ButterflyZo
New Member
Hi everyone,
My cousin is getting married in September and I offered to make the wedding cake. I have experience in making novelty cakes, but only informally. This cake is something entirely different!
They would like a three tier cake with smooth white icing, vanilla sponge for the bottom and top layers and lemon in the middle. I've attached a picture of the cake I'm attempting to recreate.
I have considered madeira for the vanilla layers as an alternative to normal sponge as it's denser, but that's about as far as I've got!
I've never worked with royal icing before but obviously it has its advantages, so if anyone can give me tips about working with it, whether it would cover madeira and lemon sponge well, how long I'd need to practise with it, what equipment etc. Is there an alternative? Also would marzipan work with lemon (somehow I think it would be weird) and if it doesn't is there something else I can use?
I'm also coming back from holiday the day before, so I don't have much time to do anything immediately before the event. With that being the case, is it feasible to make the sponges and then freeze them?
I'm a novice with multi-tiered cakes so am open to any tips!
Thanks xx
My cousin is getting married in September and I offered to make the wedding cake. I have experience in making novelty cakes, but only informally. This cake is something entirely different!
They would like a three tier cake with smooth white icing, vanilla sponge for the bottom and top layers and lemon in the middle. I've attached a picture of the cake I'm attempting to recreate.
I have considered madeira for the vanilla layers as an alternative to normal sponge as it's denser, but that's about as far as I've got!
I've never worked with royal icing before but obviously it has its advantages, so if anyone can give me tips about working with it, whether it would cover madeira and lemon sponge well, how long I'd need to practise with it, what equipment etc. Is there an alternative? Also would marzipan work with lemon (somehow I think it would be weird) and if it doesn't is there something else I can use?
I'm also coming back from holiday the day before, so I don't have much time to do anything immediately before the event. With that being the case, is it feasible to make the sponges and then freeze them?
I'm a novice with multi-tiered cakes so am open to any tips!
Thanks xx
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