Interested to know when best, as I have baked four. Also, are they best stored in fresh greaseproof and foil, or greaseproof and clingfilm until I marzipan them? Have only two storage tins. (Not bad planning - family not brought their tins, tut, tut.)
2006-10-04 00:46:46 · 4 answers · asked by Anonymous in Food & Drink ➔ Other - Food & Drink
Fruit already soaked in brandy before cooking.
2006-10-04 01:10:37 · update #1
I seem to remember that my mum allways used to let them cool completely first before removing the greaseproof.
She would then brush them with brandy or rum, cover with greaseproof, and put into a tin with tight fitting lid (or plastic food storage container).
They were them covered in marzipan just before icing - about a week befoore Christmas.
Robert
2006-10-04 01:00:05 · answer #1 · answered by Anonymous · 0⤊ 0⤋
good day. Nigella Lawson (whom i might have faith with my life on cookery stuff!) advices to go away the paper on until that's thoroughly chilly. Then re-wrap it in a sparkling piece of greaseproof (or foil, which fits to boot) and save it in an hermetic container. this sort you additionally can in good shape 2 interior an identical storage tin! (Oops, I forgot to declare, get rid of the wrapping until now layering the marzipan) desire this helps, Cheers
2016-12-12 20:18:19 · answer #2 · answered by forgach 4 · 0⤊ 0⤋
Leave it to get cold. Trying to remove while warm or hot will tear the cake
2006-10-04 01:00:07 · answer #3 · answered by deebradley2000 3 · 0⤊ 0⤋
Cold. The cake will have cooled and be less likely to come away with the paper.
2006-10-04 00:58:20 · answer #4 · answered by Alice S 6 · 0⤊ 0⤋