Lace wedding cakes

These lovely textured lace wedding cakes will make a stylish and sophisticated display on your big day. You can mix and match the colours of the plates, cakes, flowers and decoration to suit any occasion.
lace wedding cakes
48 Item
1H 35M



1.Preheat oven to 150°C/130°C fan-force. Line four 12-hole (⅓-cup/80ml) muffin pans with silver foil and paper cases.
2.Beat butter, sugar and eggs in small bowl with electric mixer until just combined. Transfer mixture to large bowl; stir in marmalade and fruit. Sift flours and spice over mixture, add sherry; mix well.
3.Place 2 level tablespoons of mixture into each case; smooth surface. Bake cakes about 50 minutes. Remove cakes from oven; brush tops with extra sherry. Cover pan tightly with foil; cool cakes in pan.
4.On surface dusted with sifted icing sugar, knead white icing until smooth. Divide icing in half; roll each half out to a thickness of 5mm. Using a 7cm round fluted cutter cut out 24 rounds from each piece of icing.
5.Using a filigree textured plate, gently press an imprint onto each icing round.
6.Brush cakes with marmalade; top with icing rounds. Carefully brush silver lustre over pattern on icing.

We used a plastic filigree textured plate to mark the icing, available from craft or haberdashery shops.


Related stories