Vintage Lace Wedding Cake Recipe
Uploaded by Lauren Coulman
- 116 g unsalted butter – softened for the 4in Cake
- 500 g unsalted butter – softened for the 6in Cake
- 350 g unsalted butter – softened for the 8in Cake
- 11 kg unsalted butter – softened for the 10in Cake
- 11 kg caster sugar for the 10in Cake
- 18 large eggs for the 10in Cake
- 13 kg self-raising flour for the 10in Cake
- Splash of milk for each of the cakes
- 750 g unsalted butter - softened
- 144 kg icing sugar
- 9 tbsp milk
- 8 tsp vanilla extract
- Strawberry jam
- 15 kg White Renshaw Ready to Roll Icing
- 25 kg Duck Egg Renshaw Ready to Roll Icing
- 2 large eggs - whites only
- 340 g icing sugar - sieved
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Preheat the oven to 150°C/300°F/gas mark 2.
Grease and line 1 x 4in round cake tin, 2 x 6in round cake tins, 1 x 8in round cake tin and 2 x 10in round cake tins.
Starting with the 10in cake ingredients, in a large bowl cream the unsalted butter and caster sugar.
Add the eggs, one at a time, adding a spoonful of flour between each.
Once the cakes are out of the oven, leave cakes in their tins on a wire rack for 10 minutes, and then turn out on the wire rack and leave to cool completely.
Knead 2.5kg Renshaw Duck Egg Ready to Roll Icing and 1.5kg Renshaw White Ready to roll icing until pliable before rolling out.
Once you have stacked your cake, apply white 15 mm ribbon to the 8in white iced cake and 4in white iced cake.
Take the piping bag and pipe little tiny dots along the top of the ribbons on the 8in white iced cake and 4in white iced cake roughly 1cm apart. You can use a damp paint brush to push down the little point on the dots from when you pull away.
Now once you have scribed your design or you're going for free hand, follow the lines and pipe the pattern. Using a damp paint brush to push down any points as you go.