I hope you all had a lovely Christmas and will have a happy new year too. I stuck to my classics this Christmas, with mince pies, gingerbread men and Christmas cake. I’ve posted them all many times before so thought I’d spare you another trip down memory lane!
I did make some tweaks with my Christmas cake this year so thought I should document them...if only to aide my aging brain come October 2012 when I’m desperately trying to recall what I did!
I stuck with my classic Christmas cake and fondant icing recipe and used brandy as the spirit in the cake this year. The holly decoration is made from leftover fondant icing coloured red and green – I used Dr Oetker natural colouring.
For the marzipan I used the dead easy no-faff recipe that I first tried at Easter with my simnel cake – it tastes divine and is sooooo good natured to roll out. I’ve never had such a lovely smooth covering:
Normally, I only cover the top of the cake, but this year I decided to do a full covering...I have to admit it does look nicer when you cut a slice. I think the key to it is getting the marzipan and icing thin enough so that it doesn’t over power the cake.
Apologies for the slightly fuzzy photos, but it was rather late on Christmas day when I suddenly realised, “oh bother, I am yet to photograph my Christmas cake”. Yes, that’s exactly how the thought formed in my mind.....!