Ranita’s Mini Wedding Cake / Rich Fruit Cake With Marzipan And Royal Icing
With My Mini Wedding Cake
Ranita’s Mini Wedding Cake / Rich Fruit Cake With Marzipan And Royal Icing
Our daughter is getting married abroad and we will be present on Zoom. (Thank God for Zoom). I had always wanted to make the wedding cake for my daughters and a cousin suggested I make it anyway. So, am making a mini wedding cake which will be proudly displayed in a prominent position. ( What I mean is, Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing will be visible on Zoom). And oh my goodness, I am so excited to be making Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing!
Making Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing takes a few days, so it has to be planned in advance. Luckily I always have fruits soaked in alcohol at hand. I do that in January after Christmas to prepare for the next great occasion.
Making rich fruit cakes have always been a tradition in my family. My parents would soak the fruits immediately after Christmas every year for the next cake. Hence we always had fruits soaked in rum or brandy in the kitchen cupboard and we would do and dip into it when there was no one around. Over the years, I baked so many fruit cakes- for birthdays, anniversaries and for ourselves. We kept some and gave away most of them. And I had the privelage of baking a 50th Anniversary cake for my late inlaws 30 years ago. Unfortunately there are no clear photos of the cake. However from then on my confidence grew and I practised and practised until I could bake just about anything. To get back to the present.. as I mentioned earlier our daughter is getting married abroad.
So I baked the cake and am cooling it for a day. It is a rich fruit cake that anyone would love to eat and it is my daughter’s favourite. The recipe is from my Mum who made fantastic cakes always. This is the recipe I use for Wedding Cakes. For Mini Wedding Cakes like mine make half the quantity. I used 5 inch moulds about 3 inches high and the height of the cake was 7 inches when three tiers were stacked on top of each other as in the photo.
This is the recipe I used to bake Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing
A Pictorial From Start To Finish of Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing
Fruit Cake Batter
Baked Fruit Cakes
Brushing The Cake With Apricot Jam
Marzipan Rolling
Rolling Marzipan
Marzipan Applied
Ready To Be Iced
First Tier
Two Tiers
Stacked
Stacking
Royal Icing
Royal Icing First Coat
Royal Icing Second Coat
Royal Icing Third Coat
All that is left.
Shared The Cake With Friends
Mini Wedding Cake
Tigger Boo
Tigger Boo
The next step in making a Wedding Cake is to make the marzipan. Wedding Cakes have a layer of marzipan on top which adds to the flavour and taste. This is home made marzipan which I learnt from my parents who made it every year for us. Marzipan is a mixture of almond meal, icing sugar, castor sugar, egg white and almond essence mixed to a pliable dough. It is then rolled out to the required thickness and put on the top of the cake which is first brushed with apricot jam. This is to ensure the marzipan stays on securely.Here is the Recipe for Marzipan. Make half the quantity for A Mini Wedding Cake Like Mine.
Here is the recipe for the Marzipan For Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing
Once the marzipan is ready, cut out a circle using the mini cake tin base. Divide marzipan into three and roll one out using the circle as a template. Brush apricot jam on the top of the mini cakes and gently press the rolled, circular marzipan on to the cake. Likewise for the other two. Leave to dry for a couple of days before icing it.
Marzipan Ingredients For Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing
Weigh And Divide Marzipan Into Three. Roll Into Balls
Brushing The Cake with Jam
Rolling And Attaching Marzipan
Attaching The Marzipan
Cakes Are Ready To Be Iced
The Final step is the Royal Icing.
Once the marzipan has dried the cake has to be iced. I like to use Royal Icing for wedding cakes because traditionally this is the icing used.
I learnt how to make Royal Icing from my aunt Rita who did a professional course in baking as a young housewife. When I pursued my post graduate studies in Madras ( as it was then called), I was a frequent visitor to her house where I learnt many of her trade secrets.
So I made the icing, stacked the cakes on top of each other and iced the cake. It is 7 inches tall and requires 3 coats of icing before it begins to look like a Wedding Cake
And the cake is done. It has dried. And I can’t wait to cut it and share it with our friends. I will be freezing some for the bridal couple for whenever that may be.
The delicate pink and white flowers are made by a good friend Sheela Chandran aka Dabakersdaughter The gold flowers are from Bake With Yen as I did not have the time to make my own.
I met Sheela’s mum at a sugar craft class I attended 2 decades ago. Over the years we became good friends and Sheela is a fabulous baker. Her cakes, bread and other food are simply awesome.
And now to attend the wedding in my finery.
I wish my Mum had lived to attend the wedding. She would have really enjoyed it. 2nd July would have been her 86th birthday and I am sure she is showering her blessings from above.
The Recipe For Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing
1 kg icing sugar, sifted; 1 egg white from large egg; a few drops of almond essence to remove the eggy smell.
Take 1/3 of the 1 kg of icing sugar and put it in a large mixing bowl. Add 1 egg white and a few drops of almond essence and mix to a tick. spreadable consistency. The quantity of egg white to be added depends on the size of the egg. So add the egg white a little at a time to get the desired consistency. This quantity is enough for all three mini cakes for the first layer. Start applying the icing with a palette knife. Don’t worry if it’s messy. This is the first layer and and all three layers have to be completed for the cake to look good. Make more Royal Icing if the quantity is insufficient. You can keep the remainder in the fridge and add some egg white the next day to use it again. Do each cake separately and keep aside for drying for a couple of days.
Next day, make more royal icing and brush the top of one cake with the icing. Place the second cake on top of the first and gently press. Repeat with third cake. Now you have to ice the tiered cake carefully. This is the second layer and your cake begins to look like a Wedding Cake. Let it dry for a couple of days.
Repeat, the process the next day and keep aside for drying When completely dry, decorate with handmade flowers and Royal Icing and silver balls. Attach the topper. Mine was a mini image of the couple made by my husband.
Take photos, admire it and only then cut it.
It was a really good cake even if I say so myself and at times I wish I had made the real thing. Anyway, I hope to do so for the church wedding sometime next year. All in all it was a worthwhile experience and I really enjoyed making it and eating it.
Some Images Of Ranita’s Mini Wedding Cake/Rich Fruit Cake with Marzipan And Royal Icing
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The Wedding Invitation, The Guests And The Reviews
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The ultimate guide to Mangalorean Protestant Cuisine and my tales in the kitchen. You will find recipes of all kinds here, to tickle your palate.
My name is Ruth and I am an Applied Psychologist with a post graduate degree in counseling and guidance. Over the years I have specialized in Obesity Counselling Services using food to reach out to the community. It is a great way to connect with people as food has an incredible impact on health.
I started this blog to chronicle my adventures in the kitchen and to showcase the recipes handed down to me from my Mother and maternal grandmother Ajamma ( grandmother in the Kannada language). I do hope you will enjoy reading it as much as I did putting it all together.
I love reading, music, gardening, and learning new things everyday.
My passion is enhancing human potential and teaching people that they have to take responsibility for their own lives. In short, I am the Versatile Housewife.
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