Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

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Preheat oven to 160°C / 320°F (140°C fan). Grease and line a 21 - 22 cm / 8 - 9" round cake pan with baking paper (parchment paper) (7 cm / 2.75" tall). Using an electric beater, beat butter and sugar until smooth and creamy (about 1 minute on speed 5). Add oil and molasses, beat until combined.

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Or 85cm/33" long for a 23cm/9" cake tin. Fold the length of the paper over on one side, about 2.5cm/1" wide. Cut slits into the short end of the fold, roughly 2.5cm/1" apart. Place the strip of paper into the tin with the slits perpendicular to the bottom of the tin, slightly overlapping each other. 2.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Method. In bowl, beat egg white until frothy. Using wooden spoon, beat in half of the icing sugar until just incorporated. Stir in lemon juice and corn syrup. Gradually stir in remaining icing sugar until smooth, very white and soft peaks form. Cover with damp cloth and let stand for 1 hour (to allow most of the air bubbles to surface).

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Step by step video tutorial showing how to decorate a fruit cake with homemade marzipan and homemade Royal icing.Royal icing recipe : http://meadowbrownbaker.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Remove the pan from the heat and leave to cool for 30 minutes. Preheat the oven to 150℃ (130℃ fan)/300°F/gas mark 2. Line a 20cm (8in) deep round cake tin with baking parchment. Once the fruit mixture has cooled stir in 75g (3oz) coarsely chopped almonds or pecans and 100g (3½oz) ground almonds and stir to mix.

Moist ginger fruitcake topped with marzipan, royal icing, sugared

First Step: Begin by preheating the oven to 350 degrees F. Second Step: Use a 9″x4″ loaf pan and grease it. Line with parchment paper and set aside. Third Step: Mix together the flour, baking powder, salt, nutmeg, cinnamon, cloves, and ginger in a small bowl, then set aside.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Roll out some marzipan and place the cake upside down on top (the same as for the round cake) Cut around the edges and lift and place the cake onto a cake board. Measure the length and width of the cake and spread jam around the sides.

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Apply the Fondant. Make the rolled fondant, cover the bowl, and let it rest for 20 minutes. Dust your work surface with confectioners' sugar and evenly roll the dough into a smooth circle large enough to cover the cake. Brush a little beaten egg white over the marzipan. Lay the fondant over and gently pat into place.

Royal Icing for your Christmas Cake Paarl

Dan Lepard shows you how to cover a cake in royal icing for a perfectly smooth finish.--First, apply a thin, even coat of royal icing, about 5mm/¼in thick, to smooth the cake surface.

Royal icing cake Decorate fruit cake with Royal icing Marzipan cake

In a medium mixing bowl, whisk together the all purpose flour, baking powder, spices, and salt. Set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the softened butter and light brown sugar together over medium-high speed for 3 minutes, or until light and fluffy.

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Generously brush the warm, sieved jam on an aged Christmas fruitcake. (image 2) Roll out the marzipan into a large circle on a surface dusted with icing sugar. Make sure it's at least ⅛ inch thick. (image 3) Place the marzipan on the cake, making sure it's adhered to the surface with the jam to seal in the moisture.

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Transfer the batter to the prepared tin and level. Make a small indent in the centre of the cake to help it bake evenly. Bake for 4 - 4 ½ hours, until the cake is risen, golden and a skewer inserted in the centre comes out clean. Leave the cake to cool in the tin. Use a skewer to poke holes over the cake.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

Put the batter into the prepared baking pan. Make a slight indentation in the middle of the batter. This helps the cake to bake evenly. Wrap a ring of aluminum foil (folded in half), so that it is about 2″ above the rim of the pan and clip to hold together with a metal paper clip or one as in the photo above.

Fruit Cake With Marzipan Covered With Fondant And Royal Icing

The cake will now keep for 2-3 months in a cool dark place. Feed with brandy about once every fortnight. To decorate: 1. To make the royal icing for your fruit cake, pour the egg whites into a bowl and whisk using a handheld electric whisk until they look frothy, then add the sieved icing sugar a tablespoon at a time. Whisk well after each.

How to Ice a British Christmas Cake the Easy Way

I'm constantly asked how to make Royal icing to put on fruit cakes. Even though I have done several videos on this before, people are still having problems.

Simple Mix and Bake Fruit Cake With Royal Icing (简易杂果蛋糕） Guai Shu Shu

In a large bowl, whisk eggs. Add mincemeat, condensed milk, 2 tablespoons of sherry, and glace fruit; mix together. Stir dry ingredients into the wet ingredients and pour into prepared pan. Bake for 2 to 2 ½ hours, or until a toothpick inserted in the center of the cake comes out clean.