Bake the 25cm fruit cake and set aside to cool completely.
Divide fruit cake mixture between 22cm and 10cm tins and bake.
Divide fruit cake mixture between 18cm and 15cm tins and bake.
Spoon brandy over cold cakes, wrap, and rest for 3 to 4 days.
Boil thinned apricot jam and sieve into a bowl to create a glaze.
Slice cake tops flat if they have peaked during the baking process.
Cover all cakes in marzipan and dry in a cool place for 5 days.
Apply two layers of royal icing, allowing several days of drying between coats.
Sand dried icing smooth and pipe decorative dots around the cake edges.
Place the 25cm cake on a 30cm drum and insert four cut dowels.
Stack a board, spacer, and the 22cm cake onto the dowels.
Repeat stacking for remaining tiers and finish with flowers or ribbons.