Patricia W Posted May 9, 2011 Share Posted May 9, 2011 I somehow find myself commissioned to make 2 x3 tier wedding cakes this year- as you do...... One is for my daughter who is getting married at the end of August and the second is for my niece who is getting married on 1st October. Both want 3 tier traditional fruitcakes with the tiers as 8", 10" and 12". Now, I have 8" and a 10" cake tin but will need to buy a 12" so first question is - any recommendations as best place to buy such a thing? Second question is- how do you work out the ingredients for a 12" cake? Delia online has info up to 10" but doesn't go any bigger. Any other tips as to best recipe also welcome! And no, I am NOT icing it! Someone else is doing that, thank goodness! Quote Link to comment Share on other sites More sharing options...
chickencam Posted May 9, 2011 Share Posted May 9, 2011 Delia's own celebration fruit cake is lovely and keeps very well, as to where to buy a large tin, online might be you best bet I would think that there are loads of cookware companies both on ebay and elsewhere that will do a good range of sizes at good prices. Quote Link to comment Share on other sites More sharing options...
Egluntyne Posted May 9, 2011 Share Posted May 9, 2011 ... Now, I have 8" and a 10" cake tin but will need to buy a 12" so first question is - any recommendations as best place to buy such a thing? ... Lakeland. Click Quote Link to comment Share on other sites More sharing options...
Lydia Posted May 9, 2011 Share Posted May 9, 2011 You can hire cake tins of all sizes from most sugarcraft shops. Just google cake shop or look in your Yellow Pages under cake or sugarcraft. It's a much cheaper option than buying if you are not going to use it reguarly. I found this on Delia which goes up to 11' - http://www.deliaonline.com/how-to-cook/baking/scaling-up-cake-recipes.html. Hope that helps. Also your local sugarcraft shop will probably be able to give advice. Quote Link to comment Share on other sites More sharing options...
Chucky Mama Posted May 9, 2011 Share Posted May 9, 2011 I used this to make my MIL's 70th birthday cake and also a large and 2 small Christmas cakes every year. For the mixture I use Delia's rich fruit cake (Christmas cake) and I am pretty sure I just double it - I mix a little brandy with the dried fruit and leave it for a week and feed it once with a syringe and needle. I have been using the same recipe for years and it has never let me down (yet ) Quote Link to comment Share on other sites More sharing options...
Patricia W Posted May 9, 2011 Author Share Posted May 9, 2011 Just ordered the 30cm round tin from Lakeland. Looks good. Quote Link to comment Share on other sites More sharing options...
Patricia W Posted May 10, 2011 Author Share Posted May 10, 2011 I've found a very useful chart on the Alan Silverwood site ( http/www.alansilverwood.co.uk) which gives quantities for fruit cakes up to a 12" one. The only problem is that it's talking about size 2 eggs.... Can someone translate that into bantam, aracuana and ex-bat size for me?? I need 17 (!) of these size 2's for the 12" cake! Luckily everyone is laying well! Edited to spell silverwood right! Quote Link to comment Share on other sites More sharing options...
