Soaking dried fruit for christmas cake
- Thread starter madzone
- Start date
aqua
made of cheese and gin
it's the blandest of all the fruit jams hence using it cos it doesn't detract from any taste of the cake 
and you only have a thin layer to make the cake sticky for the icing
you can in theory use any smooth jam
royal icing is ace to do, but not an easy task
and YAY for the cake
and you only have a thin layer to make the cake sticky for the icing you can in theory use any smooth jam
royal icing is ace to do, but not an easy task
and YAY for the cake
moonsi til
worked it out now!
LOL..fab cake Melinda...well done you...though you sound similar to me in the kitchen !
why why why would you ever have the need to look up 'baby jesus cake' ?
why why why would you ever have the need to look up 'baby jesus cake' ?
Typical me, getting above my station (I blame Aqua with her 'You can do it' attitude) - I was looking for 'winter tableau' ideas. From there I thought- 'ooh nativity!'moonsi til said:LOL..fab cake Melinda...well done you...though you sound similar to me in the kitchen !
why why why would you ever have the need to look up 'baby jesus cake' ?
Thats when the scary baby got me.
Herbs- wtf with you scaring me!? Why not rum! Ive already done it- to both cakes!
cesare
shady's dreams ♥
Melinda said:Typical me, getting above my station (I blame Aqua with her 'You can do it' attitude) - I was looking for 'winter tableau' ideas. From there I thought- 'ooh nativity!'
Thats when the scary baby got me.
Herbs- wtf with you scaring me!? Why not rum! Ive already done it- to both cakes!
Melinda, the cake looks lovely
Re the big one. If you want to use royal icing you'll need a layer between the cake and the icing. Otherwise the royal icing will soak up cake/jam stuff and go yellow ... pissy looking snow scene
If you don't like marzipan use a layer of sugarpaste to coat the cake - then Royal Ice on top once it's dried out for a couple of days.
Ah, yes. Re the apricot jam. You gotta be a bit careful with this, especially if you're doing it a few weeks in advance & if it won't be eaten all at once. With normal celebration cakes, they tend to get made close to the date and eaten relatively quickly. Christmas cakes are often a different matter. So you gotta boil up the apricot jam with some water, then sieve it to remove any 'bits'. Make sure that when you spread it on, enough of the jam mix fills any holes left by fruit falling out and the like. Tis all about making sure that there aren't any airholes or 'bits' for mould to grow in/on if ya get me.
Herbsman.
Nah Lotion, Pet, Nor Powder.
NO! you have created a serious hazzard! your cake could explode tomorrow, due to a chemical process that occurs between rum and cake ingredients. this wouldnt have happened if you had have had had had used brandy!Melinda said:LOL! I was a little shocked by his vehemence! Thought Id majorly fucked something up, turns out Im just a bit unpatriotic!
*puffs up with cake pride*cesare said:Melinda, the cake looks lovely
Re the big one. If you want to use royal icing you'll need a layer between the cake and the icing. Otherwise the royal icing will soak up cake/jam stuff and go yellow ... pissy looking snow scene
If you don't like marzipan use a layer of sugarpaste to coat the cake - then Royal Ice on top once it's dried out for a couple of days.
Ah, yes. Re the apricot jam. You gotta be a bit careful with this, especially if you're doing it a few weeks in advance & if it won't be eaten all at once. With normal celebration cakes, they tend to get made close to the date and eaten relatively quickly. Christmas cakes are often a different matter. So you gotta boil up the apricot jam with some water, then sieve it to remove any 'bits'. Make sure that when you spread it on, enough of the jam mix fills any holes left by fruit falling out and the like. Tis all about making sure that there aren't any airholes or 'bits' for mould to grow in/on if ya get me.
Ive wrapped it tightly in clingfilm and will decorate it nearer the time. I dont have a cake or biscuit tin big enough! Will it be ok?
Im going to do the sugar paste thing. Or should I do the decoration now? Btw- Mouldy cake?
Oi Herbs!
*sticks two fingers up!*
cesare
shady's dreams ♥
Melinda said:*puffs up with cake pride*
Ive wrapped it tightly in clingfilm and will decorate it nearer the time. I dont have a cake or biscuit tin big enough! Will it be ok?
Im going to do the sugar paste thing. Or should I do the decoration now? Btw- Mouldy cake?
Oi Herbs!
FUCK!
Get the cling film off, now, missy !!!1
D)Wrap it in two or three separate layers of greaseproof paper (it soaks up the oil) and then wrap the whole lot in loads of foil, and leave it somewhere darkish if you can. You can keep unwrapping it and adding alcohol via skewer holes if you want.
If you wrap it up properly, you won't need a tin, just somewhere it won't be disturbed/knocked.
I'd start on the sugar paste layer two weeks before Christmas. That gives you enough time for the sugar paste to dry for a coupla days before doing the Royal Icing. The Royal Icing's what takes serious time to dry out, in the open air.
Re the Royal Icing, to avoid teeth breakage on that hard stuff, you need to add a bit of glycerin to the mix. It's also best to use meriwhite rather than proper egg whites, much easier.
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