Woman's Weekly's Cake Of The Century recipe

It’s not every year that there’s a 100th birthday to celebrate, so it calls for a very special cake. Woman's Weekly have made a four-tier fruit cake and decorated it in its traditional pink and blue; simply alter the decoration to suit your needs.

Ingredients

• 4

-

• 15cm, 20cm, 25cm & 30cm
• Apricot glaze/jam - (per cake) 3-4 tbsp, 4-6 tbsp, 6-8 tbsp, 8-10 tbsp
• Marzipan - (per cake) 500g, 600-750g, 750g-1kg, 1.5-1.75kg
• Sugarpaste (per cake) 600-750g, 1-1.25kg, 1.5-1.75kg, 2-2.5kg
• Round cake cards - 15cm, 20cm and 25cm
• Round cake drum - 40cm and 46cm
• 200g packet white flowerpaste
• Paste food colouring in Blue and Pink
• Edible glue or egg white
• Blue non-toxic glitter
• Pink non-toxic glitter
• Edible image of lettering, or cutters
• Edible ink pens, assorted colours
• Coloured rice paper (edible wafer paper) — we used green, yellow, blue and pink
• White vegetable fat, eg, Trex or White Flora

You will also need:

• Spare cake drums for covering the cakes
• Icing smoother and/or side scraper
• Water brush/paintbrush
• 12 lengths plastic dowelling
• Cocktail sticks
• Star-shaped cutters
• Pink metallic wire, 26 gauge
• Alphabet script cutters, upper case
• Silicone bead mould (Perfect Pearls), optional
• Sugarcraft gun, optional
• Plastic flower posy pick (from cake shop)
• Cake sparkler

Method

1. See our step-by-step guide for how to construct Woman's Weekly's Cake Of The Century.