For less than £100, you can expect a very simple, single tier wedding cake iced with buttercream (or left naked) as opposed to fondant. As this is the lower end of the spectrum, there’s not much room for personalised details or big masterpieces, but with £100 to spend, you can expect a small, simple and pretty wedding cake that serves around 20 people.
A cake topper that represents the bride and groom in some way is the most important part of the cake and it’s also the best way to bring the bride and groom’s personality and individuality into the wedding day. Wedding cake toppers can be traditional or comical, themed or monogramed, simple or complex. No matter what kind of cake topper you’re looking for, we’re pretty sure you’ll find one in our stylish collection to suit your needs.

Once cooked, leave the cake to cool in the tin. When cool, remove from the tin and place on some baking parchment. Drizzle a couple of tablespoons of brandy (or your other chosen liquor) over the cake and wrap it up tightly in parchment and clingfilm or foil. Every few days unwrap the cake to feed it with another spoonful of liquor, then wrap it back up and return to a safe, temperate storage space.
He is a committed member of the Food Council of City Harvest, honored to be a member of this prestigious group of chefs and restaurateurs. City Harvest collects more than 28 million pounds of excess food from countless food-industry sources and distributes it—free of charge—to nearly 600 community agencies, which in turn, help feed over a quarter-million hungry New Yorkers each week.

To cover the edge of the board, roll some fondant into a long sausage, and roll this out into a flat strip. Trim one long edge with a sharp knife to give a crisp edge. Dust the icing with cornflour and roll it up. Brush the board with a little water and unroll the icing strip around it, pushing it up to meet the bottom edge of the cake. Cut the strip when it meets the first end, and smooth out the join with your fingertips. Using you hand or the cake smoother, smooth out the icing on the board, Use a sharp knife to trim the excess from the edge of the board. Smooth down the edge with your finger tips.
To cover the edge of the board, roll some fondant into a long sausage, and roll this out into a flat strip. Trim one long edge with a sharp knife to give a crisp edge. Dust the icing with cornflour and roll it up. Brush the board with a little water and unroll the icing strip around it, pushing it up to meet the bottom edge of the cake. Cut the strip when it meets the first end, and smooth out the join with your fingertips. Using you hand or the cake smoother, smooth out the icing on the board, Use a sharp knife to trim the excess from the edge of the board. Smooth down the edge with your finger tips.
Considering I've made quite a few wedding cakes, my procrastination on putting together this instructable is slightly shameful. Making a wedding cake is fun, boring, painful, exciting, tiring and something that will fill you with pride, whether it's for yourself or a friend. There's little better than watchign people enjoy something you've created.
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Let's start with cake shapes. Beyond a traditionally round cake, there are so many other options to consider. Square cakes are a popular choice to showcase a modern aesthetic. But there are also hexagonal, oval, petal-shaped and even triangular cakes with personalities all their own. We’ve even seen asymmetrical or purposely off-center tiers for a whimsical look (Alice in Wonderland, anyone?).
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