BBC Good Food

13 May 2009

Tested

"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!"

25 July 2008

Tested

"Absolutely heavenly!"

17 July 2008

Tested

"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!"

29 June 2008

Tested

"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."

06 June 2008

Tested

" I made this cake for my daughter's 1st communion (9" - half ingredients) as a practice for my cousin's wedding cake. After an initial disaster (don't muddle plain flour with SR!!!), it turned out beautifully and went down a storm with guests! Absolutely delicious - I was dead chuffed! "