Woman’s Weekly’s Cake Of The Century recipe

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makes: 1
Cost: not
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  • 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.


    • 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

    Top tip for making Woman’s Weekly’s Cake Of The Century

    The glitter we’ve used is non-toxic, but it’s meant for decoration only, so we’ve used it on pieces that are easily removed from the cake before serving. If edible glue is not available, egg white may be used to stick the glitter on to the numerals and stars, as we don’t recommend eating these decorations.

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