12/24/2010 0 Comments
Traditional British Fruitcake
This was my first time making fruitcake and I must say it is a very complicated process! I have never baked a cake for going on 4 hours before! The pan had to be lined with brown paper and then lined a second time with parchment paper and then the outside of the cake pan had to be wrapped in newspaper. Good thing it's baked at a low temperature or putting newspaper in the oven could have been a very bad idea! Oh and before making the cake, the dried fruit soaked in brandy for the better part of a week!
Next up was my first time making marzipan from scratch. I found it very crumbly and had to use more liquid than was called for - not sure if I just had a bad recipe or if making marzipan is usually a frustrating experience! Once the marzipan is made, you fill all the holes in the cake with marzipan so that the surfaces are smooth.
Then a thin layer of apricot glaze is applied to the cake so that the marzipan will have something to stick to. Yum! However, rolling out marzipan was not as easy as the cookbook made it look. It falls apart when you try to work with it and requires great patience and many attempts before it actually gets on to the cake!! This then sits for a day to dry before the whole cake was covered in royal icing.
Once the cake was iced in ice blue royal icing and had the borders piped in white royal icing, I went back to what I know best - fondant! The snowmen and trees are fondant and were applied to the cake with royal icing. The snowflakes are fondant brushed with a pearl lustre dust. The cake board was covered in fondant and red fondant lettering and red ribbon completed the Christmas-y theme!
Merry Christmas everyone!
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This blog will follow my adventures with cake, pastry and all things sweet!