Prep
2 HRBake
45 minsServes
48Difficulty
Hard About
Beautifully adorned with intricate lace and filigree patterns, these little wedding cakes look suitably impressive but are actually very simple to make with a laser-cut stencil.
You will need 2 x 12-hole muffin tins and 48 silver foil cake cases, a filigree laser-cut cake stencil from www.squires-shop.com or www.lakeland.co.uk, a 6cm (2½”) round 6cm fluted cutter and a fine artist’s brush.
TOP TIP
Beat the butter and Tate & Lyle Dark Muscovado Sugar in a large mixing bowl with an electric hand mixer for 4-5 minutes until soft and creamy. Beat in the eggs, little by little, until combined.
Next, stir in the marmalade, all the dried fruit, the almonds and 175ml (6floz) sherry and mix really well together.
Sift over both the flours and the spice and mix well.
Preheat the oven to 150°C/Fan130°, 300°F, Gas 2.
Line the muffin tins with half the cake cases, then divide half of the mixture between them, with about 2 level tablespoons in each, filling to not quite three-quarters full. Smooth the tops. It’s fine to leave the rest of the mixture standing at room temperature whilst you cook the first batch.
Bake the cakes on the top and middle shelves of the oven for 40-45 minutes, swapping the trays over halfway through, until they spring back when pressed in the centre and when a fine skewer poked through the middle comes out clean. Remove to a wire rack to cool, then bake the rest of the cakes. When all the cakes are cool, brush them with the remaining 3 tablespoons of sherry.
Put the marmalade and water in a small pan over a low heat until melted then lightly brush over the tops of the cakes.
Sift the Tate & Lyle Fondant Icing Sugar into a large bowl and make a well in the centre. Add the water, a tablespoon at a time, and stir with a wooden spoon until it is too stiff to stir any more. Turn out onto a surface lightly dusted with Tate & Lyle Fondant Icing Sugar, roll into a ball and knead for a few minutes until it becomes completely smooth, soft and pliable. If it feels too dry splash with a very little cold water and carry on kneading until the water is absorbed. If it’s too wet, dust the surface with extra Tate & Lyle Fondant Icing Sugar.
Roll out the fondant to about 3mm (1/8”) thick. Starting at the edge, place the stencil on top of the fondant and roll firmly with a rolling pin to indent the pattern. Repeat until the fondant is patterned all over. Using the fluted cutter, stamp out 48 circles, re-rolling as necessary. Keep covered with cling film whilst you work to stop the fondant from drying out.
Place the circles of fondant of top of the cakes and very lightly press down so they stick to the marmalade. Dip the artist’s brush into the metallic dust lustre and lightly brush over the embossed area to highlight the pattern. Arrange the cakes on a cake stand, decorate with flowers and serve.
TOP TIP
Make and freeze the cakes in a lidded container up to one month ahead. Decorate with the icing the day before and store in a lidded container.
Ingredients – 16 items
1
For the cakes
Butter
Unsalted
Tate & Lyle Dark Muscovado Sugar
Large eggs
Marmalade
Orange, no-peel
Raisins
Prunes
Dried, finely chopped
Currants
Glace cherry
Finely chopped
Mixed peel
Chopped
Blueberries
Dried
Cranberries
Dried
Almonds
Flaked, roughly crumbled
Sherry
Sweet + 3 tbsp
Plain flour
Self raising flour
Mixed spice
For the icing
Marmalade
Orange, no-peel
Water
Tate & Lyle Pure Cane Fondant Icing Sugar
Plus extra for rolling
Water
Rate this recipe!
Share your thoughts or advice
Good job, now enjoy!
Don't forget to share your creation using our hashtags in the chance to get featured.
Nothing says summer like a classic Eton Mess ☀️🍓 Made with Tate & Lyle Pure Cane Caster Sugar it’s light, creamy, and bursting with fresh berries! This easy recipe is a guaranteed crowd-pleaser, the perfect balance of sweetness and crunch in every spoonful.
Ready to whip one up? Find the recipe via link in our bio.
#TateAndLyleSugars #SummerDeserts #EtonMess #EasyBakes
Started in a home kitchen. Now it’s one of the most talked-about bakeries in London.
Greedy Cow’s Korean Milk Doughnut is more than just a viral treat – it’s part of a bigger journey built on graft, great ideas, and serious baking talent.
Proud to feature Greedy Cow in the latest Trusted by the Best series.
#TrustedByTheBest
Part of Trusted by the Best, promoting chosen Tate & Lyle customer bakeries.
#advert | T&Cs in bio
Whisking up some hot takes 🔥
What’s the secret to great baking? And if your bake was a celeb… who’d it be?
Matty & Quentin from Comptoir spill all in this rapid-fire Q&A.
Part of Trusted by the Best, promoting chosen Tate & Lyle customer bakeries.
#advert | T&Cs in bio
Tate & Lyle is a British brand that has been refining sugar of EU and non-EU origin since 1859.
Ice cream isn’t just for cones! 🍦✨
Take your favourite flavours to the next level - think gooey ice cream sandwiches, creamy milkshakes, or even layered into a show-stopping ice cream cake! However you scoop it, there’s no wrong way to enjoy a little frozen fun.
Find some inspo via link in our bio.
#TateAndLyleSugars #SummerTreats #IceCreamYourWay
Put a sunshine spin on a classic with these Pimm’s Cream Scones ☀️🍓
A fun twist on the traditional bake, this recipe combines the timeless charm of scones with the fruity, refreshing flavour of a summer favourite - Pimm’s! Made with Tate & Lyle Golden Caster Sugar, they’re perfect for garden parties, afternoon teas, or just because.
Find the recipe via link in our bio.
#TateAndLyleSugars #SummerBakes #Pimms #AfternoonTeaUpgrade
Our Products
View all products
