Wedding

These lovely textured lace wedding cakes will make a stylish and sophisticated display on your big day. You can mix and match the colours of the plates, cakes, flowers and decoration to suit any occasion.

These simple white cakes make an elegant wedding cake for an all-white wedding.

This boiled fruit cake is one of our favourites; it will cut and keep well and can be used for a wedding cake.

What a stylish wedding or engagement cake this contemporary tower of golden macarons would make! There is some time and effort involved but it's oh so worth it for this grand and elegant creation.

these delicate biscuits can be coloured to suit your theme; they look lovely in one colour, or layered using different colours, however, it is quicker and easier to ice the biscuits in the same colour. equipment 6.5cm (2½-inch) round cutter 5cm (2-inch) round cutter 3.5cm (1¼-inch) round cutter 6 paper piping bags (page 221) tweezers […]

EQUIPMENT 30cm (12-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board 6 wooden cake skewers small offset metal spatula 2 x quantities fluffy frosting Fresh organic flowers white florist’s tape Make the frosting after you have stacked and secured the cakes. You need to work quickly once […]

It’s important to measure the cake mixture carefully, so the cakes are all the same depth. Make the full amount of mixture; it will be fine standing at room temperature while you bake the cakes in batches. We used standard sized foil cases and scrapbooking decorations, available from craft and shops. Note

Equipment: 32cm (13-inch) square wooden cake board 18cm (7-inch) square wooden cake board large plaque plunger cutter smoothing tools 5cm x 8.5cm (2-inch x 3½-inch) diamond patchwork cutter 4 wooden skewers paper piping bag (page 221) fine pearl-headed pin tweezers white florist’s tape Decorations 1.8kg (3½ pounds) ready-made white icing cornflour (cornstarch) 1 quantity royal […]

You could use halved fresh figs instead of the rockmelon, if you like.

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note