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Christmas Cake

Category: Cakes, Fillings & Toppings
Yield: As made by the Rich Fruit Cake
Author: Ian
DATE: 19 December 2024
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Ingredients

Instructions

Feed The Cake:

  • Once a week, unwrap the cake and spoon brandy over the top.
  • Rewrap the cake and return to the airtight container.
  • Repeat the above steps for 6 weeks, and leave for 1 week before covering with Marzipan and Royal Icing.

Prepare The Marzipan:

  • Unwrap the marzipan and place on a work surface that has been lightly sprinkled with icing sugar
  • Roll the marzipan into a circle that will cover the top and side of a cake. Use smaller amounts for the smaller cakes.

Coat The Cake With Marzipan:

  • Unwrap the cake(s) and allow to air dry for a couple of hours
  • In a small saucepan, heat the apricot jam until dissolved and set aside to cool a little.
  • Brush the top and side of the cake with the apricot jam
  • Gently lift the circle of marzipan and place over the top of the cake,
  • Use a fondant smoother to gently smooth out the marzipan
  • Trim off any excess and let the cake sit for a few hours

Coat The Cake With Royal Icing:

  • Spoon some of the royal icing onto the top and the cake and spread with an offset spatula
  • Use an offset spatula to add royal icing to the side of the cake until it is completely covered.
  • You can use a palette knife to smooth out the icing or gently lift the knife over the icing to create peaks

Decorate The Cake

  • Before the icing sets, apply novelty christmas decorations such as reindeer, a santa claus or trees. Be creative!

Recipe Notes

  1. FEEDING BRANDY QUANTITIES: Use 15 ml of brandy for the 20 cm cake, 7 ml for the 15 cm cake, and 5 ml for the 10 cm cakes
  2. DECORATING TIPS: Instead of coating the entire cake with marzipan and royal icing, just coat the top and use a christmas frill around the outside