After all the baking, brandy feeding, marzipanning (if there is such a word) and icing, the wedding cake was assembled. To be honest even though I was a little worried about it tasting ok and the icing not being smooth, it didn’t look that bad in the end. Ok so it didn’t have piping, flowers or chocolate but it was a cake. Mister B went out and bought some chocolate coloured ribbon, I made a little hessian bunting topper and it was placed on the tree trunk slab that Mister B had cut a few months ago. We did a few vines on the way and as you can see, I did get a little despondent. Think at that point, I was just very tired.
We carefully packaged the cake in a huge cake box and cake carriers and assembled it the night before the wedding. We put wooden dowel into it to ensure the cakes could support the tiers. Funny moment was when I tried to stick dowel through the second tier to bottom tier. I pushed and pushed and then stupidly remembered I had put all the cakes on cake boards so there was no way that sucker would go through! Daft idiot! Dad found it extremely funny.
Verdict: The cake was a big hit. Lots of people loved it and one person who doesn’t like marzipan even said it was good. So all in all I was chuffed that the cake was a success.
Quite a few people have asked for the recipe again so here it is. I multipled the amounts below by six to get three tiers. As I am not a fan of peel I left it out and used more cranberries, currants etc to make the weights up. You will need arms of steel and a huge stock pot/pan to create this beast. Good luck!
200g dark brown soft sugar
100g dark or milk chocolate broken into chunks
1 tsp vanilla extract
100g dried cranberries
100g dried sour cherries
100g mixed peel
200g self-raising flour
100g ground almonds
3 tbsp cocoa
1 tsp mixed spice
3 eggs, beaten with a fork
Put the butter, sugar, chocolate, brandy, vanilla and dried fruits into a large saucepan. Heat gently, stirring occasionally until everything has melted together. Remove from the heat.
Heat oven to 150C/130C fan/gas 2. Line a deep cake tin, 20cm round or 18cm square, with a double layer of baking parchment. Wrap a few layers of newspaper around the outside and secure with string. (This is essential to stop cake from burning round edges)
Mix the flour, almonds, cocoa and spice together. Stir the eggs into the slightly cooled chocolate mixture in the saucepan, followed by the flour mixture. Scrape into your prepared tin and bake for 1½ hrs- 1 hr 45 mins or until a skewer poked in comes out clean. Cool in the tin
(Our cakes took a lot longer due the depth and size of the cakes but just keep your eyes on it and skewer test and you will be fine!)
Here is the finished cake and topper. Thank you to Lisa Stoppard for the photo of the cake).