: a simple design with deep blue, silver and white as the key colours, from the ribbons to the sugar flowers; particularly fitting for a wedding taking place just before Christmas.
Each tier is a Victoria Sponge cake, flavoured with lemon zest, but with different flavoured buttercream:
- raspberry buttercream with fresh and dried raspberries for the 12″ bottom tier
- passionfruit buttercream and passionfruit curd for the 10″ middle tier
- white chocolate buttercream for the 8″ top tier
A thin layer of very subtly flavoured vanilla fondant icing covers each cake.
It was lovely to be present when the cake was cut, but it was a tense few moments (on my part) when folk started to eat the cake! Fortunately, people were eating it quite happily. And my harshest critic (me!) enjoyed a slice.
The proportions for the sponges can be found here.