Rolling pin. Decorate the cake with cut fruit, flowers, or … Place the cake UPSIDE DOWN onto the marzipan. 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). 4 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. How to ice a cake with royal icing. 6. Then a layer of marzipan to seal the cake and stop the colour seeping through into the white 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. Plan to have the icing totally complete at least 3 days before the wedding. Bring the apricot jam to the boil in a saucepan then allow to cool. Grab your knife and trim away the excess. Cover the cake with apricot jam to help the marzipan stick; Roll out the marzipan to the required thickness, using icing sugar on the work surface to prevent it from sticking; Roll our marzipan onto the rolling pin and gently place it on to the jam covered cake; Smooth it down with our hands or a cake … Use a palette … Smooth the marzipan down the sides of the cake from the top, this will push out any air bubbles. 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). Marzipan, either homemade or shop bought, is applied to fruit cakes to create a smooth foundation for the icing. Let the marzipan dry by leaving the cake to sit out for 24 hours. 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 It’s sure to be a hit at any gathering, and you can easily decorate it for a special occasion. Lift the marzipan over the cake and press it down on the top first, and then on the sides, easing in the fullness at the corners if covering a square cake. 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. Vanilla Butter Cake may seem simple, but adding a marzipan buttercream makes it special (and tastier than any vanilla-flavored baked good). Almonds + Sugar = Marzipan Marzipan can be made in different ways, but two ingredients are a constant: almonds and sugar. If desired, add flavor and color to the batch of icing you use for the final layer. 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. It’s very useful to put your cake on a plate or a cake board to make it … Cake smoothers. Level the top of the cake if necessary and spread boiled apricot jam over the top of the cake. Marzipan can be made from whole almonds or almond flour. A packet of white ready to roll icing, enough to cover the size of cake you’ve made. For royal icing, you can make your own or just add water to a shop-bought royal icing mix. This is the height to roll the marzipan for the sides Place the spacers the height distance, plus about 2cm, apart. Brush the marzipan surface with a little cooled boiled water to help the icing stick. One marzipanned fruit cake you prepared earlier. 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. Add message | Report nannyl Sun 19-Dec-10 21:51:06 If you’ve never worked with it before, you might think marzipan is another name for almond paste. 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. Butter Cake. 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. One of my favorite moments from my ICE culinary education came from a Cake Decorating class with Chef Toba Garrett. Use marzipan spacers to ensure an even thickness and a non-stick rolling pin for sanity. 3. Gently firm it on to the cake and mould it to shape at … I stuck the marzipan on with warmed jam, and then today, brushed water over the marzipan to make the icing stick to it. This acts as a sealant and helps the marzipan to stick. Smooth down the top of the marzipan on the cake with the smoother. How to ice Christmas Cake with fondant. Using a butter knife, cut a shape the same diameter as your cake. This isn’t a traditional rich, matured Christmas cake. 3 5 Carefully slice a thin layer from top of cake, to create a level surface. 2. Christmas Cake. Cover your cake. Gently smooth down the marzipan with your hands, making sure to smooth out any creases and bubbles. Author: Louise Wilson. 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. Measure the height of your cake including the marzipan on top. Take your rolling pin and fold the marzipan over it, then lift the marzipan and roll it over the top of the cake. Take half the remaining marzipan and roll into a sausage shape. 7. 9. Keep turning it as you roll to keep an even shape Be careful here as if you get too enthusiastic you could tear your marzipan. 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. A bowl of water. The next day, roll out your icing to about 6mm thick. Ideally allow a week or two between applying the marzipan and the icing as you want the marzipan to be fully set. The almond to sugar ratio varies from recipe to recipe. This is a 24 page guide that teaches you how to expertly marzipan and ice a fruit cake. https://www.prima.co.uk/all-recipes/baking/a14725/how-to-ice-a-christmas-cake 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. Ice the cake with a final layer of icing. Using a pastry brush, brush the jam over the top and sides of your cake. 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 … This will stop it moving as you flatten down the sides. 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. Sharp knife. 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. Icing sugar. 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. 8. Marzipan is an incredible baking ingredient that’s essential to the best holiday treats. Make sure the marzipan is big enough to cover each side of the cake. 5. Roll up the marzipan strip loosely. 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. 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. This combination of marzipan + fondant is a traditional way to decorate Christmas Cake. Lift the marzipan using the rolling pin and position on the cake. Place one end against the side of the cake and unroll the marzipan around the cake to cover it. Marzipan is for flavour and also to create a smooth surface for the fondant. Using the recipe above or your own icing recipe, ice the cake once more with a final pretty layer. 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. You will need to roll sufficient marzipan for the top of your cake. Knead the marzipan to soften it and roll it out on a surface lightly dusted with icing sugar, so that it's large enough to cover the top of the cake. 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. 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