Assembling your wedding cake

From making the marizpan to covering the cake with icing, here's everything you need to know for the final assembly

Click here to see the rest of the Wedding Cake Special.

ALMOND PASTE RECIPE
Makes 900g (2lb)
Sift 225g (8oz) icing sugar into a bowl and stir in 225g (8oz) caster sugar and 450g (1lb) ground almonds. Add 1tsp vanilla extract, 2 lightly beaten medium eggs and 2tsp lemon juice and mix to a stiff dough. Knead lightly and shape into a ball. Cover until ready to use.

APRICOT GLAZE RECIPE
Put 125g (4oz) apricot jam in a pan with 2tbsp water and heat gently, stirring until the jam softens. Bring to the boil and simmer for 1 minute. Sieve the glaze and use while still warm.

HOW TO COVER A FRUIT CAKE WITH ALMOND PASTE
1 Measure around the cake with a piece of string. Dust the work surface with icing sugar and roll out two thirds of the paste to a rectangle, half the length of the string by twice the length of the cake.

2 Trim the edges then cut in half lengthways with a sharp knife. Place the cake upside down on a board and brush the sides with apricot glaze. Gently lift the almond paste and place it firmly in position round the cake.

3 Smooth the joins with a palette knife and keep the top and bottom edges square. Roll a jam jar lightly around the cake to help the paste stick more firmly.

4 Brush the top of the cake with apricot glaze and roll out the remaining almond paste to fit the top of the cake. With the help of a rolling pin, then smooth the join and leave to dry for up to 4-5 days before starting to ice. 

FONDANT ICING RECIPE
Sift 400g (14oz) icing sugar into a large bowl. Make a well in the centre and add 1 medium egg white and 50g (2oz) liquid glucose. Beat with a wooden spoon, gradually drawing in the icing sugar. When the mixture is stiff, turn onto a surface sprinkled with icing sugar. Knead thoroughly until smooth. Store tightly wrapped in cling film in a cool place.

Cook’s tip: Fondant icing or moulding icing provides an easy to apply covering. It is also used to mould decorations. Ready to roll icing (ready-made fondant) is used in the same way.

COVERING A CAKE WITH FONDANT ICING
1 First, cover the cake with almond paste and allow to dry. Sprinkle a clean work surface with corn flour and dredge your rolling pin. Roll out the icing until it is larger than the cake top.

2 Supporting the icing on a rolling pin, place it centrally over the top of the cake, allowing the icing to drape over the sides. Press the icing onto the sides of the cake.

3 Work it with your hands sprinkled with corn flour or icing sugar, from the centre of the cake; gently ease the icing down the sides to give an even covering.

4 Trim excess icing from the base. Smooth icing, using a circular movement with the fingers. Leave for about two days to dry before decorating.

ROYAL ICING RECIPE
Makes about 900g (2lb)
Whisk 4 medium egg whites in a bowl until slightly frothy. Very gradually beat in 900g (2lb) sifted icing sugar. Beat in 1tbsp lemon juice and continue beating for 10min until the icing is smooth. Add a little warm water or extra icing sugar to get the desired consistency. Stir 2tsp glycerine to prevent the icing hardening. Cover and keep for 24hr before using to allow air bubbles to rise to the surface.

Note: Omit the glycerine from the recipe if the icing is to cover a tiered cake, as a hard surface is required to support the tiers.

FLAT ICING WITH ROYAL ICING
1 Always apply royal icing over a layer of almond paste rather than
directly on to the cake. Spoon almost half the icing on to the cake and spread it evenly with a palette knife, using a padding action to remove any air bubbles that may remain.

2 Using an icing ruler or palette knife longer than the width of the cake, draw it steadily, without applying too much pressure, across the top of the cake at a 30º angle. Neaten the edges with a palette knife. Leave to dry for 24 hours before icing the sides.

3 To ice the sides, place the board on an icing turntable or an upturned plate. Spread the remaining icing on the side of the cake and smooth roughly with a small palette knife. Hold the palette knife or an icing comb upright and at an angle of 45 degrees to the cake.

4 Draw the knife or comb towards you to smooth the surface. For a square cake, apply the icing to each side separately. Reserve the surplus icing for decorating.

5 For a smooth finish, allow to dry for 1-2 days then apply a second thinner coat of icing. Use fine sandpaper to sand down any imperfections in the first coat. Allow to dry thoroughly before adding piped decorations.

Note: Allow approximately 450g (1lb) royal icing to elaborately pipe a 30cm (12in) cake.

ROUGH ICING WITH ROYAL ICING
1 Use two-thirds of the icing to roughly flat ice the top and sides of the cake. Leave to dry for 24hr.

2 Spoon the remaining icing on the top of the flat icing and roughly smooth over it with a palette knife or spatula.

3 Using the palette knife or back of a teaspoon, pull the icing into well formed peaks. Leave to dry for 24hr.

TO ASSEMBLE THE CAKE
You need eight round 7.5cm (3in) hollow cake pillars and eight wooden skewers for assembling-in situ of course. Mark the position of the pillars on the bottom two tiers of the cake. Place in position and insert the skewers carefully into the cake until the point reaches the cake board. Mark the skewers 3mm above the top of the pillar. Remove and cut them to size. Replace the skewers and assemble the cake. Finish with Flowers.

For further information about cake making and decorating contact Squires (0845 2255671/0845 2255672).

Click here to see the rest of the Wedding Cake Special.  And for more wedding ideas and information go to youandyourwedding.co.uk

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