Traditional wedding cake

INGREDIENTS

• 1.5kg/3lb 5oz ready-to-roll white icing
• pink edible dust
• edible glue
• 150g/5½oz butter
• 90g/3¼oz dark brown sugar
• 60g/2¼oz caster sugar
• 2 tsp vanilla essence
• 5 free-range eggs
• 165g/5¾oz currants
• 225g/8oz raisins
• 340g/12½oz sultanas
• ½ orange
• 1 tbsp black treacle
• ½ tsp bicarbonate of soda
• 185g/6½oz self-raising flour
• ½ tsp ground cloves
• ½ tsp ground cinnamon
• 250g/9oz butter
• 150g/5½oz dark brown sugar
• 100g/3½oz caster sugar
• 3 tsp vanilla essence
• 8 free-range eggs
• 275g/9¾oz currants
• 375g/13oz raisins
• 565g/1lb 4oz sultanas
• 1 orange
• 2 tbsp black treacle
• ¾ tsp bicarbonate of soda
• 310g/11oz self-raising flour
• ¾ tsp ground cloves
• ¾ tsp ground cinnamon
• 375g/13oz butter
• 225g/8oz dark brown sugar
• 150g/5½oz caster sugar
• 4 tsp vanilla essence
• 12 free-range eggs
• 410g/14½oz currants
• 550g/1lb 4oz raisins
• 850g/1lb 14oz sultanas
• 1½ oranges
• 3 tbsp black treacle
• 1 tsp bicarbonate of soda
• 450g/1lb self-raising flour
• 1 tsp ground cloves
• 1 tsp ground cinnamon
• 1 x 340g/12oz jar apricot jam
• , for dusting icing sugar
• 3.5kg/7lb 11oz marzipan
• 5.15kg/11lb 6oz ready-to-roll white icing