Knead white sugar paste, roll to 5mm thickness, and cut out flower shapes.
Roll bronze sugar paste balls for flower centers and attach with edible glue.
Preheat oven to 160°C and line 15cm, 23cm, and 30cm cake tins.
Cream butter and sugar, then beat in eggs one at a time for each tier.
Fold in flour, almonds, and spices, then stir in dried fruits, zest, and brandy.
Bake the 30cm tier for 4 hours, the 23cm for 3 hours, and the 15cm for 2 hours.
Cool cakes in tins for 15 minutes before transferring to wire racks.
Level the cooled cakes and brush with warmed apricot jam.
Cover each cake with a layer of rolled marzipan and trim the excess.
Roll out white icing to 5mm and cover the marzipan-layered cakes.
Allow cakes to dry overnight at room temperature.
Decorate with bronze ribbon around the base of each cake tier.
Insert four cut-to-size dowelling rods into the 30cm and 23cm tiers.
Cover the thick cake boards with white icing and trim edges.
Stack the tiers using pillars positioned over the dowelling rods.
Arrange the prepared sugar flowers on the top and sides with glue.