Create your wedding cake

Jane Hornby’s wedding cake is our easiest ever. And each level has a different flavor, so there’s something for everyone…

Delight your guests with this exquisite three-tiered masterpiece, expertly crafted by the talented Jane Hornby. Not only is it visually stunning, but the real magic lies in the variety of flavors. From the rich and decadent chocolate layer to the delicious vanilla layer to the refreshing lemon layer, every bite will be a delicious surprise. Perfectly moist and perfectly balanced, this wedding cake is guaranteed to impress even the most discerning of palates. Create lasting memories of your special day with this extraordinary creation that is as unique as your love story.


  • 1 x upper floor, see “Fits”
  • 1 x middle floor, see “Goes well with”
  • 1 x lower floor, see “Fits well”
  • Half a 16-ounce jar of apricot jam, using the rest later
  • 500g pack of natural marzipan
  • 500g unsalted butter, softened
  • 1 kg powdered sugar, sifted
  • Jar of good quality lemon curd
  • 142 ml carton of double cream
  • 200 g bar of dark chocolate (70% cocoa), broken into pieces
  • FRUIT CAKE – 500g/1lb2oz white ready-to-roll icing, cream food coloring paste
  • LEMON CAKE – 1kg white roll-out icing, dusty pink food coloring paste
  • CHOCOLATE CAKE – 1.7kg/3lb 10oz white ready to roll icing, ivory food coloring paste
  • FOR THE BOARD – 800g white ready-to-roll icing, ivory food coloring paste
  • 200g powdered sugar
  • 1 egg white
  • dowel rods
  • 15cm, 23cm and 30cm deep round cake tin
  • plenty of baking paper
  • thick silver cake drum with 35 cm diameter (base)
  • thin silver cake plate with 15 cm, 23 cm and 30 cm diameter
  • long knife with serrated edge
  • Palette knife
  • cream, ivory and pink food coloring pastes
  • Long rolling pin
  • 6 standard plastic dowel rods
  • strong kitchen scissors
  • 1 meter of ivory ribbon, 15mm wide
  • Medium artist brush
  • Cooling rack
  • String for measuring
  • 20cm, 25cm, 33cm cake boxes with lids (for transporting the cake)

Preparation steps

Create your wedding cake:
1. Cover fruit cake with marzipan:
– Bring the apricot jam to the boil with 2 tablespoons of water and sieve into a bowl.
– Spread some apricot jam on the 15 cm cake board.
– Cut off the rounded top of the cake and turn it upside down onto the board.
– Using a piece of string, measure the top and sides of the cake and then cut it to the desired length.
– Spread the cake all over with a thin layer of apricot jam.
– Dust the work surface with powdered sugar and roll out the marzipan into a circle large enough to cover the top and sides of the cake, using the cut string as a guide.
– Lift the marzipan over the cake and smooth it out with your hands.
– Cut the marzipan down to the cake base and let it dry for a day or freeze it straight away.

2. Fill the chocolate and lemon cakes and cover with buttercream:
– Beat the butter until creamy, then gradually stir in the sifted powdered sugar.
– Weigh out 600g of the buttercream mixture and stir in 5 tablespoons of lemon curd.
– Bring the cream to the boil briefly in a small saucepan and then pour it over the chocolate. Let stand for 2 minutes, then stir until smooth.
– As soon as the chocolate mixture has cooled but is still liquid, fold it into the remaining buttercream.
– Smooth the surface of each cake with a long serrated knife.
– Spread some buttercream on the appropriate thin cake board.
– Turn each cake upside down on the board and spread with apricot jam.
– Cut horizontally into three layers and store in the fridge if necessary.
– Spread buttercream between each cake layer, stacking and spreading remaining frosting on top and sides.
– Smooth it out with a spatula and set aside.

3. Cover all cakes with the ready-to-roll icing:
– Lightly brush the fruit cake with cooled, boiling water.
– Dust the work surface with powdered sugar and knead the icing until it is smooth.
– Add a few drops of food coloring and work until the color is even.
– Roll out the icing into a circle large enough to cover the sides and top of the cake.
– Lift the icing over the cake and smooth it out with your hands.
– Cut off the excess with a sharp knife and let it dry overnight.
– Lightly brush the 35cm base with water and cover with ivory glaze.
– Cut to size and let dry overnight.

4. Stack the Cakes:
– Beat the powdered sugar into the egg whites until thick and smooth.
– Insert three dowel rods in a triangle into the chocolate cake.
– Mark the top of the glaze on the dowels and remove them.
– Cut the dowels to the highest point and reinsert them with the rounded side down.
– Cut a thin ivory ribbon to fit around the base plate and attach it to the back.
– Spoon royal icing over each dowel hole.
– Carefully lift the chocolate cake onto the board and stack the remaining cakes on top, lowering one side to the base or cake below.
– Slide a spatula under the cake to gently lower it.
– Freeze the rose petals.
– Stack the cakes and decorate them with flower petals once they are in place.

Time schedule:
– Up to a month in advance: Bake the fruit cake and cover with marzipan. Make the chocolate and lemon cakes if you freeze them.
– Up to 4 days in advance: Prepare the chocolate and lemon cakes if making them fresh. Make the chocolate lemon buttercream and store it in the fridge.
– Up to 3 days in advance: Fill and cover the chocolate and lemon cakes with buttercream and cover all cakes and board with frosting. Insert dowel rods.
– Up to 2 days in advance: Freeze the rose petals.
– On the day: Stack cakes and decorate with flower petals.

Nutritional Information

Equipment and tools

  • 15cm, 23cm and 30cm deep round cake tin
  • Plenty of greaseproof paper
  • Thick silver cake drum with 35 cm diameter (base)
  • Thin silver cake plate with 15 cm, 23 cm and 30 cm diameter
  • Long serrated knife
  • Palette knife
  • Cream, ivory and pink food coloring pastes
  • Long rolling pin
  • 6 standard plastic dowel rods
  • Strong kitchen scissors
  • Medium artist brush
  • Cooling rack
  • String for measuring
  • 20cm, 25cm and 33cm cake boxes with lids (for transporting the cake)

Allergen information

Please note that this recipe contains the following allergenic ingredients:

  • apricot jam
  • marzipan
  • butter
  • powdered sugar
  • Lemon curd
  • Double cream
  • Dark chocolate (70% cocoa)
  • protein

Storage and leftovers

Once the wedding cake is fully assembled, store it in a cool, dry place. It is recommended to store each tier separately to avoid damage. Make sure to wrap the cake tightly in cling film or store it in cake boxes with lids. The cake will keep at room temperature for up to 1 week.

If there are any leftovers, wrap them tightly and put them in the fridge. However, keep in mind that refrigeration can affect the consistency and taste of the cake. For optimal freshness, it is best to consume the leftovers within 2-3 days.

Health Benefits of Making Your Wedding Cake

Making your own wedding cake can be a rewarding and fulfilling experience. Not only does it allow you to showcase your creativity and personal style, but it also offers several health benefits that are often overlooked. Let’s take a look at some of the health benefits associated with making your wedding cake.

Natural ingredients

One of the biggest advantages of making your wedding cake is the ability to choose the ingredients yourself. By using natural and high-quality ingredients such as unsalted butter and natural marzipan, you can avoid unnecessary additives and preservatives that are often found in store-bought cakes. This means your cake is not only delicious, but also healthier for you and your guests.

Controlled sugar content

Another benefit of making your wedding cake is the ability to control the sugar content. By using a homemade apricot jam and lemon curd, you can reduce the amount of added sugar in your cake. Additionally, using natural sweeteners like fruit jam can give the cake a burst of flavor without relying solely on sugar. This makes your cake a healthier alternative for those watching their sugar consumption.

Versatility and customization

When designing your wedding cake, you can accommodate any dietary restrictions or allergies you may have. You have the freedom to choose ingredients that meet your specific needs. For example, if you or your guests have gluten intolerance, you can choose gluten-free alternatives for the cake base. By tailoring the cake to your dietary needs, you ensure everyone can enjoy a piece of your special day without any health risks.

Potential for nutrient increases

Depending on the flavors you choose, the preparation of your wedding cake may provide additional nutritional benefits. For example, including a fruit pie crust can provide a dose of vitamins and fiber. Dark chocolate, used in the chocolate cake layer, is known for its antioxidants that support heart health. By choosing ingredients that offer nutritional benefits, you can make your wedding cake a guilt-free treat.

Practical activity

Making your wedding cake can be a physically demanding and stress-relieving activity. Kneading and rolling out the icing, assembling the tiers, and decorating the cake can serve as therapy. Participating in hands-on activities promotes relaxation and helps reduce stress, contributing to your overall well-being during the wedding planning process.

In summary, designing your wedding cake not only allows you to show off your creativity but also brings several health benefits. By choosing natural ingredients, controlling sugar levels, tailoring the cake to dietary needs, and perhaps incorporating nutritional enhancements, you can enjoy a healthier and more personalized celebration. Additionally, the hands-on nature of the process can help reduce stress and contribute to your overall well-being during this joyous occasion.

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