The ingredients below will make enough to ice a 25cm (10 inch) christmas cake.

Icing a christmas cake with roll out icing. Measure across the top and sides of the cake using a piece of string. Roll out the marzipan into a large circle on a surface dusted with icing sugar. Add zest, oil, and eggs.

Web roll 2 1/2 pounds/1.25 kg marzipan evenly into a circle large enough to cover the top and sides of the cake. Make sure it's at least ⅛ inch thick. Step 2 lightly dust a work surface with icing sugar and roll out marzipan until large enough to cover the cake.

At this stage, stop adding any more sugar and whisk with an electric whisk for 10 minutes or until the icing stands up. Knead the ready to roll icing for a few minutes to make it pliable and easy to work with. If you are thinking of decorating a lot of.

Add red food gel coloring to one bowl and green to the other. Place eggs in a large bowl or the bowl of an electric mixer. Web learn how to ice a perfectly smooth christmas cake with chef tutor andrew roberts.andrew uses apricot jam, golden marzipan and royal icing and this works rea.

Brush all of the exposed surfaces of the cake with 1/4 cup warmed and strained apricot jam. Web take the amount of ready to roll icing that you need. Whisk together flour, cocoa, salt, baking soda, cinnamon, ginger, cayenne, brown sugar, and white sugar in a bowl.

You want the icing layer to be at least ¼ inch thick when rolled out to the correct side. Web method place the egg whites in a bowl, then stir in the icing sugar, a spoonful at a time, until the icing falls thickly from the spoon. Beat at medium speed with mixer for 5.