Recipe

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.

May 31, 2011 2:00pm
  • 1 hr 35 mins cooking
  • Makes 48 Item
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Ingredients

Lace wedding cakes
  • 325 gram butter, softened
  • 1 3/4 cup (385g) firmly packed brown sugar
  • 6 eggs
  • 1/4 cup (85g) orange marmalade
  • 2 kilogram mixed dried fruit, chopped finely
  • 2 cup (300g) plain flour
  • 3/4 cup (100g) self-raising flour
  • 1 tablespoon mixed spice
  • 3/4 cup (180ml) sweet sherry
  • 1/3 cup (55g) blanched whole almonds
  • 1/4 cup (60ml) sweet sherry, extra
  • 3/4 cup (120g) icing sugar
  • 1 kilogram ready-made white icing filigree textured plate
  • 3/4 cup (240g) orange marmalade, warmed, strained silver lustre

Method

Lace wedding cakes
  • 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.

Notes

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

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