wrapped-in-sweetness Posted 20 Jun 2012 , 12:31pm
post #1 of

Have been asked to do a 4 tier wedding cake. The bottom tier is to be fruit with 3 assorted sponge tiers on top. All my recipes for sponge cakes result in a 3.75" deep cake which is perfect for a wedding, however I can't find a fruit cake recipe that matches this in depth. All the fruit cake recipes I find are only 2" deep and I'm concerned about simply doubling the ingredients. It was suggested to me that I simply make two separate fruit cakes and stack however I'm sure this is not what the professionals do! Any advice would be greatly appreciated.

22 replies
Chellescakes Posted 20 Jun 2012 , 2:16pm
post #2 of

Just double the ingredients, it will be fine .
I have a recipe that I use that I can double , halve or quarter depending on how big or how many fruitcakes I need.

BakingIrene Posted 20 Jun 2012 , 10:54pm
post #3 of

You will need to use low heat to bake a 14" square fruitcake. Baking it 2" deep means that it is cooked in a reasonable length of time without turning too dark brown. Bake two cakes mixing each batter separately.

Fruitcake is usually coated with boiled strained jam, then marzipan, then fondant or icing of choice. You can fill your two layers with the boiled jam-marzipan-boiled jam to hold them together securely. You will then need to dowel the same as for any other tiered cake.

scp1127 Posted 21 Jun 2012 , 8:08am
post #4 of

I use Alton Brown's with tons of alterations, but I made a quadruple batch and it was perfect. I will warn that a quad batch cost me about $90.00 in ingredients, so don't use this one unless the price can handle the cost.

I agree with bakingirene about the double layer.

Chellescakes Posted 21 Jun 2012 , 10:58am
post #5 of

I don't agree with the double layer at all, I bake all my fruitcakes single layer and my cakes are all at least three inches high .Many of them five inches You need to triple layer your tin with baking paper or my grandmother actually used to use brown paper, make sure you have a high enough collar as well .

I also wrap newspaper around four or five layers around the outside of the tin and sit the tin on four or five layers of newspaper as well. I will also pop a few layers to sit on top of the collar that can be taken off towards the end of the cooking.

I cook at around 150-160 dgrees celcius for the first hour and then reduce to 140-130 for the rest of the baking , this may take four or five hours .

Chellescakes Posted 21 Jun 2012 , 10:59am
post #6 of

I don't agree with the double layer at all, I bake all my fruitcakes single layer and my cakes are all at least three inches high .Many of them five inches You need to triple layer your tin with baking paper or my grandmother actually used to use brown paper, make sure you have a high enough collar as well .

I also wrap newspaper around four or five layers around the outside of the tin and sit the tin on four or five layers of newspaper as well. I will also pop a few layers to sit on top of the collar that can be taken off towards the end of the cooking.

I cook at around 150-160 dgrees celcius for the first hour and then reduce to 140-130 for the rest of the baking , this may take four or five hours .

scp1127 Posted 21 Jun 2012 , 1:42pm
post #7 of

Thanks Chellescakes.We Americans aren't the most experienced at fruitcakes. I have never attempted taller. After spending close to $100.00 on ingredients, experimenting was too scary.

I have just copies your suggestions for use with my batch this Christmas. I still find very few people who like real fruitcake. I even used Myer's Rum and Hennessy Cognac (the spray), to americanize or tone down the cake. All fruits are dried, no candied. I used figs, dates, blueberries, pineapple, cranberries, cherries, and more... a combo that was good on its own.

By the way, some of last year's fruitcake is still in a container in the bakery. The health department is amazed and still passes it as safe. I just wanted to see how long it will last.

Chellescakes Posted 22 Jun 2012 , 5:20am
post #8 of

Fruitcake , is becoming a dying art here in Oz as well.
Although I do make a lot at Christmas time and I will actually start baking them soon while the weather is cool and it is nice to have the oven going to warm up the house.

Fruitcakes last for ages , the ones that I baked for my Aunts wedding lasted for over a year just stored in a cake box in the cupboard. I have one I baked over six months ago in the pantry at the moment and I am about to ice it this week for a family birthday. I usually try to bake a full batch and then store the cakes until I need them.

SCP , it sounds like a nice mix of fruit , I use a combination of two recipes for my cake both recipes are over 100 years old and have been passed down , then I add a few twists of my own , like Chrystalised ginger and prunes ( the prunes make a rather moist cake and add a lovely richness to it )

I soak my fruit in Brandy , Rum, Sweet Vermouth, Bourbon, Southern comfort , curacao Basically whatever happens to be in the liquor cabinet. . I also pour about a lidful of brandy on the cake , just as I take it out of the oven while it is still hot.

I would be concerned that a two inch fruitcake would be dry , a three to four inch one is usually much moister.
I hope this helps a bit.

Bluehue Posted 22 Jun 2012 , 5:47am
post #9 of
Quote:
Originally Posted by Chellescakes

Fruitcake , is becoming a dying art here in Oz as well.
Someone forgot to tell us that in the West - lollllll
My next three cake orders are all fruit cake...
Plus every Wedding cake i have for Spring/Summer will have a top tier of Fruit Cake.
Odd how different flavour fashions change from state to state....
But then WA does stand for Wait Awhile - we will catch up lolllllllllllllllllllllllllllll

Like you i use lashing of Brandy - hmmmmmmm love it.

Bluehue



Although I do make a lot at Christmas time and I will actually start baking them soon while the weather is cool and it is nice to have the oven going to warm up the house.

Fruitcakes last for ages , the ones that I baked for my Aunts wedding lasted for over a year just stored in a cake box in the cupboard. I have one I baked over six months ago in the pantry at the moment and I am about to ice it this week for a family birthday. I usually try to bake a full batch and then store the cakes until I need them.

SCP , it sounds like a nice mix of fruit , I use a combination of two recipes for my cake both recipes are over 100 years old and have been passed down , then I add a few twists of my own , like Chrystalised ginger and prunes ( the prunes make a rather moist cake and add a lovely richness to it )

I soak my fruit in Brandy , Rum, Sweet Vermouth, Bourbon, Southern comfort , curacao Basically whatever happens to be in the liquor cabinet. . I also pour about a lidful of brandy on the cake , just as I take it out of the oven while it is still hot.

I would be concerned that a two inch fruitcake would be dry , a three to four inch one is usually much moister.
I hope this helps a bit.


Chellescakes Posted 22 Jun 2012 , 6:25am

BlueHue, how wonderful , I love doing fruitcakes for weddings , but it seems to be Mudcake all the way here, I used to quite often get the top tier in fruit for the bride and groom to keep but that even seems to have gone by the wayside now.
The last all fruitcake wedding I did was for my Aunt , three years ago.
I love baking fruitcake , and finally last Christmas my mum paid me the highest compliment that my cake was actually better than hers.

Bluehue Posted 22 Jun 2012 , 6:56am
Quote:
Originally Posted by Chellescakes

BlueHue, how wonderful , I love doing fruitcakes for weddings , So do i - it used to be such a tradition... but like you, so many request Mud of many differnt flavours and fillings. but it seems to be Mudcake all the way here, I used to quite often get the top tier in fruit for the bride and groom to keep but that even seems to have gone by the wayside now.
The last all fruitcake wedding I did was for my Aunt , three years ago.
I love baking fruitcake , and finally last Christmas my mum paid me the highest compliment that my cake was actually better than hers.
That is indeed the highest compliment you can be paid....


We are fruitcake lovers in this household.... it is such a great thing to have tucked away in a tin for when visitors just happen to drop by... or your just curled up on the lounge with a cuppa - actually, there is no excuse required when it comes to cutting a piece of fruitcake....lollll

Getting back on topic - i double triple + + + my recipe...as long as i add the appropriate amount of Brandy to the amount of fruit... all is good.

Bluehue


scp1127 Posted 22 Jun 2012 , 7:53am

My saved fruitcakes are about two inches thick, but I spray them with the cognac periodically. I can see how making them thicker would be less maintenance. Thanks for the tips.

wrapped-in-sweetness Posted 26 Jun 2012 , 5:58pm

Thanks for all your really useful advice. I know this is not going to be a cheap cake to make so am scared to mess up which is also why I don't want to do a dry run as I have done with the other three tiers. Have decided to double the recipe and multi wrap it...I usually do a couple of newspaper wraps on my normal fruit cake so will go with the advice and increase this. I'll let you know how I get on icon_biggrin.gif

Bluehue Posted 27 Jun 2012 , 12:49am
Quote:
Originally Posted by wrapped-in-sweetness

Thanks for all your really useful advice. I know this is not going to be a cheap cake to make so am scared to mess up which is also why I don't want to do a dry run as I have done with the other three tiers. Have decided to double the recipe and multi wrap it...I usually do a couple of newspaper wraps on my normal fruit cake so will go with the advice and increase this. I'll let you know how I get on icon_biggrin.gif




Not sure where you are located - but if you lived in Australia no way would i be putting newspaper any where near my fruitcake - let alone any other food.
Even if it was wrapped in glad wrap first.
Newspaper absorbs moisture - and thats the last thing i would want around a fruit cake.
Plus the quality of the paper they use now a days is such a low grade of paper. This is evident as to how easily the news print comes off.
I would suggest you use the good old brown paper bag (opened up along the seams) instead of newspaper.

Bluehue

ammcats Posted 1 Jun 2013 , 6:28am

AI know this is an old post, but hoping someone across the ditch can help me out. I am making a three tier fruitcake for my sons wedding later in the year. The bride has said she wants it as a stacked cake with cascading roses. I have no problem with that, but have just realised that of course most fruit cakes are only 3" high. A three tiered stacked cake will only e about 10" high, so with cascading roses would look ridiculous. There are only 80 guests, so was going to do 6:8:10. Any suggestions. I have this awful feeling of them walking into the reception and seeing this patheticly small cake at the other end of the hall. :(. Wish she wanted a "more American" type cake look with lovely tall tiers. :). Wonders to myself if I make 4 tiers, larger bottom tier and then take home one for Christmas?

scrumdiddlycakes Posted 1 Jun 2013 , 7:00am
Quote:
Originally Posted by ammcats 

I know this is an old post, but hoping someone across the ditch can help me out. I am making a three tier fruitcake for my sons wedding later in the year. The bride has said she wants it as a stacked cake with cascading roses. I have no problem with that, but have just realised that of course most fruit cakes are only 3" high. A three tiered stacked cake will only e about 10" high, so with cascading roses would look ridiculous. There are only 80 guests, so was going to do 6:8:10. Any suggestions. I have this awful feeling of them walking into the reception and seeing this patheticly small cake at the other end of the hall. icon_sad.gif. Wish she wanted a "more American" type cake look with lovely tall tiers. icon_smile.gif. Wonders to myself if I make 4 tiers, larger bottom tier and then take home one for Christmas?


Maybe you could ask her if she would be OK with a dummy tier on the bottom?

Evoir Posted 1 Jun 2013 , 7:28am

AI have made tall-tier fruit cakes, usually when I need to put one fruit cake tier in with mudcake tiers. What I do is bake my usual 3" tall tier, then torte it and layer in 2 layers of my own homemade marzipan (which tastes amazing). I explain this to my brides...all love this idea, and the cakes have kept just as well as my solid fruit cakes covered and sealed in marzipan and fondant. You could also bake 2 x 2" tall layers, trim and stack.

The other suggestion is to use a fake 1" - 2" tall styro boost under each fruit cake tier.

Hope this is helpful to you!

ammcats Posted 1 Jun 2013 , 7:40am

AThank you both, I do like the idea evoir of putting false bottoms on the cakes, combined with a total dummy cake to give the illusion of height . Sometimes you just need someone to help you think outside the square! :)

savannah8 Posted 7 Jun 2013 , 12:54am

In the Caribbean  we mostly make fruit cakes for weddings.  Stacked cakes need at least 4" to look good, I bake each cake 2" and double them, when you make them 3' or higher they take too long to bake (who wants to bake a cake for 4 hours)and to join  them turn one of the cake so that the bottom is on top and the next cake the same way so that the bottom is on the top and finish it in the normal way.  Most people would disagree with what I do next I use crusted butter cream to crumb coat it and the put on the fondant.  and it work ,not because you have not tried  it does not mean it does not work   necessity is the mother of invention

matthewkyrankelly Posted 7 Jun 2013 , 1:10am

I did a two layer fruitcake tier fro a wedding.  Prepared as normal, but covered with marzipan and put marzipan between layers. 

 

Tips:  make cakes very early to let them mature.  Give yourself at least a month, more is better.

 

Cover with homemade marzipan(better and cheaper)  a full week before  you need to frost.  Traditional fruitcakes are frosted with royal icing(the hard stuff).. It is considered a treat to hack through the candy-like consistency.

 

Can you tell I researched the hell out of this?

 

BTW - all traditional fruitcake recipes can be scaled up or down very easily.  The better ones are more fruit than cake.

ammcats Posted 9 Jun 2013 , 4:02am

ALol, thanks matthewkryankelly. Love the fact you did all that research. I have no problem with the cake. Have already made it for the November wedding. It smells DEVINE.. Lots of will power needed not to test. I think the royal icing thing is English? I have never seen that done in New Zealand. Traditionally we marzipan then fondant cover. Often the do the piping detail with royal icing. Must admit, I am still somewhat struggling with the thought of torting the cake and filling with marzipan. It would be very almondy wouldn't it? As above, I have made a 6/8/10 fruit cake and am going to make a 12" bottom layered lemon cake. I can't quite get my head around the fact that the bride wants such an old fashioned cake in this day and age, so I am adding the bottom tier for all those that don't eat fruit cake. She says she doesn't want me to bug her with detail, that she'll love whatever I do. Yay for artistic licence.

matthewkyrankelly Posted 9 Jun 2013 , 5:51pm

I found the homemade marzipan to be excellent. It was not at all too almondy. On the contrary, it was very subtle.  it made an excellent base and worked similar to fondant.  It should be a great base for your fondant and fine to put between layers.  I found the flavor to be no more obtrusive in a fruitcake than apricot jam.

ammcats Posted 9 Jun 2013 , 8:54pm

AYou've just about convince me to try this homemade marzipan. Would you mind sharing your recipe please? I'm willing to try new things all the time. Many thanks

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