Recipe by Sackville
This recipe comes from a great London bakery, Konditor & Cook. I think these little cakes are one of their best sellers. Perfect for kids birthday parties or to give away in Christmas boxes!
Top Review by Tim Bott
Thank you for ending all my experimentation. We saw magic caskes on Rachel Allens Bake show and I wanted to play with the edible glitter and my son thought the cake would be a fun alternative to birthday cake for his 15th birthday. I got the glitter mail order from fairygoodies, but had been having problems getting the fondant right. it was either too thick or not transluscent. I think next time I might make the fondant slightly runnier so it covers the sides of the cakes as mine didn't fully as it set before it had time to run but it had a lovely sheen and smooth surface. The cake itself my son said was lovely ,it had a really nice texture and a subtle lemon taste just right, not overpowering. my only problem now is I have glitter all over my kitchen and apron and I need more excuses to make more of these magic little cakes.
- 200 g salted butter, softened,plus extra for greasing
- 2 lemons, zested and juiced
- 1 pinch salt
- 200 g caster sugar
- 4 medium eggs, beaten
- 200 g self-raising flour
- 4 tablespoons apricot jam, warmed and sieved
- 250 g marzipan
- 1 kg ready-to-roll fondant icing
- 3 colours food coloring
For the royal icing and decoration
- 1 large egg white
- 1⁄4 lemon, juiced
- 425 g icing sugar, sifted
- 1 teaspoon glycerine
- edible silver glitter (optional)
- silver ball decorative candies (optional)
Directions See How It's Made
- Grease and line a 21 x 31 x 2.
- 5 cm baking tray with baking parchment.
- Preheat the oven to 180 C (160 C in a fan oven).
- Cream the butter, lemon zest and salt together until creamy, then add the sugar and continue beating until light and fluffy.
- Add the eggs, a spoonful at a time, beating well after each addition.
- You may need to add 1-2 tablespoons of flour to keep the mixture from curdling.
- Use a large metal spoon to fold in the flour in three batches.
- Spoon the mixture into the tin and spread evenly.
- Use a palette knife to level the surface.
- Bake on the middle shelf of the oven for 25-30 minutes until the centre of the sponge springs back when lightly pressed.
- Turn out and cool on a wire rack.
- Brush the top of the cake with some of the lemon juice, then apply a thin layer of jam with a palette knife.
- Roll out the marzipan to the same size as the top of the cake.
- Carefully lift on to the cake and gently smooth the top with your hand.
- Chill for an hour.
- Use a ruler to mark the cake into 28 squares, then cut with a serrated knife dipped in cold water.
- Brush the top of the cakes with more apricot jam.
- Meanwhile, melt the fondant with the remaining lemon juice in a saucepan over a low heat.
- Stir continuously until the temperature reahes about 55 C on a sugar thermometer.
- Divide between four bowls.
- Leave one white and colour the others with your choice of food colouring.
- Dip one square at a time into the colour of your choice and transfer to a wire rack over a tray.
- Leave for 20 minutes to dry.
- Lift off with a knife and put into paper cases.
- To make the royal icing, mix the egg white, lemon juice, half the icing sugar and glycerine with a wooden spoon until creamy.
- Gradually stir in the rest of the sugar and beat well until it is white and smooth.
- Use a small piping bag to create your own designs on top of each cake.
- Decorate with the glitter and silver balls.