Magic Cakes

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 30mins
YIELD: 28 cakes
UNITS: US

INGREDIENTS

Nutrition
  • 200
    g salted butter, softened,plus extra for greasing
  • 2
    lemons, zested and juiced
  • 1
    pinch salt
  • 4
    medium eggs, beaten
  • 4
    tablespoons apricot jam, warmed and sieved
  • 250
  • 1
    kg ready-to-roll fondant icing
  • 3
    colours food coloring
  • For the royal icing and decoration
  • 1
    large egg white
  • 14
    lemon, juiced
  • 425
    g icing sugar, sifted
  • 1
    teaspoon glycerine
  • edible silver glitter (optional)
  • silver ball decorative candies (optional)
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DIRECTIONS

  • 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.
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