I know many people are averse to marzipan (for reasons completely unfathomable to me!), but fruit cakes should always have a layer of marzipan between the cake and the icing. This is for two reasons. Firstly, a marzipan layer, allowed to dry for a couple of days, will seal the cake properly before applying the roll out icing (sugarpaste). Fruit cakes are often stored for long periods of time.
In theory, we all know how to marzipan a Christmas Cake but, in practice, it can be a bit hit and miss, not to mention uneven. This method takes the guesswork out and gives a smooth, even base for icing your creation. Cake with Marzipan covering. This page may have some affiliate links. For more information see the Disclosure Page.
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Marzipan recipe. To make 450g (1 lb) marzipan, you will need 225g (8oz) ground almonds, 125g (4oz) golden caster sugar 125g (4oz), sifted golden icing sugar, 1 large egg, 2 tsp lemon juice, 1 tsp.
Trim away the excess marzipan from the base of the cake using a sharp knife. To cover in ready-to-roll icing start by dusting the work surface and rolling pin again with icing sugar. Take some ready-to-roll icing, which has been kneaded to make it more pliable and dust that with icing sugar too.
Then a layer of marzipan to seal the cake and stop the colour seeping through into the white icing. 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). Then royal or roll-out icing. If you use roll-out icing you don't leave the marzipan to dry as it won't stick.
Royal icing is usually used on fruit cake so it can be done well in advance and left to dry. On sponge cakes it is a totally different timeline. Most sponge cakes have a shelf life of between five - seven days. If you can ice and leave to dry in this timeline, sponge cake should be ok. Please let me know the type of cakes you are using so I can better advice you. link. madeitwithlove. 9,753. 0.
The great icing debate: Marzipan v Fondant. 14th OF APRIL 2016 When it comes to the icing on your cake, we want to make sure you make the right decision. And whilst the default choice for most clients is fondant, another icing is emerging as a very popular decision; marzipan. Marzipan is an almond-flavoured paste that can be used as icing and moulded into tasty decorations, whilst fondant is a.
Cover the cake with marzipan and then if possible let the cake stand for 24 to 48 hours so that surface of the marzipan can dry out. This gives a firmer surface for icing but also reduces the risk of any of the oils from almonds in the marzipan staining the white icing. If you are using royal icing you may prefer to use powdered egg white or meringue powder instead of fresh egg white. If you.
This will help prevent the oil from the marzipan seeping through the royal icing and causing unsightly discolouration. The marzipan needs to be as flat and neat as possible with crisp sharp edges. Fruit cake is usually covered using three layers of royal icing. However it does take a long time to do. You need to allow with 24 hours drying time.
Roll out the marzipan. Place cake topside up on the marzipan and cut to the correct diameter. Set this aside. Reform the marzipan and roll out a long thin strip the height of your cake. Apply the marzipan to the sides of the cake before you lift on the top. Smooth the joints and set your cake in a warm spot to dry the marzipan coating before icing.
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. Brush the marzipan surface with a little cooled boiled water to help the icing stick. For royal icing, you can make your own or just add water to a shop-bought royal icing mix.
Traditionally a rich fruit cake is first covered with marzipan and then covered with a layer of fondant rolling icing or with Royal Icing. Sometimes a fruit cake is only covered with marzipan. It can’t be made white unless you spray it with white food coloring but it can easily be colored with gel paste to make it any color you wish.
Rustic effect royal icing wedding cake. I'm making a 3 tiered fruit cake. The bride wants a rustic effect in royal icing ( the picture she showed me was of a cake in butter cream which isn't practical for July or for a fruit cake). Should I Marzipan and fondant ice the cakes and apply a thinner layer of royal icing to gain the effect or should I just place a couple of layers of royal icing.
Royal icing is a sweet, fluid paste made from whisked egg whites, icing sugar and lemon juice that sets solid. It is traditionally used to cover and decorate dense fruit cakes such as wedding and.
Icing Christmas cake with royal icing Spread the royal icing evenly over the top and sides of the cake with a palette knife. For a snow-peak effect, use a smaller palette knife to rough up the icing.
When learning how to make royal icing, always remember to cover a rich fruit cake with marzipan before icing, as this seals the moisture into the cake and will prevent the icing from staining.
When the marzipan has dried, make the royal icing for the cake. Put the egg whites into a large, clean, grease-free bowl with half the icing sugar. Beat lightly using an electric mixer until smooth. Beat in the rest of the icing sugar by mixing on a slow speed for 1 minute, then on medium-fast for 4-5 minutes until the mixture begins to whiten and hold its shape, but is still soft enough to.
Christmas cake; Christmas cake recipes. Find recipes that show you how to make a luxury Christmas cake as well as homemade marzipan, fondant and icing recipes for your Christmas cake decorations. We have plenty of fruit cakes, yule logs and other traditional Christmas cakes from around the world. 95 recipes Filter. Ingredients. Chocolate (6) Dairy (10) Egg (8) Fruit (70) Grain (38) Herb and.