Monday, 8 August 2011

Victoria Sponge Wedding Cake



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!




Love you Laura and James Dean! x
Posted by Julie Woods at 00:59
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14 comments:

  1. Lucy Stendall Photography8 August 2011 at 02:00

    this looks delish! x

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  2. Anonymous8 August 2011 at 03:14

    Looks fabulous, Julie. I always think that the old victoria sponge is a seriously underrated cake and this shows just how great it can be.

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  3. Antiques And Teacups8 August 2011 at 08:42

    Wonderful Julie! What a perfect summer wedding cake. I love it! Wouldn't be out of place at a group tea as well.
    Ruth

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  4. Anna at the Doll House8 August 2011 at 09:58

    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.

    Anna

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  5. Anonymous8 March 2012 at 16:01

    Hi how was it tiered? Will the weight not damage it?

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  6. Kirsty14 March 2012 at 13:23

    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?

    Thanks
    Kirsty

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  7. Julie Woods15 March 2012 at 02:04

    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

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  8. Anonymous30 June 2012 at 08:43

    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.

    Thanks Dee

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  9. Julie Woods30 June 2012 at 09:15

    Hi Anonymous, the cake will need to be doweled and a cake board in between each layer

    Julie x

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  10. Anonymous1 July 2012 at 07:08

    Hi Julie, thanks for the info thought i may have too just nice to have it confirmed.
    Thanks again

    Dee

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  11. Anonymous6 August 2012 at 10:38

    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

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  12. Julie Woods6 August 2012 at 10:59

    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.

    Julie

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  13. Anonymous18 September 2012 at 01:06

    Hi, your cake is amazing. Did you use buttercream or whipped cream on the layers? Thanks very much

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  14. Unknown27 April 2013 at 04:08

    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.

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