Skip to content

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

View product 
Share this recipe
Instructions
Ingredients
Reviews

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

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.

#TATE&LYLESUGAR #WELOVEBAKING
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!
We don't know why people put carrots in cake... but we applaud the zany person who first tried it! 🥕

Now here we all are in 2024 and it's National Carrot Cake Day - a day devoted to our favourite cream cheese and walnut-covered beauties.

(And a great excuse to go bake one!) Here's our recipe - link in bio!
A bit more of an experimental pancake offering here... filled with kimchi and Asian flavours! 

Ideal for anyone who's gone off jam or lemon juice this week, we recommend trying out this much more savoury stack:

Ingredients:

For The Kimchi:

1 Chinese Cabbage
6 cloves garlic crushed
5cm Ginger grated
2 Tbsp Fish sauce
2 Tbsp Sriracha sauce
1 Tbsp Tate & Lyle Preserving Sugar
3 Tbsp Rice Vinegar
8 Radishes, coarsely grated
2 Carrots, cut into matchstick pieces
4 Spring onions, finely sliced

For The Pancakes:

2 Medium Eggs
2 Tbsp Soy Sauce
200g Kimchi
3 Tbsp Kimchi Brine
225g Plain flour
½ tsp Baking Powder
100ml Water
6 Spring onions finely sliced
Oil to fry

Method:

For the Kimchi:
-Quarter the cabbage and remove the core, slice into strips of approx 25mm. Place in a bowl with two teaspoons of sea salt. Leave for 1 hour.
-Mix the garlic, ginger, fish sauce, siracha sauce, sugar, rice vinegar together.
-Rinse the cabbage and drain well, transfer to a large bowl mix the paste in along with the radishes, carrots and spring onions.
-Pack the Kimchi into Kilner jars and leave to ferment overnight at room temperature.
-Chill the next days. It will keep for 2 weeks in the refrigerator.

For the Kimchi Pancakes:
-Whisk the eggs with the soy sauce, blend in the brine and the water.
-Blend in the flour and baking powder mix well and add the chopped Kimchi.
-Add half of the sliced spring onions to the mix.
-Heat 1 tbsp of oil in a large frying pan. Add spoonfuls of the batter to the base of the pan allowing a little space between each one.
-Fry for 2-3 minutes on each side until golden brown. Repeat until all the batter is used up.
-Make 15 small pancakes.
-They can also be frozen, so why not freeze half of the batch if they've not already been demolished!
No aspartame. Low in calories. And no compromise in taste. Looks like it’s not just sugar we’re experts in… Tate & Lyle Sweetener - now available from @Asda & @Sainsburys.
Baking better is as easy as reaching for the right sugar.

And a sprinkle (or spoonful!) of Light Brown Soft Cane Sugar brings a little hint of caramel and a whole load of soft texture to your bakes.

We never make cookies without it!
This one goes out to all the sweet toothers... a buttercream board! Make a simple buttercream and top with your favourite sweet treats ❤️
Pancake Day is on Tuesday! Did you forget again?

Well now you know, which means there's time to prep a beautiful Buttermilk Pancake Traybake topped with fresh strawberries and a dusting of icing sugar!
Cookies to roll the red carpet out for!

We adore Red Velvet Cake, but why should that delicious taste always be imprisoned in a sponge!?

It's time to start a red velvet revolution!
Highlighting #TrustedByTheBest bakeries has seen us travel to every corner of the UK, but we're not even nearly finished yet! 

There are dozens more brilliant people we want to shine our spotlight on in 2024 and we've already got a beloved bakery in our sights...

Can you guess where we're headed next?

Our Products

View all products