Christmas cake (with some added chocolate!) - Part 2 (marzipan and icing)

Hopefully you have made my Christmas cake (with some chocolate added) and I will now explain how to marzipan and ice the cake. 


I like to use royal icing as I think this is much nicer than fondant icing - it sets hard and has a much nicer meringue-like taste.  


The traditional way to make royal icing is to use egg whites but some people are concerned about using raw eggs, and therefore meringue powder is a suitable substitute which is what I use on my cake.  I have however included both recipes below.

To watch a video showing you to how to marzipan and ice the cake please watch the video below:

Equipment required

Electric mixer

Large bowl

First marzipan the cake.  I have used ready rolled shop-bought marzipan but if you want to make your own marzipan you can see my recipe in my Battenburg cake recipe.  Warm two tablespoons of apricot jam and then pass through a sieve.  Brush this all over the top and sides of the cake and then put the marzipan on the top and carefully flatten around the sides.  If you have an icing smoother use this to help smooth the marzipan and cut the marzipan where there are folds.

Royal icing using egg whites

2 egg whites

1tsp lemon juice

500g icing sugar

Mix the lemon juice with the egg whites in a large bowl and add a quarter of the icing sugar and mix well using an electric whisk or wooden spoon.  Keep adding the rest of the icing sugar a quarter at a time and mix each time.  The mixture will become thick and spreadable.

Royal icing using meringue powder

3 tablespoons meringue powder

500g icing sugar

1/2 tsp lemon juice 

1/2 tsp vanilla extract

120ml - 180ml warm water

Sieve the icing sugar into a large bowl and mix in the meringue powder.  Then mix the lemon juice and vanilla extract into the water and add most of the water to the icing sugar.  Start mixing together with a spoon and then use an electric whisk to mix the icing for a fe minutes.  The icing will become glossy and thick - so that if you turn the bowl upside down it won't fall out.  Add more water is required.

As soon as the icing is mixed start by spreading it on the top of the cake with a pallette knife and then cover the sides until all the marzipan is completely covered and you have a nice thick layer of icing.  You may want to smooth the icing completely or create a 'snowy' effect or pipe more icing.  

Once covered leave to set - it will take a few days to completely harden and keep the cake is an airtight tin until Christmas!

Christmas cake (with some added chocolate!) part 1

Christmas Cake before decorating



Christmas Cake before Decorating

Although I like a traditional Christmas cake I decided to try a recipe adding some chocolate and not using too much alcohol.  I think this has the right combination of tradition and some added flavours to make it a more modern cake.  I will add a blog shortly on how to marzipan and ice the cake but this will show you who to make the fruit cake.
 To watch a video showing you to how to make the cake please watch the video below:

Equipment required

8 inch deep cake tin
Greaseproof paper

Food processor
Large bowl

Christmas fruit cake

375g sultanas
200g currants
175g raisins
150g mixed peel
150g glace cherries
150ml brandy
350g unsalted butter (at room temperature)
200g dark chocolate

300g dark muscovado sugar

4 eggs
300g plain flour

2tsp mixed spice
1.5tsp cinnamon
zest of one lemon
juice of three lemons

Preheat the oven to 150 degrees centigrade (300 fahrenheit or gas mark 2) and line the deep cake tin with  greaseproof paper with enough paper so that it stands above the side of the tin.


Put the chocolate in a bowl and put over a pan of simmering water in order to melt the chocolate.


While the chocolate is melting, beat together the butter and sugar on a high speed until light and fluffy.  Add the melted chocolate and beat together on a slow speed and then add the eggs one at a time.  Before adding the final egg add one tablespoon of flour to stop the mixture from splitting.  Once mixed together, sift and add the flour, mixed spice and cinnamon together with the lemon zest and lemon juice.  Mix together until thoroughly mixed.  If using a food processor remove the bowl and do the rest by hand.  Add all the dried fruit, mixed peel and glace cherries and stir together.


When all mixed together pour the mixture into the deep cake tin.  Make a small well in the middle of the cake to stop the centre rising and ensuring a flat top.  Cover the top with a disc of greaseproof paper to stop the top from burning and cook for 3.5 to 4 hours.  Test it is cooked by inserting a skewer or sharp knife that should come out clean.


Allow to cool in the tin and then turn out on to a wire reach to cool.  Wrap in cling film or foil and keep in an airtight tin until ready to be decorated.  Feed it once a week with a little brandy but putting small holes in the cake and pouring over a couple of teaspoons of brandy.


Click here to go to the posting on how to decorate this cake with marzipan and icing.

Devil's Food Cake

Devil's food cake is apparently so named because it is the counterpart to the the other classic American Angel food cake which is a light vanilla sponge.  This is a moist and light chocolate cake - very much like a red velvet cake but without the addition of the food colouring to make it red.  It is covered in frosting whether this is chocolate or vanilla is up to your preference.  The recipe here is for a typical American style frosting which is a light marshmallowy frosting.

To watch a video showing you to make the cake please click on the video below:

Equipment required

Three 8"sandwich tins Loaf tin 

Food processor
Large bowl
Sugar thermometer (if available)

Devil's food cake

100g dark chocolate 

175ml boiling water
175g unsalted butter (softened)

300g soft brown sugar 

3 eggs
175ml soured cream 

300g plain flour

1.5tsp bicarbonate of soda

1tsp vanilla extract

Preheat the oven to 190 degrees centigrade (375 Fahrenheit or gas mark 5) and place some greaseproof paper on the bottom of the three sandwich tins lightly grease the rest of the tin.

First break the chocolate into small pieces and put into a saucepan with 175mil of boiling water.  Put on a low hob to melt down.  Once melted remove from the heat and set aside.


Beat the butter and sugar together until it is light and fluffy.  Then add the eggs one at a time and mix together.  Stir in the melted chocolate.


Separately, mix together the soured cream and vanilla extract.  Also sift the flour flour and bicarbonate of soda together.   To the mixture add the soured cream and flour in three batches alternately.  Mix between each batch.  When all mixed together the batter is complete and should be divided until the three tins.  Don't worry that the mixture is quite runny.


Bake in the pre-heated oven (not on the fan setting) for 20-25 minutes.  When cooked and springy to the touch cool briefly in the tin sand then turn onto a wire rack to cool.


Vanilla frosting
2 eggs whites
500g granulated sugar
300ml water
large pinch of cream of tartar


Put the sugar and water together into a saucepan over a low heat until the sugar has dissolved.  Whilst this is happening whisk the egg whites until you have stiff peaks.


Once the sugar has dissolved increase the heat.  The sugar mixture has to get to 118 degrees Centigrade or 240 degrees Fahrenheit.  Ideally use a sugar thermometer to check the temperature but if you do not have one boil it until it very slightly starts to darken in colour and drop a small amount of cold water into it and you should see it form a soft ball.  Take the saucepan off the heat and add in a large pinch of cream of tartar and whisk until the mixture goes cloudy.


Pour the syrup into the whisked eggs and whisk continuously.  Keep whisking until the frosting thickens and loses its shininess.


Spread a layer of the frosting on one of the cakes and sandwich another on top.  Then repeat with the final sponge.  Use the cake with the flattest top for the top sponge. Then cover the top and all of the sides in the frosting so that the cake is completely covered.  You could decorate the top of the cake with chocolate curls or similar or just leave it as it is.


Although there is a lot of frosting, American frosting is much lighter than butter cream and so it doesn't seem too heavy at all.

Rocky Road

As a change I thought I would make a chocolate treat that needs no baking.  Rocky Road is a yummy chocolate, biscuit and marshmallow treat that is refrigerated.  In the US it usually just contains chocolate, marshmallow and nuts.  In Australia it tends to have chocolate, turkish delight, coconut and glace cherries whereas the UK version has chocolate, biscuits and marshmallow which is certainly the version I like.  I also add sultanas for extra flavour and contrasting textures.

To watch a video showing you to make the cake please click here or click in the video below:

Equipment required

Baking tin or foil tray (approx 9" X 9")

Heavy based saucepan

Large bowl

Rocky Road

310g good quality dark chocolate

125g unsalted butter

2 tablespoons golden syrup

200g rich tea biscuits

100g mini-marshmallows or marshmallows cut into small pieces

75g sultanas

icing sugar to sprinkle over the top

Put the butter, chocolate and golden syrup is a saucepan and melt on a low heat stirring often.  While this is melting put the rich tea biscuits in a food bag and bash with a meat hammer or rolling pin to break into chunks.  Do not bash it so much that it becomes crumbs as you want bite-size pieces of biscuits.  Set aside the biscuits.

When the chocolate mixture has melted set aside about 100ml to use later.  

Mix the biscuits, marshmallows and sultanas into the mixture so that all of it is coated with the chocolate.  Tip into the baking tin which should be lightly greased.  Press down firmly with a spoon so that it is flat and compact in the tin.  Then pour over the melted chocolate mixture that you had set aside to cover any biscuits or marshmallow that shows at the top so that it is a fairly flat chocolate surface.

Put the tin in the fridge for at least two hours but overnight if you have time.   When you take it out of the fridge cut it into squares in the tin and remove onto a plate.  Then sprinkle a good covering of icing sugar over the top and they are ready to serve.  If not serving immediately then keep in the fridge otherwise they will go soft.

Ginger loaf cake

Having just returned from a cruise where crystallised ginger is served with petit fours because of its abilities to help with sea sickness, I decided to make a ginger cake.  This recipe is for a ginger loaf cake.  Although the cake can be eaten straight away it get a little stickier and nice a day or two after cooking.

To watch a video showing you to make the cake please click here or click in the video below:

Equipment required

Loaf tin (approx 16cm X 10cm X 8cm high)

Food processor
Large bowl

Ginger loaf cake

8 pieces of step ginger in syrup plus 4 tbsp syrup

150g butter

100g dark muscovado sugar

200g golden syrup

250g self-raising flour

2 eggs

200ml milk

1tsp ground ginger

1 tsp ground cinnamon

2tbsp light muscovado sugar

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4) and place some greaseproof paper on the bottom of the loaf tin and lightly grease the rest of the tin.

Put the stem ginger and syrup in a food processor or a small electric chopper and pulse until roughly chopped.  Once chopped place in a large bowl and set aside.

In the food processor put the butter, dark muscovado sugar and golden syrup and whizz the mixture together until pale and creamy.  Then add the flour and cinnamon and ground ginger and whizz again.  Then add the eggs and milk and give it a final whizz together.

Pour the mixture into the large bowl with the chopped up stem ginger and mix together and then pour into the pre-greased tin.  Sprinkle the light muscovado sugar over the top and bake in the over for around 1 hour 45 minutes or until a cake tester comes out clean.  After an hour check the cake and if the top is looking brown cover in with some foil for the remaining cooking time to stop the top from burning.

Once removed from the oven, leave it to cool completely in the tin and then turn out onto a wire rack.  When cold sprinkle with icing sugar.  If you can resist leave in a tin for a day as it goes stickier and yummier!

Fruit scones

Scones are traditionally connected with Scotland, Ireland and England, although no one knows for sure who did actually invent them.  The The first known print reference, in 1513, is from a Scottish poet. 

Originally, scones were made with oats, shaped into a large round, scored into four or six wedges (triangles) and griddle-baked over an open fire (later, a stovetop). With the advent of oven baking, the round of dough was cut into wedges and the scones were baked individually.  Today’s scones  traditionally made with wheat flour, sugar, baking powder or baking soda, butter, milk and eggs, and baked in the oven—both in the traditional wedge form and in round, square and diamond shapes. 

freshly baked

freshly baked scones

perfect with jam and cream!

To watch an 8 minute video of how to make fruit scones you can see my video on YouTube click here or below:

Equipment required

Baking sheet

Large mixing bowl

Electric mixer

Sieve

Fruit scones

110g unsalted butter - at room temperature

450g plain flour
4 tsp baking powder
60g caster sugar
pinch salt

110g raisins
300ml whole milk

Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4) and lightly grease a baking sheet.

First sieve together the flour, baking powder and salt.  Cut the butter into pieces and rub into the dry ingredients.  Then add in the sugar and sultanas and mix so they are evenly distributed.  Make a well in the middle of the dry ingredients and pour in two-thirds of the milk.  Combine initially with a knife and then use your hands to bring the mixture to a dough so that it cleans the sides of the bowl.  Add as much of the remaining milk as is required.

Then put the dough on a floured board or work surface and carefully pat the dough down to about 2cm thick.  Try not to put too much pressure on the dough and don't use a rolling pin as this will stop them from rising.  Cut the scones using a cutter or upturned jam jar and place on the greased baking sheet.  Brush the tops with beaten egg and a sprinkle a little caster sugar on the top.

Bake for 12-15 minutes until lightly brown and the base has a 'hollow' sound when tapped.

When cooked cool on a wire rack - best eaten with jam and cream!

Battenburg cake

The origin of the Battenburg cake is not clear but it is claimed that the cake was created in honour of the marriage of Queen Victoria's granddaughter to Price Louis of Battenburg.  The four squares representing the four Battenburg princes.

To watch a 10 minute video of how to make the Battenburg cake you can see my video on YouTube click here for Part 1 and click here for Part 2, or below:






Equipment required

Battenburg tin or an 8" square tin

Large mixing bowl

Electric mixer

Sieve

Battenburg cake

175g golden caster sugar

175 unsalted butter - at room temperature

175g self-raising flour

3 eggs lightly beaten

1 tsp vanilla extract

drop of milk

few drops of pink food colouring

Apricot jam to stick the cake together

If you want a specific Battenburg tin go to the decuisine website which is where I got mine from.  It has four sections for the pink and regular sponge.  Otherwise use an 8" square tin and divide it in two with a thick piece of tin foil.  Preheat the oven to 180 degrees centigrade (350 fahrenheit or gas mark 4). 

First cream together the caster sugar and the butter until light and fluffy.  Then add half of the lightly beaten eggs and mix well.  Before adding the rest of the eggs add one tablespoon of flour to stop the mixture from curdling.  Then add the remaining eggs and beat together.  Sieve the flour into the mixture and fold in with a metal spoon or spatula.  Measure an eggcup full of milk and add the vanilla extract and then add this to the mixture and stir in.  

Then divide the mixture in two and in one bowl add some drops of pink food colouring until the mixture is a nice pink colour.  You should now have equal amounts of pink and regular cake mixture.  If you are using the Battenburg tin fill two sections with pink mixture and two with regular or if you are using a square tin with a divide put pink in one side and regular in the other and bake for 20-25 minutes until springy to the touch.

Once cooked allow to cool.  Remove from the tin and if using the square tin cut each sponge in half so you have two pink sponge strips and two regular sponge strips.

Before making the marzipan (or using ready rolled) put the cake together.  Put a few tablespoons of apricot jam in a bowl and mix vigorously so that it is smooth and spreadable.  First take a pink strip and regular strip and brush one side with apricot jam and then stick the regular sponge to it to make the base.  then put apricot jam on the top of both sponges and the inside of the other pink sponge.  Place the pink sponge on top of the regular one and the regular one on the bottom pink one and stick them all together.

Marzipan

There is plenty of pre-made and even ready rolled marzipan available but it is simple to make and much tastier than factory made marzipan.

100g icing sugar

100 g caster sugar

200g ground almonds

1 egg plus one egg yolk

1 tablespoon lemon juice

few drops almond extract

Sieve the icing sugar and caster sugar into a large bowl and mix in the ground almonds.  Then add in the remaining ingredients and mix all together until it all comes together and bowl is clean.  Use your hands to mix it together.

Dust the work surface with icing sugar and then knead the marzipan for a few minutes until it feels smooth.  The roll out until about 1 cm thick trying to ensure it doesn't stick to the work surface.

Then brush apricot jam in the middle of the marzipan the size of the cake and sit the cake on it.  Brush the sides of the cake and top with the jam and then fold one side of the marzipan on the cake and then carefully do the other side so that it meets on the top (which will become the bottom).  Cut any overlapping marzipan and crimp together so the join is less visible.  Trim each end and then turn over so the join is on the bottom and you have one finished cake!