How Much Marzipan And Fondant Icing For 10”, 8” And 6” Wedding Cakes

I am making 10", 8" and 6" fruit cakes for my daughter’s wedding. How much marzipan and fondant icing do I need? I am also making some butterflies to go on them, how would I attach these?
Thank you.

How to apply wedding cake icing and marzipan

Simple wedding cake decorations

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Answer:

After applying a thin layer of apricot jam, roll marzipan out to a 5mm (1/4 inch) thickness and place over your cake. The following amounts are for round cakes.

10” Cake = 1.25kg (2lb 12oz)

8” Cake = 800g (1lb 12oz)

6” Cake = 600g (1lb 5oz)

After allowing your marzipan layer to dry, for at least 24 hours, moisten your marzipan layer by brushing with warm water, brandy or sherry. Roll out your fondant to a 5mm (1/4 in) thickness for the cake and 3mm (1/8 in) thickness for the board.

10” Cake = 1.5kg (3lb 8oz) for the cake and 650g (1lb 7oz) for the board

8” Cake = 1kg (2lb 4oz) for the cake and 420g (15oz) for the board

6” Cake = 750g (1lb 10oz) for the cake and 315g (11oz) for the board

 

To attach your butterflies you can use royal icing. Fill the piping bag with royal icing and snip the end with scissors. Pipe pearls, directly on to the cake and stick the butterfly to the pearl/s. The number of pearls for each butterfly will depend on the size of your decoration.

I hope that helps.

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