Dairy Free Wedding Cake recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
for the cake
1.5 kg (3.3 lb) 10 cups of raisins
1 kg (2.2 lb) 7 cups of dried currants
500 g (17 oz) 3 cups of dried pineapple, chopped
600 g (1 lb 5 oz) 7 cups of glace cherries, halved
500 g (17 oz) 3 cups of dried figs, chopped
400 g (14 oz) 4 1/2 cups of candied citrus peel, chopped
250 g (8 1/2 oz) 1 3/4 cups of stoned (pitted) dates, chopped
600 g (1 lb 5 oz) 4 1/2 cups of rice flour
600 g (1 lb 5 oz) 4 1/2 cups of millet flour
1 teaspoon of salt
2 tablespoons of Gluten free mixed (pie) spice
1 tablespoon of grated nutmeg
2 tablespoons of ground allspice
1 tablespoon of ground cinnamon
1.1 kg (2 lb 6 oz) 4 3/4 cups of very soft Dairy free sunflower margarine and extra for greasing paper
1.2 kg (2 lb 10 oz) 6 cups of brown sugar
20 large free-range eggs
24 tablespoons of brandy
255 g (9 oz) 2 cups of whole blanched almonds, roughly chopped
Grated rind of 2 oranges
1 kg (2.2 lb) 7 cups of dried currants
500 g (17 oz) 3 cups of dried pineapple, chopped
600 g (1 lb 5 oz) 7 cups of glace cherries, halved
500 g (17 oz) 3 cups of dried figs, chopped
400 g (14 oz) 4 1/2 cups of candied citrus peel, chopped
250 g (8 1/2 oz) 1 3/4 cups of stoned (pitted) dates, chopped
600 g (1 lb 5 oz) 4 1/2 cups of rice flour
600 g (1 lb 5 oz) 4 1/2 cups of millet flour
1 teaspoon of salt
2 tablespoons of Gluten free mixed (pie) spice
1 tablespoon of grated nutmeg
2 tablespoons of ground allspice
1 tablespoon of ground cinnamon
1.1 kg (2 lb 6 oz) 4 3/4 cups of very soft Dairy free sunflower margarine and extra for greasing paper
1.2 kg (2 lb 10 oz) 6 cups of brown sugar
20 large free-range eggs
24 tablespoons of brandy
255 g (9 oz) 2 cups of whole blanched almonds, roughly chopped
Grated rind of 2 oranges
for the cake covering
A standard-sized jar of smooth apricot jam (jelly)
4 x 500 g (17 oz) packets of ready-made to roll Gluten free golden marzipan
Extra icing (confectioners') sugar for rolling
4 x 500 g (17 oz) packets of ready-made to roll Gluten free golden marzipan
Extra icing (confectioners') sugar for rolling
for the icing
This is the icing recipe that i used, but most traditional royal icing recipes will be gluten and dairy free so these could be used as an alternative if you prefer
4 medium free-range egg whites
800 g (1 lb 12 oz) 5 1/2 cups of Gluten free white icing
(confectioners') sugar; sifted
1 tablespoon of lemon juice
1 teaspoon of glycerine
4 medium free-range egg whites
800 g (1 lb 12 oz) 5 1/2 cups of Gluten free white icing
(confectioners') sugar; sifted
1 tablespoon of lemon juice
1 teaspoon of glycerine
method
ALSO NEEDED:
3 square cake tins: 32 cm (12 1/2 inch); 25 cm (10 inch); 16.5cm (6 1/2 inch)
1 x 41 cm (16 inch) square silver paper cake board
2 matching smaller square silver paper cake boards with about 15 cm (1 inch) spare border around both cakes White, gold, silver or coloured silk ribbon of your
choice Fresh or silk flowers, or other suitable decoration for the top of the cake
Baking parchment (wax) paper and tin foil to line the tins
extra Dairy free margarine for greasing
icing equipment if you need it (piping bags, nozzles etc.) - do not attempt to ice your cake unless you know that you are brilliant at it!
9 white columns to support the cakes
1. Preheat the oven to 150°C (300°F) Gas mark 2
2. First make the cakes. Pour just enough boiling water over all the fruit in 2 huge bowls.
3. Leave until the fruit becomes tepid. Drain and set the bowls of fruit to one side.
4. Meanwhile, grease and line the three cake tins with a double layer of baking parchment (wax paper) and then grease the paper for extra protection.
5. Sift the flours with the salt, mixed (pie) spice, nutmeg, allspice and cinnamon into another huge bowl.
6. In another enormous bowl, bucket or jam (jelly) pan, cream together the margarine and sugar until soft and light.
7. Add 4 eggs at a time to this margarine mixture until you have added all the eggs. Then, gently mix in the flour and spices. Finally, add the brandy, dried fruits, nuts and grated orange rind.
8. Spoon this batter into the prepared cake tins and smooth over the tops, hollowing the centres slightly to prevent the cake rising and splitting in the centre.
9. Wrap double layers of foil around the outside of each cake tin and loosely cover the top of the cakes with foil. This will help to prevent the sides and top of the cake from burning while the centre of the cake is still undercooked.
10. Bake the largest cake for at least 4 hours or until an inserted skewer comes out clean from the centre of the cake (this could be as much as 5 hours if your oven is not as hot as mine is!). The
11. Second size cake should take about 3 hours, and the smallest cake should take about 1 1/2 hours (test both with a skewer as before - test them all in several places for reliability).
12. Leave the cakes to cool in their tins for 24 hours, then remove the cakes from the tins and peel off the baking parchment (wax paper).
13. Wrap the cakes in foil and store in airtight containers for at least 2 weeks, but preferably for 2 months, before the wedding.
14. Choose a cool place to let the cakes develop and mature nicely
15. A week before the wedding, unwrap the cakes and place them in the centre of their corresponding sized silver boards.
16. Make sure they are in the centre as you won't be able to move them later!
17. The cakes are now ready to be covered in jam (jelly).
18. Gently heat the apricot jam (jelly) in a bowl in the microwave and then brush the jam (jelly) all over the top and sides of the cakes.
19. This seals the cakes and holds down the marzipan.
20. Now marzipan the cakes. 2 blocks of marzipan to cover the large cake, 1 1/4 blocks for the middle size cake and 3/4 of a block for the smallest cake.
21. The marzipan was not too thick but was not so thin that you could see the dark fruit underneath.)
22. Sprinkle a work surface with icing (confectioners') sugar and roll out each block of marzipan with a rolling pin.
23. When it is the correct thickness, use the rolling pin to lift the marzipan over the whole cake (the marzipan will stick to the jam (jelly) immediately so make sure you aim accurately).
24. If you can not cover the cake with one piece of marzipan, roll out smaller pieces to fill in any part of the cake that is not covered.
25. You can mould it gently with your fingers so that it all blends in together and looks nice and smooth. it is most important to cover the cake completely so that the fruit will remain moist.
26. Trim off any excess marzipan and press closely to the cake. Trim again if necessary. Leave the cake for 24 hours to dry out in a cool place.
27. Repeat this with the remaining two cakes.
28. After 24 hours, when all three cakes will be ready, you can start icing the base cake first, or take the cakes to be iced and decorated.
29. FOR EACH BATCH OF icinG (You will need three batches for the whole cake and may need a fourth if you are doing ornate decoration)
30. Beat the egg whites until slightly frothy in a food processor. Add the icing (confectioners') sugar, lemon juice and glycerine and beat until smooth.
31. Transfer the icing to a bowl and keep covered until needed, but do use it as quickly as you can.
32. Ice the cake. Make up the icing (1 batch at a time) and spread over each cake so that they are completely covered with icing and perfectly smooth and even all over.
33. Leave them to set hard before starting to decorate the cake. (Remember to wipe clean the silver boards before the icing sets.)
34. When the icing is completely hard and set, make up a final batch of icing for the decoration and pipe your chosen design on to the cakes (you can add a little colour to the batch of icing you use for decorating the cake, if you wish, pale pink, pale blue or pale yellow can be used.
35. Once all the icing has set, take the cake to the reception and assemble it. Put 1 column in the centre of the largest cake and then 4 more columns, positioned to support the middle size cake, on top of the base cake.
36. Repeat with the remaining 4 columns to support the smallest cake on top of the middle cake.
37. Finally, decorate the cakes with flowers and ribbons. Don't forget the cake knife!
3 square cake tins: 32 cm (12 1/2 inch); 25 cm (10 inch); 16.5cm (6 1/2 inch)
1 x 41 cm (16 inch) square silver paper cake board
2 matching smaller square silver paper cake boards with about 15 cm (1 inch) spare border around both cakes White, gold, silver or coloured silk ribbon of your
choice Fresh or silk flowers, or other suitable decoration for the top of the cake
Baking parchment (wax) paper and tin foil to line the tins
extra Dairy free margarine for greasing
icing equipment if you need it (piping bags, nozzles etc.) - do not attempt to ice your cake unless you know that you are brilliant at it!
9 white columns to support the cakes
1. Preheat the oven to 150°C (300°F) Gas mark 2
2. First make the cakes. Pour just enough boiling water over all the fruit in 2 huge bowls.
3. Leave until the fruit becomes tepid. Drain and set the bowls of fruit to one side.
4. Meanwhile, grease and line the three cake tins with a double layer of baking parchment (wax paper) and then grease the paper for extra protection.
5. Sift the flours with the salt, mixed (pie) spice, nutmeg, allspice and cinnamon into another huge bowl.
6. In another enormous bowl, bucket or jam (jelly) pan, cream together the margarine and sugar until soft and light.
7. Add 4 eggs at a time to this margarine mixture until you have added all the eggs. Then, gently mix in the flour and spices. Finally, add the brandy, dried fruits, nuts and grated orange rind.
8. Spoon this batter into the prepared cake tins and smooth over the tops, hollowing the centres slightly to prevent the cake rising and splitting in the centre.
9. Wrap double layers of foil around the outside of each cake tin and loosely cover the top of the cakes with foil. This will help to prevent the sides and top of the cake from burning while the centre of the cake is still undercooked.
10. Bake the largest cake for at least 4 hours or until an inserted skewer comes out clean from the centre of the cake (this could be as much as 5 hours if your oven is not as hot as mine is!). The
11. Second size cake should take about 3 hours, and the smallest cake should take about 1 1/2 hours (test both with a skewer as before - test them all in several places for reliability).
12. Leave the cakes to cool in their tins for 24 hours, then remove the cakes from the tins and peel off the baking parchment (wax paper).
13. Wrap the cakes in foil and store in airtight containers for at least 2 weeks, but preferably for 2 months, before the wedding.
14. Choose a cool place to let the cakes develop and mature nicely
15. A week before the wedding, unwrap the cakes and place them in the centre of their corresponding sized silver boards.
16. Make sure they are in the centre as you won't be able to move them later!
17. The cakes are now ready to be covered in jam (jelly).
18. Gently heat the apricot jam (jelly) in a bowl in the microwave and then brush the jam (jelly) all over the top and sides of the cakes.
19. This seals the cakes and holds down the marzipan.
20. Now marzipan the cakes. 2 blocks of marzipan to cover the large cake, 1 1/4 blocks for the middle size cake and 3/4 of a block for the smallest cake.
21. The marzipan was not too thick but was not so thin that you could see the dark fruit underneath.)
22. Sprinkle a work surface with icing (confectioners') sugar and roll out each block of marzipan with a rolling pin.
23. When it is the correct thickness, use the rolling pin to lift the marzipan over the whole cake (the marzipan will stick to the jam (jelly) immediately so make sure you aim accurately).
24. If you can not cover the cake with one piece of marzipan, roll out smaller pieces to fill in any part of the cake that is not covered.
25. You can mould it gently with your fingers so that it all blends in together and looks nice and smooth. it is most important to cover the cake completely so that the fruit will remain moist.
26. Trim off any excess marzipan and press closely to the cake. Trim again if necessary. Leave the cake for 24 hours to dry out in a cool place.
27. Repeat this with the remaining two cakes.
28. After 24 hours, when all three cakes will be ready, you can start icing the base cake first, or take the cakes to be iced and decorated.
29. FOR EACH BATCH OF icinG (You will need three batches for the whole cake and may need a fourth if you are doing ornate decoration)
30. Beat the egg whites until slightly frothy in a food processor. Add the icing (confectioners') sugar, lemon juice and glycerine and beat until smooth.
31. Transfer the icing to a bowl and keep covered until needed, but do use it as quickly as you can.
32. Ice the cake. Make up the icing (1 batch at a time) and spread over each cake so that they are completely covered with icing and perfectly smooth and even all over.
33. Leave them to set hard before starting to decorate the cake. (Remember to wipe clean the silver boards before the icing sets.)
34. When the icing is completely hard and set, make up a final batch of icing for the decoration and pipe your chosen design on to the cakes (you can add a little colour to the batch of icing you use for decorating the cake, if you wish, pale pink, pale blue or pale yellow can be used.
35. Once all the icing has set, take the cake to the reception and assemble it. Put 1 column in the centre of the largest cake and then 4 more columns, positioned to support the middle size cake, on top of the base cake.
36. Repeat with the remaining 4 columns to support the smallest cake on top of the middle cake.
37. Finally, decorate the cakes with flowers and ribbons. Don't forget the cake knife!
serving amount
serves 100 - 150 guests
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