|
Noel Christmas Cake Recipe
|
Ingredients : Serves one 20 cm round cake |
20 cm
30 ml
750 g
900 g
Materials/equipment
23 cm
3
44
2.5 m
2.5 m |
Round rich fruit cake
Apricot jam, warmed and sieved
Marzipan
Royal icing
Red and green food coloring
Round silver cake board
Greaseproof paper
Piping bags
No 1 writing nozzle bags
2 x No 0 writing nozzles
Large gold dragees
Gold ribbon, 2cm wide
Red ribbon, 5mm wide |
Method :
- Brush the fruit cake with apricot jam,
cover with the marzipan and place on the cake board.
- Flat-ice the top of the cake with two
layers of royal icing and leave to dry. Ice the sides of the cake and
peak the royal icing, leaving a space around the centre for the ribbon.
Leave to dry.
- Reserve the remaining royal icing.
- Pipe beads of icing around the top
edge of the cake and place a gold dragee on alternate beads. Using a No
1 writing nozzle, write 'NOEL' across the cake and pipe holly leaves,
stems and berries around the top.
- Secure the ribbons around the side of
the cake. Tie a red bow and attach to the front of the cake. Use the
remaining ribbon for the board. Leave to dry overnight.
- Tint 30 ml of the royal icing bright
green and 15 ml bright red. Using a No ) writing nozzle, overpipe 'NOEL'
in red, then the edging beads and berries.
- Overpipe the holly in green. Leave to
dry.
|
|
|