Vintage Glamour Wedding Cake: Assembly

Preparation info

    • Difficulty


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Bake and Decorate

Bake and Decorate

By Fiona Cairns

Published 2011

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For the Construction

  • 1 × 30 cm diameter, 1cm thick, square cake drum
  • 8 dowelling sticks


    To Cover the Base Drum

    Dust the 30cm drum with icing sugar and sprinkle with a small amount of water. Knead 1 kg of the sugarpaste until pliable, then dust a work surface and rolling pin with icing sugar and roll it into a rough square slightly larger than the top of the drum and about 3mm thick. Wrap it loosely around the rolling pin and lift on to the drum. Smooth with your hands and trim away any excess overhanging the sides. Replace the excess in a polythene bag and seal. Leave to dry overnight.

    To Cover the Cakes

    The 15cm cake will need about 800 g of sugarpaste, and the 2 larger cakes about 1kg each. Work on just 1 cake at a time. For each cake, brush brandy all over the marzipan. This helps the sugarpaste to stick and is also an antiseptic. Lightly dust a clean surface with icing sugar and roll out the sugarpaste into a rough square about 5mm thick and slightly larger than the diameter of the cakes, its sides, and the drums.

    Lift the sugarpaste with your hands, place it over the cake and gently smooth, covering the cake and drum. Do not stretch, and work as quickly as you can, as it will dry out. Cut away any excess, provided it is still clean, and seal in a polythene bag. Leave the 3 cakes overnight.

    To Build the Cake

    Spread 1-2 tbsp royal icing into the centre of the base drum. Gently ease away the largest cake and drum from its board using a palette knife and place it exactly in the middle of the base drum.

    Now insert 4 dowelling sticks into the large cake, spacing them to form the corners of a square just within where the 20cm cake will sit. Push down each stick until it hits the drum, and mark with a pen about 1mm proud of the surface. Remove each stick, score with a knife at the mark, snap and discard the excess. Replace each in its hole.

    Spread a spoonful of royal icing into the centre of the largest cake, remove the 20cm cake and drum from its thin board and place centrally on top of the larger cake, resting the drum on the hidden dowels. Repeat the dowel placing process with this middle tier to add the top cake, again using a spoonful of royal icing to keep it steady.