Tiered Victoria Sponge Wedding Cake Recipe
Tiered Victoria Sponge Wedding Cake Recipe. As long as you're not stacking a really heavy cake on top of a sponge cake there will be no problems. Use a 18cm (6in) cake board for the top tier a 23cm (9in) cake board for the middle tier and a 30cm (12in) cake drum for the bottom tier.
Repeat this process until you end up with 12 layers of cake (3 layers per tier). Grease one of each size of tin and line the base and sides with greaseproof paper. However, if you bake them three days before the wedding, the cake will be fine until the big day.
Allow To Cool For At Least 30 Minutes Before Decorating.
Cut the fresh strawberries and place some in between each layer of cake. Grease and line three 18cm loose bottomed sandwich cake tins. Spread each layer with jam and cream.
The Cakes Can Be Frozen Ahead, Without Icing.
A star rating of 4 out of 5. Orange berry wedding cake a star rating of 4.9 out of 5. Soft butter is a must when making sponge cake.
Use A 18Cm (6In) Cake Board For The Top Tier A 23Cm (9In) Cake Board For The Middle Tier And A 30Cm (12In) Cake Drum For The Bottom Tier.
Repeat this process until you end up with 12 layers of cake (3 layers per tier). Whisk the cream until thick. Line three cake tins with baking paper.
While You're Waiting For The Cakes To Cool, Whip The Double Cream Until Stiff Peaks Form.
Preheat the oven to 190ºc/170ºc fan and line three 20cm/8inch cake tins. Made for a macmillan coffee morning. Slice each cake in half horizontally into two or three layers as desired.
In A Large Bowl, Beat Together The Unsalted Butter And Caster Sugar Until Combined.
Preheat oven to 180°c/fan160°c/gas 4. Grease and line three 8 inch cake tins and three 6 inch cake tins. Preheat the oven to 160°c.