Last year I got some great advice from other Mumsnetters about making the Delia recipe Christmas Cake, I had been considering using a Waitrose kit but was persuaded to go independant and have to say the cake turned out wonderful .
I should have been super efficient at the time and made a note of the advice to use again this year, but of course I didn't!.
So, can all you professional cake makers out there, give me some top tips please. I remember there was advice like :
- double the booze and half the nuts
- freeze the cake overnight and then defrost before feeding (stops it being too crumbley),
- cover outside in greaseproof AND brown paper (can't remember if that extended to the top also
But that's about all I can remember!
All suggestions gratefully received.