Here comes the bride – Part 2

The cake is finished! All it needs is placing onto the cake stand and voila! Job done! I am now sipping on a Costa hot chocolate before a sushi & pamper day with one of my bridesmaids. Bliss!

For the fruitcake layer we spread a thin layer of apricot jam before covering with marzipan.

We then rolled out the block of ready made icing onto a dusting of icing sugar before wrapping the icing lightly round a rolling pin and placing onto the cake.

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The icing for this wasn’t perfect as we needed more so that we didn’t have to roll it quite as thinly as we did. However, my clever mum with a little icing sugar & a damp pastry brush covered the few splits that there were.

The lemon cake came out a little thin so my mum knocked up another layer before I arrived this morning. We sandwiched the layers together with some lemon buttercream icing made from a knob of butter, icing sugar and the juice of one lemon. We used an electric hand whisk which made it gloriously light (it tasted like the cream in a Krispy Kreme doughnut!). We put some in the middle & a layer on the top to help the icing stick.

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For the plain sponge layer we spread a thin layer of raspberry jam onto the cake and then put the icing onto it.

When all the cakes were iced (the last 2 almost perfectly) we placed red ribbon around and pinned it into the cakes before carefully placing the sugar gerberas onto the top with a little runny icing.

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I think they look stunning & I’m really pleased with the results. My mum, mother-in-law & sister all helped immensely so it’s not just my work.

These are the cake toppers which will go on the final layer – a giant cupcake made by my best friend Queenie.

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The groom bird definitely looks like the h2b!

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