Decorative Cakes Recipes -  White Chocolate Wedding Cake

Ingredients

• 30 cm/12 inch, 22 cm/9 inch and 15 cm/6 inch round chocolate sponges

• 3 kg/6 lb butter cream (make 10 times the amount)

• 2.2 kg/5 lb ready-to-roll icing

• 225 g/8 oz royal icing

• 1.5 kg/3 lb white chocolate drops

 To decorate

• fresh, silk or dried flowers and leaves 

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Method:

1. Slice each of the sponge cakes into three layers. Sandwich the layers with butter cream and spread a thin layer over the top and sides. Place the large sponge on the 45 cm/ 18 inch cake board, the 22 cm/9 inch sponge on the 22 cm/9 inch card and the small sponge on the 15 cm/ 6 inch card.

2. Divide the ready-to-roll icing into three and roll out thinly to cover all three cakes separately.

3. Place four plastic dowels into each of the two larger cakes, to support the boards on top. Remove the dowels, trim to be flush with the top of the cake and reinsert.

4. Place the 22 cm/9 inch cake on top of the 30 cm/12 inch one and the 15 cm/6 inch cake on top of the 22 cm/9 inch one, making sure they are all in the centre. Secure using a little royal icing

5. Melt the white chocolate drops in a bowl over a saucepan of hot water. Using a palette knife, spread the chocolate, in small amounts at a time, evenly and thinly on to a clean, dry, smooth surface (a marble slab is ideal).

6. Leave to set. Using a metal scraper, holding it at an angle, push along the top of the chocolate to form curls. Store in the refrigerator. If there is any chocolate left on the surface, scrape it off and melt it down again.

7. Place the chocolate curls all around the sides of the cakes, securing with royal icing. Sprinkle any broken bits on the tops of the cakes. Decorate with flowers or leaves of your choice.