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Three-tier wedding cake
Fruit and vegetables
2
orange
, zest only
2
lemon
, zest only
1
orange
, zest only
1
lemon
, zest only
½
orange
, zest only
½
lemon
, zest only
Tins, packets and jars
450g/1lb
plain flour
225g/8oz
plain flour
115g/4oz
plain flour
1 x 340g/12oz jar
apricot jam
Cooking ingredients
1kg/2 lb 4 oz white sugar paste
icing
500g/1lb 2oz bronze sugar paste
icing
450g/1lb
caster sugar
230g/8½oz
ground almonds
2 tsp ground
cinnamon
2 tsp
mixed spice
450g/1lb
sultanas
450g/1lb
currants
450g/1lb
raisins
225g/8oz candied mixed
peel
225g/8oz
glacé cherries
, roughly chopped
225g/8oz
caster sugar
115g/4oz
ground almonds
1½tsp ground
cinnamon
1½tsp
mixed spice
225g/8oz
sultanas
225g/8oz
currants
225g/8oz
raisins
115g/4oz candied mixed
peel
115g/4oz
glacé cherries
, roughly chopped
115g/4oz
caster sugar
55g/2oz
ground almonds
1 tsp ground
cinnamon
1 tsp
mixed spice
115g/4oz
sultanas
115g/4oz
currants
115g/4oz
raisins
55g/2oz candied mixed
peel
55g/2oz
glacé cherries
, roughly chopped
icing sugar
, for dusting
3.5kg/7lb 11oz
marzipan
5.15kg/11lb 6oz ready-to-roll white
icing
Dairy, eggs and chilled
450g/1lb unsalted
butter
, room temperature
10 free-range
eggs
225g/8oz unsalted
butter
, room temperature
5 free-range
eggs
115g/4oz unsalted
butter
, room temperature
2½ free-range
eggs
Other
bronze edible dust
edible glue
125ml/4fl oz
brandy
4 tbsp
brandy
2 tbsp
brandy
5m/16ft 5in x 2.5cm/1in bronze satin ribbon
Back to recipe
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