Recipe

White wedding cakes

These simple white cakes make an elegant wedding cake for an all-white wedding.

  • 1 hr cooking
  • Makes 3 Item
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Ingredients

Modelling 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
White wedding cakes
  • 125 gram butter, chopped coarsely
  • 75 gram white chocolate, chopped coarsely
  • 1 cup (220g) caster sugar
  • 1/2 cup (125ml) milk
  • 3/4 cup (105g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 1/2 cup (75g) finely chopped dried apricots
  • 1/2 teaspoon vanilla extract
  • 1 egg
  • 1/3 cup (110g) apricot jam, warmed, strained
  • 1/2 cup (80g) icing sugar
  • 900 gram white prepared fondant
Royal icing
  • 1 1/2 cup (240g) pure icing sugar
  • 1 egg white
  • 1/2 teaspoon lemon juice

Method

White 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. Place half the sifted 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 a surface dusted with extra icing sugar, roll fondant to approximately 3mm thick. Cut out flowers using 3.5cm and 1.5cm cutters. Shape flowers using a ball tool; dry on tea towel.
  • 3
    Preheat oven to moderately slow, 170°C (150°C fan-forced). Line 6-hole texas muffin pan with paper cases.
  • 4
    Combine butter, chocolate, sugar and milk in small saucepan; stir over low heat, until smooth. Transfer mixture to medium bowl; cool 15 minutes.
  • 5
    Whisk in sifted flours, apricots, then extract and egg; divide mixture among cases.
  • 6
    Bake cakes about 45 minutes. Turn cakes onto wire rack to cool.
  • 7
    Meanwhile to make royal icing, sift icing sugar through very fine sieve. Lightly beat egg white in small bowl with electric mixer; add icing sugar, a tablespoon at a time. When icing reaches firm peaks, use a wooden spoon to beat in juice; cover tightly with plastic wrap.
  • 8
    Spoon icing into piping bag fitted with small plain tube, keep icing covered with a damp cloth.
  • 9
    Remove cases from cakes. Trim cake edges to make neat cylindrical shapes when stacked. Join two trimmed cakes with apricot jam; brush cakes all over with remaining jam.
  • 10
    On surface dusted with sifted icing sugar, knead fondant until smooth. Divide fondant into three equal portions. Roll out each portion to a thickness of 5mm. Cover the three cake stacks individually with fondant. Trim bases and smooth fondant.
  • 11
    Pipe a little royal icing onto the back of each flower; secure to cake. Pipe some dots in the centre of each flower and around the base of each cake.

Notes

Arrange the three individual mini wedding cakes together at different heights or levels (maybe even intertwined with flowers) for a lovely effect.

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