Royal icing is no longer "fashionable. In fact it's a bit of a dying art, having been replaced with fondant which is altogether cheaper, faster and much easier to work with. And fruit cake is not the obvious choice for the big day - with cup cakes, flapjack even cheese taking its place.
So call me old fashioned but I am strictly about the old traditions when it comes to my celebration cakes.
And this Christmas I continue with my commitment to keep the tradition alive.
About my cake
I baked a fruit cake using mixed fruit that has been soaking in alcohol for 12 months - the jars get topped up each Christmas.
After baking I treated the cake to a few feeds of good quality rum - probably will be over the limit after a slice of this!
A covering of homemade marzipan (which also benefitted from the addition of a tablespoon of rum) and then the royal icing layers have been added. I let the icing dry overnight before applying the next layer. Patience being the secret ingredient once again!
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For the first time I made the royal icing in my new mixer with the scraper beater blade. That was successful for the initial stages but to get the final consistency I reverted to beating by hand.
Making royal icing in mixer |
Handmade poinsettia and blossoms and a bit of Xmas sparkle |
I tried to give my cake a more contemporary feel by omitted all the "swags and tails" piping decoration that was all the rage in the 1970's, opting for a minimalist look for my cake. This meant I had to be meticulous with the icing coats there is no where to hide any imperfections!
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