Decorating Christmas cake: questions from a novice.

9 replies

LaDiDancesroundtheXmastree · 04/12/2007 23:14

I made the cake at the end of October.
I'd like to marzipan it this weekend, maybe Friday evening to ice on Sunday. My alternative is to marzipan it on Sunday and then ice the following Friday.

My questions are, which of those two are the best options in terms of keeping the cake moist and a reasonable gap between marzipan and icing or will it not matter?

I want to marzipan it then have roll out type icing then some hard icing so that I can do snowy peak type things on it (probably being ambitious here). Do I need to leave a gap between the roll out icing and the hard stuff or can I do both on the same evening? How long will it take, approx? Cake about 10in square and I'm new to this remember.

Once it's iced do I still need to store it in an airtight container?

Thanks.

OP posts:

Original poster

LaDiDancesroundtheXmastree · 05/12/2007 20:57

bump please.

OP posts:

stealthsquiggle · 05/12/2007 21:10

Our Christmas cakes are generally lucky to have time to get cold before they are iced (usually on Christmas Eve )

That said - of your two options it wouldn't, IMO, make much difference. Give the cake a last drink (if it is of the boozy persuasion), then brush it liberally with warmed apricot jam before putting on marzipan.

Rolled icing and then hard icing - any particular reason? The hard (royal - buy royal icing sugar instead of faffing around with egg whites) stuff is quite easy to do ig you are going for peaks rather than attempting flat icing.

stealthsquiggle · 05/12/2007 21:10

that would be "if" not "ig"

stealthsquiggle · 05/12/2007 21:11

oh and no need to store in airtight container from when it is iced until you cut it. In fact it is better if you don't.

Original poster

LaDiDancesroundtheXmastree · 05/12/2007 21:35

Thanks for reply stealth. I was going to do rolled then hard as I want flat sides (then going to put a ribbon around) and then mostly peaks on top I think. Could I get away with doing royal on top alone and roll out stuff on sides?

OP posts:

stealthsquiggle · 05/12/2007 21:38

Yes - just overlap the rolled icing a bit onto the top. TBH, if you are feeling brave you could just go for royal icing all over as the ribbon will hide a lot of non-flatness on the sides.

Original poster

LaDiDancesroundtheXmastree · 05/12/2007 22:11

Will let you know how I get on! If it's good I will post a pic [saddo emoticon].

OP posts:

stealthsquiggle · 05/12/2007 22:14

Do [saddo-whose-profile-pictures-are-mostly-of-cakes emoticon]

Lilymaid · 05/12/2007 22:23

Theoretically it is better to marzipan several days before icing in case the yellow of the marzipan leaks through the white icing. In practice, life isn't like that.
First brush your cake over with some jam - apricot for preference though when desperate I have used marmalade or even golden syrup. The reason for the jam is to help the marzipan adhere to the cake. Then roll out marzipan and cover cake. Then wait a week for the marzipan to dry out a bit before icing.I would do royal icing all over and use a palette knife to flatten the sides. (I don't like fondant/ready to roll icing).

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