Celebration Marriage Cakes
1 hr 30 min.
- For the cupcakes
- ½ cup butter
- ½ cup caster sugar
- 1 unwaxed lemon (finely grated zest)
- 2 eggs (beaten)
- 0.333 cup milk
- 1 cup all-purpose flour
- 1 tsp Baking powder
- 1 pinch salt
- For the buttercream
- 1 ½ cups unsalted butter
- 5 cups powdered sugar
- 1 tsp vanilla extract
- 4 Tbsps Lemon curd
- yellow Food coloring
- To decorate
- powdered sugar
- 1 ¾ cups pink Sugar paste
- pink Sugar pearls
- pink sugar heart
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Beat the butter and sugar in a mixing bowl until light and fluffy.
Beat in the lemon zest, eggs and milk, a little at a time until combined.
Sift in the flour and baking powder and gently fold into the mixture with the salt until well mixed.
Spoon into the paper cases and bake for about 20 minutes until golden and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool.
For the buttercream: beat the butter until creamy, then gradually sift in the icing sugar and beat until smooth. Beat in the vanilla.
Put half the mixture into another bowl and stir in the lemon curd and a few drops of yellow food colouring.
Spread some of the lemon buttercream thinly on the cakes. Place the remaining buttercream in a piping bag with a shell nozzle.
Put the vanilla buttercream in a piping bag with a shell nozzle.
To decorate: roll out the sugarpaste thinly on a surface dusted with icing sugar. Cut out small rounds, slightly smaller than the diameter of the cakes. Emboss each round with 'just married' with an embossed cutter and place on the cakes.
Pipe the vanilla buttercream around the edges of the cakes. Repeat with the lemon buttercream, as in the photo.
Decorate with sugar pearls and sugar hearts.