Additional Ingredients

	20cm square/23cm round Sponge Cake
300 grams	Butter salted, softened
300 grams	Golden Caster Sugar (Billington's)
6	Free Range Eggs
300 grams	Self Raising White Flour (Allinson Nature Friendly) White
800 grams	Finest Quality Marzipan Ready to Roll (Silver Spoon Create)
800 grams	White Ready To Roll Icing (Silver Spoon Create)
	Approx Cooking Time: 30mins

Further Additional Ingredients

	25cm square/28cm round Spong Cake
400 grams	Butter salted, softened
400 grams	Golden Caster Sugar (Billington's)
8	Free Range Eggs
400 grams	Self Raising White Flour (Allinson Nature Friendly) White
1 kg	Finest Quality Marzipan Ready to Roll (Silver Spoon Create)
1 kg	White Ready To Roll Icing (Silver Spoon Create)
	Approx Cooking Time: 40mins

How to make Three Tier Sponge Wedding Cake

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1. To make the Sponge cakes: Place the butter in a large mixing bowl and add the sugar. Beat together, preferably with an electric whisk until the mixture is wonderfully light and fluffy. This can take up to 5-7 minutes, so this stage should not be rushed.
2. Beat in the eggs one at a time, with a spoonful of the flour with each one to prevent the mixture from curdling. Fold in the remaining flour with a metal spoon until you have a soft, smooth cake batter.
3. Fill the tins with the correct sponge mix for that sized tin.
4. Place in the oven at 180°C/ 160°C Fan/ Gas Mark 4, and bake in the oven for the noted time. When cakes are cooked they should be pale golden in colour. To checked if cooked insert a skewer in the center of the cake. If the skewer comes out clean the cake is cooked, if not return to the oven and re-test in 5 minutes. When cooked, remove from the oven and leave to cool in the tin.
5. Cool the cakes on a wire cooling rack. Wrap in cling film to keep for up to a day in a cool dry place. If you want to make the cakes in advance – wrap and freeze.
6. To ice the cakes. Make sure the Silver Spoon Ready to Roll icing is soft and pliable.
7. Pipe a little royal icing in the middle of the cake board to help secure the cakes.
8. Make sure the marzipan is soft and pliable.
9. Lightly dust the work surface and rolling pin with sifted icing sugar.
10. Roll the icing, turning the icing 90 degrees after every roll to get an even thickness. Roll to a thickness of a £1 coin.
11. Using the rolling pin, lift the icing and ease it over the cake.
12. Use your hands to smooth the icing into place, making sure there are no air pockets. Trim away the excess icing from the base of the cake using a small knife.
13. Lightly dust your hands with icing sugar and gently run over the cake with your hands to even out any lumps or bumps. Let the icing set for 1 to 2 days at room temperature before icing.
14. Building the tiers: If building up tiers – Cut a template the same size as the second layer and sit in the position of the second tier. Mark each corner with a needle. Push a plastic dowel into the cake and mark with a pencil where it comes out of the cake. Lift out of the dowels and trim the dowels about 1-2mm above the mark then stick them back into the cake. Pipe some royal icing onto the center of the bottom tier to secure the second tier. Carefully place the second tier onto the bottom one. Mix some icing to match the colour of the cake icing and pipe a thin line along the bottom edge of each tier. While wet run a finger over the line to smooth the icing and fill any gap between the two cake layers. A ribbon and also be added here to hide any unevenness that may appear.
15. Spotty shapes: Take white ready to roll white Silver Spoon Cake Craft Icing. Add a few drops Silver Spoon Cake craft Food Colouring (this can be done by dipping a wooden skewer into the food colouring and piercing the icing all over) Knead until you get a nice even colour.
16. Lightly dust a surface with icing sugar and roll the coloured icing and cut spotty shapes – either use small cutters or the end of a piping nozzle. Pipe a little white Silver Spoon writing icing onto the fondant shape and use to stick the icing shapes to iced cake.
17. For the piped dots: Place a plain nozzle in a piping bag. Fill with the icing, twist and hold in your writing hand. Squeeze the icing at the top of the bag to make it flow through. The icing should be smooth, soft but still with a little resistance.
18. To make dots, hold the bag vertically with the nozzle close to the surface, squeeze a little icing out to make a dot the desired size, then to finish, stop squeezing, push down and then draw up sharply. If the dot has a little peak flatten carefully with a damp knifepoint or paintbrush.
19. Icing wedding cakes: To cover the cake board. Dust the cake board with icing sugar and then brush with a little water so to make icing glue.
20. Lightly dust the work surface and rolling pin with sifted icing sugar. Take about 250g Silver Spoon Ready to roll icing, and roll to a thickness of 3mm and large enough to cover the cake board
21. Using the rolling pin, lift the icing and ease onto the cake board. Use your hands to smooth the icing into place, making sure there are no air pockets. Using a knife or a cake smoother, ease cut the icing around the edge of the board. If possible leave to dry of 1 to 2 days. Once the icing is dry cover the edge of the board with a ribbon, fixing the ends with a pin.
22. How to marzipan a cake If using a fruit cake; Brush the top and sides of the fruitcake with warmed smooth apricot jam. If using a sponge cake; cover the cakes with butter icing – see above.
23. Lightly dust the work surface and rolling pin with sifted icing sugar. Roll the marzipan, turning the marzipan 90 degrees after every roll to get an even thickness. Roll the marzipan to a thickness of a £1 coin.
24. Using the rolling pin, lift the marzipan and ease it over the cake. Use your hands to smooth the marzipan into place, making sure there are no air pockets. Trim away the excess marzipan from the base of the cake using a small knife.
25. Lightly dust your hands with icing sugar and gently run over the cake with your hands to even out any lumps or bumps. Let the marzipan set for 1 to 2 days at room temperature before icing.
26. Basic Butter icing recipe: 150g butter, softened 300g Silver Spoon icing sugar, sifted 1-2 tbsp milk few drops food colouring
27. Beat the butter in a large bowl until soft. Add half of the icing sugar and beat until smooth. Add the remaining icing sugar and one tablespoon of the milk and beat the mixture until creamy and smooth. Beat in the milk, if necessary, to loosen the mixture. Stir in the food colouring until well combined.

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