Creating your wedding cake

Creating your wedding cake

  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)

Several hours depending on ability


Serves 104
Jane Hornby's wedding cake is our simplest ever. And each tier is flavoured differently, so there's something for everyone...

Nutrition and extra info


  • kcal-
  • fat-
  • saturates-
  • carbs-
  • sugars-
  • fibre-
  • protein-
  • salt-
Save to My Good Food
Please sign in or register to save recipes.


    The cakes

    • 1 x top tier, see 'Goes well with'
    • 1 x middle tier, see 'Goes well with'
    • 1 x bottom tier, see 'Goes well with'

    For the marzipan

    • half a 454g jar apricot jam, you'll use the rest later
    • 500g pack natural marzipan

    For the buttercream

    • 500g unsalted butter, softened
    • 1kg icing sugar, sifted
    • jar good-quality lemon curd
    • 142ml carton double cream
    • 200g bar plain chocolate (70% cocoa), broken into pieces

    For the icing

    • FRUIT CAKE - 500g/1lb2oz white ready-to-roll icing, cream food colouring paste
    • LEMON CAKE - 1kg/2lb4oz white ready-to-roll icing, dusty pink food-colouring paste
    • CHOCOLATE CAKE - 1.7kg/3lb 10oz white ready-to-roll icing, ivory food-colouring paste
    • FOR THE BOARD - 800g/1lb12oz white ready-to-roll icing, ivory food-colouring paste

    For stacking the cakes

    • 200g icing sugar
    • 1 egg white
    • dowelling rods

    Special equipment you will need

    • 15cm, 23cm and 30cm deep-round cake tin
    • plenty greaseproof paper
    • thick 35cm diameter silver cake drum (base)
    • thin 15cm, 23cm and 30cm diameter silver cake board
    • long serrated knife
    • palette knife
    • cream, ivory and pink food colouring pastes
    • long roll ing pin
    • 6 standard plastic dowelling rods
    • strong kitchen scissors
    • 1m ivory ribbon, 15mm wide
    • medium artist's paintbrush
    • cooling rack
    • string for measuring
    • 20cm, 25cm, 33cm cake boxes with lids (if transporting the cake)


    1. COVER THE FRUIT CAKE WITH THE MARZIPAN: How to do it: Boil the apricot jam with 2 tbsp water and sieve into a bowl. Brush the 15cm cake board with a little of the apricot jam. Cut off the rounded top of the cake and turn upside-down onto the board. Measure across the top and sides of the cake with string, cut to length and set the string aside. Brush the cake all over with a thin layer of apricot jam.

    2. Dust the work surface with icing sugar and roll the marzipan into a circle big enough to cover the cake top and sides, using the cut string as a guide. Lift over the cake and smooth with your hands. Trim the marzipan to the base of the cake (so you can’t see the board) and leave to dry for one day if time. If not, the cake can be iced straight away.

    3. FILL & COVER THE CHOCOLATE & LEMON CAKES WITH BUTTERCREAM: Adding good-quality lemon curd or silky chocolate ganache transforms simplebuttercream into an indulgent filling.

    4. How you do it: First make the buttercream. Beat the butter until creamy, then gradually beat in the sifted icing sugar. Weigh 600g/1lb 5oz of the mix and stir 5 tbsp of the lemon curd into it.

    5. In a small pan, bring the cream just to the boil, then pour over the chocolate. Leave to stand for 2 mins, then stir until smooth. Once cool but still liquid, fold into the remaining basic buttercream.

    6. Once each cake is completely cool, level off the top using a long serrated knife. Spread a little of the corresponding buttercream over the matching thin cake board. Turn cake upside down onto the board and brush all over with a thin layer of the sieved apricot jam – this helps to prevent stray crumbs getting into the buttercream.

    7. Cut into three layers horizontally - don’t worry if you cut the layers unevenly as it won’t affect the finished cake. If it’s a hot day or warm in your kitchen, refrigerate the cakes for a while – it will firm them up and make cutting and lifting much easier. Lift off each layer as you cut it, and set it aside so that when you re-stack the layers they are in the right order.

    8. If you’ve made the buttercream in advance and it has hardened slightly, warm in the microwave on Defrost for 10 secs and beat well. Using a palette knife, spread approx 1/4 of the buttercream over the first layer of the cake. For the lemon cake, swirl another tbsp or so of lemon curd over the icing. Stack the remaining layers this way, spreading all of the remaining icing over the top and sides of the cake, smoothing it down to meet the cardboard cake base. Smooth all over with your palette knife and set aside. The cakes are now ready for covering with ready-to-roll icing. Filled with buttercream and iced, the cakes will keep for up to 3 days.

    9. COVER ALL THE CAKES WITH READY-TO-ROLL ICING: The next stage is to subtly colour the different tiers with the ivory, dusky pink and cream colouring pastes.

    10. How to do it: For the marzipanned fruit cake only, first lightly brush with cooled, boiled water to help the icing stick. For all the cakes, dust the work surface with icing sugar and knead the icing until pliable. Add a few specks of the food colouring with a toothpick or the end of a skewer – be very sparing as a little goes a long way. Work the colour in until you have an evenly coloured, smooth paste. Add more and knead again if you want the colour to be more intense.

    11. Lightly dust the work surface again and roll the icing into a circle large enough to cover the sides and top of the cake, with a little excess. Use string to measure as before. Lift the icing over the cake, using your rolling pin to help you.

    12. Smooth the icing around the cake with your hands, then trim off the excess with a sharp knife. Leave overnight to dry. Once iced, keep for 3 days.

    13. Once you’ve iced the cakes, cover the 35cm base. Lightly brush with cooled, boiled water and cover with ivory-coloured icing. Trim and leave overnight to dry.

    14. STACK THE CAKES: Dowels give stability and strength to tiered cakes. By measuring and cutting the dowels to the same length, you’re providing an even platform for the next cake to sit on, even if your cake is a bit wonky. For this cake, the tiers are stacked like steps, just off centre.

    15. How you do it: In a large bowl, gradually beat icing sugar into the egg white until thick and smooth. Cover with cling film until ready to use.

    16. Starting with the chocolate cake, insert three dowelling rods in a triangle, slightly offset to one side and no wider than the base of the lemon cake that’s going to sit on top. With a permanent pen, lightly mark where the top of the icing comes to on the dowel.

    17. Carefully pull out the dowels and line up on the work surface. Using a ruler, re-mark each rod to the highest point. Score the dowels with scissors around the new marks and snap the plastic cleanly.

    18. Re-insert the rods in their original holes, rounded end down. Cut the thin ivory ribbon to fit around the thick base board, securing at the back with glue or double-sided tape. To stack the cakes, spoon a little royal icing over each of the dowel holes. Carefully lift the chocolate cake onto the covered board, then stack cakes on top of one another, positioning each cake and gently lowering one side of it onto the base or cake below. Slide your palette knife under it at this point and gently lower the cake down. Slide the knife out at the last minute. (If you’re moving the cake to the venue, put the cakes into their boxes and take the icing with you.)

    19. THE TIME PLAN: UP TO A MONTH AHEAD: 1. Make the fruit cake and cover with marzipan. 2. Make the chocolate and lemon cakes if freezing – they will freeze for up to 1 month (although they are best made fresh if you can).

    20. UP TO 4 DAYS AHEAD: 1. Make the chocolate and lemon cakes if making fresh – keep well rapped in baking parchment and cling film in a cool place. 2. Make the chocolate and lemon buttercream and keep in the fridge. 3. Make the chocolate and lemon cakes if making fresh – keep well wrapped in baking parchment and cling film in a cool place. 4. Make the chocolate and lemon buttercream and keep in the fridge.

    21. UP TO 3 DAYS AHEAD: 1. Fill and cover the chocolate and lemon cakes with buttercream and cover all of the cakes and the board with icing. 2. Insert the dowelling rods.

    22. UP TO 2 DAYS AHEAD: 1. Frost the rose petals.

    23. ON THE DAY: 1. Stack the cakes and decorate with petals once the cakes are in place.

    You may also like

    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    15th Sep, 2018
    This was my first 3 tier cake and I really liked the timetable, which made the project manageable. All the cakes were very tasty. With the current vogue for really deep cakes, it is worth noting that these are about 4" max when fully iced.
    30th Sep, 2015
    I made this cake for my daughters wedding 2 weeks ago. I have never undertaken something like this before . I substituted the top fruit tier for a rich fruit cake, and also added a further fruit tier, as we had 130 guests. The cakes turned out beautifully. The chocolate and lemon tiers were especially delicious. There wasn't a crumb left at the end of the day..
    31st Aug, 2015
    I have a cake i want to have made for my wedding and need help. Does anyone know where to buy the tier that is required for this cake?
    delene chetty
    14th Jul, 2015
    I made the lemon and chocolate layers for a birthday. Both were FANTASTIC. Followed the instructions to the letter except that I used foil to doublewrap the outside of the cakes. The chocolate is dense and fudgy. The lemon cake is light and dreamy. Five stars for sure!
    10th May, 2014
    Where can I find the recipe to freeze the rose petals? Or can you tell me how to do it?
    8th Jan, 2014
    Hi, Can anyone tell me if I'm only adding buttercream in between the layers and not icing the cakes (my friend wants a naked wedding cake) should I wait until before assembly to cut and add icing and insert dowels or can I do that the day before then wrap in parchment/clingfilm to keep fresh until the wedding day? Kind regards! Laura
    8th Apr, 2014
    Hi Laura, By naked do you mean no fondant covering? If so I'm sure the cakes will be fine if you add the buttercream the day before but if you have the time do it fresh on the day you can. I sometimes think it's bit nicer done before as all the buttercream goodness helps keep the cake moist. Also worth checking out "cake stacker" calculator will help with assembling the cake so it's sturdy. Good luck with the cake.
    29th Jul, 2013
    Can someone tell me where is the recipes for the cakes? I can't find them??
    20th Apr, 2013
    I also would like to know how deep the tins are for this? I want to adjust for different sized tiers but I need to know how deep the tins are to work out the proportions to adjust by!
    6th Mar, 2013
    Can anyone tell me how deep the tiers on this cake should be ?


    2nd May, 2016
    My daughter wants a white chocolate covered wedding cake - covered in white chocolate shards. Fruit bottom cake and then 2 sorts of sponge cakes sitting on top of each other. How do I get the chocolate shards to stick to a marzipaned fruit cake? Its a nania theme winter wedding. Assume I use buttericing for the rest of the cake.
    7th Jan, 2016
    I made the rich chocolate cake half ingredients for a test cake in prep for using for a wedding cake - it came out beautifully and tasted lovely; however, I have now made the full recipe for the 12" and the top has gone really crusty? Any suggestions, please?
    goodfoodteam's picture
    4th Feb, 2016
    It might be that your oven is a little hot, which revealed itself due to the longer cooking time. We suggest that you carefully trim the top to remove it before decorating. If the texture of the rest of the cake is dry, some bakers add a coffee or liqueur based syrup. Skewer the cake to make holes before evenly spooning it over, you are looking to moisten it rather than change the texture of the cake so don't add too much.
    12th Aug, 2015
    Will the zingy lemon cake and the chocolate cake hold the fruit cake? I'm worried that it may be too heavy to be on the top! Thanks for your help.
    19th May, 2015
    what type of ready to roll icing is this?
    goodfoodteam's picture
    16th Jul, 2015
    Hi, thanks for your question. Any ready-to-roll fondant icing is fine or sugarpaste. 
    28th Oct, 2014
    How long befor the wedding can the cakes be made please
    3rd Jul, 2015
    I would recommend freezing cakes in advance (couple of months or so) this allows for any mistakes and takes the stress off. I have in the past made the cakes, filled them and ganached the outside and froze. Worked very well. If you wanted to make fresh then no more than 5 days.
    Carolyn Hillier
    3rd Aug, 2014
    I have made a 3 tier fruit cake. Covered with marzipan and fondant icing. Does anyone know any tips for covering the drum board? Do you ice the cake and then ice the board, Do you ice the board and then add the cake on top? Is it necessary to cut out the icing under the cake to ensure that it doesn't bleed into the board icing.
    20th Jul, 2014
    How many servings in total will the 3 tier wedding cake, chocolate 30 cm, lemon 23, and fruit cake 15cm, cut into? Also how many layers should each later be sliced into, 2 or 3? I've made the chocolate bottom layer and thought I should make another one to complete the bottom layer and also do that for the lemon and fruit cake. We have 160 people at my daughter's wedding? I've never done anything like this before. Help!!!!


    29th Sep, 2016
    Make 1 1/2 quantities of the lemon cake layer if you want it to be the same height as the chocolate bottom tier - I made the initial cake as per the recipe, but despite following other tips (beat sugar and butter really well until very very pale), the cake only rose to about 2/3rd of the height of the chocolate layer. I made another half quantity of the lemon cake to form a 3rd layer, split the original cake layer in 2 and came out with 3 layers that were the same height as the chocolate tier.