I attending my beautiful friend Laura's wedding on Friday, my present was her wedding cake. Her wedding was very simple so she opted for a lovely 4 tier Victoria sponge with summer fruits and here it is!
What a very good idea and I'm sure it tasted wonderful. I think, for once, I have found one of your creations that might just be achievable in my kitchen: on a smaller scale of course.
I've seen this pic a few times and really love the idea of having a victoria sponge just dusted with icing sugar (just like in the pic) but I'm worried it'll go dry if it's out all day, even if it's only made the day before.
Can you tell me if it lasted or would dry out if left on display in a marquee all day?
Hi Kirsty, thank you for your message. Yes the cake will be fine, just try and put it out as late as you possibly can but yes as the cake is naked it will get dryer than iced ones but not too much. Julie
Love the cake, i am going to attempt to make one for my daughters wedding. Made a trial one on a smaller scale with success. Am worried that if i make it on a bigger scale the tiers will collapse! Did you have to support the different tiers with Dowells and boards? or was one layer laid on top of the other.
I think your cake is lovely. What were the sizes you used for each tier and how long in advance did you make the sponge and put it together? My son is getting married and would like a cake like yours. Any help you can give would be much appreciated. Helen
Hi, this cake looks absolutely gorgeous. I see you advise to dowel the layers before stacking them. Did you use a standard Victoria sponge recipe? Surely the layers would sink under the weight even with dowels.
Hi, I am Julie, I set up my lovely little business Vintage and Cake in 2009 in Derbyshire, I have a passion for all things vintage especially rustic styles, vintage china, lavender hearts, pretty birds and antique lace...I think I may have a problem as I am obsessed. I translate my love of vintage into my work and always add my touch of vintage. I thrive on being inspired and love what I do passionately.
The next chapter is on the horizon where we move to West Wales and I can't wait to get baking, creating and making :)
this looks delish! x
ReplyDeleteLooks fabulous, Julie. I always think that the old victoria sponge is a seriously underrated cake and this shows just how great it can be.
ReplyDeleteWonderful Julie! What a perfect summer wedding cake. I love it! Wouldn't be out of place at a group tea as well.
ReplyDeleteRuth
What a very good idea and I'm sure it tasted wonderful.
ReplyDeleteI think, for once, I have found one of your creations that might just be achievable in my kitchen: on a smaller scale of course.
Anna
Hi how was it tiered? Will the weight not damage it?
ReplyDeleteI've seen this pic a few times and really love the idea of having a victoria sponge just dusted with icing sugar (just like in the pic) but I'm worried it'll go dry if it's out all day, even if it's only made the day before.
ReplyDeleteCan you tell me if it lasted or would dry out if left on display in a marquee all day?
Thanks
Kirsty
Hi Kirsty, thank you for your message. Yes the cake will be fine, just try and put it out as late as you possibly can but yes as the cake is naked it will get dryer than iced ones but not too much. Julie
ReplyDeleteLove the cake, i am going to attempt to make one for my daughters wedding. Made a trial one on a smaller scale with success. Am worried that if i make it on a bigger scale the tiers will collapse! Did you have to support the different tiers with Dowells and boards? or was one layer laid on top of the other.
ReplyDeleteThanks Dee
Hi Anonymous, the cake will need to be doweled and a cake board in between each layer
ReplyDeleteJulie x
Hi Julie, thanks for the info thought i may have too just nice to have it confirmed.
ReplyDeleteThanks again
Dee
I think your cake is lovely. What were the sizes you used for each tier and how long in advance did you make the sponge and put it together? My son is getting married and would like a cake like yours. Any help you can give would be much appreciated.
ReplyDeleteHelen
Hi, the sizes are 10 inches, 8, 6 and 4 and I baked it and doweled it on the same day and set it up the day after.
ReplyDeleteJulie
Hi, your cake is amazing. Did you use buttercream or whipped cream on the layers? Thanks very much
ReplyDeleteHi, this cake looks absolutely gorgeous. I see you advise to dowel the layers before stacking them. Did you use a standard Victoria sponge recipe? Surely the layers would sink under the weight even with dowels.
ReplyDelete