Traditional spring wedding cake

INGREDIENTS

• 1kg/2lb 4 oz white sugar paste icing
• 500g/1lb 2oz yellow sugar paste icing
• edible glue
• 550g/1lb 4oz butter
• 225g/8oz soft brown sugar
• 150g/5½oz caster sugar
• 12 free-range eggs
• 475g/1lb 1oz plain flour
• 475g/1lb 1oz ground almonds
• 2 tbsp cocoa powder
• 1 tsp ground nutmeg
• 1 tsp mixed spice
• 1 tsp salt
• 2 oranges
• 2 lemons
• 2 tsp vanilla essence
• 475g/1lb 1oz currants
• 450g/1lb glacé cherries
• 350g/12oz sultanas
• 225g/8oz dried cranberries
• 450g/1lb dried apricots
• 225g/8oz blanched whole almonds
• 350ml/12fl oz brandy
• 225g/8oz currants
• 200g/7oz glacé cherries
• 175g/6oz sultanas
• 115g/4oz dried cranberries
• 225g/8oz dried apricots
• 115g/4oz blanched whole almonds
• 175ml/6fl oz brandy
• 250g/9oz butter
• 100g/3½oz soft brown sugar
• 6 free-range eggs
• 225g/8oz plain flour
• 225g/8oz ground almonds
• 1 tbsp cocoa powder
• ½ tsp ground nutmeg
• ½ tsp mixed spice
• ½ tsp salt
• 1 orange
• 1 lemon
• 1 tsp vanilla essence
• 115g/4oz currants
• 100g/3½oz glacé cherries
• 85g/3oz sultanas
• 60g/2oz dried cranberries
• 110g/4oz dried apricots
• 50g/2oz blanched whole almonds
• 85ml/3fl oz brandy
• 125g/4½oz butter
• 50g/2oz soft brown sugar
• 75g/2¾oz caster sugar
• 3 free-range eggs
• 115g/4oz plain flour
• 115g/4oz ground almonds
• ½ tbsp cocoa powder
• ¼ tsp ground nutmeg
• ¼ tsp mixed spice
• ¼ tsp salt
• ½ orange
• ½ lemon
• ½ tsp vanilla essence
• 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