White Red Wedding Cake

by Eman Banat

This cake was made from victoria sponge cakes,


175 g unsalted butter
175 g caster sugar
3 eggs, beaten
175 g self-raising flour


3 tbsp strawberry jam
500 ml double cream

1. Set the oven to 180C/gas 4. Lightly butter two sandwich tins, each with a diameter of 20cm. Cream together the butter and sugar until light and fluffy, and then slowly add the beaten egg. Fold in the sifted flour and spoon the mixture into the prepared cake tins.

Bake for 20 minutes. Leave to cool and then remove from the tins. Make the other layers of cake the same way but double the ingredients to have bigger size cakes. You have to measure the cake height to get the same height for every cake layer. You will need 6 cakes, 2 size 20cm, 2 size 30cm and 2 size 40cm.

After cooling the cakes for at least 2 hours, Whip the cream until thick and use it to fill the sponge cake with the jam. Let them rest for a couple of hours in your fridge. Crumb coat your cakes with butter cream, (one cup of butter beat it with 6 cups of powdered sugar and 4 table spoons of cold milk) until fluffy. Coat your cakes and let them cool, roll out your sugar fondant (you can find it at any sugar craft groceries).

Cover your cakes with fondant, dowel your first two layers and stack your cakes on the top of each other gluing them with a dollop of butter cream. Now your cakes are ready for final decorating. You will need your ribbons to add them to your cake. Prepare the gumpaste roses and fix them at the top of your cake.

Now you have a perfect wedding cake

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