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    Making A Wedding Cake...

    Making a wedding cake looks daunting, but really is so easy,if you do it the "Ann" way...for an idea...check out the three piece cake pic to see how nicely they turn out...and taste good too....

    Doing a cake also is a special part of the wedding celebrations,but needn't be daunting...

    First buy some ready baked cakes...fruit cakes can be done a few months ahead...but the same technique can be used on most firm cakes.

    Purchase some ready made soft fondant...most have how much is required per cake on the packs...and if you have a fruit cake, buy some marzipan in the pack too, if you like it.

    White is a good base colour...and you can then use colours in the decorations....saves hassles trying to tint the fondant.

    Cover the cakes as per the directions on the fondant packs...if you are covering fruit cake, and not using marzipan, make the icing layer a bit thicker, as the cake can stain the icing...

    Put the cakes aside to dry a bit...(it usually takes about 48 hours for this part...so give yourself some time)
    Now for the fun bit...the decorations...

    Icing flowers look great, and can be bought ready made.

    I use silk flowers, pearls, ribbons and little plastic ornaments from cake shops to decorate cakes...and then you have keepsakes as well.

    Buy sufficient of these to decorate the cakes in an arrangement you think will look good...you may change ideas a bit, but have an idea of the look you want to achieve...add the decorations to the top of each cake , securing with some of the left over fondant.

    The frill around each cake is acheived with some pretty lace, pinned in places with pearl tip pins.

    Before adding this trim, adhere your cake to a decorated board covered with silver or gold paper, fastening the cakes to the board with some more left over fondant.

    Finally, if you want, use a light touch of PVA glue to trim the edge of the board in lace to match or coordinate...hold the trim down with pegs whilst the glue is drying...

    Have fun with this idea...





           


    The Royal Icing Recipe...

    You need:
    1 1/4 to 1 1/2 cups of pure icing sugar (not icing sugar mix...it has cornflour or cornstarch in it)

    1 egg white...at room temperature

    2 to 4 drops acetic acid (get that in Health Food Shops) or lemon juice if preferred...

    Here's how:

    Sift the icing sugar first, then measure it.Beat the eggwhite lightly in a small bowl, using a wooden spoon. Add sifted pure icing sugar 1 tablespoon at a time, beating well after each addition. When nice consistancy for working with piping bag, add acetic acid...or lemon juice. Beat well.

    Using royal icing is best used immediately after making, but you can store it in an airtight container and it will keep a few days.Cover the icing with a damp cloth when using it, as you definitely don't want a crust forming on the icing,as this blocks the icing tubes.

    Finally a warning: I don't recomend eating royal icing after it has set...it does dry like cement, and is notorious for breaking teeth and dentures...

    Buttercream may also be used for this idea...recipes for butter cream can be found in most cook books...and everyone has their own favourite recipe for this...

    Please visit the Tips & Ideas page and read my Royal Icing Tip!


    ARTICLE Caring for Out of Town Guests
    Ann Cooke is also the author of her own collection of wedding stories.

    "Ants"

    "My Sister's Gift"

    "The Matron of Honour Wore Overalls"

    "Love and Autumn"

    Logo and Photos on this page copyright © Ann Cooke, All Rights Reserved 2000

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