Beat room temperature butter until light in colour and fluffy. Fold the marzipan over the rolling pin and lay on to the cake.
Feed the cake with 1-2 tbsp alcohol every fortnight until you ice it re-wrapping it each time.
How do you make icing for a christmas cake. Dust the work surface with a little icing sugar. Next wrap some aluminum foil around your cheesecloth-wrapped cake and place it into an. Roll out shop-bought fondant icing and use Christmas-themed cutters to cut out various shapes Christmas trees holly leaves etc.
How to frost a smooth cake with buttercream frosting – YouTube. Dont feed the cake for the final week to. Brush your cake with warmed and strained jam light-coloured jams such as apricot work best.
Peel off the baking parchment then wrap well in a clean sheet of baking parchment followed by a sheet of foil or a wax wrap. Take the amount of ready to roll icing that you need. Dust a work surface with icing sugar and roll out a generous.
Divide the marzipan in half shape one piece into a sausage and then roll it into a strip the length. Gently push the nuts and glace cherries on to the cake in any design you wish using the sticky jam as glue. Sprinkle a little icing sugar on the work surface and roll the marzipan out to a thickness of about 1cm.
Take your rolling pin and firmly roll the icing out. The icing seems to have quite a long shelf life particularly once it is fully dried regardless of which type of egg white is used. Add the sieved icing sugar and beat on low speed until smooth.
With an electric mixer beat the egg whites with the lemon juice. Brush the cake all over with the sieved jam. This is done by making small holes in the top and bottom of the cake with a darning needle then spooning over teaspoonfuls of brandy to soak in through the holes and permeate the cake.
Leave the nuts and. You may need to apply a little more icing sugar if the icing begins to stick to your work surface. If you want it stiffer for frosting a cake or writing on cookies add more icing sugar until you get the consistency you desire.
2 min Ready in. The type of icing used for Snowscapes peaked icing on Christmas cakes is called Royal icing and is made with egg whites lemon juice and icing sugar confectioners sugar. Place the icing into a bowl and cover with cling wrap.
Melt 2 tbsp of apricot jam and brush over the cake. Use to ice your Christmas cake immediately or store in an airtight container in the fridge. Keep turning it as you roll to keep an even shape.
Start with the buttercream. Arrange the cut-outs over the cake in your desired pattern. Sprinkle the top of the cake with dried fruits crystallised ginger and nuts for a simple and rustic look.
Add jam and beat to combine. Otherwise follow these simple steps. This is usually done after the cake has been baked but if storing for a long period we would suggest unwrapping the cake and feeding it every 4 to 6 weeks then re-wrapping it after feeding.
Cover the marzipan surface with a clean tea cloth and store out of the tin or. To store a Christmas cake start by marinating a cheesecloth in some brandy rum wine or fruit juice. Feeding involves brushing the surface of the cake with a couple of tablespoons of alcohol brandy whisky or bourbon are the most popular choices.
Then wrap your Christmas cake in the marinated cheesecloth. Add sifted icing sugar and beat I find it best to do this in 2-3. You want the icing layer to be at least ¼ inch thick when rolled out to the correct side.
Knead the ready to roll icing for a few minutes to make it pliable and easy to work with. The traditional coat of almond icing marzipan should be put on the cake a week before you want to ice it to allow its oiliness to dry out. Place the cake on a cake board and using a pastry brush brush with apricot jam.