3 Tier Wedding Cake

by Ibrahim Nana Fatima
(Abuja, FCT, Nigeria)

This 3 tier wedding cake is a cream and coffee brown color 3 tier butter cake of 10", 8" and 6" respectively used on the 12 of December 2009 in Abuja Nigeria. The recipe for the cakes are, butter 1 & half kilo, Sugar 1 kilo, 24 large eggs, 2.8 kilo flour, brownie, mixed spices cinnamon, (lemon, almond and run flavors) mixed fruit.

Description:
Butter and sugar well mixed together for 45 minutes to get a fluffy texture, gradually mix the egg into butter and sugar then mix fast for 3 minutes, in the egg already have all liquid flavors, then fold in the flour alongside all powered flavor ( i.e I enjoy using different flavors so that my customers do some thinking in fishing out what flavor was used), add mixed fruit.

After the mixture is well mixed, I greased my pan with butter and later dust with some flour.

Pre-heat my oven on 350 degree celcius, then put in my cake for at most 45 minutes.

Icing
I used fondant. Actually I make my fondant myself when I am ready to use.

Recipes
4 tbls galatine, 3 tbls glycerine, 3 tbls glucose, 1 teaspoon vegetable shortening (Crisco), 1 cap flavor and 5 packets icing sugar (Millers).

Description:
3 tbls of water to 1 tbls of galatine in a plastic the place plastic in a pot of warm water on the fire, after galatine melts properly then add glycerin and mix well then glucose and mix well then flavor and lastly add the shortening.

Take bowl of the water before shortening finishes dissolving, then add icing sugar gradually until you get the right texture.

Use a toothpick to drop your color mix well until you get what you want.

Rub some apricot jam on the surface of your cool cake. Then roll out your fondant on a smooth and clean surface. Use your rolling pin to lift the fondant and place it on your cake.

Use fondant smoother to smooth well. Then I use wooden dowel to stack the two cakes together. I make my roses myself.