Wedding Cakes
Elegant Two Tier Ivory and Gold Wedding Cake Recipe
This exquisite two-tier wedding cake combines the classic elegance of ivory fondant with the modern luxury of hand-applied gold leaf. Inside, a dense yet velvety Madagascan vanilla sponge provides the perfect structural base for this professional-standard celebration centerpiece.
- Prep
- 180 min
- Cook
- 90 min
- Serves
- 50
- Level
- Advanced
- Per serving
- 480 kcal
Method
Preheat your oven to 160°C (140°C fan/Gas Mark 3). Grease and double-line a deep 8-inch (20cm) and a deep 6-inch (15cm) round cake tin with baking parchment.
For the 8-inch tier, cream 400g butter and 400g caster sugar until pale and fluffy. Gradually beat in the 8 eggs one at a time, adding a tablespoon of flour if the mixture starts to curdle. Fold in 400g self-raising flour and 2 tsp vanilla paste. Repeat the process for the 6-inch tier using the smaller quantities.
Transfer the batters to their respective tins. Bake the 6-inch cake for approximately 50-60 minutes and the 8-inch cake for 80-90 minutes, or until a skewer comes out clean. Cool completely on a wire rack.
Prepare the buttercream by beating 1kg of butter until very soft, then gradually adding 2kg of icing sugar and the remaining vanilla paste until smooth. Level the cooled sponges and cut each into three layers. Fill with buttercream and apply a thin crumb coat to the outside of each tier. Chill for 30 minutes, then apply a second, smooth layer of buttercream.
Dust your work surface with icing sugar and roll out the ivory fondant to a thickness of 4mm. Carefully drape over the chilled tiers, smoothing with a cake smoother to remove any bubbles or imperfections. Trim the excess at the base.
Insert four plastic or wooden dowels into the 8-inch tier in a square formation where the top tier will sit. Cut them flush with the top of the icing. Place the 6-inch tier (on its own thin cake board) directly on top of the dowelled area.
To decorate, use a dry food-only paintbrush to carefully apply fragments of gold leaf to the cake, focusing on the base of the bottom tier or creating a 'torn' effect across the front. Finish with a silk ribbon at the base of each tier if desired.
Notes
Always use room temperature eggs and butter to ensure a stable emulsion and prevent curdling.
To achieve a perfectly sharp edge on your fondant, use two acrylic smoothers simultaneously to 'pinch' the top edge.
When applying gold leaf, ensure there are no drafts in the room, as the sheets are incredibly light and will blow away easily.
Dowelling is essential for structural integrity; never stack tiers directly on fondant without support.
