Imaginative Icing

Ten Tips to a

Super Christmas Cake


 

  1. Soak the dried fruit overnight in a little sherry or rum. Use one dessert spoon for each pound of fruit.
  2. Take care when lining the tin. Fit the greaseproof into the corners carefully for a good shape.
  3. Before turning the oven on place a baking tin at the bottom and add approx two pints of water. This will create a moist atmosphere and a better cake.
  4. When the cake is cold sprinkle over a tablespoon of soaking mixture(see below) for each pound of cake.
  5. Wrap the cake in greaseproof paper and foil, and store in a cool dry place. If you like, feed again, a week later, with the soaking mixture.
  6. Use a good quality commercial marzipan to cover the cake. This is available without added colour or preservatives if required. Allow to dry overnight before decorating. Homemade marzipan contains raw eggs which you might want to avoid. It also needs longer to dry out - upto a week.
  7. Try to avoid leaving iced or marzipanned cakes to dry in the kitchen. There is alot of moisture in the atmosphere because of the cooking.
  8. For easier cutting royal icing beat icing until light and fluffy. Add one teaspoon of glycerine to each 1lb(500g) of icing. Use dried egg white-based powder if you want to avoid raw egg white.
  9. Use roll out icing for a quicker easier cake covering. Roll out on icing sugar. Brush marzipanned cake with a little sherry, lay over the rolled out icing. Smooth the top and sides of the cake with your hands or a special smoother.
  10. Pick up easy to follow fact sheets 'How to cover your cake in marzipan' & 'How to cover your cake in sugarpaste(roll-out icing) from either of our shops or simply print them off our web site, you will find them on the Frequently Asked Questions page.