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Quick query about making my own Christmas Cake

edited 30 November -1 at 1:00AM in Old Style MoneySaving
221 replies 27.1K views
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  • frannyannfrannyann Forumite
    11K posts
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    Hi all, sorry to bring up an old thread, but wondered if anyone can tell me, how much alcohol to 'feed' the cake? I have made my very first christmas cake, and done all the wrapping up etc and am going to feed it weekly, is that right? Also how long before eating can I ice it? Sorry to ask all the questions, but attempting to make more 'home cooked' stuff and being new to it all, trying not to make too many mistakes :)
    :rotfl:Ahahah got my signature removed for claiming MSE thought it was too boring :rotfl:
  • Skint_CattSkint_Catt Forumite
    11.5K posts
    I made my first one this year too! :j

    I'm now feeding mine fortnightly as it got very soggy when I did it weekly! I tip about 5 dessertspoons over it, leave it unwrapped for half an hour, then wrap it back up. Its about 8 weeks old now and is smelling very alcoholicky! :eek:

    I'll be marzipanning and icing mine probably 20th Dec - I'm guessing this is ok too?

    C xx
  • r.mac_2r.mac_2 Forumite
    4.7K posts
    Skint_Catt wrote: »
    I made my first one this year too! :j

    I'm now feeding mine fortnightly as it got very soggy when I did it weekly! I tip about 5 dessertspoons over it, leave it unwrapped for half an hour, then wrap it back up. Its about 8 weeks old now and is smelling very alcoholicky! :eek:

    I'll be marzipanning and icing mine probably 20th Dec - I'm guessing this is ok too?

    C xx

    sounds yummy - you can ice earlier so long as you use marzipan and it'll keep for ages as well. If you aren't using marzipan then it doesn't keep quite as well, but still for a while and icing approx the 20th would be absolutely fine ;)
    aless02 wrote: »
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
    I can't promise that all my replies will illicit this response :p
  • Mummy_JoMummy_Jo Forumite
    496 posts
    Part of the Furniture Combo Breaker
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    Hi all

    I make loads of fruit cakes all through the year as I decorate cakes for a hobby. I tend to feed them at fortnightly intervals but you do whatever suits your lifestyle best. I used to use the cap from the brandy and pour it over it. However, before I did that I would use a skewer and put holes in the cake first. That way the alcohol seeps into the cake and doesn't evaporate! One of my friends gave me a syringe a couple of years ago (she is a doctor) and I now syringe direct into the centre of the cake BRILL:rotfl::rotfl::rotfl:

    With the marzipan layer. I do mine earlier and leave it to harden. If you have spare time then do that otherwise leave till later in Dec. I try and leave it three days between the marzipan layer and the icing. (Was taught to do that) If not then the closest I have left it is about 30 hours - due to shortage of time! If your marzipan is harder it is certainly easier to apply your icing - whether you use sugarpaste or royal icing.

    Having said all of that experimentation is the key! If you have any more queries let me know and i
    I'll do my best to answer. You can PM me but I don't always check it so it may be a little while before I notice them.

    Good Luck with your cakes everyone
    Skint_Catt wrote: »
    I made my first one this year too! :j

    I'm now feeding mine fortnightly as it got very soggy when I did it weekly! I tip about 5 dessertspoons over it, leave it unwrapped for half an hour, then wrap it back up. Its about 8 weeks old now and is smelling very alcoholicky! :eek:

    I'll be marzipanning and icing mine probably 20th Dec - I'm guessing this is ok too?

    C xx
  • Skint_CattSkint_Catt Forumite
    11.5K posts
    My OH would never forgive me if I didn't use marzipan. In fact forget the cake - thats the only bit he wants! :rolleyes: :rotfl:
  • frannyannfrannyann Forumite
    11K posts
    ✭✭✭✭✭
    Mummy_Jo wrote: »
    Hi all

    I make loads of fruit cakes all through the year as I decorate cakes for a hobby. I tend to feed them at fortnightly intervals but you do whatever suits your lifestyle best. I used to use the cap from the brandy and pour it over it. However, before I did that I would use a skewer and put holes in the cake first. That way the alcohol seeps into the cake and doesn't evaporate! One of my friends gave me a syringe a couple of years ago (she is a doctor) and I now syringe direct into the centre of the cake BRILL:rotfl::rotfl::rotfl:

    With the marzipan layer. I do mine earlier and leave it to harden. If you have spare time then do that otherwise leave till later in Dec. I try and leave it three days between the marzipan layer and the icing. (Was taught to do that) If not then the closest I have left it is about 30 hours - due to shortage of time! If your marzipan is harder it is certainly easier to apply your icing - whether you use sugarpaste or royal icing.

    Having said all of that experimentation is the key! If you have any more queries let me know and i
    I'll do my best to answer. You can PM me but I don't always check it so it may be a little while before I notice them.

    Good Luck with your cakes everyone

    Brilliant advice!:T I didn't know about the marzipan going on like that, on my little test one earlier in Oct I just did one after the other! :o I am using the cap of the little miniture to feed the cake, so little and weekly for me is ok??

    How long before icing should I put the marzipan on if I plan to ice around the 20th?
    :rotfl:Ahahah got my signature removed for claiming MSE thought it was too boring :rotfl:
  • michele-pmichele-p Forumite
    757 posts
    Part of the Furniture 500 Posts
    ✭✭✭
    Hi all, I just registered as I've been reading this thread! I've made Delias Christmas cake today, and used a springform tin. Like an earlier poster said, a lot of the liquid butter has leaked out the tin. Also, I've just discovered the bottom is very black! I'm planning on just slicing the bottom off, but wanted to know if this a common problem with these tins?

    I bought it to try and make my life easier, but if it's going to result in a dry cake then I'll chuck it out.

    Thanks
    Michele
  • r.mac_2r.mac_2 Forumite
    4.7K posts
    hi michele-p

    I haven't encountered these problems with springform tins - In future to combat the problem, I would try lining the bottom with a couple of layers of greaseproof paper.

    Certainly I imagine the tin will be fine for 'normal' sponge cakes, but a fruitcake like delias takes such as long time to cook in the oven that's probably the cause.

    If you 'feed' the cake it'll stop the cake being too dry, but trimming it will be fine as well - especially if you are icing it etc as well.

    Good luck x
    aless02 wrote: »
    r.mac, you are so wise and wonderful, that post was lovely and so insightful!
    I can't promise that all my replies will illicit this response :p
  • Hi everyone, I am just about to put the marzipan on the christmas cake and I am remembering something about jam? Do I spread the jam on the cake to help the marzipan stick and then put the icing on top of the marzipan?
    I have the roll out marzipan and icing....

    Thanks...Julie
    If winter comes, can spring be far behind?
    Spring begins on 21st March.
  • Yes, having warmed and sieved the jam (to ensure there are no lumps).

    You shouldn't put the icing on for a couple of days though - if you put it on too soon the colour from the marzipan will bleed into the icing. The marzipan should be allowed to dry out a bit before you put the icing on ;)
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