Getting really square corners was important to me as so many square cakes you see on the internet are actually polystyrene dummies which give you perfect corners, so people expect to see this with the real cakes too. The main problem i had was the cakes were rising in the middle but the corners were cooking too quickly in the tin and not rising. I then had to level the cakes to get the perfect square corners which meant wasting loads of cake.
I did some internet research and discovered that wrapping the baking tins in damp toweling can help the tin stay cool and allow the corners to rise up. This meant i had less cake wastage and I was able to bake the tiers faster.
To give the cake sparkle Anthony's Mum Carol had found some cake 'bling' which came on a roll. I wrapped this full height around 2 of the tiers and when the light hit the cake it sparked and shined. The other 2 tiers were decorated with thin icing stripes. Instead of piping black icing onto the white cake (a disaster waiting to happen!) i made the stripes by mixing 1:1 black sugarpaste and black flowerpaste. I pressed the icing through a sugarpaste gun which gave me neat stripes to attach by hand to the cake an inch apart.
I was so pleased with the result. It complemented Sally's beautiful fishtail dress and the ornate surroundings of the RAC club in Epsom
Huge congratulations Sally and Anthony, you both looked stunning and so happy. And thank you for trusting me with making your cake!