Abstract
Before we go further, attention must be paid to the cake itself. Traditionally, a wedding cake comprises a rich fruit cake covered with almond paste or marzipan and coated with royal icing. It is possible to use royal icing on a light fruit cake, Madeira, or sponge cake, but marzipan or almond paste will still be required prior to icing. A rich fruit cake can, and should be made several weeks in advance.
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© 1987 Elsevier Applied Science Publishers Ltd
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Holding, A. (1987). Making the Cake. In: The Practice of Royal Icing. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-3437-5_2
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DOI: https://doi.org/10.1007/978-94-009-3437-5_2
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-8038-5
Online ISBN: 978-94-009-3437-5
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