Recipe

Lily wedding cakes

  • 1 hr cooking
  • Makes 12 Item
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Ingredients

Lily wedding cakes
  • 90 gram butter, softened
  • 1/2 cup (110g) firmly packed brown sugar
  • 2 eggs
  • 1 tablespoon orange marmalade
  • 500 gram (2¾ cups) mixed dried fruit, chopped finely
  • 2/3 cup (100g) plain flour
  • 2 tablespoon self-raising flour
  • 1 teaspoon mixed spice
  • 2 tablespoon sweet sherry
  • 2 tablespoon sweet sherry, extra
  • 1/3 cup (110g) apricot jam, warmed, strained
  • 1/2 cup (80g) icing sugar
  • covered 22 gauge wire
  • florist tape
  • 30 stamens
Fondant
  • 2 teaspoon gelatine
  • 1 1/2 tablespoon water
  • 2 teaspoon glucose syrup
  • 1 1/2 cup (240g) pure icing sugar
  • 1/2 cup (80g) pure icing sugar, extra
Royal icing
  • 1 1/2 cup (240g) pure icing sugar
  • 1 egg white
  • 1/2 teaspoon lemon juice

Method

Lily wedding cakes
  • 1
    To make modelling fondant, sprinkle gelatine over the water in cup; stand cup in small saucepan of simmering water, stirring until gelatine is dissolved, add glucose. Sift half the icing sugar in medium bowl, stir in gelatine mixture. Gradually stir in remaining sifted icing sugar, knead on surface dusted with extra sifted icing sugar until smooth. Wrap tightly in plastic wrap to prevent drying out.
  • 2
    On surface dusted with extra sifted icing sugar, roll a little of the fondant to approximately 2mm thick. Cut out petals using lily petal cutter allowing 6 petals for each cake. Vary size of petals to suit size of cakes. Using frilling tool, gently shape petals; attach damp 10cm length wire to each petal; allow to dry.
  • 3
    Preheat oven to 150°C (130°C fan-forced). Line 6-hole texas (3/4 cup/180ml) or 12-hole standard (1/3 cup/80ml) muffin pan with paper cases.
  • 4
    Beat butter, sugar and eggs in small bowl with electric mixer until just combined.
  • 5
    Transfer mixture to medium bowl; add marmalade and fruit, mix well.
  • 6
    Sift flours and spice over mixture; add sherry, mix well. Divide mixture among cases; smooth surface.
  • 7
    Bake large cakes about 1 hour, small cakes about 50 minutes. Remove cakes from oven; brush tops with extra sherry. Cover pan tightly with foil; cool cakes in pan.
  • 8
    To make royal icing, sift icing sugar through very fine sieve. Lightly beat egg white in small bowl; add icing sugar, a tablespoon at a time, beating well after each addition. When icing reaches firm peaks, add juice; beat well. Spoon royal icing into piping bag fitted with small plain tube. Pipe a continuous line in a cornelli pattern over cakes. Secure lilies to cakes.
  • 9
    Meanwhile, assemble lilies using royal icing, stamens and pistles.
  • 10
    Remove cases from cakes. Brush cakes with jam. On surface dusted with sifted icing sugar, knead prepared fondant until smooth. Divide fondant into six or 12 equal portions. Roll out each portion to a thickness of 5mm. Cover cakes with fondant; trim base and smooth fondant.

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