Vintage Lace Cake Recipe
Uploaded by Renshaw Baking
- 2 kg dried fruit - mixed raisins, currants and sultanas
- 200 g chopped mixed peel
- 275 g glacé cherries
- 3 tbsp rum
- 575 g butter
- 1 tsp vanilla extract
- 575 g light brown sugar
- 14 medium eggs
- 700 g plain flour
- 25 tsp ground mixed spice
- 200 g flaked almonds
- 2 tbsp apricot jam – boiled and cooled
- 15 kg Renshaw Original White Marzipan
- 2 kg Renshaw Celebration Ready to Roll Icing
- 250 g Renshaw Flower and Modelling Paste
- White royal icing
- Pearl lustre dust
- Gold lustre dust
Wash the dried fruit and mixed peel, removing any stalks and dry well.
Chop the glacé cherries and add to the dried fruit.
Add the rum, then mix well, cover and leave to stand overnight to let the flavours blend and infuse.
Line a 6in and 8 inch round cake tin with baking paper. Secure three layers of brown paper around the tin with a piece of string.
Pre- heat the oven to 180°C/350°F/gas mark 4.
Cream the butter, vanilla extract and light brown sugar together until light and fluffy.
Whisk in the eggs one at a time.
Sift and add the flour and mixed spice, then fold in until well combined.
Fold in the dried fruit and cherries mix along with the flaked almonds.
Add the mixture to the lined cake tin. Level and smooth the top with the back of a wet tablespoon.
Bake for 3½ to 4 hours. The cake is cooked when the top feels firm to touch and when an inserted skewer comes out clean.
Leave to cool on a wire rack.
Level the top of each fruit cakes using a long serrated knife. Place each cake on a hardboard cake board the same size as each cake. Brush the cakes with boiled apricot glaze.
Knead and roll out 1kg Renshaw Original White Marzipan on a surface lightly dusted with icing sugar, rolling out to 4mm thickness.
Lift the marzipan over the 8in cake, smoothing down the sides with the palm of your hand. Trim excess icing.
Repeat with 0.5kg white marzipan to cover the 6in cake.
Brush each marzipan covered cake with cooled boiled water.
Knead and roll out 1kg Renshaw Celebration Ready to Roll Icing on a surface lightly dusted with icing sugar, rolling out to 5mm thickness.
Lift the icing over the 8in cake, smoothing down the sides with the palm of your hand. Trim excess icing. Use a smoother to create a flawless finish.
Repeat with 0.75kg celebration icing to cover the 6in cake.
Allow the icing to firm up for 2 to 3 days.
Mix 200g celebration icing with 200g Renshaw Flower and Modelling Paste, kneading together until well mixed and pliable.
On a surface dusted with icing sugar, roll the mixed paste to 1.5mm thickness. Dust a silicone lace mould with icing sugar. Lay the paste over the mould and in gently and firmly. Remove the lace textured paste from the mould. Neatly trim the excess away from the edges.
Position and fix the lace to the cake sides with a little water. Repeat until the sugar lace encircles the base of both cakes and the top of the 6 inch cake. Take care to match the joins neatly.
Pipe royal icing to disguise the joins and smooth with a damp artists' paintbrush.
Pipe clusters of three small dots of white royal icing above the lace on the 8in cake with a number 1.5 piping nozzle.
Mix edible pearl lustre with a little clear alcohol or cooled boiled water and paint areas of the lace to embellish the pattern.
Mix edible gold lustre with a little clear alcohol or cooled boiled water to paint the white royal icing piped dots.
To make the decorative rose, knead the remaining flower and modelling paste until soft and pliable.
Roll a piece of icing into a ball about approximately 2cm in diameter, then roll the ball of icing between the palms of your hands on one side on one side of the ball to make a cone shape which will form the centre of your rose.
To make the petals, roll a ball of icing approximately 1cm in diameter, then flatten the ball, thinning one side and leaving the other side thicker. You will need to make sixteen petals in total.
Wrap the first petal around the cone to cover the top of the cone and to form the start of the bud, sticking to the cone shape with cooled boiled water.
Press three more petals around the base of the bud. Gently curl edges of the petals, and position each one overlapping the other round the first petal, sticking to the other petals with cooled boiled water.
Take five more petals. Using a little water stick petals under first row of petals, again curling the edges and positioning lower than the previous row of petals.
Continue the process with a further seven petals for a large open rose.
Trim off excess cone at the bottom of the rose and fold out the top of the petals and leave to set.
Dust with pearl lustre dust and fix to the top of the cake with stiff royal icing.