Icing for Chrismas Cake

Jolaaled

Hi All.

I would love to make my own marzipan and royal icing, this year, for my Chrissie cake, as i've been lovingly feeding it with brandy for weeks now!
And...i'm sure it works out cheaper to make your own, rather than getting Tesco's version.

Does anyone know a fail-safe recipe for both royal icing, and also marzipan icing... (ideally without egg whites and using ingredients that are readily available in the uk...i've googled some US versions that ask for something called 'meringue powder' ???!!).

thanks everyone.

Penelope_Penguin

Jolaaled wrote: »

Hi All.

I would love to make my own marzipan and royal icing, this year, for my Chrissie cake, as i've been lovingly feeding it with brandy for weeks now!
And...i'm sure it works out cheaper to make your own, rather than getting Tesco's version.

Does anyone know a fail-safe recipe for both royal icing, and also marzipan icing... (ideally without egg whites and using ingredients that are readily available in the uk...i've googled some US versions that ask for something called 'meringue powder' ???!!).

thanks everyone.

Hi, there! Royal icing is icing sugar and egg white - don't know of recipes without egg white The marzipan uses the egg yolk.

I use Delia's recipes - icing and marzipan.

HTH, Penny. x

Swan_2

Penelope_Penguin wrote: »

Hi, there! Royal icing is icing sugar and egg white - don't know of recipes without egg white The marzipan uses the egg yolk

I was just thinking exactly the same thing PP

also, making your own marzipan is going to be a lot more expensive than buying it, but it will be a lot nicer ground almonds, mmmmmmm

maybe some vegan recipes would eliminate the egg? don't know what they'd turn out like though

Jolaaled

Penelope_Penguin wrote: »

Hi, there! Royal icing is icing sugar and egg white - don't know of recipes without egg white The marzipan uses the egg yolk.

I use Delia's recipes - icing and marzipan.

HTH, Penny. x

Thanks, PP. I notice Delia's royal icing also need glycerine..is this easily got old of??...is it in a powder form, or liquid??

thanks for your help

Swan_2

Jolaaled wrote: »

Thanks, PP. I notice Delia's royal icing also need glycerine..is this easily got old of??...is it in a powder form, or liquid??

thanks for your help

glycerine's a liquid & you can buy it from most chemists

your cake sounds like it's going to be delicious

Fen1

If you are allergic to eggs or vegan, why not decorate the top of the cake with quality glace fruits and bind a beautiful ribbon around the side?
see delia link : http://www.deliaonline.com/recipes/glace-fruit-topping,1198,RC.html

If you do want to make marzipan and icing yourself, a top tip:

Put the marzipan on the cake, then leave it for a full 24 - 48 hours before putting on the icing. If you don't leave the marzipan's surface to dry for a day you will get brown splodges appearing through the icing. This is because the natural oils in the almonds go through the marzipan and into the icing, discolouring it. There is no need to worry about the marzipan being all horrible and dry if you leave it to 'set' for a day - a good thick layer of homemade marzipan retains it's moistness.

(I don't think this is an issue with the bought stuff as it's about 85% sugar, but I've never used the stuff myself)

P.S. Remember to lick a layer of clear apricot jam (just take the bits out) on the top and sides of the cake to let the marzipan stick onto the cake.

Penelope_Penguin

Jolaaled wrote: »

Thanks, PP. I notice Delia's royal icing also need glycerine..is this easily got old of??...is it in a powder form, or liquid??

thanks for your help

That's a new addition to the recipe In the version of The Complete Cookery Course that I have (21st Birthday gift; now 23 years old :eek: :eek: :eek: ) it isn't there. It helps keep the icing soft, but you can leave it out if you can't get it. Though, as Swan says, it's easy to get hold of. Mine's from Boots.

Penny. x

Swan_2

Penelope_Penguin wrote: »

That's a new addition to the recipe In the version of The Complete Cookery Course that I have (21st Birthday gift; now 23 years old :eek: :eek: :eek: ) it isn't there. It helps keep the icing soft, but you can leave it out if you can't get it. Though, as Swan says, it's easy to get hold of. Mine's from Boots.

Penny. x

snap! my Delia's actually falling to bits it's so old

can't remember where my royal icing recipe came from, but it does have the glycerine in it
as you say, it's not absolutely necessary, but I'm one of those people who likes the icing to be crispy outside & melting & soft inside, so I've always used it
if you prefer your icing crunchy all the way through, then best leave it out

sylphraven

Does it have to be royal icing? I've always decorated mine with icing sugar mixed with a bit of water & a touch of lemon juice (I think it gives a cleaner taste). I spread it on & then use a fork to make lil "peaks", makes it look covered in snow, especially if you put a couple of figures on or something.

Just thought it might be an alternative to consider if royal icing needs egg in it.

Jolaaled

sylphraven wrote: »

Does it have to be royal icing? I've always decorated mine with icing sugar mixed with a bit of water & a touch of lemon juice (I think it gives a cleaner taste). I spread it on & then use a fork to make lil "peaks", makes it look covered in snow, especially if you put a couple of figures on or something.

Just thought it might be an alternative to consider if royal icing needs egg in it.

This sounds like a great idea, sylph. Does this version set hard, like royal icing...cos that's what i'd like....i'm worried in case i end up with a sort of butter icing if i don't use egg white.

kethry

Fen1 wrote: »

If you are allergic to eggs or vegan, why not decorate the top of the cake with quality glace fruits and bind a beautiful ribbon around the side?
see delia link : http://www.deliaonline.com/recipes/glace-fruit-topping,1198,RC.html

I did this for mom's cake last year as they fancied a change.. i used a mix of nuts and fruits. It looked great and apparently tasted even better. you can see a pic of it here.

HTH

keth
xx