Elegant Ivory Flowers Deep Three Tier Wedding Cake

Method

1. Preheat your oven to 160°C (140°C fan). Grease and line three deep cake tins (10-inch, 8-inch, and 6-inch) with double-thickness greaseproof paper.

2. Cream the butter and caster sugar in a large stand mixer until pale and fluffy. This should take at least 5-8 minutes.

3. Gradually beat in the eggs one by one, adding a tablespoon of flour with each to prevent curdling. Stir in the vanilla bean paste.

4. Gently fold in the remaining self-raising flour and milk using a large metal spoon until just combined.

5. Divide the batter between the tins. The 10-inch will take roughly 50%, the 8-inch 30%, and the 6-inch 20%. Bake until a skewer comes out clean (approx 1 hour 30 mins for the 10-inch, 1 hour 10 mins for the 8-inch, and 50 mins for the 6-inch).

6. Allow cakes to cool completely. Level the tops and split each cake into three horizontal layers.

7. Make the buttercream by whisking icing sugar and remaining butter. Fill each layer with a thin spread of raspberry jam and a generous layer of buttercream.

8. Crumb coat the outside of each tier with buttercream and chill for 1 hour until firm.

9. Knead the ivory sugarpaste until pliable. Roll out and cover each tier individually, smoothing with a cake smoother. Allow to set overnight.

10. Using plastic dowels, support the 10-inch and 8-inch tiers before stacking them. Use a small amount of royal icing to secure the layers.

11. Arrange the ivory sugar flowers in a cascading pattern from the top tier down to the base, securing with royal icing.

Notes

Questions