We’re right in the middle of wedding season so today I thought I’d share a recipe for baking mini wedding cakes. These are muffin sized cakes (baked in a muffin tray, unsurprisingly) and are a great alternative to a wedding cake: they can be stacked up in tiers on a cake stand to make up a wedding cake, could be part of an afternoon tea wedding buffet or can be given as gifts to guests.
I like to make these wedding cake muffins as gifts for the bride and groom popped into a pretty tin. They can be decorated with anything you like on top – a sugar rose in the colour theme of the wedding for example. Here’s the recipe for the fruit cake below, and icing them is as easy as cutting out a thin layer of marzipan and royal icing and sticking onto the muffins with a little melted apricot jam.
Ingredients: 225g self raising flour, 110g butter, 110g sugar, 225g mixed fruit, 1 egg, 5 tablespoons milk, 1 teaspoon mixed spice
Rub the butter into the flour until it looks like fine breadcrumbs, add sugar and dried fruit and mixed spice. Whisk together the egg and milk and mix into the dried ingredients. Spoon into a greased muffin tray and bake for approximately 20-30 minutes in a preheated oven at 180 C / 160 C fan / Gas 4 until a skewer comes out clean.
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