You Will Need
Deep 20cm cake of choice
Deep 15cm cake of choice
1kg almond fondant icing (available from supermarkets or cake-decoration shops)
1kg white fondant icing (available from supermarkets or cake-decoration shops)
Bunch of fresh flowers (to match the bridal flowers)
2 metres fine ribbon, to decorate

1. Lightly dust work surface with cornflour, then roll out almond icing to a 5mm-thick piece that's large enough to cover the cake.

2. Pick up almond fondant by rolling it over a rolling pin and place over the cake. Smooth and mould fondant to neatly cover the cake. Trim away any excess icing.

3. Repeat this process with the white fondant icing to cover the almond base icing. Repeat both of these processes to cover the second cake.

4. Stack cakes on top of each other and decorate with flowers and ribbons, as desired. Decorate with piped royal icing (see recipe) as desired. A simple pattern is usually the most effective and easiest option.

Royal Icing
1 tbsp egg white
1 1/2 cups icing sugar, sifted
1-2 tbsp boiling water

1. Beat egg white briefly, then add icing sugar and beat until combined. Add just enough water to bring mixture to a paste that is runny enough to pipe onto the cake but still firm enough to hold its shape well.

2. Place icing in a piping bag fitted with a small plain nozzle. Pipe simple decorations, such as dots, onto the cake and leave icing to set.

Tip: For this cake you will need two cakes of different sizes so they can be stacked into tiers. I used 20cm and 15cm round cake tins and made extra-deep cakes to give good proportions to the finished cake.

Tip: Fruit cakes tend to be less popular now and the trend has moved towards either chocolate or lemon cakes. Whichever flavour the bridal couple chooses, the cakes will need to be of a firm texture, such as a chocolate mud cake or a lemon pound cake, to form a strong structure for icing.

Tip: Make double of a good-sized cake mixture to fill the cake tins, so that they produce good, deep cakes. You may need to trial your recipe first, to test the amount of mixture and the cooking times.

Tip: Let fondant-covered cakes sit overnight before decorating, if you can. The fondant will be firmer, making cakes easier to handle. Tip: Keep decorations simple as this is often more effective. For example, you can use fresh flowers or buy sugar flowers from a cake decorating shop instead of trying to make flowers out of icing this is very tricky and probably best left to experts.