I was recently asked to make a wedding cake for my niece. She had an elegant black and white theme for her wedding but other than that I had free reign to come up with a design. I made a three tiered cake in a simple but elegant style in black and white. I made the top tier gluten free as I knew at least one guest to be gluten intolerant.
I adapted the recipe from one printed on a packet of Dove’s Farm gluten and wheat free plain white flour blend.
I used a 5″ round cake tin for my top tier so greased and lined the loose bottomed tin first and set the oven to 180 c.
150g soft butter
150g caster sugar
2 beaten eggs
1 tspn gluten free baking powder
3 tbspn milk
150g gluten and wheat free plain white flour blend
Grated zest from 1 lemon
I beat the sugar and softened butter together well until light and creamy. I then added all the other ingredients and beat for only 45 seconds but ensuring it was mixed well. I then poured the mixture into the prepared tin and baked for about 30 minutes (or until firm to the touch and golden brown in colour, and a skewer tester comes out clean).
When cooled, I cut the cake across horizontally and filled it with home made lemon curd. I also had to cut a little from the top to make it straight. I then made some buttercream and added a little juice from the lemon and then used this to cover the cake completely before covering it with sugarpaste.
All three cake tiers were covered with white sugarpaste and decorated with royal icing piping and embossed hearts. The roses topper was made with sugar flower paste.