Dont try to re-knead it back into soft fresh marzipan it will simply ruin the fresh with hard little lumps. -150g softened unsalted butter.
Its not a technique that is done very often over here in oz anymore not since we started using RTR icing anyhow.
Royal icing a sponge cake without marzipan. Lift the icing using a rolling pin or your hands. Royal icing is sold in white but is easy to colour at home using gels liquids can change the texture. Smooth down with smoothers in the usual way.
These days if you marzipan you can ice it straight away with sugarpaste but if you were going to royal ice it it is best to leave it to harden. Madeira cake can definitely be royal iced. Prepare the surface of the cake and use jam or buttercream as an adhesive so that your icing will sit evenly on it.
Optional If using a piping bag skip step 3. Combine golden syrup whole and flaked nuts and spoon the mixture over your fruitcake for a florentine-style effect. Do not use flour or cornflour.
Knead fondant icing for a couple of minutes to soften or pop it in the microwave for 10 seconds. First you will need to cover it with marzipan or a layer of fondant icing. Lightly knead the marzipan and place on a surface dusted with plenty icing sugar.
This tip will not work on old dried out marzipan. Take about half of the paste and roll it out into a circle 25cm larger than the top of the cake – I use the empty cake tin as a template. Just warm apricot jam and spread all over cake.
If you want to clear the cold cakes for a week cover them with marzipan even sponge cakes should have a protective layer of marzipan and leave them uncovered overnight to let the marzipan dry. Leave either of these mediums to rest between 24- 48 hours to dry and form a skin. This type of icing can also be used to coat the cake itself as well as to create decorative.
Warm the jam for a few seconds in the microwave until it is runny enough to spread evenly but not too thickly over the top and sides of the cake. The only reason marzipan is traditional is because RI decoration is traditionally done over fruit cakes and you need marzipan to preserve the fruit cake and prevent colour seepage through the icing. You now have a smooth surface to work on.
After which the cake can be iced. To decorate your Christmas Cake without Marzipan you can either fill and ice a cake with the buttercream or. Roll out into a rough square on a surface lightly dusted with icing sugar again turning the icing as you roll.
Roll out some marzipan and place the cake upside down on top the same as for the round cake Cut around the edges and lift and place the cake onto a cake board. You can use a layer of fondant icing instead of marzipan if you wish. Make sure you get plain old apricot jam though.
Grab your tablespoon and start drizzling the royal icing over the edge and watch it drizzle down. A sponge cake does not need to be marzipanned it is merely for taste a fruit cake does. Crunchy nut cake decoration recipe.
Grab your piping bag and start piping from the edge of the top of your cake allowing the royal icing. Some sponge cakes are not sturdy enough to bear too much weight so a thin layer of marzipan will be better than a heavy layer. Apply the Royal Icing Make the royal icing recipe and then spread it over the marzipan-covered cake with a flat palette knife in either a smooth layer or swirled to make little peaks all over the surface of the cake.
-220g sieved icing sugar. Flip the smooth side to the top then roll it out to fit the cake using the string for guidance. You dont have to use marzipan brush the cake with sieved and warmed apricot jam instead but the natural lumpiness of fruit cakes means your finish wont be as smooth and dark-coloured oils and liquids in the cake might leak out and discolour the icing over time a problem if you want to store the cake for more.
Pick the cake up. Decorating a Christmas cake without marzipan or traditional icing. Roll out to a thickness of about 4mm then wrap around the rolling pin and roll over the top of the cake smooth the surface as with the marzipan.
Always cover a fruitcake with marzipan before covering it with fondant or royal icing to keep moisture in the cake and stop oils from seeping into the outside covering and causing. Let me know if I can help you further. Measure the length and width of the cake and spread jam around the sides.
Swap traditional icing and marzipan for a crunchy caramelised nut topping. 09072008 at 211 am. Lightly dust your work surface and rolling pin with icing sugar so that the ready to roll icing doesnt stick.
Dont dust icing sugar onto the top of the icing. -Preheat the oven to 180C 375F gas mark 4 -Grease and line two 8 inch cake tins if you only own one tin you can bake the sponge and slice in half -Cream the caster sugar vanilla essence and softened. Cut off the dried out sections and discard.
Use more or less icing depending on the thickness and length of the icing you prefer. Leave for about 30 minutes to cool this is when Kids I make all the icing decoration to go on the cake then roll out the icing if its going to be flat or just spread it on if you want snowy peaks. Level the top of the cake and brush the top with boiled apricot jam.
If youre looking for something that will hold up well royal icing is a great choice. Next day brush some vodka on the marzipan to a help adhere the icing. It is firm enough structurally and has a longer shelf life than a soft sponge cake.
Never use marzipan none of us like it. Dust liberally with cornflour or icing sugar. Royal icing can also be used to simply pipe decorative elements on the cake such as swirls swags and snowflakes.
Dont make it over wet just enough so the icing sticks.