Elitetwigs First Time Guide To Ice A Christmas Cake Recipes

ELITETWIG'S ENGLISH GOLDEN CHRISTMAS CAKE

Steps:

• Grease and linesides and base, with greaseproof paper, an 8 inch round cake tin.
• Set the oven to warm, Gas Mark 3 / 325F / 160°C.
• In a large mixing bowl sieve the flour, nutmeg and mixed spice together.
• Add all remaining ingredients to the flour.
• Beat together with a wooden spoon ntil the mixture is a well combined and has a soft, dropping consistency. (if too thick add tsp of milk at a time till desired effect. If to runny add tsp of flour at a time till desired effect).
• Spoon mixture carefully into tin.
• Shake to settle mixture and hollow out centre of the cake.
• Bake for 2 hours approximately.
• As oven temps vary, test half an hour before end of recommended cooking time using a skewer.
• Continue testing until skewer comes out clean.
• Leave to cool in tin, when cold turn out and wrap in greaseproof paper.
• Either store in an airtight tin or tightly wrap in foil.
• Can freeze for upto 2 months (must thaw before decorate).

ELITETWIG'S STRAWBERRY CREAM PUFFS

Steps:

• Preheat oven to 220C or gas mark 7.
• Cut pastry into 8 equal rectangles and score a 1cm border around the edge of each rectangle. Place on a baking sheet and bake for 10-12 minutes, until crisp and golden.
• Cool pastries on a rack and life out the inner rectangle from each one.
• Fold the lemon curd into the whipped cream and spoon into the pastries.
• Top with the strawberries and warmed jam, dust with icing sugar.
• OPTIONAL can top pastires with the inner rectangles as lids.

ELITETWIG'S FIRST TIME GUIDE TO ICE A CHRISTMAS CAKE.

Steps:

• If you have thawed your Christmas Cake please de-thaw prior to using this guide. If you have your Christmas Cake ready -- Let's go.
• Warm Apricot Jam through until it sightly bubbles. Either on the hob or in the microwave for 10-15 seconds. Set this aside.
• Dust surface with a little icing sugar.
• Roll out marzipan, dusting now and then, to desired size enough to cover cake top and sides.
• Brush Cake with Apricot Jam, this ensures marzipan will stick.
• Lift onto rolling pin and smooth out over cake, so it sticks to cake.
• Trim excess.
• Wrap Cake in clingfilm and leave for marzipan to harden for 2 days. Please store in a dry cool place.
• 2 DAYS LATER.
• Remove clingfilm, and brush marzipan surface with water.
• Prepare royal icing as described in steps 3, 4 and 6, 7.
• With excess icing roll into a ball and create a whole in the centre add drop of yellow food colouring and work the icing, dusting with icing sugar to prevent sticking.
• Once the icing has a consistent light yellow colour, roll out icing to a 1/2 cm thickness all over.
• Take a star shape cookie cutter (or any other shape you prefer) and cut as many stars as you can, re roll icing if more stars needed.
• Brush the back of the stars with water (not too much just enough to stick) and arrange on cake.
• At edges press stars down and trim any excess such as points that go over the edge.
• Once all stars have been placed, leave cake for 24hours so icing can harden.
• Dada! On professionally looking Christmas Cake! Well Done!