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BY

LINDA GOODNIGHT

www.millsandboon.co.uk

Natalie is the chef who makes cakes for The Wedding Belles. Here are her tips for personal touches that will make your own wedding cake unique and special:

Unless you are an experienced baker, start with your favourite cake mix instead of baking from scratch. It will taste good, take less time, and be more likely to turn out well. You can even make each layer a different flavour! Three layers—six-inch, eight-inch, ten-inch—should feed fifty guests.

Freeze the layers after they have been baked and cooled. This makes frosting and decorating much easier, without fear of tearing your layers.

A homemade layer cake looks professional if decorated well. Place a couple of mini calla lilies on the top layer, then stagger one on each tier, bending the stems around so that they conform to the shape of the cake. Other easy but beautiful choices for decorating are candied flowers, or fresh fruits such as raspberries, or chocolate-dipped strawberries.

NATALIE’S DREAM CREAM CHEESE ICING

4 oz real butter

1 lb real cream cheese

2 lb icing sugar

1 tsp vanilla

2 tbsp milk, if needed

In a medium bowl, beat butter and cream cheese together until smooth. Gradually add sugar. Beat on high until smooth (about 1 minute). Thin with milk to ice cake smooth; use full-strength for piping borders.