Molly Yeh is the mastermind behind this sweet treat and her blog provides extra photos and a video to watch as you embark on your baking adventure. One of my favorite moments from my ICE culinary education came from a Cake Decorating class with Chef Toba Garrett. Itâs very useful to put your cake on a plate or a cake board to make it ⦠Marzipan and ice for Christmas. Itâs sure to be a hit at any gathering, and you can easily decorate it for a special occasion. Wrap one piece of side marzipan round the edge of the Christmas Cake. Covering a Christmas cake with icing To cover a Christmas cake with shop-bought fondant icing, it's exactly the same technique used for one sheet of marzipan above. Take about half of the paste and roll it out into a circle 2.5cm larger than the top of the cake - I use the empty cake tin as a template. Grab your knife and trim away the excess. Cake smoothers. Pick up the marzipan by rolling the pin underneath the marzipan sheet and slowly lift over the cake, adding from one side to the next. Butter Cake. Smooth down the top of the marzipan on the cake with the smoother. Christmas Cake. If desired, add flavor and color to the batch of icing you use for the final layer. How to ice Christmas Cake with fondant. Brush the marzipan surface with a little cooled boiled water to help the icing stick. This acts as a sealant and helps the marzipan to stick. Use a palette ⦠Sharp knife. 4 6. Make sure the marzipan is big enough to cover each side of the cake. 3. 7. Of course, you could make the cake earlier, bearing in mind that it keeps for up to 6 weeks, but I tend to make this only a week before Christmas because then I can eat it throughout January. The almond to sugar ratio varies from recipe to recipe. Cover your cake. Ice the cake with a final layer of icing. This is done by making small holes in the top and bottom of the cake with a darning needle, then spooning over teaspoonfuls of brandy to soak in through the holes and permeate the cake. Marzipan, once placed onto your cake, needs to dry for 24 hours before covering with royal icing, according to The Essential Guide To Cake Decorating Royal Icing Timeline You will then need three or four applications of royal icing, with a drying time of 8 hours between coats. Be careful here as if you get too enthusiastic you could tear your marzipan. Icing sugar. Marzipan is for flavour and also to create a smooth surface for the fondant. https://www.prima.co.uk/all-recipes/baking/a14725/how-to-ice-a-christmas-cake Lift the marzipan using the rolling pin and position on the cake. Using a butter knife, cut a shape the same diameter as your cake. 3 5 This will stop it moving as you flatten down the sides. 2. Decorate the cake with cut fruit, flowers, or ⦠Once you have found a recipe that you like for your occasion cake and you have made the icing, youâll first want to decide whether you would like a smooth or a textured finish. Knead the marzipan to soften it and roll it out on a surface lightly dusted with icing sugar, so that it's large enough to cover the top of the cake. Keep turning it as you roll to keep an even shape Add message | Report nannyl Sun 19-Dec-10 21:51:06 Keep the marzipan or icing in a round shape as you roll, it makes it much easier to cover the cake, and move it from itâs position from time to time to stop it sticking. I stuck the marzipan on with warmed jam, and then today, brushed water over the marzipan to make the icing stick to it. This is the height to roll the marzipan for the sides Place the spacers the height distance, plus about 2cm, apart. To marzipan and ice your Christmas cake: Just put two or three spoonfuls of whatever sticky stuff youâre using and pop them into a saucepan with a splash of water. The traditional coat of almond icing (marzipan) should be put on the cake a week before you want to ice it, to allow its oiliness to dry out. Place one end against the side of the cake and unroll the marzipan around the cake to cover it. Place the cake on a cake board and, using a pastry brush, brush with apricot jam 2 Sprinkle a little icing sugar on the work surface and roll the marzipan out to a thickness of about 1cm. Take half the remaining marzipan and roll into a sausage shape. Using a pastry brush, brush the jam over the top and sides of your cake. Using the recipe above or your own icing recipe, ice the cake once more with a final pretty layer. Measure the height of your cake including the marzipan on top. Roll out your marzipan to a thickness of about 6mm. 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