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Simple two-tiered wedding cake

Fruit and vegetables

½ tsp orange extract
½ tsp lemon extract
1 tsp orange extract
1 tsp lemon extract

Tins, packets and jars

40g/1½oz golden syrup
175g/6oz chopped pitted prunes
80g/2¾oz golden syrup
350g/12oz chopped pitted prunes
1 x 340g/12oz jar apricot jam

Cooking ingredients

40g/1½oz black treacle
25g/1oz honey
125g/4½oz dark brown sugar
1 tbsp mixed spice
175g/6oz currants
175g/6oz raisins
175g/6oz glacé cherries or more dried fruit
¼ tsp bicarbonate of soda
80g/2¾oz black treacle
50g/1¾oz honey
250g/9oz dark brown sugar
15g/½oz (about 2 tbsp) mixed spice
350g/12oz currants
350g/12oz raisins
350g/12oz glacé cherries or more dried fruit
½ tsp bicarbonate of soda
2.25kg/5lb marzipan
2.25kg/5lb fondant icing

Baking and patisserie

250g/9oz strong white bread flour
500g/1lb 2oz strong white bread flour

Dairy, eggs and chilled

100ml/3½fl oz double cream
125g/4½oz unsalted butter
3 medium free-range eggs
200ml/7fl oz double cream
250g/9oz unsalted butter
6 medium free-range eggs

Other

brandy, whisky or orange juice, to finish
brandy, whisky or orange juice, to finish
ribbons, fresh flowers or fondant flowers, to decorate

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