Christmas cake when to ice?

rich_shot2003

I have made my own Christmas cake for this year and have wrapped it up in Foil and put it in the Kitchen cardboard but would like to know when would be the best time to ice it?

Does it matter if i leave it till say Christmas eve?

Vaila

i dont see why that would be a problem

SugarSpun

I don't think it matters if you leave it till Christmas Eve, but since you use egg whites to make royal icing, if you're doing something that requires just egg yolks in the meantime then it might be an idea to ice it then to save waste.

wallbash

Will Marzipan late next week and hopefully Royal Ice about the 21/22 nd

After that , house gets a bit busy.

Does it matter if i leave it till say Christmas eve?

Are you planning to use marzipan ?? if so its a bit late.

LJM

my nan always marzipans the cakes and ices them a week later, they always taste scrummy

JulieM

I usually leave icing my cake until a few days before Christmas, just remember that the icing will take a few days to harden so make sure you store the cake in a tin with plenty of headroom, you don't want the tin lid to damage the icing. Last year I used Silver Spoon royal icing sugar, which has dried egg white in it so you just need to add water. It did cost more but saved fiddling around with egg whites (and finding dried up egg yolks in the fridge days later!)

rich_shot2003

wallbash wrote: »

Will Marzipan late next week and hopefully Royal Ice about the 21/22 nd

After that , house gets a bit busy.



Are you planning to use marzipan ?? if so its a bit late.

Yes i do plan do use marzipan so should i marzipan it say next week then ice is Christmas eve?

ladyfalco

Im doing mine tomorrow, should i stick the marizpan with apricot jam?

then do i put the jam on the marzipan before the icing?

LV_Sue

The marzipan should be left to dry out a bit for a couple of days or so before you cover it with royal icing. The oil in the marzipan could 'bleed' through the icing otherwise. If you are using moulding or roll out or fondant icing it doesn't seem to 'bleed' through.

Brush the cake with apricot jam (I usually put some in a mug with a couple of tablespoons of water, then microwave it for about 1 minute which thins the jam to make it spread easier) then cover with rolled out marzipan. I have been known to use marmalade and nobody noticed You don't need jam to make the icing stick though. Royal icing will stick on it's own, but I brush a little water over the marzipan if I'm using roll out type icing.

I have 7 cakes to marzipan tonight :eek: and they won't get iced until next Thursday at the earliest :rotfl:

JulieM

You brush the apricot jam over the cake then press the rolled out marzipan on top. Warm a couple of spoonfulls of jam slightly first in the microwave and it will spread easier. I've also used marmalade in the past if I haven't had apricot jam, just remove the shreds.

You don't need to brush any more jam over the marzipan, just spread the icing over it with a knife with a broad blade.

LV_Sue

Snap Julie! :j