As soon as I announced my engagement I had multiple friends offer to bake my wedding cake (I've got such wonderful friends). My sister got in first, so with the support of my amazing mother they created an amazing three tiered Cardamom and Saffron Butter Cake decorated with marzipan, fresh flowers and ribbon.
Don't let anyone tell you you can't make your own wedding cake, you can, and you will enjoy the process. So long as you realise lots of practice runs mean your family will be eating wedding cake for weeks leading up to the big day...not such a bad thing really. Just remember to practice the cake in the actual tin you intend to cook it in. Some recipes don't double (or quadruple) well.
The recipe below makes one standard round cake tin, approximately ten normal size serves. However remember after a big meal most people only want a small serve and some don't want any at all. My sister made the bottom cake tier 8 times this recipe, the middle 4 times and the top 2 times. It was enough for 160 people with leftovers. Cut your cake into squares if you want to make it go further.
1 teaspoon saffron 3 teaspoons of milk 2 tsp freshly crushed cardamom 1 3/4 cup atta flour 2 tsp baking powder 1/2 cup ghee 1/2 cup of raw sugar 4 Tbs sour cream 1/2 cup dessicated coconut 1 1/4 cup milk
Soak the saffron in 3 teaspoons of milk for two hours before you start. In the meantime you can shell you cardamom pods and grind in a mortar and pestle (one of my favourite sadhana's).
Preheat the oven to 160'C. Sift the flour twice. Put the raw sugar in a blender and blend to make a fine powder. (You can use this instead castor sugar in any recipe.) Grease and dust your cake tin.
Melt the ghee (if it isn't already liquid) and mix with sugar and let it cool. Add sour cream, milk cardamom and saffron infusion and mix well. Mix in flour until just combined and pour into prepared tin. Bake for thirty minutes.
To ice: when cool ice with marzipan (higher percentage of almonds the better, and check for eggs if you don't like them). You can roll out the marzipan between two layers of baking paper dusted with icing sugar, then lay over the un-tiered cakes. Then make a very thick paste with icing sugar and water and pipe patterns onto the cake. Assemble the tiers and finally wrap a ribbon around the base of each cake tier, secure with a pin, and decorate with fresh flowers.