Sugared Almond Wedding Cake
|Rich fruit cake/3 bought fruit slab cakes||90 Gram (7 inch square, homemade)|
|Smooth apricot jam||4 Tablespoon|
|Icing sugar||2 Tablespoon (for dusting)|
|White ready to roll icing||3 Pound (1.5 kg)|
|Sugared almonds||2 Pound (1 kg, white or coloured)|
1. Spread the top and sides of the cake with the apricot jam. If you are using bought cakes, secure them together with a little of the jam to make a deep, square cake. Place the cake on the platter or cake stand.
2. Dust your work surface with icing sugar and knead the icing to soften it slightly. Roll out 200 g (7 oz) to an 18 cm (7 inch) square, and lay it on top of the cake. Reserve 250 g (9 oz) of the remaining icing and roll out the remainder to a rectangle, 30 x 20 cm (12 x 8 inches). From this cut out 4 rectangles, each 18 cm (7 inches) long and 1 cm (1/2 inch) deeper than the cake. Make sure that all 4 rectangles are the same length and depth. Secure a rectangle to each cake side, pinching them gently together at the corners to secure.
3. Dampen the top and sides of the cake board with water. Roll out the remaining icing to a 23 cm (9 inch) square and use it to cover the board, folding the icing down the sides and pinching it together at the corners. Trim off the excess around the base and at the corners.
4. Scatter the sugared almonds into the top of the cake and carefully balance the icing-covered 'lid' in position. Cut the ribbon into 4 even lengths. Using the tip of a knife ease one end of each length under each side of the cake. Bring the loose ends up over the top of the cake and fasten them together in a loose bow. Scatter the base with the wedding confetti.