Doh!..

[Creemteez]

Made a rich fruit cake yesterday for the bottom tier of a wedding cake I've got on order for August.
I remembered to leave the1,1/2lbs unsalted butter out so that it was nice and soft. Remembered to take the eleven organic, free eggs out of the fridge so they were at room temperature. Weighed and measured everything with my usual attention to detail. Mixed and blended just the right amount of spices and dried fruits. Baked it for five and a half hours on gas mark 2, giving it a quarter turn every hour to ensure even cooking (my oven can be a bit temperamental).
Result, one beautiful, twelve inch, round, flat-topped, non-cracked rich fruit cake.
Trouble is the bride wants a SQUARE ONE!!!!!
Make up the bed for Major C**k-Up!

[Sylvan]

Oops.

[Newton]

Trim it........it might be a bit smaller though......

[Flummery]

You might have to eat it yourself! What a disaster! (?)

[Glutton4...]

I'd offer to help - but I don't like fruit CAAAAAAAKE!

[chris]

I do, do you courier them?

[Florence Fennel]

Take more water with it CT, or it kills off brain cells. I'll have it, it sounds delicious

[Creemteez]

Ah, I thought there might be a few offers of "homes" for it, but fortunately I do need a round one for later in August for a Sixtieth birthday cake, so not a complete disaster.
However, the bride did call me last night to tell me that she has just been diagnosed as Lactose intolerant, so cannot have butter, milk or cheese products.
It's not a problem for the fruit cake as she doesn't eat it, but I'm going to have to make the chocolate and vanilla sponge layers with soya or lactose free stuff.
Has anyone used this sort of thing and what are the results like? Don't want people thinking my cakes are carp because I've had to use inferior ingredients....

[Florence Fennel]

You are one very clever lady, I'm sure you'll source it and it will be perfect