I have attempted to make a christmas cake for the first time today, it has come out fine, apart from the top has cracked.........when I ice the cake in a few weeks time, do I need to cut the top off the cake to create a flat surface or will this spoil the cake? I want the icing to look nice and smooth as I have bought some of those lovely little decs to go on the top. It is a fruit cake containing whisky and the fruit was boiled in sherry etc. I have spent alot on this cake and would like it to be 'right' when it is finished.
I am planning to use ready rolled marzipan and icing as I have never done this before.
Any advice is greatly appreciated.
Thankyou in advance.
2007-11-12 01:46:37 · 13 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
Thanks for all the advice.
I want to add that I am covering the top and sides of the cake with marzipan and icing then putting small edible xmas decs on the top. If i was to turn the xmas cake over, the top would be flat but the bottom wouldn't let the cake lie flat, so therefore would need to be cut anyways.
2007-11-12 02:16:44 · update #1
If you are using rolled marzipan and icing, you may not have to do anything to it. Are you covering the entire cake in marzipan, or just using the marzipan to create the decorations? If you are covering the entire cake with it, then my suggestion to you would be to fill the crack with a mixture of brown sugar, and raisins and dates (that have been soaked in either brandy, rum, or cognac), then lightly ice the cake on top and sides, and cover with the marzipan, then decorate the edges the day of your party with whipped cream in a can with a nozzle, this will allow you to fill up the sides and decorate at the same time, and the whipped cream will lighten everything up and cut down on the sweet factor. Put it back in the freezer to firm up a bit after you add the whipped cream.
PS Cover the entire marzipan with whipped cream before decorating the edges.
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2007-11-12 02:07:45 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Wrap it in cling film and store it cracked top down. This will moisturise the dried cracked top and also flatten it.
A week's storage should be more than adequate.
Fix your marzipan to the cake, using fine jam.
Fruit cakes benefit from an extended storage before icing, during which time, the addition of a couple of daily tablespoons of cream sherry can mature the flavour!
2007-11-12 02:00:28 · answer #2 · answered by Bob P 5 · 0⤊ 0⤋
You don't need to cut the top off. Just turn the cake upside down and there's your flat surface, but you might need to trim the now bottom off a bit so that it sits properly. Well done you for attempting your first ever Christmas cake, that's exciting when you can turn around and show it to everyone on the day and say "I made my own this year, look". So enjoy and Happy Christmas.
2007-11-12 02:02:08 · answer #3 · answered by Woosie 4 · 1⤊ 0⤋
I think icing over the top of a cracked cake will be just fine, and look earthy, homemade, and rustic, the way a fruit cake should look.
I think I'd skip the dcos, though, whatever those are. Just let your creation that took you a month and a half to make be the star of the show!
2007-11-12 01:59:00 · answer #4 · answered by Sugar Pie 7 · 0⤊ 0⤋
Chocolate fantasy Cake Torta Fantasia di Cioccolate SERVES 8 If wrapped properly, it is going to proceed to be moist for a week. It additionally freezes fantastically for as much as 3 months. Ricotta cheese may be substituted for the mascarpone. ingredients. 2 cups All-objective Flour 2 cups sugar a million teaspoon baking soda a million/2 teaspoon salt 8 oz (2 sticks) butter a million/2 cup brewed coffee or different reliable coffee a million/2 cup orange juice a million/4 cup plus a million tablespoon baking cocoa a million/2 cup mascarpone cheese, at room temperature 2 eggs, slightly crushed 2 teaspoons almond extract Preheat the oven to 350ºF. Grease an 8-x-2-inch around pan and set aside. interior the bowl of an electric powered mixer, sift jointly the flour, sugar, baking soda, and salt. set aside. In a saucepan, soften the butter. do away with the pan from the warmth and upload the coffee, orange juice, and cocoa, stirring properly to combine. Pour the butter blend over the flour blend. upload the cheese, eggs, and almond extract, and beat the ingredients till the batter is tender. Pour the batter into the pan and bake it for 35 to 40 5 minutes, or till a cake tester inserted into the middle comes out sparkling. permit the cake cool interior the pan, then intently unmold it onto a serving plate. Serve the cake as is, or sprinkled with confectioner's sugar. See extra right here:
2016-11-11 06:05:07 · answer #5 · answered by Anonymous · 0⤊ 0⤋
If it's uneven, cut it level, then turn it over and marzipan the bottom! If it's just a crack the the marzipan will cover a multitude of sins! Well done and nothing is nicer than home-made cake!
2007-11-12 05:46:24 · answer #6 · answered by merciasounds 5 · 0⤊ 0⤋
Do not cut the cake and attempt to frost it...you'll have problems with crumbs in the frosting.
Simply turn it upside down and frost the flat bottom.
It is certainly easier to frost a frozen cake than a fresh.
Merry Christmas.
2007-11-12 01:50:26 · answer #7 · answered by cathythecook 3 · 2⤊ 0⤋
either cut the top off or just bake a perfectly flat cake to go on top of the one you made, I've seen my sister do this, it works because you can always fix the cake you just made without destroying the cake you worked so hard on.
2007-11-12 01:50:08 · answer #8 · answered by bug 2 · 0⤊ 0⤋
firstly - you do frost a fruit cake!!!
Thinly sut the top off, cover with greaseproof paper and re bake for about 10 minutes on medium
Voila!
2007-11-12 01:57:58 · answer #9 · answered by Anonymous · 0⤊ 0⤋
Just slice the uneven top off with a good knife when you need to ice it. It sounds wonderful, and I'm sure it will be a success for you.
2007-11-12 01:52:12 · answer #10 · answered by Anonymous · 1⤊ 0⤋