Wedding Cakes from traditional royal iced wedding cakes, to gooey chocolate creations, to elegant sponge cakes with sugar flowers. Whatever kind of wedding cake you have in mind I will enjoy making it.
Rich Fruit Cake - made with sultanas, raisins and currants and other dried fruit soaked overnight in brandy and then mixed with English butter, free range eggs, rich dark brown sugar, ensuring the cake is moist and rich. After baking it is fed with more brandy and left to mature for up to 3 months, before being coated in a natural coloured marzipan and either sugarpaste or traditional royal icing.
Carrot Cake it took a long time to find the perfect carrot cake recipe for wedding cakes, moist without being too soggy, easily able to cut into wedding cake size portions. The recipe I have found is delicious. The cake is layered and coated with vanilla buttercream and then either decorated with more buttercream or smoothly iced with sugarpaste.
Vanilla Sponge Cake a light moist sponge, each tier consisting of 3 x 1 layers of cake separated with vanilla buttercream and seedless raspberry jam, and then coated with vanilla buttercream and then either decorated with more buttercream or smoothly iced with sugarpaste
Lemon Sponge Cake a light moist lemon sponge, each tier consisting of 3 x 1 layers of cake separated with lemon buttercream and lemon curd, and then coated with lemon buttercream and then either decorated with more buttercream or smoothly iced with sugarpaste.
Chocolate Cake a rich moist chocolate cake, each tier consisting of 3 x 1 layers of cake, drizzled with a combination of orange juice and Cointreau, layered with ganache or buttercream, and orange curd and coated in ganache. The cake is then decorated with Belgian chocolate cigarillos, more ganache, or chocolate paste. Absolutely delicious.
If you cant decide between these mouthwatering cakes, then why not have each tier a different flavour?
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