Woman's Weekly's Cake Of The Century

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.
Makes: 1





    • 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






Nutritional information per portion




This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.