Wedding Cake - Original English Fruit Cake

1 lb  Butter

1 lb  Brown sugar

1 lb 4oz  Eggs

2 oz  Roasted ground  Almonds

2 oz Roasted Slivered Almonds

1 lb  All Purpose Flour

1/4 oz Cinnamon

1/8 oz Ground Nutmeg

2 lb Currants

1 lb 8 oz Sultanas

8 oz Cut mixed Peel

8 oz Candied Cherries

2 oz Rum

2 oz Caramel

Zest and juice of 1 Orange

Zest and juice of 1 Lemon

Mix butter and sugar first, add eggs slowly. Than add the rest of the ingredients gradually  and mix till  smooth. Bake in prepared pans or frames at 340-350F  till firm. More Rum or Brandy can be sprinkled over the cake after baking. This type of heavily fruited cake should be wrapped and carefully stored for at least a month before decoration.

Royal Icing

Old time favorite, royal icing lend itself best to artistic precision work and is the medium used most often by the wedding cake designers.

Royal Icing is a mixture of icing sugar, egg whites and air in the proportion of about one part  egg whites to six part of icing sugar.

approx. 1 lb Icing sugar  to 2 Egg whites

To make royal icing, one third of the icing sugar is first stirred into the whites, later another third is added and well beaten. The balance of the sugar is added a little at a time, each addition being well beaten in, until at last the correct consistency is reached. 

 

HOW TO CUT A TIERED CAKE! Cake servers will enjoy cutting your tiered cake when they know the cutting methods to produce the number of servings for your guests. Top View of a Three-Tiered Round Cake   To Cut a Three-Tiered Round Cake Start from the top by removing the 6" tier, which is usually the bride and groom's cake to be saved. Cut a circle about two inches from the outer edge of the 10" tier. Work from this circle and make vertical cuts about one inch apart, until the ring is completely sliced. Use the same starting procedure and cut another two-inch ring, again slicing into one-inch pieces. Repeat the procedure until the tier is completed; then repeat entire process on 14" tier until all the cake has been served. Top View of a Three-Tiered Square Cake     To Cut a Three-Tiered Square Cake Start from the top by removing the 6" tier, which is usually the bride and groom's cake to be saved. Work from any side to cut a horizontal line about two inches from the outer edge of the tier. Slice from right to left to make vertical cuts about one inch apart, until the entire row has been sliced. Cut another horizontal line two inches from the new edge, and slice this row. Repeat until the entire tier has been cut. You should produce five rows in the 10" tier. Move to the 14" and repeat the process for seven rows.
Cake Sizes in inc. (")	Servings		Cake Sizes	Servings
6,10	45  Servings		6,8,12,16	205   Servings
6,12	60   Servings		6,8,10,12,14	220   Servings
8,12	60   Servings		6,10,12,16	225   Servings
6,8,10	70   Servings		6,8,14,16	235   Servings
6,8,12	85   Servings		6,8,10,12,16	250 Servings
6,10,12	105   Servings		6,10,14,16	255   Servings
6,8,14	115   Servings		6,8,10,14,16	280 Servings
6,8,10,12	130   Servings		6,8,12,14,16	295   Servings
6,10,14	135   Servings		6,8,12,14,18	300 Servings
6,8,10,14	155   Servings		6,10,12,14,16	315   Servings
6,8,12,14	175   Servings		6,8,10,12,14,16	340 Servings
6,8,10,16	190   Servings
6,10,12,14	195 Servings