Jane Hornby's wedding cake is our simplest ever. And each tier is flavoured differently, so there's something for everyone...
What you will need
1 x top tier, see 'Goes well with'
1 x middle tier, see 'Goes well with'
1 x bottom tier, see 'Goes well with'
half a 454g jar apricot jam, you'll use the rest later
500g pack natural marzipan
500g unsalted butter, softened
1kg icing sugar, sifted
jar good-quality lemon curd
142ml carton double cream
200g bar plain chocolate (70% cocoa), broken into pieces
FRUIT CAKE - 500g/1lb2oz white ready-to-roll icing, cream food colouring paste
LEMON CAKE - 1kg/2lb4oz white ready-to-roll icing, dusty pink food-colouring paste
CHOCOLATE CAKE - 1.7kg/3lb 10oz white ready-to-roll icing, ivory food-colouring paste
FOR THE BOARD - 800g/1lb12oz white ready-to-roll icing, ivory food-colouring paste
200g icing sugar
1 egg white
15cm, 23cm and 30cm deep-round cake tin
plenty greaseproof paper
thick 35cm diameter silver cake drum (base)
thin 15cm, 23cm and 30cm diameter silver cake board
long serrated knife
cream, ivory and pink food colouring pastes
long roll ing pin
6 standard plastic dowelling rods
strong kitchen scissors
1m ivory ribbon, 15mm wide
medium artist's paintbrush
string for measuring
20cm, 25cm, 33cm cake boxes with lids (if transporting the cake)