Wedding Cakes
Ivory Ruffles Three-Tier Wedding Cake Recipe
This exquisite three-tier wedding cake features layers of moist Madagascan vanilla sponge filled with seedless raspberry conserve and white chocolate ganache. The exterior is finished with delicate, hand-applied ivory fondant ruffles, creating a timeless and romantic aesthetic for any celebration.
- Prep
- 240 min
- Cook
- 180 min
- Serves
- 120
- Level
- Expert
- Per serving
- 385 kcal
Method
Preheat your oven to 160°C (140°C fan). Grease and line three deep cake tins: 10-inch, 8-inch, and 6-inch rounds.
Cream the butter and caster sugar until pale and fluffy. Add the vanilla paste, then beat in the eggs one at a time, adding a spoonful of flour with each to prevent curdling. Gently fold in the remaining self-raising flour.
Divide the batter into the tins: approximately 500g for the 10-inch, 350g for the 8-inch, and 200g for the 6-inch (scale proportions as needed). Bake until a skewer comes out clean: approx 1 hour 15 mins for the 10-inch, 55 mins for the 8-inch, and 45 mins for the 6-inch.
Prepare the white chocolate ganache by heating the double cream until simmering, then pouring over the chopped white chocolate. Stir until smooth and leave to set to a spreadable consistency.
Level the cooled cakes and tort each into two layers. Fill with a layer of raspberry jam and a thin layer of ganache. Crumb coat the exterior of each tier with ganache and chill until firm.
Cover each tier with a smooth layer of ivory fondant. Allow the tiers to set overnight.
For the ruffles, mix a small amount of Tylo powder into the remaining ivory fondant to help it hold its shape. Roll out very thinly and cut into strips about 2cm wide. Frill the edges of the strips using a ball tool on a foam pad.
Starting from the top of the 6-inch tier (or the bottom, depending on preferred ruffle direction), attach the ruffled strips in concentric circles or horizontal bands using a tiny amount of water or edible glue.
Stack the tiers carefully, using plastic dowels in the bottom two tiers to support the weight of the cakes above. Finish with an ivory ribbon at the base of each tier.
Notes
Ensure your butter is truly at room temperature for the best emulsion and rise.
When applying ruffles, work in small sections to prevent the fondant from drying out and cracking.
Use a spirit level to ensure your base tier is perfectly flat before stacking.
Dowelling is essential; use at least four dowels in the 10-inch tier and three in the 8-inch tier.
Chill the ganached cakes thoroughly before applying the fondant for a professional, sharp edge.
