Ingredients • 100ml brandy (plus extra for feeding) • 200g currants • 200g raisins • … Royal Icing. After all, you need to leave room for a mince pie. If you work out how much 100g of all your basic ingredients cost (flour, sugar, butter etc) and how much it costs per egg, it will make it a lot easier to cost per cake. No, it doesn't matter how late you make the cake but they are better made weeks/ months in advance and 'fed' with brandy or something every now and then. Golden amaretti Christmas cake. Two months is good, but you can still get away with a pretty decent cake one month before Christmas. Then, wrap your Christmas cake in the marinated cheesecloth. If you do it’s time to soak your fruit, in preparation for a flavoursome and moist cake. You can also cover the cake with aluminum foil during the last third of its cooking time, which will lock in moisture. Make the royal icing recipe and then spread it over the marzipan-covered cake with a flat palette knife in either a smooth layer or swirled to make little peaks all over the surface of the cake. Hi. Add message | Report | See all nappyaddict Sun 23-Nov-08 00:50:18 The best luxury Christmas crackers for 2020. This means busting out a calculator and every penny of your cake needs to be worked out. I did not ice it as we prefer our cakes without icing. You may opt to use your fruit of preference, such as raisin, walnuts, and dates. To store a Christmas cake, start by marinating a cheesecloth in some brandy, rum, wine, or fruit juice. However you do need a fairly deep tin for all sizes of Christmas cake. For a richer flavour, mature the fruitcake over 12 weeks. If your decoration skills are somewhat limited, it is easy to make a plain iced cake look spectacular with nothing more than a piece of ribbon and a little holly. Icing is best left to the last few days – in my case often until Christmas Eve. The frequency will also depend on how far in advance you want to make your cake. If you want to make the cake rich, you should soak the fruit in alcohol for a minimum of three months. Another tip is for easy short crust flay pastry ,by Delia Smith made Sausage rolls last year i got one and that was the te Icing your Christmas cake is fun and a great way to get yourself in the Christmas spirit. There are recipes everywhere so I won’t bore you with that bit. The earlier you make a traditional British Christmas cake before the big day, the better it will taste, so you'll want to plan ahead. Stockists. You need to consider; Ingredients. How often should you feed a Christmas cake? It was Christmas Eve when we decided to cut into it but sadly, inside the cake was very soggy and clearly not properly cooked. By the way this is my first Christmas cake .I am using Nigella Lawsons recipe daughter of the politician it smells grand will start my Dundee cakes next week or the week after.These are for charity . If you don’t, why not join us and make your own. A professionally decorated cake takes time. Feed it regularly with rum, brandy, or whisky for a hit of spicy flavour. My own Christmas cake is decorated weeks before hand but we normally don't cut into it well into the New Year. Watch our video on how to ice a cake to master marzipan and delectable decorations. For example - I always decorate my cakes at least 6 hours after it has been baked. 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. October is a good time for cakes, pudding and mincemeat, it gives the alcohol content in each one time to mature and the cake can have its extra rum added at regular intervals and can be iced just before christmas.The pudding should be covered with buttered greaseproof paper, then pleated foil(to allow for expansion) and then a pudding cloth and steamed for 8 hours. Next, wrap some aluminum foil around your cheesecloth-wrapped cake and place it into an airtight container. Finally, store your cake in a cool, dry place. You can’t go wrong with our classic make & mature Christmas cake. 2. To make a moister Christmas cake, try adding 1 cup of applesauce to the cake batter. Frosting a warm cake will make it crumble and fall apart, so wait until the outside is completely cool to the touch before you start frosting it. You can keep it simple or go full-on-festive – the hardest thing is deciding how you want to do it. Liggy’s Christmas Cake. Firstly, you have to know your costs exactly. If stored in the way as you have described, yes the sugarpaste icing should still remain of an edible consistency. Makes an 8″ square or a 9″ round fruitcake. Then, starting at the back of the cake, firmly press the ribbon to the sticky tape. Make it now, and "feed" it every couple of weeks with a tablespoon of Brandy (make little holes over the cake with a skewer or cocktail stick half way down ie. DO NOT store it in a fridge - you will ruin the cakes texture and … Traditionally, bakers would use a lot of dried fruits and sweetened orange peels. Apparently according to the tutor, it will last a long time (up to a year), just keep it dry and cool. A light, moist Christmas Cake that you can make on Christmas Eve and will keep for 6 weeks. Want to make a traditional Christmas cake? This can be tricky as you don’t want to be left with a soggy cake, but you don’t want a stale one either. If you want to dry the icing out quicker put it under a bright lamp (like a flexible desk lamp), before adding the next layer. To expedite that process, remove it from the cake pan -- you can make this easier by lining the cake pan with parchment paper before you bake the cake. Allow the cake to cool on a wire rack. I believe it needs some resting time. In addition, you can also wrap ribbon around the bottom of the cake if you like – obviously do not actually stick it to the cake! You can also place the cake underneath an overturned bowl; just make sure the bowl is big enough to avoid contact with the frosting. Icing a Christmas cake can be done a few weeks before you plan to serve it, so get it done early and it’ll be one less thing to worry about on the big day. You will need: Marzipan. A quick and easy royal icing for a 20cm Christmas Cake. If you’re too vigorous, you’ll also make the texture of your cake tough. Related Photos (Michelle Ransom-Hughes - ABC Local) Map Toowong 4066. Cover the marzipan surface with a clean tea cloth and store out of the tin or container. Make & mature Christmas cake. The ‘join’ should be at the back of the cake, and you can cut another little strip of tape to stick down the overlapping ribbon. A Christmas cake should be rich and spicy; bursting with boozy fruit but never, ever heavy. Then look no further than Titli's Busy Kitchen. Unfortunately, decorating the cake in such haste is very stressful and the outcome will not be very professional. The most common size of Christmas cake would be a 20cm/8 inch diameter cake, though there is the handy chart with ingredients and times for larger and smaller cakes. Technically, you can make a cake in less than 3 hours. Subscribe/RSS. Marzipan Spacers. and the cake will continue maturing under the icing. Try these tips out when you cook Alison's own traditional, rich, dark Christmas cake. Liggy Morgan of the award-winning, Edinburgh-born cake boutique, Liggy’s Cakes shares her Stir-up Sunday Christmas cake recipe. I promise it’s easier than you think, and the taste of a homemade Christmas cake … Do you make your own Christmas fruitcake each year? I've just finished my Christmas cake but iced it weeks ago (doing a cake decoration course). not all the way through first time). Luckily, plastic wrap isn't necessary to store a frosted cake for just a few days so you won't mess up your beautifully decorated confection. Okay so last time we saw your Christmas cake it was stashed somewhere wrapped in parchment or foil and being occasionally ‘fed’ with a bit of booze. Place the cake in an airtight cake keeper or a cake stand with a lid. I baked the cake 6 weeks before Christmas, using a recipe I had not used before, and then dutifully "fed" it. Making your own marzipan (or almond paste) is really easy. 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