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Lace Wedding Cakes

Prep

2 HR

Bake

45 mins

Serves

48

Difficulty

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.

made using

Dark Muscovado

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Instructions
Ingredients
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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.

Step 1

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.

Step 2

Next, stir in the marmalade, all the dried fruit, the almonds and 175ml (6floz) sherry and mix really well together.

Step 3

Sift over both the flours and the spice and mix well.

Step 4

Preheat the oven to 150°C/Fan130°, 300°F, Gas 2.

Step 5

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.

Step 6

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.

Step 7

Put the marmalade and water in a small pan over a low heat until melted then lightly brush over the tops of the cakes.

Step 8

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.

Step 9

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.

Step 10

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

Serving

1

For the cakes

Butter

Butter

Unsalted

330 g
Fairtrade Dark Muscovado

Tate & Lyle Dark Muscovado Sugar

330 g
Eggs

Large eggs

5

Marmalade

Orange, no-peel

3 tbsp
Raisins

Raisins

400 g

Prunes

Dried, finely chopped

400 g
Currants

Currants

350 g

Glace cherry

Finely chopped

350 g

Mixed peel

Chopped

275 g

Blueberries

Dried

165 g
Cranberries

Cranberries

Dried

165 g
Almonds

Almonds

Flaked, roughly crumbled

50 g

Sherry

Sweet + 3 tbsp

175 ml
Flour

Plain flour

295 g
Flour

Self raising flour

95 g

Mixed spice

4 tsp

For the icing

Marmalade

Orange, no-peel

2 tbsp
Water

Water

1 tbsp

Tate & Lyle Pure Cane Fondant Icing Sugar

Plus extra for rolling

740 g
Water

Water

4-5 tbsp

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#TATE&LYLESUGAR #WELOVEBAKING
Warm, sticky, chewy... is there anything more you'd ever want from a bake!?

Of course not! And that's why Dark Muscovado is so often our secret ingredient, perfect for adding a rich, treacly taste to the most indulgent puds you can think of.
See? Using different sugars really does make a difference...

Brown Sugar contains molasses, which adds moisture to cookies. So the more you add, the softer and chewier they become! And as a bonus, there'll also be a stronger, caramel flavour.

Caster Sugar on the other hand tends to give a crisper texture. They'll be lighter in colour with a more delicate snap and taste much sweeter than a brown sugar cookie. 

And a mix of both? Well, then you'll end up with an amazing cookie that's both chewy and crisp, with a blend of caramel and sweet flavours!

Which one do you think looks best?
We're changing what 'coming over for a cuppa' means! 

It isn't just milk and two sugars around our house. We're daring to dazzle guests with some fancy frappés and a nice drizzle of our Tate & Lyle Barista Caramel Syrup. 

And there's nothing stopping you from doing the same!
A nice Mother's Day activity for your little bakers! 

We know all the mums out there will be having a really sweet day. But we thought some homemade Mother's Day cakes might make it even sweeter...

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From its interesting origins to essential secret ingredients, come read our blog to make your next tart tops - link in bio!
Tea and olive oil in a cake... Sounds strange, tastes incredible! 

With a pretty fresh orange topping, this fragrant cake has to be tasted to be believed. A great one to make for Mother's Day later this month... be sure to wash it down with a cup of tea.

Ingredients

2 Large Oranges
225ml Olive Oil
200g Ground Almonds
120g Polenta
1 tsp Baking Powder
3 Large Eggs
200g Tate & Lyle Caster Sugar
Semi Dried Oranges Slices 
Scented Thyme Leaves

Method

Peel one of the oranges removing the pith and chop finely, place in a bowl with the juice, to one side.
Heat the oven to 180c/160c Fan/Gas Mark 4.
Mix the almonds, polenta, baking powder in a bowl.
Whisk the eggs and sugar until pale and fluffy, gradually pour in the olive oil once incorporated fold in the finely chopped orange, mix well and add the dry ingredients.
Pour the cake batter into a greased and lined 23cm round tin. Bake for approx. 55 minutes, use a skewer to test whether the cake is cooked, it should come out clean if it is, if not cook for a further 5-10 minutes.
Cool on a cooling rack.
Slice the other orange finely and place the slices on a baking tray in the oven at 180c fan /Gas mark 6 for 8-10 minutes.
Allow to cool and decorate the cooled cake with the slices and some thyme sprigs.
There's a reason Tate & Lyle is Trusted By The Best. 

Because we're the high-quality cane sugar you can always count on, no matter what the recipe calls for!

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