Ten Tips to a
- Soak the dried fruit overnight in
a little sherry or rum. Use one dessert spoon for each pound of
- Take care when lining the tin.
Fit the greaseproof into the corners carefully for a good
- 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.
- When the cake is cold sprinkle
over a tablespoon of soaking mixture(see below) for each pound of
- 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.
- 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
- 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.
- 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.
- 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
- 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