Lace Wedding Cakes Recipe | Tate and Lyle Sugars
www.wearetateandlylesugars.com
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.
Ingredients
- 330 g Butter
- 330 g Tate & Lyle Dark Muscovado Sugar
- 5 Large eggs
- 3 tbsp Marmalade
- 400 g Raisins
- 400 g Prunes
- 350 g Currants
- 350 g Glace cherry
- 275 g Mixed peel
- 165 g Blueberries
- 165 g Cranberries
- 50 g Almonds
- 175 ml Sherry
- 295 g Plain flour
- 95 g Self raising flour
- 4 tsp Mixed spice
- 2 tbsp Marmalade
- 1 tbsp Water
- 740 g Tate & Lyle Pure Cane Fondant Icing Sugar
- 4-5 tbsp Water
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