Jo
BBC Good Food Member since 27 April 2008
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Last comments I've made
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06 December 2009
"Can this be made then frozen? I need to prepare as much as I can in advance! Thanks."
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13 May 2009
"I went to a wedding last week and they had this as a wedding cake!!! It was iced in the traditional fashion but I can't for the life of me remember what was between the icing and the cake (jam? ganache? marzipan?) Does anyone have any suggestions as to what would work best as I am in the process of making one myself. Thanks!"
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25 July 2008
"Absolutely heavenly!"
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17 July 2008
"I made the whole cake for my cousin's wedding last week (my first ever wedding cake!) and it turned out beautifully. She had a black and White theme so I iced them in white and criss-crossed thin black ribbon around them. In response to posts above: I always use Silverwood tins as they are by far the best (they come in inches so I did 12", 9" and 6" tiers - as near to the cm measures as makes no difference). You can get them from most good cookware shops - especially the old fashioned kind (I got mine from Dogshons in Otley). I reduced the temperature by 10 degrees for fan oven - but the cakes all still needed quite a bit longer than recommended times. Just keep checking. They looked great and tasted divine! Thank you Good Food!"
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29 June 2008
"Made this for a family 'do' - everyone absolutely loved it - even my brother who detests any form of dried fruit ate the lot! Will DEFINITELY make it again."
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