Tag Archives: christmas cake

Marzipan for Christmas cake

7 Dec

I know there are so many ways to marzipan a cake and everyone has their preferred method. I use a method that is brilliant for any sort of icing whether you’re going for a traditional Royal icing or more modern sugar paste!

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Ingredients:
500-1kg Marzipan
5-6tbsp Apricot jam heated

I used a 12 inch cake drum(thick cake board)

Estimated time: 20 minutes

Directions:

To start off with you need to trim your cake making sure it’s level, this might not take much as the cake levels out quite a lot while cooking 🙂 for mine I only had to trim some of the fruit on top 🙂

Once level roll a thin sausage of marzipan long enough to go around the edge of your cake.

Using a pastry brush spread a small amount of the heated jam around the edge before placing the marzipan sausage around the very edge. Once positioned gently press the marzipan down with your thumb roughly every inch around so that it’s stuck.

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Carefully take the cake and turn it over so the marzipan is on the bottom and place it in the middle of your cake board and press down so the cake is stuck. As you press down on the cake the marzipan will squish out at the bottom. Flatten this with a palette knife or cake smoother (if you have one!) and then trim the excess off this will cover any gaps so you cake is airtight 🙂

Now take your cake tin and draw around the bottom so you have the size or the top of your cake. You can just use string to get the width and length but this is a lot easier!! Take a large handful of the marzipan and mould it into a rough circle before rolling it. Keep turning the marzipan a quarter each time so it stays in a circle shape. Roll it out to the size of the circle you cut out.

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Brush the top of your cake with apricot jam before carefully placing your marzipan on top. I find it easier to fold one edge of the marzipan back over the rolling pin so you can pick it up by the pin, without it sticking to itself and loosing shape! Once placed on the cake you can roll the marzipan out to the edges if it’s a bit small. If too long carefully trim the edges.

Now the sides, if you have any dents fill them with a bit of marzipan so it’s nice and flat. Like before with the cake tin you want to measure the height an width of the sides this time. It doesn’t have to be perfect but the length needs to be a bit over so you know you won’t be short!

Now with the rest of the marzipan roll it into a sausage roughly the same size as your rolling pin.

Lightly dust your surface with icing sugar before you start to roll. I started with the width,once you’ve roughly got the width you can then roll length aways until your marzipan is long enough.

Trim both ends so they’re straight and trim the height if needs be. Now brush the sides of your cake with the apricot jam making sure it’s all covered.

Roll the marzipan gently back on itself so you have a small roll of it. Take the end of the marzipan and place the edge straight against the cake. Now you can gently un roll the marzipan, keeping it straight against the cake.

At the end you will have a bit left over, using a sharp knife cut through the marzipan where the two ends overlap. Peel the underneath bit of marzipan off and stick the top bit down in its place giving you a perfect join!

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Finally you need to smooth the cake and join the edges with the top. You can use either a cake smoother or your hands for this! Once smooth cover with tin foil and leave for at least a day before icing.

Christmas Cake

28 Nov

It might seem a bit early to make this now but once you’ve made it, covered it with marzipan, then iced it with royal icing or sugar paste and finally decorated it you’ll be way into December! So now is definitely the time! This is my mums family recipe passed down from mums to daughters for generations and I will do the same 🙂

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Ingredients:
227g Sultanas
454g Currants
227g Raisins
116g Dates
118g Mixed peel
117g Glacé Cherries
114g Chopped blanched almonds
80ml/ 1/8pt Brandy
227g Butter
227g Muscovado sugar
230g Plain flour
1tsp Mixed spice
1 Lemon zest and juice
4 Eggs

Directions:

Firstly weigh all of your dried fruits into a bowl with your mixed peel and chopped blanched almonds. I would half the glacé cherries so they can be evenly mixed through the cake! Give this mix a rough stir before pouring the brandy over. Ideally you want to leave this bowl covered with a tea towel over night, but if you’re in a rush then about three hours will suffice 🙂

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Now weigh your butter and Muscovado sugar into another bowl and cream together until light and fluffy. Obviously as this is dark sugar it will not go as light as normal but there will be a very obvious change in colour!

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Once the butter and sugar have been creamed together slowly mix in the eggs, making sure they are fully mixed in before adding the next. The mix will curdle at this point but don’t worry, once the flour is added it will come together.

Now fold the flour in in roughly three parts, making sure that each part is folded in completely before the next.

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Now to line the tin…this is more fiddly than normal cakes! First you’ll need some string, measure the string around the tin and mark a small bit over so there is some extra room. With this string measure the length of great proof paper, you want to trim the top so it will be a few inches above the tin edges. Once this is measured, draw around the bottom of the tin on another piece of greaseproof.

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Fold the bottom of the paper up about an inch and cut tabs all along the bottom. Now carefully place the paper into the greased tin and arrange it so that the tabs fold into the middle and you can press the sides out so it’s stuck to the tin.

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Once the sides are lined place the circle paper in the bottom so every bit of the tin is covered.

Take your dried fruit and give them a rough stir before folding them into the cake mix. Make sure you add in the lemon juice and zest as well, once all mixed pour into the cake tin and smooth the top.

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Now you need some brown parcel paper, or if needs be you can use a wider bit of greaseproof paper. Measure the length using the string from earlier and cut a bit extra so it will definitely fit round. This time you don’t need to fold the bottom or cut it you just have to wrap it around the outside of the tin and tie it tight with the string.

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Place this doubly wrapped cake into the oven and bake at 180c for 3 and 1/4 hours. Once the cake is ready the top will be browned and a skewer will come out clean, place on a cooling wrack to cool. Once it’s cooled take it out of the tin and wrap it in greaseproof followed by tin foil and leave for a few days before trying to marzipan it!

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This cake smells amazing and will make you want to eat it as soon as it’s out of the oven! It’s such a tease having to leave it for a few days but it is so worth it, this cake finished for Christmas is just amazing! I hope you love this cake, you can always use it for any other occasion cake you want!!

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