Christmas cakes are often made well ahead of the Christmas season. Baking a Christmas cake is a lovely way to get the kids baking, or … Mary Berry’s classic Christmas cake recipe also shows you how to decorate this traditional cake in a simple, yet impressive way. dry cake of any kind is often due to mismeasuring the flour. Once you’ve cooked it, you only have to feed it with a little brandy to make it nice and moist. As with wine, fruit cakes improve in taste as they age. Tip the fruit mixture into a large bowl … Some people prefer brandy – I’m a cognac man. Add the 2/3 cup of brandy and toss to coat the fruit and nuts with the liquor. 18s will have a suitable Christmas tree cake so no worries there. Get family and friends involved. Also I've used Tia Maria so want it to be suitable adult in content but not too sickly. If you’ve ever tried making your own Christmas Cake at home you will know the trials and tribulations of trying to decorate said cake with marzipan and royal icing. However vermouth tends to last between 3 and 6 months, depending on the conditions that it is kept in, so we would suggest that you only use the vermouth to feed the cake if you are planning to eat the cake within 3 months. Feeding the Cake You can feed the Christmas cake once a week or so with a tablespoon or two of cherry brandy right up until a few days before you're ready to ice the cake (presuming that … Do NOT scoop the flour with the measuring cup.stir flour and then spoon it into the measuring cup, leveling with a knife..don't tap the cup. Plus the cake is made well in advance – I usually make mine 6 weeks before Christmas so it can mature. Not only does this save time when the busy season descends upon us, it also serves to improve the taste of the cake. All you need at this late stage is to feed your mixture regularly over the next three weeks with a bit of alcohol. Two months is good, but you can still get away with a pretty decent cake one month before Christmas. You can repeat the feeding process every couple of weeks for three or four feeds. For this cake you boil the mix with butter, sugar, water, essences and pineapple for 10 minutes then allow to completely cool before adding additional ingredients. Bee’s unbelievable Christmas cake recipe. Wrap the completely cold cake in a double layer of greaseproof paper and again in foil and store in a cool place for up to It depends what you're using as feed. on the perfect way to feed your Christmas cake. A christmas cake should be fed fresh milk, once every 2 hours, then burped to ensure you have no bubbles in it. How often do you feed a Christmas Cake? For those who like a well-brandied cake, a little 'feeding' of the cake at odd intervals (say, weekly) before Christmas will add an extra dimension to it. Once the cake … You should roll the icing to around 5mm thick (just under 1/4 inch) as if it is too thin it will also dry out more quickly.For a smooth finish you should put a layer of marzipan on the cake first. So if you've made one or know someone that has how often should you "feed" it I'm thinking once a week. You also need to poke holes on top of the cake so that the liquor can get to the bottom of the cake. You should feed your cake as soon as it comes out of the oven, maybe a couple of times before Christmas Day and then just before you are going to decorate. Use neat alcohol – … Wrap it in foil, put it in a cake tin and then in a cupboard. WYOO (what's your opinion on..?) To Serve the Cake Then base coat icing, let dry. Then wrap the cake in an old clean towel and store in a cool, dark, dry place in the pantry. Do not leave foil in contact with the cake as the alcohol will pit the foil. there are 2 ways to test for done...touch the center of … Preserve the cake for long-term storage after at least 6 to 8 weeks of ripening by wrapping it in lightweight cotton muslin, a sturdier and more absorbent fabric. Half-fill a cake tin with powdered sugar, and nestle the cake in the fine powder. The reason that works is that the alcohol and sugar content keep bugs from feeding on the cake (i.e. Instructions. Your cakes should be fed about once a week with alcohol. Turn the cake on the next feed to allow an even distribution of feed. You don't want the cake too soggy but you don't want a dry or stale cake either. I like to wrap the cake in a double layer of greaseproof paper and then in double foil. what happens is you end up putting in far more flour than you need with a dry cake as a result...ALSO, over baking causes a dry cake. For a rich mature fruit cake feed it once every week for 12 weeks. For storage, wrap the cake in a second layer of foil or in an airtight tin. The outer surface will dry a little but it should remain soft underneath. As I said a couple of posts ago, if you want to eat top-quality food at Christmas, you need to make your own, or spend a fortune at Harrod’s. The reason for baking it so early is that you want to give the flavors of the dried fruits, spices, eggs, flour, and butter time to mature. A boiled Christmas Cake isn’t actually a boiled cake, rather it refers to the method of boiling the fruit mix to add extra plumpness and moisture to the end result. Brush the cake with some thinned apricot jam before applying the marzipan. Bring to the boil, then lower the heat and simmer for 5 mins. Go heavy on the apricots and cherries if you want a lighter, fresher-tasting cake, or go heavy on the figs and prunes if you fancy a rich, darker cake. However, if the cake makes the work surface damp, appears wet or stodgy, discontinue feeding. that wouldn't work with the tea or OJ. Feed every two weeks with a tbsp or two depending how it looks (you learn by experience how much it needs). First, some tips: This recipe is really forgiving, so choose fruits that you love, as the final cake will still be a cracker! Every year I leave it until the last minute and more often than not I sit down to decorate the cake on Christmas Eve.Some years I’ve been pretty chilled out come Christmas Eve. If you're using alcohol make tiny holes on the surface of the cake and gently pour a table spoon or two every two weeks. The last week before Chrissy, I take it out and marzipan it, that needs a couple of days to dry out properly. Well, this depends on how boozy you want the fruit cake. Failure to do this might lead to soggy cake tops and dry bottoms. The easiest way to do this is with spray bottles. 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