icing/marzipan-ing my first christmas cake

horsechestnut

Marzipan Recipe
1 pound Ground Almonds
1 Pound Icing Sugar
2 Medium Eggs
A few drops of Almond Essence (If you like )

Sieve the Icing Sugar and add the Almonds, then mix together with the eggs until it makes a suitable paste.
Store well wrapped in cling film.
Only ever use Icing sugar to roll out.
Don't let Wheat Flour near it or it will go mouldy!!
This will cover the top and sides of an 8 inch cake .

This will make a yellow coloured paste, if you prefer the pale one, then just use Egg Whites (you will need 4 whites).
However I buy mine from Sainsbury or Lidl.

horsechestnut

If it is well wrapped, then Marzipan will keep for a good six months. Don't add water to it. A very little Glycerine will soften it. But any really hard corners can just be eaten!!!:rotfl:

chrisbethany

Bunny200 wrote: »

P.S. What should I do with the cake now? Should it be covered with foil or left open? I can put a big tuperware box over it to keep the dust off? Whats the best?

Hi - I was taught that fruit can react against tin foil, and so cakes should be wrapped in greaseproof or baking parchment first. I think that tupperware might make the cake sweat, too, so I would then put it in a cardboard box or a tin.

Chris

chrisbethany

Bunny200 wrote: »

P.S. What should I do with the cake now? Should it be covered with foil or left open? I can put a big tuperware box over it to keep the dust off? Whats the best?

Hi - I was taught that fruit can react against tin foil, and so cakes should be wrapped in greaseproof or baking parchment first. I think that tupperware might make the cake sweat, too, so I would then put it in a cardboard box or a tin.

Chris:beer: Sorry - posted twice in enthusiasm!!

pippa93

And remember a ribbon is useful if there's any problems with chips in the royal icing layer!

Also I prefer doing my marzipan/icing layers as big circles or squares (I suppose that's how I was shown to do it) it creates a nice clean edge but can bit a bit tricky sometimes so I always roll my icing/marzipan quite a bit larger than the actual cake, and if I mess it up, well that's where the ribbon and the decorations come in!

Bitsy_Beans

Just a tip - boil the apriocot jam and strain it - leaves you with a smoother jam which is just right for spreading on the cake!

Use a piece of string to measure up the side, over the top and down the other side of the cake. Mark the string and use this as a guide for the size of marzipan/icing that you roll out. When it's rolled out it's not easy to offer it up to the cake to measure it.
As you roll keep turning the circle of marzipan/icing to help prevent it sticking (only do this until it's too large to move without breaking). When I iced the Xmas cake (it's not quite so crucial with the marzipan) I lift the icing with my roller onto my bear forearms (bit like they do with pizza dough) and then it's easier to lower into the cake. Take off any rings and watches/bracelets as these will mark the icing.
Sorry if all of the above is teaching you all how to suck eggs but this is how my mum has shown me to ice the cakes. Just wanted to pass it on!

welsh_worrier

Marzipaned mine today with homemade marzipan 8oz ground almonds 8oz icing sugar and 1 egg white.

wallbash

Was thinking of doing the marzipan next week. Sorry but will be the boring shop bought BUT will follow it with home-made Royal icing. With small peaks , saves trying to get a smooth surface.

I only make one cake a year but its a' biggun '

spaghetti_monster

Hi all!
Glad to hear the cake making is going well!
Was just away with work for a bit - but was staying with a friend and we managed to find some glycerine in a posh baking shop. I also then asked at a nearby bakery for marzipan - they looked a bit confused by then sold me some!

Over here (Holland) I only ever see quite small packets of icing sugar (about 200g I think). As I'm planning to try my hand at some marzipan decorations I might make a small amount if I run out.
My friend also lent me some food colourings for this.
When I was younger my mum used to make little marzipan scenarios (holly, tree etc).

So how is everyone going to decorate it???

Dustykitten

DS is making a Christmas cake at school - actually that is not true we are making the cake at home and they take it into school to marzipan and ice. So what do I need for him to do this part - I've never brought marzipan before. Do I get ready role icing?