Ice the cake with a final layer of icing. 3 5 Christmas Cake. One marzipanned fruit cake you prepared earlier. Take half the remaining marzipan and roll into a sausage shape. https://www.prima.co.uk/all-recipes/baking/a14725/how-to-ice-a-christmas-cake Brush the marzipan surface with a little cooled boiled water to help the icing stick. Keep the marzipan or icing in a round shape as you roll, it makes it much easier to cover the cake, and move it from it’s position from time to time to stop it sticking. Along with the layering of various types of cakes, experimentation with different icings, and practice of intricate piping skills, one day we molded marzipan to … If desired, add flavor and color to the batch of icing you use for the final layer. 5. Molly Yeh is the mastermind behind this sweet treat and her blog provides extra photos and a video to watch as you embark on your baking adventure. A bowl of water. For royal icing, you can make your own or just add water to a shop-bought royal icing mix. Marzipan, either homemade or shop bought, is applied to fruit cakes to create a smooth foundation for the icing. Roll out 500g of marzipan on a surface liberally dusted with icing sugar – whenever you are working with fruitcake and marzipan, you will need to use icing sugar rather than cornflour. Use marzipan spacers to ensure an even thickness and a non-stick rolling pin for sanity. Marzipan is an incredible baking ingredient that’s essential to the best holiday treats. Sharp knife. Pick up the marzipan by rolling the pin underneath the marzipan sheet and slowly lift over the cake, adding from one side to the next. We give you the equipment list, some basic information on fruit cakes and how to handle them straight from the oven, giving tips on feeding extra alcohol into your cake, levelling your cake, and of course marzipan and covering. It’s sweet and delicious, and you can use it to make the cutest little candies, frosted cakes and bite-sized, Marzipan-filled dessert cups. This is a 24 page guide that teaches you how to expertly marzipan and ice a fruit cake. This is the height to roll the marzipan for the sides Place the spacers the height distance, plus about 2cm, apart. 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. You will need to roll sufficient marzipan for the top of your cake. It’s very useful to put your cake on a plate or a cake board to make it … 3. Use a palette … Place one end against the side of the cake and unroll the marzipan around the cake to cover it. Use this to brush over the cake, it will help the marzipan to stick 2 Knead the marzipan until pliable then dust the worksurface with a little icing sugar and roll the marzipan out into a rough square Of course, you could make the cake earlier, bearing in mind that it keeps for up to 6 weeks, but I tend to make this only a week before Christmas because then I can eat it throughout January. 7. To marzipan and ice your Christmas cake: Just put two or three spoonfuls of whatever sticky stuff you’re using and pop them into a saucepan with a splash of water. Keep turning it as you roll to keep an even shape The almond to sugar ratio varies from recipe to recipe. Using the recipe above or your own icing recipe, ice the cake once more with a final pretty layer. Marzipan and ice for Christmas. Lift the marzipan using the rolling pin and position on the cake. Roll out your marzipan to a thickness of about 6mm. Bring the apricot jam to the boil in a saucepan then allow to cool. One of my favorite moments from my ICE culinary education came from a Cake Decorating class with Chef Toba Garrett. Using a butter knife, cut a shape the same diameter as your cake. Measure the height of your cake including the marzipan on top. Once you have found a recipe that you like for your occasion cake and you have made the icing, you’ll first want to decide whether you would like a smooth or a textured finish. Place the cake UPSIDE DOWN onto the marzipan. Then a layer of marzipan to seal the cake and stop the colour seeping through into the white icing. It’s sure to be a hit at any gathering, and you can easily decorate it for a special occasion. Marzipan is for flavour and also to create a smooth surface for the fondant. Ideally allow a week or two between applying the marzipan and the icing as you want the marzipan to be fully set. Place the cake on a cake board and, using a pastry brush, brush with apricot jam 2 Sprinkle a little icing sugar on the work surface and roll the marzipan out to a thickness of about 1cm. Wrap one piece of side marzipan round the edge of the Christmas Cake. 2. Almonds + Sugar = Marzipan Marzipan can be made in different ways, but two ingredients are a constant: almonds and sugar. Add message | Report nannyl Sun 19-Dec-10 21:51:06 Take your rolling pin and fold the marzipan over it, then lift the marzipan and roll it over the top of the cake. Level the top of the cake if necessary and spread boiled apricot jam over the top of the cake. How to ice a cake with royal icing. Butter Cake. Smooth the marzipan down the sides of the cake from the top, this will push out any air bubbles. 9. If you’ve never worked with it before, you might think marzipan is another name for almond paste. Plan to have the icing totally complete at least 3 days before the wedding. This will stop it moving as you flatten down the sides. 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. Marzipan, once placed onto your cake, needs to dry for 24 hours before covering with royal icing, according to The Essential Guide To Cake Decorating Royal Icing Timeline You will then need three or four applications of royal icing, with a drying time of 8 hours between coats. Author: Louise Wilson. Icing sugar. 8. The pictured cake in this post is decorated with a layer of marzipan (almond flavoured frosting) then topped with white fondant. A packet of white ready to roll icing, enough to cover the size of cake you’ve made. Smooth down the top of the marzipan on the cake with the smoother. Gently smooth down the marzipan with your hands, making sure to smooth out any creases and bubbles. Decorate the cake with cut fruit, flowers, or … Cake smoothers. Make sure the marzipan is big enough to cover each side of the cake. 6. I stuck the marzipan on with warmed jam, and then today, brushed water over the marzipan to make the icing stick to it. Measure the sides of the cake with a piece of string, fold the string in half and use that as the measure to trim up the marzipan side pieces. Take about half of the paste and roll it out into a circle 2.5cm larger than the top of the cake - I use the empty cake tin as a template. Let the marzipan dry by leaving the cake to sit out for 24 hours. Covering a Christmas cake with icing To cover a Christmas cake with shop-bought fondant icing, it's exactly the same technique used for one sheet of marzipan above. This isn’t a traditional rich, matured Christmas cake. Knead and roll out enough marzipan to create a disc just larger than the top of the cake and no thinner than 5mm (1/4 in). Vanilla Butter Cake may seem simple, but adding a marzipan buttercream makes it special (and tastier than any vanilla-flavored baked good). Roll up the marzipan strip loosely. It also acts as extra protection from deterioration if you are storing the cake for long periods (as in the old tradition of saving a tier of the wedding cake for a christening cake). Be careful here as if you get too enthusiastic you could tear your marzipan. The next day, roll out your icing to about 6mm thick. May 25, 2016 - Eleni Tzirki from the Waitrose Cookery School shows you how to apply layers of marzipan and icing to beautifully finish a festive fruit cake. 4 Gently firm it on to the cake and mould it to shape at … This acts as a sealant and helps the marzipan to stick. Start now, cover your cake in the first coat of apricot jam and leave for 24 hours, then do another coat of apricot jam, 24 hours then marzipan, leave for at least 48 hours and then more apricot jam. 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