Thursday, 2 December 2010


since this year's christmas cake is already baked in undergoing the 'feeding' process, the next thing to think about is how to decorate it.

if you're stuck for ideas try the icing ideas post. or you can download delia smith's icing template here as part of her waitrose classic christmas cake pack (£9.99)


once the ever importante aesthetics have eventually been decided (ie/ agreed upon with the rest of the house house), we need to start thinking about the even more essential: ingredients! down at the winkwell, we had a few questions about icing our christmas cake this year. and who better to answer them than the queen of culinary herself, delia! 

What can I use instead of marzipan as I don’t like almonds? 
Try hazelnuts. I’ve never done it myself, but imagine it would be fine. 
Almond Icing (Marzipan) 

Can you ice a Christmas cake without using marzipan? 
Yes. If you paint the cake with apricot jam, you can use a fondant icing and just fix it on with the jam.

Can your Christmas cake be adapted to fit a 6 inch square tin? 
Yes, this will work if you use half quantities – works brilliantly with the Creole Christmas Cake. You need to cook it at 140 C (gas mark 1) for 2 hours.

(source: delia online)


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