covering a fruit cake with marzipan and fondant

a round cake covered in marzipan (here is a tutorial on how to cover a fruit cake with marzipan and a fruit cake recipe, a bowl of water and a pastry brush; a knife or pizza cutter; icing sugar; a rolling pin; about 750grams fondant icing, any colour; Method. or 20cm (8 in.) Most orders should ship within 1-2 business days. Unroll the fondant off the rolling pin so it gradually falls across the entire cake. So it's been maturing for a while, and now you're ready to cover your Christmas cake with marzipan and icing. And that's it - told you it's simple! Bag Homemade Fondant . First, the marzipan. The marzipan creates an extra layer to keep the cake moist, plus it tastes much better than fondant. Traditional Christmas CakeNo British Christmas is ever complete without a classic Christmas cake on the table. Fondant: www.whatscookingamerica.net. A good check to see that the marzipan is large enough, is to take the cake on its board and hold it over the rolled out marzipan. 3 days ago, by Kara Kia beat the egg yolks, sweet sherry and lemon juice together, pour into icing sugar mixture and gradually work into a firm smooth paste with one hand, kneading well. 3 days ago, by Kelsie Gibson Royal icing - makes 450g (1lb), enough to cover a 20cm (8in) cake, 2 medium egg whites1 tsp lemon juice450g (1 lb) icing sugar, sifted1 tsp glycerine. above edge of tin. Due to the high volume of orders, we are experiencing brief delays. square tin with two thicknesses of greaseproof paper, bringing paper 5cm (2 in.) Chop all fruit, place in large basin, add rum, brandy or sherry, cover, stand few hours or overnight. It usually takes me about 8 minutes to get a firm smooth elastic ball so that it will stretch without tearing when you apply it to the cake. Use your left over fondant and marzipan to create decorations using a cookie cutter and more egg whites to stick. It was so much fun, I used an easy marshmallow fondant recipe that turned out easy to handle and delicious. A fruit cake is usually coated with apricot jam before being covered by marzipan, then a layer of fondant. Marzipan is an almond-flavored candy paste that can be used like chocolate plastic or fondant to produce smooth, beautifully covered cakes. Splodge the warm jam or jelly liberally all over your cake (brush or spread, whatever you like), then just roll out your marzipan (it’s helpful if you squish it into a rough circular shape before you start – use a dusting of icing sugar instead of flour) until it’s big enough to flop over the cake. Re-grease your hands and counter when the fondant is sticking. Cut off excess fondant. Stand the cake on a cake board or cutting board and lightly dust with sifted confectioners' sugar. Continue mixing and adding small quantities of icing sugar until the desired consistency is reached, beating gently after each addition. When rolling out the marzipan, dust the work surface and rolling pin with icing sugar to stop it sticking. As I don’t like marzipan , I usually just cover it with a layer of fondant over the jam. Knead the paste with your hands until it is smooth, then wrap in clingfilm until you're ready to use it. Melt marshmallows and 2 tablespoons of water in a microwave or double boiler: Put the bowl in the microwave for 30 seconds, open microwave and stir, back in microwave for 30 seconds more, open microwave and stir again, and continue doing this until melted. Therefore I have provided a quick guide to the quantities required when using marzipan or fondant icing. Allow the icing to settle before using it - cover the surface with a piece of damp clingfilm and seal well, excluding all the air. Home-made marzipan takes a little longer to dry out than shop-bought marzipan. Use fondant cutters to make festive shapes, buy ready-made decorations, or create unique designs using stencils and edible colouring. Lightly sprinkle a board or work bench with a little extra icing sugar, lift the mixture onto the board and knead with both hands to a firm smooth dough-do not add too much extra icing sugar unless the dough is very soft. Designing your cake as per the theme . Add eggs one at a time, beating well after each addition, add marmalade. CAKE Now grease your hands GENEROUSLY - palms, backs and in between fingers, then heavily grease the counter you will be using and dump the bowl of marshmallow/sugar mixture in the middle. Anyway, here's my last recipe for the year. Brush the marzipan … Use the rolling pin to help you lift the marzipan. Apricot glaze is popular, but marmalade makes a great alternative as the orange flavour echoes the flavours in the Christmas cake. Smooth the fondant using cake smoothers, pushing out any air bubbles and creases, starting on the top then working down the sides. If you've not had time to start yours yet, fear not, the perfect Christmas cake is just a bake away. Home-made marzipan takes a little longer to dry out than shop-bought marzipan. However, how much marzipan to buy is often asked. Line deep 23cm (9 in.) Stir-Up Sunday is traditionally the day that Christmas Puddings are made - which gives them plenty of time for them to mature before Christmas Day. The icing should be smooth, glossy and light, almost like a cold meringue in texture, but not aerated. Gently slide your hands under the marzipan and lift it on the the cake. Brush or spread the glaze over the cake, then cover it with marzipan. Place creamed mixture into large basin, add fruit mixture and sifted dry ingredients alternately, mix thoroughly. To cover a Christmas cake with shop-bought fondant icing, it's exactly the same technique used for one sheet of marzipan above. Although traditionally wedding cakes were made with marzipan, these days fondant is usually preferred as a lot of people are allergic to nuts. Dust the surface with a little cornflour/cornstarch and roll out to 4mm-5mm/less than 1/5 of an inch. The whole family gets together to help stir the mixture - children included. As this icing has a neutral taste and is easily pliable, it is usually used to … Marzipan is quite malleable, so just keep going until the cake is covered. This video uses a layered sponge cake as a base, which has a buttercream crumb coat to make it smooth to start with. Stir the mixture well, pounding gently to release some of the oil from the almonds. This recipe yields about 3 pounds of marzipan, which is more than enough for one standard-sized 10-inch cake. Tip: Use rindless marmalade, and you don't even need to sieve it. Whether using it for covering a traditional Simnel Cake, crafting Easter chicks or getting creative with the marzipan modelling, this delicious, easy to use almond flavoured paste is perfect for Easter bakes. This Rolled Marzipan recipe produces a soft, supple marzipan that is perfect for covering cakes. Leave the cake to cool in the tin on a wire rack for an hour, then remove from the tin and leave to cool completely. It can’t be made white unless you spray it with white food coloring, but it can easily be colored with gel paste to make it any color you wish. With less sugar the homemade marzipan is very soft and has a strong almond paste flavor, perfect for a cake covering. Since marzipan tends to be very sweet, you don’t want to make this layer too thick. Would you like to turn on POPSUGAR desktop notifications to get breaking news ASAP? To cover a Christmas cake with shop-bought fondant icing, it's exactly the same technique used for one sheet of marzipan above. Use a small knife to cut away the excess icing – don’t … Unlike the common misconception, we use marzipan very thinly which allows the flavour to remain subtle. Leave the Christmas cake covered in marzipan in a cool, dry place. Ensure you place the cake on the plate or board you're using to serve it before applying the icing, as you won't be able to move it afterwards. Covering a Christmas cake with icing. Checkout. Dust the surface with a little icing sugar, and roll out the marzipan slightly wider than the length of the string – this makes it easier to mould onto the cake. Peel off one layer of parchment, apply to the cake, then peel off the remaining parchment, smooth the sides as much as possible, then trim the bottom. Lift it over the cake and carefully unroll. You can also roll it out thinner. Traditionally a rich fruit cake is first covered with marzipan and then covered with a layer of fondant rolling icing or with Royal Icing. Layering, covering the cake with marzipan and fondant. Stir up a family tradition this Christmas... Christmas Cake Guide: How to make a traditional Christmas Cake, How to cover a Christmas cake with marzipan and icing. If you're going to cover a Christmas cake with fondant icing, you can just roll out one sheet of marzipan that's sightly larger in diameter as both the top and sides of the cake. Yesterday I finished making my first cake with fondant! Add in your flavoring and the corn syrup and blend for 1 minute until the starts sticking together. Our gorgeous Three-Tier Marzipan Wedding Cake with Fresh Floral Fondant: A popular choice if any attending guests have a nut allergy. Smooth top and sides of cake, sealing edges by pressing the marzipan together, using a little egg white if necessary. Traditionally Christmas cakes are covered with royal icing, but fondant is becoming increasingly popular. Like marzipan, fondant can also be dyed to create your dream design. For royal icing, you can make your own or just add water to a shop-bought royal icing mix. How To Cover A Cake With Marzipan Basic Recipe Ep13 how to cover a cake with marzipan is important information accompanied by photo and HD pictures sourced from all websites in the world. Brush sides and top of cake with lightly beaten egg white. Keep kneading, this stuff is sticky at this stage! Smooth top and sides of cake, sealing edges by pressing the marzipan together, using a little egg white if necessary. If you're just getting started with marzipan however, marzipan fruit is the perfect place to start. Uses. Whisk the remaining ingredients together in another bowl, then add them to the dry ingredients. Marzipan has an off-white cream color and can never be dye white. Step by step instructions and recipes on how to bake and decorate fruit cakes. Use the palms of your hands to smooth the top of the cake first, then mould the marzipan to the upper edges, working your way down the sides very slowly. If the cake is browning too rapidly, cover the tin with a double layer of parchment paper after 2½ hours. 1 day ago, by Lauren Barrett by Karenna Meredith 3 days ago, by Chanel Vargas 3 days ago, by Mekishana Pierre Allow it to dry for at least 24 hours before covering with fondant icing, and at least two days before covering with royal icing. (The cake is covered in one piece to avoid any joins that could allow discolouration of the finished cake through seepage from the cake.) MERRY CHRISTMAS AND HAPPY NEW YEAR TO ALL! round cake tin or 19cm (7½ in.) Leave the Christmas cake covered in marzipan in a cool, dry place. The marzipan methods are slightly different, so there's step-by-step instructions for both - plus two great video guides, with tips from the professionals for a perfect finish. I first put a layer of Marzipan on my fruit cake and then covered it with a "blanket" of Fondant. Put the ground almonds, golden caster sugar and golden icing and sugar into a bowl and stir together. Brush the top of the whole marzipan … ☝️, Awesome, You’re All Set! (0) Making a glaze is simple - warm some apricot jam or marmalade in a sucepan with a little water, stir until melted, then pass through a sieve. £0.00 You could also just buy a fruit cake and make the rest. Do not add the icing sugar too quickly or it will produce a dull heavy icing. Lift the icing using a rolling pin or your hands; drape it over the top of the cake. Place 3/4 of the powdered sugar on the top of the melted marshmallow mix. Trim the edges neatly, and smooth the marzipan with your hands or a specialist icing smoother tool. If … Stir the icing thoroughly before using, to disperse any air bubbles. Put the egg whites and lemon juice into a clean bowl, and stir to break up the egg whites. Brush the top of the whole marzipan with egg whites. Bake for 4½ hours or until tester inserted in center comes out clean. Place mixture into prepared tin, bake in slow oven 3 to 3½ hours to until cooked when tested. Sign in / Register Now smooth the condant over top and sides of cake, rubbing corners and edges well. 3 days ago, by Samantha Brodsky covering a fruit cake with marzipan and fondant Himalayan Pink Salt Bath Soak For Feet – Moon Phase Home » Uncategorized » covering a fruit cake with marzipan and fondant Sometimes a fruit cake is only covered with marzipan. VIDEO: Cover a cake with marzipan and fondant icing. So even though I've had these books for some time I didn't notice this. Merry Christmas everyone! Great, Click the ‘Allow’ Button Above Her book actually says that "it is essential to first cover your cake with marzipan or chocolate plastique" and that "it will lock in moisture, provide a smooth firm base for a smart finish with your top coat, and prevents color of your cake from leaching into the icing." Simply spread the icing over the top and sides of the cake with a palette knife. If necessary, adjust the consistency by adding more sifted icing sugar. Wrap around your rolling pin and unwrap over the cake. Hold the rolling pin with fondant over the center of your cake and lower it towards the cake. Start by brushing your fruit cake with water and then put your cake to one side. The videos below give great tips on how to trim it neatly and create the perfect base for icing your Christmas cake. Provides a smooth, flat finish. Stir in the glycerine until well blended. MARZIPAN Roll 2 1/2 pounds/1.25 kg marzipan evenly into a circle large enough to cover the top and sides of the cake. , Rich Fruit Cake with Marzipan and Fondant. roll out 2/3 of the marzipan into a long strip and use to cover sides of cake. This cake recipe is one my whole family swears. If you're going to cover a Christmas cake with royal icing, it is recommended that you roll out two pieces of marzipan - a round one for the top and a long rectangular one for the sides. Brush all of the exposed surfaces of the cake with 1/4 cup warmed and strained apricot jam. Using rolled fondant/sugarpaste – see the fondant … Sift the icing sugar into a bowl and add the ground almonds, mix thoroughly and make a well in the centre. The marzipan acts as a protective layer preventing the fruit cake staining the icing fondant and also keeps the cake fresher for longer. Start kneading like you would bread dough. Cream butter until soft, add brown sugar, beat until just combined; add orange and lemon rind. The jam acts as an adhesive and allows it to stick to the cake. This fondant is actually very easy to roll and handle, pliable and it doesn’t break easily. This is the fun part! The amounts give a good coverage which will keep the cake moist and also make it easy to cover … Drape the fondant over the cake. The marzipan sheet should look approx 2″ larger than the cake board. When I’m making marzipan to cover cakes I use the lower amount of sugar in the recipe. Cover tightly until ready to use, the re-knead gently before rolling out and applying to the cake as required. A survey in 2007 found that two thirds of British children had never stirred a Christmas pudding mix and it’s now thought that more than 90% of families buy pre-made puddings. Roll out remaining marzipan into a square/circle, the shape of the top of your cake and carefully lift onto cake with a rolling pin. Download this image for free in High-Definition resolution the choice "download button" below. VIDEO: Cover a cake with marzipan and royal icing. It usually takes about 2 minutes total. To cover a Christmas cake with marzipan, you'll need the cake, some marzipan and a glaze to help the marzipan stick to the cake. Roll out the marzipan between two sheets of parchment, or between a silpat rolling mat and a sheet of parchment. :P, Cake and Marzipan: The Colour Library Book of Baking Add sufficient icing sugar to mix to the consistency of unwhipped cream. Here's an easy recipe for making your own: Marzipan - makes 450g (1lb), enough to cover an 18cm (7in) cake, 225g (8oz) ground almonds125g (4oz) golden caster sugar125g (4oz) golden icing sugar, sifted1 large egg2 tsp lemon juice1 tsp sherry1-2 drops vanilla extract. If the mix is tearing easily, it is to dry, so add water (about ½ tablespoon at a time then knead it in). Allow it to dry for at least 24 hours before covering with fondant icing, and at least two days before covering with royal icing. Rich fruit cakes, such as Christmas cake, do not need a buttercream crumb coat. TO FINISH CAKE Add the rest of the powdered sugar and knead some more. How To Make The Traditional Rich Fruit Cake. The fruit cake is very rich and lasts for MONTHS, I don't know if the fondant and marzipan does though! FONDANT Learning how to make fondant accents like fondant chalice, grapes, dove, bread, baby, baby shoes, etc as per theme The main reason (that isn’t taste related) that you shouldn’t cover a fruit cake in ganache is if you need to keep it for a long time after the fondant is applied. The cake should be covered in apricot jam prior to the marzipan being adhered to it. Cashew Marzipan Dough. How to convert fondant to gum paste. The fondant should cover the top and extend down and past the sides of the cake. Brush the marzipan surface with a little cooled boiled water to help the icing stick. 4 days ago.

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