Last month, in celebration of mine and Rob’s upcoming nuptials, the lovely ladies of Derby Clandestine Cake Club held a wedding and hen-party themed meet-up in my honour! You can read the full details by clicking here.
For obvious reasons (hello planning busy-ness, no more stress needed!) I’m not making our actual wedding cake, so used this an ideal opportunity to try out a bridal design of my own. Inspired by the recent Gluten-Free baking course I took, I combined and adapted a few recipes from various sources to make a gluten free fruit cake for the two layers.
Gluten Free Wedding Fruit Cake
500g dried fruit (I used a mix of dried apples, apricots, bananas, raisins and mixed peel, but anything would work)
250g light brown or golden caster sugar
4 medium eggs
200g gluten free flour
75g ground almonds
2 tbsp cocoa (not essential, but adds a lovely richness)
2 teaspoons gluten free baking powder
– chop the dried fruit into small pieces if needed (around 5mm maximum is best), and mix together with the ground almonds
– beat together the sugar, butter, eggs, milk, flour, cocoa and baking powered
– add the dried fruit and mix until just combined
– pour into greased, lined tins, sizes as needed. I used a deep 7 inch round for the base, and 3 inch round for the top
– cover with foil (to stop the top doming) and bake at 150 degrees until an inserted skewer comes out clean. The length of time needed in the oven will depend on the size of the tins you use. My 3 inch cake took around 30-40 minutes, the 7 inch around 1 1/2 – 2 hours.
– remove from the tin and leave to cool completely before icing.
For my cakes I used a marzipan layer to give a smoother finish for the white fondant. It’s not at all necessary though, you could use jam or even buttercream. The two cakes need around 500g of marzipan, and 500g of white fondant, to generously cover both.
Once the cakes were covered and stacked it was onto the flower decorations. I’ll be the first to admit that I may have got a little carried away here! I started doing them one evening, a bit more the next night, and so on, the final count was over 500!! I started with two colours of gel icing sugar – an orange and a pink, and mixed varying amounts of these into small quantities of white fondant to create the full spectrum of ombre flowers, from dark to light.
I stuck them on the cake using a little plain white icing dabbed on with a cocktail stick, and starting with the palest flowers at the top, I started sticking and curving round the cake, all the way to the brightest orange and pink at the bottom.
The finished cake – a little wonky depending on the angle you look at it from (not a pro wedding cake maker by far!) – but I was really pleased with it.
Of course we had a great time at cake club devouring all the wedding and hen cakes – who doesn’t love to sit and chat over a good cup of tea and huge slice of cake?
My cake turned out really well inside too – you really couldn’t tell it was gluten free, so would be perfect to serve to any wedding guest.
As for our actual wedding cake… you’ll just have to watch this space. Not long now!