When I was asked by my step-daughter if I would make her wedding cake, my first reaction was to be flattered that she thought me capable of providing the kind of creation that I knew would have to be pretty damn near perfect and very, very beautiful. Of course I said yes, but then the panic set in. I’d never made anything as large and important as a wedding cake and my icing skills were practically non-existent. Determined to find a cake design that was achievable and stunning to look at, I set to work. A few internet searches for recipe ideas revealed that there was a mountain of information to wade through and the thousands of wonderful creations on Pinterest nearly made me weep with envy knowing I could never achieve such spectacular results.
Discussions about what sort of cake the couple wanted ended up with us deciding on a fruit cake for the bottom tier and a light lemon sponge for the top two tiers. Who better to turn to for a celebration cake recipe than Mary Berry. In her Ultimate Cake Book she lays out all the different cake sizes and the ingredients in an easy to follow table, and as it’s an “all in one” method it was simplicity itself to make. With that done, fed with a slug of brandy and stored away in a cool place for a few months, it was on to testing the lemon sponge recipes.
The Crunchy Top Lemon Cake recipe by Mary Berry is a frequent bake in our house. It’s moist and full of sticky lemon sweetness – irresistible ! However, too soft for a wedding cake, it would never support the icing. I found what I was looking for, along with a design idea, on the BBC Good Food website with the Zingy Lemon wedding cake by Jane Hornby. You’ll find three simple wedding cake recipes there, something to suit all tastes.
The Simple Elegance Wedding Cake design was just what I was looking for for my step-daughter’s Cornish country wedding. With the lower tiers already prepared and stored away, that just left the lemon sponge to bake a couple of days before. Icing a three tier cake is never simple but when you’re borrowing someone else’s kitchen expect a few nightmare moments. A few essentials to remember – get cake boxes to transport each layer in safety and take a bit of spare icing to smooth out any wrinkles or for last minute repairs should there be any damage.
Having made it to the venue, cakes intact, the final touches could be made. The beautiful white hydrangeas and gypsophyla had arrived from the florist and I just needed some quiet time to make the tiers and decorate it. The simplicity of the white icing and flowers matched the occasion perfectly.